raw material
Boil medium-rare 30% meat, stir-fried dried plum vegetables.
manufacturing process
1. Cut 30% meat into 3cm long and 0.3cm thick, and add oyster sauce, chicken powder, ribs sauce, and vermicelli sauce.
2. Put the mixed meat slices neatly in an iron box.
3. Stir-fry the cleaned and chopped dried prunes for later use.
4. Spread the fried dried prunes evenly on the sliced meat.
5. Steam the processed semi-finished products in a steamer for 90 minutes.
6. Pour out the soup and turn the meat over, and surround it with vegetable gall to go on stage.
characteristic
Bright red color, fat but not greasy.
Ⅱ) Braised pork with vegetables
raw material
500 grams of pork belly and 200 grams of dishes.
seasoning
Lard, sweet wine juice, salt, soy sauce, ginger, onion, sugar, monosodium glutamate, etc.
Knife forming
Scrape the pork belly clean, cook it in a pan, then take it out and wipe off the moisture on the skin. Wipe it with a little sweet wine juice and soak it for a while. Put it in a hot oil pan with the skin facing down, fry it until the skin turns red, then take it out of the pan and put it in cold water to wrinkle it and cut it into spiral pieces. The dish is cut into sections about 1 cm long.
Cooking method
Steaming: put the cut meat and skin facing the bottom into a steaming bowl, clean the pot, heat it with lard, add sugar, monosodium glutamate, soy sauce and ginger slices, stir-fry the pot and put it on the steamed bowl, add onion knots, steam it thoroughly in a cage, remove the onion knots from the cage, and turn it into a plate to serve.
Flavor features
Full-bodied, fat but not greasy, but soft and rich in Zui Xiang, it is a local dish in Zhenyuan, Qiandongnan.
Technical essentials
The skin should be evenly wrinkled when colored.
Ⅲ) Braised pork with glutinous rice
raw material
Pork belly rib 15 kg, glutinous rice 6000 g, south milk 6000 g, column throat sauce 500 g, red square 500 g, chicken essence 25 g, sugar 100 g, soy sauce 100 g, Shaoxing wine 100 g, scallion.
preparation
1. Glutinous rice is crispy in water; Pork belly rib meat is cut into large pieces with a thickness of 1 cm and a length of1cm, mixed with various seasonings and marinated for about 20 minutes.
2. Mix the sliced meat with glutinous rice, buckle it into a bowl, steam it in a cage until it is crisp and rotten, and remove it from the turnplate. Stir-fried green leafy vegetables and serve around the edges.
characteristic
Red color, rotten rice and glutinous meat, fragrant and delicious, fat but not greasy.
Ⅳ) Braised pork with gold
Main material
750g pork belly, 700g crude oil (consumption 1 00g), garlic10g, ginger onion15g, sugar15g, soy sauce10g, and spiced powder 0./kloc.
Doing method
1. Cut the pork belly into two pieces with a knife, clean the fine hair on the skin with a blade, wash it with water, mix it with a little raw flour and soy sauce, and then apply it. Then heat the oil pan and put it in raw oil. When the oil temperature rises to about 160 degrees Celsius, put the pork belly in frying (cover it from time to time when frying to prevent the oil and water spots from bursting out and scalding the skin); Deep-fried and fished out, put in a casserole, add soy sauce, sugar, allspice powder, refined salt, garlic, ginger and onion, pepper, and about 600 grams of clear water, and simmer 1 hour and scoop up for use.
2. Peel the pumpkin, then cut it with a knife at a quarter of the pedicel, dig out the melon seeds with a spoon, wash it with clear water, then put the stewed pork belly pieces in the middle of the pumpkin with the skin outward, pour the stewed broth, and take it out in a steamer for cooking 18 minutes.
3. First pour out the soup in the melon, put it in the middle of the dish, and decorate it with fried vegetables. Then pour the soup into the tripod, add oyster sauce and thicken it with raw powder water. Finally, add sesame oil, stir well and pour it inside and outside the melon.
Special point
Beautiful shape, tender meat and melon fragrance.
ⅴ) Braised pork with gold and silver
raw material
250g pork belly, 200g tofu, 50g spinach100g Chili sauce, 25g vinegar, 250g soybean oil (25g consumption), 3g salt, 2g monosodium glutamate, 0g ginger juice10g cooking wine15g sugar/kloc.
make
1. Put the fat pork with skin into a clear water pot, cook the whole piece, take it out, and spread Chili sauce on the skin; Cut tofu into 4 cm long and 2 cm thick strips for use.
2. After the pork is cool, put it in a frying pan. When it is heated to 50% with peanut oil, fry the pork in oil for two minutes. When it is sauce red, take it out and control the oil. Then put the tofu slices in a frying pan and fry them until golden brown.
3. Cut the pork into strips with the same size as the tofu slices, code them in a big bowl according to the method of one piece of tofu and one piece of meat, with the skin of the meat slices facing down, add Chili sauce, refined salt, vinegar, sugar, monosodium glutamate, cooking wine, ginger juice and water, and steam them in a steamer for taking.
4. Wash the spinach, cut it into pieces, put it in a meat bowl with boiling water, and then buckle the meat and tofu in the bowl into a deep dish.
5. Put chicken soup, red jam and white sugar in the frying spoon, boil it, hook the starch, boil it, and pour it on the braised pork.
ⅵ) Hakka Braised Meat
Hakka braised pork is a special dish for Hakka guests in Gannan, Jiangxi Province. Hakka braised pork is famous for its fat. If you are dieting to lose weight, this dish is not for you. Generally, people who taste this dish for the first time will stop eating chopsticks because of its fatness. However, when you boldly chew a piece and your mouth is full of oil, you will definitely feel less fat than braised pork.
The main raw materials of Hakka braised pork are pork belly and dried vegetables. Speaking of the origin of dried vegetables, there is also a beautiful legend circulating in the local area: a long time ago, the Central Plains people moved south to Gannan, and the Hakkas began to cultivate land. A lady named Lu was washing clothes by the river, and the children were hungry and crying for dinner. The lady couldn't help but feel sad and tears rolled down the river. At this time, a fairy in Tsing Yi descended from the sky, comforted the lady a few words, took out a packet of vegetable seeds and gave them to her, and then went away. According to the instructions of the fairy in Tsing Yi, Mrs. Lu went home to plant the vegetables. In a few days, the vegetables sprouted leaves. In the twelfth month, the vegetables grew big and fat, and they were collected for cooking. They were fresh, sweet and smooth, and they were particularly delicious. The children were so full that they liked it. Relatives and friends asked what it was, and Mrs. Lu said that it was a vegetable seed sent by the fairy in Tsing Yi, so let's call it "green vegetables". After that, it was introduced by relatives and friends, and soon spread in the Ganjiang River basin where Hakka people lived, and was widely planted.
The reason why the braised pork is called braised pork is to be understood from its production method. In the last process of making braised pork, that is, serving, the braised pork will be taken out of the steamer, covered with another big plate, and then upside down, and the bowl will be opened. I think it is very appetizing only from the appearance of braised pork.
raw material
Pork belly with skin1000g, dried vegetables 200g, soy sauce 20g, clear oil1000g.
method of work
1. Scrape the pork skin clean, put it in a cold water pot, cook it on fire until it is 80% cooked, remove it, wipe off the moisture on the skin with a clean cloth, and apply soy sauce while it is hot;
2. When the pot is on fire, pour in the clear oil and heat it to 80%. Put the pork belly skin down in the pot and fry it until it is dark red (oil splashes when frying pork belly, it is best to cover it with a pot cover to prevent it from splashing on your body). Take it out and let it cool, put it face down on the chopping block, cut it into large pieces 7 cm long and 2 cm thick, and cut off the skin; Put the skin of the meat neatly in a bowl, put the dried vegetables on the meat, pour the soy sauce evenly, steam in a steamer for about 40 minutes until the meat is soft and rotten, and take it out and buckle it in a plate.