250g peeled pork belly slices, 200g garlic slices, 3 garlic cloves and shredded ginger.
Pixian bean paste, oyster sauce, cooking wine, Laoganma each 1 spoon, half a spoon of soy sauce, 2 tablespoons of soy sauce, sugar 1 spoon, appropriate amount of white pepper, and half a bowl of water starch (1 spoon of starch plus 4 tablespoons of water).
Exercise:
1 Cut garlic leaves into sections and chop garlic cloves.
Add a little oil to the pot, pour pork belly into Maxim non-stick pot and fry until brown, which will fry a lot of oil (so that the meat is not greasy, and the extra oil can be poured out to fry vegetables! )
3 Push the meat aside, add minced garlic and shredded ginger and saute until fragrant. Stir-fry with cooking wine, Pixian bean paste, Laoganma, soy sauce, soy sauce and oyster sauce.
4 pour in garlic leaves, add sugar, white pepper and water starch and mix well.
Ingredients: 500g pork belly, ginger slices, minced garlic and white sesame seeds.
Seasoning: 2 tablespoons of barbecued pork sauce, light soy sauce 1 tablespoon, half a tablespoon of dark soy sauce, honey 1 tablespoon, cooking wine 1 tablespoon, and a little salt.
Practice: 1 pork belly washed and dried. Add 2 tbsps of barbecued pork sauce, 1 tbsps of soy sauce, half a tbsps of soy sauce, 1 tbsps of honey, 1 tbsps of cooking wine, a little salt, ginger slices and minced garlic and marinate for half an hour (turning it halfway is more tasty).
Brush a proper amount of oil on the 1 rice cooker, spread a little ginger slices, add pork belly, press the normal cooking button to cook for about 25 minutes, and then press the cooking button to continue cooking for 10 minutes.
Open half and turn it over, and you can color it evenly!
Slice after taking out the pot, and then pour the leftover barbecued pork sauce on the rice cooker.
food
Pork belly, onion, ginger and garlic, dried pepper, rock sugar, star anise, cinnamon and fragrant leaves.
working methods
1 Wash pork belly, cut into pieces, put it in cold water with onion and ginger cooking wine, boil it, take it out, wash it and dry it for later use.
2 Add hot oil and rock sugar and stir-fry until brown. Pour pork belly and stir-fry until brown. Add onion, ginger, garlic, dried chilli and Illicium verum leaf, stir-fry 2 tablespoons of soy sauce 1 tablespoon of soy sauce with a little salt.
3 Add 2 bowls of hot water, bring to a boil with high fire, turn to medium fire and stew for about 1 hour, collect juice with high fire and sprinkle with chopped green onion.
food
Pepper, pork belly and onion ginger
Exercise:
1 Slice the pepper, put a little oil in the pot, add the meat slices, and fry until the oil comes out.
2 Saute chives and ginger in oil, add a spoonful of bean paste and stir-fry red oil, then add meat slices, add a spoonful of soy sauce, a spoonful of cooking wine and half a spoonful of soy sauce, and add peppers and stir-fry until cooked!
food
Pork belly, onion, garlic sprout, green pepper, onion ginger, pepper, cooking wine, bean paste.
working methods
Put 1 pork belly in cold water in a pot, add onion ginger, pepper and cooking wine, and bring to a boil over medium heat until chopsticks pierce the skin, about15 for 20 minutes.
Take out the pork belly, wash it, cut it into thin slices, pour a little oil into the pot, pour in the meat slices, stir-fry the oil, add a spoonful of bean paste, stir well, then add half a spoonful of sugar, a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of oyster sauce, stir-fry for a while, and then add green pepper, onion and garlic to stir well.
food
250g pork belly, 200g spicy cabbage, 5 cloves of garlic, cooking wine, white sugar, soy sauce and white sesame seeds.
step
1 Wash the pork belly and slice it. Put the pork belly slices directly into the pot without oil, add 2 tablespoons of cooking wine, and fry the pork belly with medium and small fire until both sides are golden.
2 Add garlic cloves and stir-fry until fragrant, then pour in the chopped spicy cabbage and the soup of spicy cabbage. Stir-fry spicy cabbage, 1 tablespoon sugar 1 tablespoon soy sauce, stir-fry evenly, and sprinkle with white sesame seeds to serve.
Slice the pork belly as thin as possible. If the knife is not good, you can buy pork belly slices directly, and the hot pot is so thin. The meat must be fried so as not to be greasy.
4 spicy cabbage should be sweet and sour, with soup, and it can be sealed in general supermarkets.
Composition:
Zanthoxylum bungeanum, pork belly, garlic slices, small red pepper and ginger.
1 Wash pork belly, put it in a pot with cold water, add a little pepper, ginger slices and cooking wine, cook for 8- 10 minutes, take it out and cut it into thick slices.
2. First pour the chopped green pepper into the pot and stir fry until it is soft and a little tiger skin-like.
3. Heat a little rapeseed oil in the pot, stir-fry the pork belly until both sides are dry, add the ingredients and stir-fry, and add a proper amount of Pixian bean paste to stir-fry the red oil.
4 appropriate amount of soy sauce, stir well, add pepper, stir-fry for about 30 seconds, add appropriate amount of chicken essence, stir well, and take out the pot.
Prepare ingredients
One baby dish, pork belly 100g, millet pepper, added according to personal taste, one spoonful of salt, one spoonful of soy sauce and a little cooking oil.
working methods
1 Wash and cut the baby dishes into finger-wide strips, wash and shred the millet pepper, and slice the pork belly for later use!
2 Preheat the wok and pour in a little oil. When the oil is hot, the millet pepper is fragrant. First, break the sliced meat with low fire, add a spoonful of salt and a spoonful of soy sauce, and then stir-fry the oil in the meat with medium fire until it is cooked.
Stir-fry the meat slices into baby dishes, stir-fry them for about half a minute, and the baby dishes will be ready.
Turn down the fire to prevent the meat from sticking to the pot. After slipping, turn to medium heat and it won't stick to the pan. How to judge the color change of cooked meat slices? Curling proves cooked, and the meat will taste bad if fried for too long. Add less oil, because pork belly will fry a lot of oil.
Ingredients: pork belly, garlic sprout, lobster sauce, Pixian watercress, cooking oil, sugar and soy sauce.
Exercise:
1. Pork belly with skin washed and sliced, garlic sprout cut into sections, and garlic sprout head and tail separated for later use.
2. Heat the oil in the pan, stir-fry the pork belly until it is slightly yellow, add a little lobster sauce and stir-fry, and add a spoonful of Pixian watercress.
3. Add garlic sprouts and stir fry, add half a spoonful of soy sauce and stir fry. Add a little sugar to the remaining garlic sprouts and stir fry quickly.
material
The main course is pork belly, and the side dishes are Agrocybe aegerita and green pepper.
Seasoning: ginger and garlic, dried pepper, soy sauce, salt, chicken essence and oil.
Practice of Agrocybe aegerita in iron pot
Slice pork belly 1, finely chop ginger and garlic, shred green pepper, and soak Agrocybe aegerita in water in advance.
2 put oil in a hot pan, add pork belly and stir-fry until slightly burnt, add soy sauce and stir-fry, then leave oil and remove pork belly for later use. Pour some oil into the pan. When the oil is hot, add ginger, garlic and dried peppers and stir-fry until fragrant.
3 Then add Agrocybe aegerita and salt and stir fry. Agrocybe aegerita should be fried longer. Agrocybe aegerita is soaked and contains water, so it should be fried dry.
4 When the Agrocybe aegerita is quickly cooked, add pork belly, shredded green pepper and chicken essence, stir-fry for about 2 minutes, and take out the pot.
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