Guangdong soy sauce pork belly practice

Guangdong soy sauce pork belly practice, the year is approaching, and every household has begun to prepare new year's goods! Speaking of Chinese New Year, one kind of delicious food that I have to mention is bacon. In fact, bacon is very popular in China. Let's share a method of pork belly with Guangdong soy sauce. The method of Guangdong soy sauce pork belly 1

Prepare a piece of pork belly, preferably three layers of lean meat and two layers of fat meat, so that it will not be so greasy. Scrape the hair off the pork belly skin with a knife, then clean it, drain the water and cut it into strips like this.

Put the pork belly in the pot, and now we start to pickle it. Add a bowl of soy sauce and a spoonful of salt, and evenly spread it with your hands, so that the color of pork belly will turn black and red successfully.

After that, it is a very important step, that is, add about 1ml of high-concentration white wine and spread it evenly by hand, so that the meat can fully absorb the flavor of the sauce. Liquor can be very good. It plays the role of sterilization and disinfection, so that in the process of curing pork belly, it will not let the pork belly grow white mold so quickly.

Marinate for two nights, and turn over in the middle. Then string it with a rope and hang it in a ventilated place when the sun is shining. After drying for 5 to 6 days, the delicious soy sauce bacon is finished. It is very fragrant. Let's have a look. The color is really beautiful. Did you swallow your mouth when you saw it? Like friends, hurry up and give it a try! Guangdong soy sauce pork belly method 2

main ingredient

fresh pork belly 1 grams.

Accessories

1 grams of refined salt, half a bottle of soy sauce, half a bottle of soy sauce, 2 grams of fish sauce, 1 grams of rock sugar, 5 grams of white wine, 5 grams of aged vinegar, 5 grams of ginger, 5 grams of onion, 4 pieces of garlic, 1 grams of pepper, 3 dried peppers, 2 slices of fragrant leaves, 2 tsaoko, 1 cinnamon, 3 star anise and 2 grams of pepper.

Detailed method of stir-frying pork belly with Chaoshan soy sauce

Fresh pork belly will be bought in the market, washed with clear water and drained for later use. Choose the whole pork belly with fat and thin, without cutting.

Wash ginger with water and slice it for later use. Wash the onion with clear water and cut it into sections for later use. Wash the garlic cloves with water and pat them with a knife for later use.

cinnamon, star anise, tsaoko, fragrant leaves, etc., are washed with clear water for later use.

Take a frying pan, put cold oil in the hot pan and put a handful of washed and dried pepper.

Rinse pork belly, dry it, and fry it in a pan.

fry until golden brown.

until both sides are golden and sealed, fry the pork belly, put it up and let it cool, and cut it into square pieces respectively. This step can make the pork difficult to cook in the later stewing process. The remaining pepper lard is very fragrant, and it can be mixed with noodles and cold dishes when sealed and stored, which is very delicious, but it is not recommended to heat it at high temperature again.

put a little oil in another pot, add rock sugar and simmer until the sugar dissolves and the light brown fish looks like bubbles.

add the fried pork belly pieces and stir fry.

Add onion, ginger, star anise, cinnamon and aniseed, add soy sauce, stir fry until the surface of the meat is colored, and cook the cooking wine.

Add salt and appropriate amount of water to avoid pork. Then put the fragrant leaves and the rest of the seasoning, put the seasoning bag in, add the onion again, add the salt, and stew over low heat.

Continue to simmer.

when the pork belly pieces are cooked, turn off the heat.

then take it out and put it on a plate.

A simple and delicious Chaoshan home-cooked dish. Home-cooked pork belly is finished, and the pork belly is especially delicious. Paired with small wine, it has a more flavor and is worth a try. Guangdong soy sauce pork belly method 3

ingredients

pork belly 5g

June fresh soy sauce 4g

rock sugar 3g

June fresh braised soy sauce 1 teaspoon

yellow wine 5g

garlic 1 tablets

ginger slices 1g

fragrant leaves 3 tablets

Step/. Rice wine, garlic, ginger slices, fragrant leaves, and rock sugar pork belly are soaked in clear water and cut into large pieces.

Add garlic petals, rock sugar, ginger slices, fragrant leaves

Add pork belly, add 5g of rice wine

Add a teaspoon of June fresh braised soy sauce.

turn the pork belly several times during the firing process.

After about 1.5 hours, the soup thickens, and the pork belly can be easily pierced with chopsticks, then the fire can be turned off

After a little airing, it can be sliced and eaten!