Raw materials: pork belly 1

Accessories: lentils 10 grams

Seasoning / marinade: pepper and sesame, cold soup, sesame oil, spicy oil, salt 1 tbsp each, a little chicken

Production

(1) lentils de-tendon and wash, blanch in boiling water, cooked and then removed from the dip to cool.

(2) pork belly washed, steamed and diced.

(3) lentils mixed with a little sesame oil and salt on the bottom of the plate, belly diced mixed into the seasoning put lentils on top.

Remarks

Make your own peppercorns: 1 tbsp peppercorns, first in a dry pan with the aroma, take out and roll with a rolling pin, sieve out the coarse skin and mix the scallions with the peppercorns that is.

Braised pork belly

Main ingredients: 150 grams of pork belly, 10 grams of winterberry, 1 red pepper, 10 grams of ginger, 10 grams of green onions. For Food Street

Seasoning: 30 grams of peanut oil, 10 grams of salt, 8 grams of monosodium glutamate, 3 grams of sugar, a little pepper, 10 grams of King Soya Sauce, 20 grams of wet cornstarch, 5 grams of sesame oil, 50 grams of chicken broth.

Practice:

1, pork belly clean, boiled and sliced, Dongzhu, red pepper, ginger are sliced, scallions cut section.

2, burn the pot of oil, put ginger, Dong Ru, pork belly stir-fried, then add chicken broth, seasoned salt, monosodium glutamate, sugar, soy sauce king burned through.

3, and then sprinkle pepper.

Stir-fried pork belly

Main ingredients: 300 grams of cooked pork belly, green pepper flakes moderate.

Seasoning: pickled pepper section, dry chili, garlic, sweet noodle sauce, soy sauce, salt, monosodium glutamate, yellow wine, water starch, salad oil each moderate.

Teach you how to do fried pork belly slices, how to do fried pork belly slices to be delicious

1. cooked pork belly batch into a slice, slippery oil sheng out; green pepper warmed up with oil, to be used.

2. frying pan to stay in the bottom of the oil, put dry chili, pickled pepper dry stirring, add yellow wine, sweet noodle sauce, garlic, soy sauce, salt, monosodium glutamate, thickening, pouring into the belly slices and pepper slices, stir-frying plate can be.

Fried pork belly slices of the production of tips:

Pork belly to blanch, and clean.

Coriander popped pork belly slices of practice details

Cuisine and efficacy: home cooking

Process: burst

Coriander popped pork belly slices of the preparation of the material:

Main ingredient: 300 grams of cooked head of net pork belly.

Accessories: coriander (coriander) stalks 75 grams, 25 grams of coriander leaves.

Seasoning: 5 grams of green onion, 5 grams of ginger, 5 grams of garlic, 2 grams of pepper, 5 grams of balsamic vinegar, 5 grams of wine, 3 grams of salt, 4 grams of monosodium glutamate (MSG), 10 grams of sesame oil, 20 grams of broth, 5 grams of cooked chicken fat, cooked lard.

Coriander pork belly slices of features:

Coriander fragrance refreshing, salty and fresh to taste.

Teach you how to do coriander burst pork belly slices, how to do coriander burst pork belly slices to be delicious

1. The head of the pork belly with a knife slice open, remove the oil tendons and skin, with a knife slice into a 4-cm-long, 2.5-cm-wide slices; cilantro stalks, leaves, wash drained of water, cilantro stalks cut into a 2.5-cm-long section; green onions, ginger, shredded; garlic, sliced.

2. Shaoxing wine, pepper, vinegar, salt, monosodium glutamate, sesame oil, soup into a bowl of juice.

3. Belly slices of water into the leaky spoon, pot filled with cooked lard burned to eighty percent heat, down into the belly slices and quickly poured into the leaky spoon to drain the oil. Pan back on the fire, into the shredded onion, ginger, garlic, to the remaining oil in the pot burst incense, then into the belly slices, cilantro section, bowl juice, stir frying stir fry, pour cooked chicken oil, sprinkle cilantro leaves out of the pot into the plate.

Hints:

1. This method can be made "coriander popped snail piece", "coriander popped flower branch piece" (cuttlefish piece), "coriander popped double crisp" and so on.

2. Crispy belly processing: raw pork belly head or whole belly, after removing the oil tendons and skin, curved crosses, changed into a block, and then soaked in alkaline water, to be soaked through, and then fished out of rinsing and rinsing alkaline flavor. After this method of processing good pork belly, after cooking its texture is extremely crispy, can be used for "explosive belly" and "explosive double crisp" and other dishes.