Materials:
Pork belly with skin 1 piece of soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of white sugar, 2 tablespoons of scallion, 2 slices of ginger, 2 slices of star anise, 2 pieces of dried tangerine peel 1 piece of cinnamon 1 piece of fragrant leaves, 2 slices of clear water, a little salt.
Practice:
1 Wash the meat, put it in the pot, pour in clear water until the pork is cooked 15 minutes after bleeding, take it out and let it cool, and cut the cooled pork into small pieces.
2. Heat the wok with proper amount of oil, stir-fry the pork for 5 minutes, stir-fry the oil and serve it out.
3. Wash the pan and put in 2 tablespoons of water. When the water boils, pour in white sugar. When the white sugar turns into bubbles, add in the fried pork and stir-fry twice. Then pour in the soy sauce and cooking wine and stir-fry for 2 minutes.
4. Pour the meat into a casserole (or use an iron pan for frying meat), add green onions, ginger, star anise, dried tangerine peel, cinnamon and fragrant leaves, then pour half a cup of water to soak the meat in the soup, add a little salt, cover the pot and simmer for 1 hour.
Intimate suggestion
1, you must choose pork belly with skin to make braised pork, and the most delicious is skin and fat.
2. Because a lot of pre-fried meat oil is fried, the braised pork is not boring at all.
3. Because pigskin is very easy to stick to the pot, it is best to use a non-stick pot when frying meat.
4. I think the dishes stewed in casserole are very fragrant. Of course, you can also cover them with a wok or use a pressure cooker to save time. If you use a pressure cooker to stew meat, turn the fire to the minimum for about 15 minutes after exhausting.
Dongpo's braised pork
Materials:
Pork belly with skin 1 piece about 500g Shaoxing yellow wine 400ml soy sauce 2 tablespoons ginger 1 piece of green onion 1 piece of chives 2 root rock sugar 50g.
Practice:
1, boil a pot of boiling water in the pot, put the pork into boiling 10 minutes, 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, then tie the knot.
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 (I don't have a small bamboo frame at home, so I use an iron frame instead, so let's adapt to local conditions! The purpose of placing a small bamboo frame is to prevent the skin from sticking to the casserole. When you choose it, it is better to use a lower frame, and it is best to soak the meat after pouring yellow wine.)
4. Pour the rock sugar, 200ml yellow wine and 1 tablespoon soy sauce into the pot, preferably sprinkling a little onion; Cover the lid, seal the lid edge of the casserole with peach blossom paper or tin foil, boil for 3 minutes on high fire, then simmer for about 50 minutes (it must be the minimum fire! )
5. After that, turn off the fire and open the lid, turn the meat over (that is, the skin is facing up), then pour in the remaining 200 ml of yellow rice 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 (other pottery with a lid can also be used), pour the remaining soup in the casserole into the tea bowl with meat, cover it and steam it for another 30 minutes with a big fire. Sprinkle a little onion knot for decoration before serving.
steamed pork belly with preserved greens
Raw materials:
Main raw materials:
Huizhou plum vegetable and pork belly;
Sauce:
Ginger Rong, chopped red onion, soy sauce, oyster sauce, sugar, salt, monosodium glutamate and water.
Practice:
1. Pick pieces of plum, soak them slightly first to make them unfold, then wash them one by one, squeeze out the water and cut them into pieces (not too much), and continue to soak them in clean water;
2. Wash the pork belly, boil a pot of water, put the pork belly in and cook until it is 7 or 8 ripe, pick it up, drain it, salt it and marinate it for about half an hour;
3. Put the oil in a clean pot and boil it. Put the marinated meat in the middle fire and fry it, with the skin on the meat, then turn it over until it is completely fried to golden brown, and pick it up for later use;
4. Prepare a bowl of sauce: ginger, chopped red onion, soy sauce, soy sauce, oyster sauce, sugar, salt, monosodium glutamate and water, and mix well;
5. After the fried meat is cool and not hot, cut it into a piece with a little finger thickness, put the skin on the bottom of the meat and put it in a big bowl piece by piece;
6. Squeeze the soaked plum vegetables dry and spread them on the meat;
7. Pour the sauce evenly;
8, put it in a steamer for steaming 1.5~2 hours, depending on personal taste, and it will take longer if you like the meat.
9. Take out the steamed big bowl, put it in a place that is not hot, hold the bowl with your hands, gently pour out the soup, and put it in another bowl. Add a spoonful of starch to the soup and adjust it to a lack of juice;
10, cover the big bowl with a plate, buckle it with both hands instantly, and take off the big bowl to form a "meat buckle" shape;
1 1, heat the pot, put a little cooking oil, turn to low heat, boil the juice just now into a transparent glass, and pour it on the braised pork, and you're done!
Taiwan Province version of Sichuan style pork
Raw materials:
Pork belly, an onion, bean paste, sweet noodle sauce.
Practice:
1, put water in the pot, open ginger slices, a few star anises, onion knots, about 20 peppers, and then add pork belly (pork belly is best, it is delicious if it is thin and fat).
2, the water is turned on again, and the floating foam is removed. After cooking for half an hour and eight ripe, it can be removed and cooled. I put this stew for one night and used it for cooking the next day. The really delicious stew pork should be put overnight.
3. Slice the pork and slice the onion.
4, an important step is coming, adjust the sauce. One tablespoon of bean paste, half a spoonful of sweet noodle paste, some cooking wine, some sugar, less salt and chicken essence, and mix well.
5, this is actually very important, the oil in the pot is hot, turn on a small fire, stir-fry 20 peppers, and then fish out the peppers. Then pour the chopped pork belly.
6, add less cooking wine for a few minutes, stir-fried meat feels a little curly, I don't know what to use to describe the meat like this, and then put it away for use.
7. Use the oil after stir-frying the meat in the pot, pour in chopped onion, ginger slices, red pepper and onion, stir-fry with salt 1 to 2 minutes.
8. Then pour in the stir-fried pork and add the prepared sauce.
9. Stir in the fire, don't add salt, and then add a little water to suffocate it.
10, it's out of the pot. It's a very delicious dish. I'm sure you'll like it. Have a chance to cook it.
Korean-style roasted pork belly
Raw materials:
2 tbsps of Korean Chili sauce, cooking rice wine 1 tbsps, onion, ginger and minced garlic 1 tbsps, sugar 1 tbsps, sesame sauce 1 2 tbsps, Korean Chili powder 1 tbsps (put less, because the spicy sauce is already quite spicy).
Practice:
1, all these are mixed together and mixed evenly. That's it! ~ You can use this sauce to cure meat. It tastes great ~ ~ ~!
I use this kind of cooking rice wine: Taiwan Province rice wine. It's from Fujian, and it's very fragrant ~! You can look for it, and the effect of curing meat with it is better than that of ordinary cooking wine:)
2. Pork belly is marinated with a well-made "Korean barbecue sauce". Actually, I like thinner slices ~ ~ But the ready-made ones bought in the supermarket are so thick, and I'm too lazy to slice them myself ~ I'll make do with it:-) Because it's not a big piece of meat, the pickling time can be shorter. It took me 3 hours. Cover the meat bowl with plastic wrap and put it in the refrigerator.
3. Take it out after pickling. Spread it flat on the baking tray tin foil. Preheat the oven for 200 degrees, then put it in the oven and bake it for 5 minutes. ! ! (The roasting time depends on the thickness of the meat ~ If the knife is too thin, then 2-3 minutes is enough. The meat will get old if it is roasted for too long.