Raw materials:
Pork belly, dried bamboo shoots, winter bamboo shoots, dried peppers, garlic cloves, ginger, salt, sugar, soy sauce, cooking wine.
Practice:
1. Take a proper amount of dried bamboo shoots, rinse them with cold water, wring out the water, pour boiling water, and soak them for about 20 minutes. Keep the soaked soup, slice the winter bamboo shoots, peel the pork belly and slice them.
2. Put a proper amount of oil in the pot, fry the pork belly in the pot until the surface is slightly burnt, add garlic cloves, ginger slices and dried peppers to stir fry, add a proper amount of soy sauce, sugar and cooking wine, and then add dried bamboo shoots.
3. Pour in the soup soaked in dried bamboo shoots, put in winter bamboo shoots, add some fresh water a little, cover the pot and boil over high fire, continue to cook for 10 minutes, then simmer slowly, and finally add salt to taste.
Beer pork belly
Pork belly with skin, 2 cans of beer, right amount of rock sugar, right amount of soy sauce, right amount of ginger, right amount of garlic and right amount of onion.
1. Boil warm water in the pot and blanch the pork belly with skin until it is clean.
2. Cut into four squares after taking out the pot.
3. Start another soup pot and add appropriate amount of ginger, garlic and onion.
4. Put the meat into the pot and add the right amount of rock sugar.
5. Add beer until the meat is just full.
6. Add the right amount of soy sauce.
7. Boil over high heat, and turn to low heat until it tastes delicious.
8. Then put the delicious pork belly out of the pot and turn it into a steamer.
9. Steam until it is oily, sprinkle with chopped green onion and serve.
Dongpo's braised pork
Pork belly with skin 1 piece, Shaoxing yellow wine, 2 tablespoons soy sauce, ginger 1 piece, green onion 1 piece, 2 shallots, and 50 grams of crystal sugar.
1. Boil a pot of boiling water in the pot, put the pork in boiling water for 10 minute, then take it out and let it cool, and cut it into 5 cm square blocks after it is not hot.
2. Peel and wash the ginger, slice it, slice the scallion obliquely, and cut the shallot into sections and tie it.
3. Put a small bamboo frame in the casserole, then spread ginger slices and onion slices on it, and then put the cut meat pieces on the onion ginger slices with the skin facing down.
4. Pour rock sugar, 200ml yellow wine and 1 tablespoon soy sauce into the pot and sprinkle with a little onion; Cover the lid, seal the lid edge of the casserole with tin foil, boil for 3 minutes on high fire, then simmer for about 50 minutes on low heat.
5. Turn off the fire and open the lid, turn the meat over (that is, the skin is facing up), then pour the remaining 200 ml of yellow wine and soy sauce, cover and seal the edge, and simmer for half an hour at least.
6. Put the braised meat into a tea bowl, pour the remaining soup in the casserole into the tea bowl containing the meat, cover it and steam it for another 30 minutes with high fire.
Baked potato chips with spicy pork belly
Sliced pork belly 200g, potatoes 1/2, spicy barbecue sauce 50g.
1. Peel potatoes, wash them and slice them.
2. spread tin foil on the baking tray, coat it with oil, and spread potato chips.
3. Spread the marinated pork belly on the potato chips, preheat the oven at 230 degrees, and bake it up and down for 10 minute.
4. Turn the pork belly over, spread the remaining barbecue sauce after pickling, and continue to bake for 10 minutes.
Shredded Pork with Vegetables
Pork belly 500g, red pepper, pepper, green garlic, garlic, ginger, soy sauce 1 tablespoon, chopped pepper 1 tablespoon, chicken essence 1/2 tablespoons, and oil.
1. Wash and slice pork belly, cut green pepper, cut shallot, slice garlic and mince ginger.
2. Heat the pan, pour in a little oil, and when the oil is hot, add the minced ginger and garlic and saute.
3. Pour the sliced pork belly.
4. Stir-fry until the pork belly changes color and add green garlic.
5. Stir well and add green pepper.
6. Continue to stir well and add chopped pepper.
7. add soy sauce.
8. Add a little chicken essence and stir well.
Sichuan style huiguorou
Eight-cooked pork belly 300g, several green garlic, appropriate amount of oil, salt, onion, ginger, sugar and Pixian watercress.
1. Pork belly pig is medium-ripe, cut into thick slices.
2. Sliced onion, ginger and garlic.
3. Slice green garlic obliquely.
4. Pixian watercress.
5. Take a clean wok and heat it. Pour in cooking oil and heat it to 70%. Add onion and ginger and saute.
6. Pour in the sliced meat and stir fry.
7. Stir-fry until the meat is curled.
8. Add bean paste and sugar and stir well.
9. Add the green garlic and stir fry a few times.
10. Stir well and take out the pan. The bean paste is already salty, and no salt is needed.
Precautions:
1. Pork belly should be cooked until it is medium-cooked, not too cooked, or it will be scattered when fried. 2. Stir-fry the meat until it is curled, and then put the bean paste. Green garlic can be replaced with other vegetables.