When the weather is cold, a bowl of warm pork belly soup, the most soothing stomach. Pork belly taste fat and tender, elastic and chewy, and rich in protein, fat, carbohydrates, vitamins and calcium, phosphorus, iron, etc., has a deficiency loss, spleen and stomach therapeutic effect, is a delicious winter tonic. Here are a few kinds of flavorful pork belly practices:

Spicy pork belly chicken casserole: warm stomach and cold blood

After winter, in the Lianzhou people's winter dinner menu, a spicy appetizing pork belly chicken casserole is an essential traditional dishes.

A traditional spicy pork belly chicken casserole ingredients are pork belly, Qingyuan chicken, auxiliary ingredients include ginger, garlic, especially can not do without Lianzhou spicy sauce, this sauce is Lianzhou authentic handmade condiments, chopped red chili pepper accompanied by fragrant fermented bean curd, bean curd, sesame oil, etc., which activates the taste buds, dissolve the fishy taste of meat and other foods, and the belly of the pork is a perfect match.

Before making it, you have to clean the pork belly with raw powder and old vinegar, put it into a pot, and at the same time put in the green onion, ginger, cooking wine, blanch until the pork belly becomes tight and fish out of the water control and standby. And then with the fried Qingyuan chicken into the pot, injected into the appropriate amount of water, and seasonings with boiled, the key to this dish is to master the stewed pork belly time, about 20 minutes for the best, so that the pork belly elasticity is just right, it will not be too tough and difficult to chew for the wonderful. Tasting, spicy, cool, mellow, fat and not greasy, both Hunan and Guangdong flavors, but also Lianzhou Ancient City of food memories, eaten unforgettable.

Pork Belly Soup with Preserved Vegetables: Smells like home

Pork Belly Soup with Preserved Vegetables is a dish loved by all Chaoshanese. The locals believe that pork belly is a useful ingredient to strengthen the spleen and stomach, and to drive away cold and warm the body. For the Chaoshan travelers who are out and about, a mouthful of salted vegetable and pork belly soup can smell the taste of home.

Salted cabbage pork belly soup practice is not complicated, first of all, the pork belly with salt, oil, alkali powder repeatedly scrub to remove mucus, the pepper crushed into the pork belly, put the pot of water to cook for about 1 hour after the fish out of the water to rinse off the pork belly of the white pepper particles, and then cut into strips, and finally cut into a good savory cabbage and pork belly together into the boiled soup cooked for 10 minutes, sprinkled into the small amount of salt and white pepper seasoning can be.

After the pot of savory pork belly soup is milky white, is a bowl of nutritious therapeutic medicinal soup, for the spleen and stomach cold people is more stomach good food.

Peace Stuffed Pork Belly: Rich in Taste

In the Hakka region of Heyuan, Peace Stuffed Pork Belly is a traditional local Hakka dish, especially after the cooked Stuffed Pork Belly after refrigeration and then consumed, allowing diners to experience the rich taste buds.

The production of stuffed pork belly in a variety of ways, there are chefs with a variety of fillings filled with washed pork belly, and then tied with a line tightly in the entrance to the pork belly, placed in an iron pot to cook or steam and compacted refrigerated, and then take out the frozen stuffed pork belly slices, ready to heat up and eat;

There are also chefs will be washed and boiled once in a pork belly and scratched into the triangular-shaped block-by-block, and then the pork belly inverted one side, fill with filling, and then toothpicks or snap pins will be placed in the pork belly. Then the toothpick or buckle needle will be pork belly and stuffing bag sewing, into the steamer or iron pot with water and slow fire steaming, steamed stuffed pork belly can be directly eaten, can also be placed in the refrigerator for half a day, take out the heating before eating more than 10 minutes can be on the table. After steaming, refrigerated stuffed pork belly, eat the rich taste, really let diners taste back.