material
Pork belly 600g, dried plum 1 about 120g, soy sauce 5 tablespoons, rice wine 2 tablespoons, spiced powder 5438+0 tablespoons, sugar 1 spoon, honey 2 tablespoons, honey 65440.
working methods
1: Wash dried plums with clear water and soak them in water for about 30 minutes to soften. Dried plums will be mixed with some fine sand in the production process, so they need to be washed, otherwise they will eat fine sand. After soaking, wring it out and cut it into small pieces for use.
2. Pork belly cut into pieces (about 1 cm thick), blanched, washed, added with marinated meat sauce, grabbed evenly and marinated for about 30 minutes.
3: Put the marinated pork belly in a hot oil pan, fry both sides until red and yellow, and lock the gravy.
4: Take out the fried pork belly and arrange it in a bowl.
5: Add some oil to the pork belly wok, add dried plums, stir-fry dried plums, then add half a bowl of water, and the remaining marinated meat sauce and soy sauce paste. (Adjust the amount of soy sauce according to the salinity of dried prunes)
6: Put the fried prunes into a bowl.
7: Cover the bowl with a plate and put it into the rice cooker to prevent water vapor from dripping into the rice cooker. Add 4 cups of water to the outer pot (you can add more water if you like the soft and rotten outer pot), steam for about 30 minutes and take it out.
8: First pour the sauce in the bowl into a small bowl, then buckle the bowl with a larger plate, and then buckle the prunes upside down.
9: Pour in the sauce from the eighth step and serve!
Method 2 of frying pork,
material
Pork belly, sprouts, onion, ginger, star anise
working methods
1. Scrape the pork belly, wash it, cut it into pieces, and cook it in a cold water pot until it is raw.
2. Take out the honey and fry it in a hot oil pan until it is brownish red.
3. Slice into a bowl, and add onion, ginger, star anise, salt, monosodium glutamate, cooking wine, soy sauce, pepper, sugar, sprouts and broth.
4. Put in a cage and steam for 2 hours on medium heat.
5. Buckle the meat on the plate, pour the soup into the pot to thicken it, then pour it on the buckled meat and surround it with Chinese cabbage.
Fried pork buckle method 3,
material
Pork belly 600g, 5 bamboo shoots, 2 onions, 5 slices of ginger, 2 tablespoons of Japanese soy sauce, 2 tablespoons of rice wine, 2 slices of bean curd, 1 tablespoon of sugar,
working methods
1: Blanch pork belly in boiling water, take it out and soak it in cold water. After cooling, it was cut into pieces with a thickness of about 1cm. Wash bamboo shoots and cut into hob blocks. Put the tofu into a container and press the tofu into mud with a fork.
2: The pot is hot and oil-free. Stir-fry pork belly slices and take them out with oil.
3. Stir-fry ginger slices with pork belly fat, stir-fry with tofu, stir-fry with soy sauce, rice wine and sugar, and turn off the heat.
4: Take a deep dish, put meat slices along the bottom of the dish, add bamboo shoots, pour the fried seasoning evenly on the bamboo shoots, put the deep dish into an electric cooker, and add 3 cups of water to the outer pot (increase or decrease the cooking time and water quantity according to your favorite taste). It takes some time to stew in a rice cooker, which is no trouble at all, but you can taste the delicious food that takes time.
5: Put the dish on the deep dish mouth, turn it over, and buckle the pork belly with fermented bean curd upside down in the dish.
6: You can also eat delicious bamboo shoots.