Ingredients: 250g skinless pork at the hip tip, green garlic 100g, Pixian watercress 1 tablespoon, 2 teaspoons of lobster sauce, 3g of salt, 5ml of sugar and 30ml of oil.
Exercise:
1) Pork is cut into large pieces, green garlic seedlings are washed, obliquely cut into sections, and Pixian watercress and lobster sauce are chopped;
2) Heat the pan, put the oil, add the sliced meat and salt, and stir-fry until the sliced meat slightly discolors and gives oil;
3) Add Pixian watercress and douchi, stir well, then add garlic sprouts, stir well, and add sugar to taste.
2. Steamed pork with southern milk powder.
Ingredients: pork belly 500g, steamed red vegetable powder 135g, south milk 30ml, cooking wine 15ml, salt 1 tsp, chicken essence12 tsp, pepper and shallots.
Exercise:
1) Pork belly is cut into thick slices of about 0.6CM.
2) Put it into a large bowl, add steamed vegetable powder, cooking wine, southern milk, salt, chicken essence, pepper and a little water, mix well, and knead for 5 minutes by hand to taste.
3) Put the mixed meat pieces into the steamer in neat patterns, and put them into the steamer.
4) Cover the pot and steam for 45-50 minutes (only 20-25 minutes if using a pressure cooker).
3. Sichuan style pork
Ingredients: pork belly 250g, red pepper 1, green garlic, ginger, garlic, Pixian watercress, oil.
Exercise:
1) Put the pork belly in a cold water pot and add a few slices of ginger to cook together;
2) Cook until it can be easily inserted with chopsticks, indicating that the meat is cooked, turn off the fire and take it out;
3) prepare other raw materials, and cut pork belly into thin slices after cooling;
4) Heat the pan, add appropriate amount of oil, add ginger slices and garlic slices and stir fry until fragrant;
5) Stir-fry with Pixian bean paste;
6) Stir-fry twice and add pork belly slices;
7) Stir-fry until the pork belly is covered with bean paste and slightly oily;
8) Add red pepper and garlic white;
9) Stir a few times;
10) and then add garlic leaves;
1 1) Stir well;
4. Braised pork with potatoes
Ingredients: 200g pork belly, 2 potatoes, half bowl of salt, mushrooms, 2 fragrant leaves, 4 small red peppers, star anise 1, sugar 1 spoon, thirteen spices, soy sauce 1 spoon, ginger 1 slice.
Exercise:
1) Cut potatoes into small pieces, cut dried red peppers into small pieces, and slice ginger for later use.
2) Wash the pork belly repeatedly until there is no blood and the dried mushrooms become soft.
3) Stir-fry pork belly directly without putting oil in the pot.
4) fry until the pork belly is oily and the skin corners on both sides are golden.
5) Add fragrant leaves, star anise, ginger slices, small red pepper segments and bean paste.
6) Stir-fry evenly and take it out of the pot for later use.
7) Leave the bottom oil of the fried meat, add sugar and stir fry until brown.
8) Add pork belly, add soy sauce and thirteen spices and stir well.
9) Add enough warm water at one time, boil it and transfer it to the rice cooker.
10) Cook for about 20 minutes. When the meat is almost soft and rotten, add potatoes and dried mushrooms and continue to cook for 20 minutes.
1 1) Add coriander to taste and juice.
5. Peasant fried meat
Ingredients: 200 grams of pork belly, 8 peppers, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, and appropriate amount of lobster sauce.
Exercise:
1) Slice the meat, sprinkle a little salt and soy sauce, and beat well;
2) Wash the pepper, pat it flat with a knife and tear it off;
3) When oil is burned in the pot, the meat slices will slip until they change color.
6. Boiled pork slices
Ingredients: pork roll 300g, kohlrabi, spicy soup, small red pepper, Chinese prickly ash, pepper, aniseed, coriander, oil, water, salt and monosodium glutamate.
Exercise:
1) Wash kohlrabi and tear it into pieces.
2) Prepare red pepper, pepper, chilli and aniseed.
3) Prepare pork rolls.
4) Put a proper amount of oil into the pot, add the seasoning in (2) and stir fry with low heat.
5) Add kohlrabi and stir fry.
6) Stir fry until soft.
7) Turn off the fire and pour it into a hot pot.
8) Add a proper amount of water to the pot.
9) Add spicy hot pot soup.
10) Add pork rolls after the water is boiled.
1 1) Add a proper amount of salt.
12) Discolored meat, turn off the fire.
13) Pour it on the cabbage in the hot pot.
14) sprinkle with coriander, and then sit on the alcohol stove and cook.
7. Garlic white meat
Ingredients: 200g pork belly, cucumber 1, garlic 1, 2 peppers, 2 coriander, 2 ginger, 20ml soy sauce, 5g vinegar 10ml sugar, sesame oil 10ml, and Chili oil15ml.
Exercise:
1) The materials are ready.
2) Wash the pork belly, put it in a boiling water pot and add ginger slices to cook until it is broken, and then soak it in the original soup until it is warm.
3) Slice the meat as thin as possible.
4) Wash the cucumber and plan it into long thin slices. Take a piece of meat and a piece of cucumber and fold it in half, and put it neatly on the plate.
5) Peel garlic and pound it into mud, clean chopped green onion, coriander and pepper, put it into a bowl, then add soy sauce, vinegar, sugar, Chili oil and sesame oil and stir well.
6) Pour the seasoning on the sliced meat and serve.
8. Fish-flavored shredded pork
Ingredients: 200g tenderloin, 50ml of oil, 50g of salt, 50g of carrot, 8g of dried fungus, 50g of lettuce, 30g of bamboo shoots, 30g of green pepper, 3 cloves of garlic, 30g of onion, 5g of ginger, 30g of chopped pepper, 30g of Pixian bean paste, 20g of pepper, 20ml of white pepper, 20ml of carved wine.
Exercise:
1) Wash the whole ridge, freeze it in the refrigerator, then take it out, shred it, and marinate it with carved wine, white pepper, salt and 1 spoon starch 15 minutes.
2) Soak auricularia auricula, wash and shred, wash and shred carrots, green peppers, bamboo shoots and lettuce, slice onions, shred ginger and mince garlic for later use.
3) Pour the oil into the pot, heat the oil, add the slippery spine silk, and spread it out with chopsticks.
4) After the heald changes color, put it into the tray.
5) Pour a little oil into the pot, saute pepper, take it out, add Pixian bean paste, chop pepper and stir-fry red oil, then add minced onion and ginger.
6) Add shredded carrots and stir fry first, then add shredded bamboo shoots, shredded lettuce, shredded fungus and shredded green peppers and continue to stir fry.
7) Stir-fry the side dishes until they are slightly soft, and then add the tender shredded pork.
8) Pour in the juice, stir-fry until the juice is thick, add the minced garlic, stir-fry twice and take out the pot.
9, salt cooking
Ingredients: 800g pork belly with skin, 200g sprouts, ginger, fennel, soy sauce and brown sugar.
Exercise:
1) Pork belly with skin; Cut the bean sprouts into 2-3 cm long segments.
2) Add fennel, kaempferia kaempferia and ginger 1 block into the meat and cook for 15 minutes.
3) Take 1/2 tablespoons of soy sauce, put down the skin and dip it in soy sauce.
4) Put the skin into a hot oil pan.
5) fry until the skin is brown.
6) Take another bowl and mix with 1 tablespoon soy sauce and brown sugar to make juice.
7) Mix the meat slices.
8) Put the fish skin down into the steaming bowl.
9) Put the sprouts in.
10) put a few pieces of ginger in the sprouting section and put it in the steamer.
1 1) After the fire is boiled and aerated, steam on low heat for 50 minutes. Take it out and turn it into a plate.
10, braised pork
Ingredients: 450g pork belly, onion 1, star anise 4, 30g rock sugar, 3 teaspoons salt1,2 teaspoons soy sauce and 2 teaspoons cooking wine.
Exercise:
1) Boil the water in the pot, put the meat in blanching water for about 2-3 minutes, take it out and wash it for later use.
2) Put 1 tbsp of oil in the pot, add small pieces of rock sugar, and stir-fry over low heat to get a sugar color.
3) When the pot starts to smoke, the rock sugar melts and turns dark brown.
4) Add green onions, ginger slices and star anise and stir-fry until fragrant, then add pork belly and stir-fry over low heat.
5) Stir-fry until the pork belly reveals a little oil and is evenly colored.
6) Add clean water, the water has just passed the meat. Salt, soy sauce, soy sauce, cooking wine.
7) Cover and boil, then simmer for about 60 minutes. When the soup is13, take out ginger slices, star anise and green onions.
8) About 50 minutes, open the lid and cook the soup with medium fire until it is thick.
1 1, Korean-style mixed pigskin
Ingredients: 500g peel, spicy cabbage sauce 100g, salt, sugar, sesame and cumin.
Exercise:
1) Korean cold rice noodles must buy this, which is Shengyuan spicy cabbage sauce, which saves trouble. 2.50 yuan per bag150g.
2) Wash the skin and put it in a pot to boil. Add fennel and ginger and cook over low heat for about an hour. Take out, stir with cold water, and cut into filaments. Cooked skin hardens as soon as it cools, so cut it as soon as it softens.
3) Add hot sauce, sesame, salt and sugar, increase or decrease the dosage according to your own taste, and mix well to serve.