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Ingredients: fresh yam, chestnuts, pork belly.

Seasoning:

Ginger, scallions, garlic, anise, pepper, cumin, cooking wine, salt

Practice:

1, pork belly washed with salt, vinegar, a little bit of flour scrub rinse, blanch and pour off the water from the new water into the scallions, slices of ginger, garlic, pepper, star anise, cumin, cooking wine into the pork belly pot to open the pot to the fire boiler for 1 hour until the pork belly is soft and cooked.

2, yam wearing gloves peeled and cut into elephant-eye slices, chestnuts roasted in a pressure cooker while hot peeling, red pepper cut into pieces.

3, pork belly cooled and cut into strips to be used.

4, the original soup add pork belly, chestnuts, yam slices, red pepper, add salt, pepper seasoning can be out of the pot.

Braised pork belly

Materials:

Pork belly 3, red and green peppers each 1, green onions, ginger, garlic, cilantro moderate.

Seasoning:

Pepper, star anise, cinnamon, sesame leaves, salt, dark soy sauce, cooking wine in moderation.

Practice:

1, the pork belly with salt and flour repeatedly cleaned until there is no mucus on the pork belly;

2, pressure cooker filled with water, pour washed pork belly, seasoned with salt, Chinese anise, peppercorns, cinnamon, sesame seeds, steam pressure for 13 minutes;

3, fish out of the boiled pork belly, and then rinsed with water, sliced slash plate for use;

4, pour oil in the pot, will be chili, onion, ginger, garlic burst incense, pour into the pork belly, cilantro stir fry for a few moments can be.

White cut pork belly

Raw materials: pork belly.

Supermarkets sell pork belly is generally frozen, but cleaner than the market, but cleaning methods are the same.

Practice:

1, the whole inside of the pork belly over: first turn the bottom to the mouth of the pork belly, it is easy to turn over, turn over the pork belly is a little sticky, is to clean up these sticky things. Light the fire, the pot does not put oil and water, the pot is hot, put the pork belly into the hot side of the other side, you can use chopsticks to pressure, to ensure that the pork belly are hot (I heard that you can also boil hot water in the pot, the water boiled and put the pork belly into the hot a little bit, and then the next step is the same. However, I think this is quite convenient) and then take the pork belly out of the pot, while it is still hot, use a knife to gently scrape the whole pork belly, especially to scrape off the white stuff;

2, and then put two spoons of cornstarch, gently rubbing a little so that the pork belly are in contact with the cornstarch, rinse with water, and then into the two spoons of salt, the same rubbing, rinsed with water. You can turn the pork belly over again. Turn the belly over and rub it with cornstarch, rinse with water, and you're done. Pepper grains with the back of the knife cracked half into the pork belly, pork belly into the pressure cooker, add water, half of the pepper grains in the pressure cooker (like pepper more put do not like less put), the water boiled pressure for half an hour, fish out to cool;

3, slices can be on the table, but it is best to cut diagonal slices. Eat when the point of soy sauce, must be delicious soy sauce oh!