There are many ways to cook pork belly, such as braised pork with dried plum vegetables, braised pork with rice paste, braised pork ribs and braised pork. What I want to talk about is fermented bean curd, which usually appears at wedding banquets. Let me talk about the method of fermented bean curd. Prepare an excellent piece of pork belly in advance, no need to cut it, cook it in popularity, cook it until 8: , and fish it up for reservation. Prepare a bottle of Wang Zhihe bean curd in advance, take a few pieces and put them in a bowl. (4 pieces for 1 catty of meat will do.) Then pour the juice of bean curd into the bowl, and then add the onion, ginger foam, edible salt (because bean curd is salty, a little salt will do), sugar, monosodium glutamate, (if you can buy South bean curd, it is best, but not ok) and mix well. Slice the cold pork belly, mix with the rising juice, and steam in a steamer for 1 hour. Eating meat in a bun is very refreshing. There are many ways to make pork belly: braised pork ribs, braised pork, steamed pork belly, roasted pork belly, marinated pork, steamed pork ribs, fried pork belly, scalded pork belly, white pork with garlic paste, pork belly with cold dishes and braised pork belly.

Braised pork ribs: food selection: fresh pork belly, smoked bamboo shoots, star anise, rhizoma Dioscoreae Septemlobae, cinnamon, Poria, Alpinia officinarum, pepper, dried Chili and rapeseed oil. Seasonings: bean paste, salt, soy sauce, old rock sugar, white sugar, vinegar, monosodium glutamate, chicken essence, rice wine ... Food disposal: burn the pork belly skin with fire to remove the eyebrows and the fishy smell, then soak it in cold water, scrape off the yellow layer of the skin, wash it, and cut it into small triangles for reserve. After the smoked bamboo shoots are soaked in warm water, they are washed and cut into pieces, and the onion and garlic are cut one by one. The spices are soaked in warm water for 4min, and then they are picked up and reserved. Cooking: put a small amount of rapeseed oil into the pot, add old rock sugar after boiling, stir-fry until it is brown, then add pork belly and stir-fry until it spits out oil, add bean paste and stir-fry until it is bright red, and add onion, garlic, pepper, dried Chili, star anise, rhizoma kaempferiae, cinnamon, galangal and salt, stir-fry with soy sauce.

add smoked bamboo shoots and stir-fry, then add a can of beer and clear water to soak the food, boil it, then turn to slow fire and gradually burn it until the meat is cooked. Seasoning: when the juice is almost collected, add white sugar, vinegar, monosodium glutamate and chicken essence seasoning. When the juice is almost collected, stir-fry it twice, put it in a pot and sprinkle the onion on it. Spiced thick, fat but not greasy mouth, Xian Yi, old and young, top-grade food. Pork belly is the protagonist of many traditional dishes, such as braised pork ribs, pork belly, Dongpo pork, braised pork, steamed pork ribs with powder and so on. Everything is delicious, and the fat meat is very easy to be heated. The pork lean meat is cooked for a long time without firewood, fat but not greasy, thin and not firewood, full of juice, and delicious, while the Chinese cabbage stewed tofu that we northeast people like to eat.

The most inevitable thing is the vegetable fat smell of the pork belly, especially the cabbage after first frost is used for stewing together, so you won't feel tired if you eat it every day. There are many ways to eat pork belly, such as boiling beef, braised pork, stewed cabbage vermicelli, stuffing, dumpling stuffing, wonton stuffing, etc. Here are some ways to cook pork belly: wash and slice pork belly, put it on a plate, prepare seasonings, star anise, pepper, seasoning, soy sauce, soy sauce, onion, ginger, garlic, salt, old rock sugar and so on. Put a small amount of oil in the cold pot, add a small amount of old rock sugar at a low temperature, and stir with slow fire to gradually melt the old rock sugar. When cells grow in the pot, add the chopped pork belly and stir-fry it to make all the meat stick with sugar color. Add seasonings such as star anise. Stir-fried evenly. Add a proper amount of boiling water, and it is most suitable for undercooked meat. Bring it to a boil over high heat, turn to low heat and simmer for 3 minutes, and stir-fry the sugar color greatly. Put the pot on the table and enjoy the fragrant braised pork ribs.