Method 1 for braised pork,

Materials

Main ingredients: 500 grams of pork belly with skin (bone-in is better), seasonings: fennel, cinnamon, green onion Knot, shredded ginger, soy sauce, sugar, rice wine, and MSG in appropriate amounts. , accessories: brown leaves, cotton thread (the authentic one is tied with fragrant straw, because it is said to have a special fragrance, but it is difficult to find this material, and I don’t know where to find it, so I use cotton thread instead)

Method

Cut the pork belly into pieces and wash.

Put water in the pot, lay some brown leaves on the bottom of the steamer, lay the pork belly flat, sprinkle with a little shredded ginger, and steam together until the skin of the meat is crispy and tender.

Take out the pork belly and wrap it with brown leaves and tie it tightly with cotton thread (green straw).

Put water into the pot, tie fennel, cinnamon, green onion knots, ginger shreds with gauze to make a spice bag (you can also do it without tying), soy sauce, sugar, rice wine, and diced pork. Bring to a boil, then turn to low heat and add Cover and simmer for 2 hours, take out the spice packet, turn up the heat and add MSG to reduce the sauce until thick.

Remove the palm leaves and place the meat on a plate.

Tips

It must be simmered for a long time until the meat is crispy, rich and fragrant, and then the juice can be collected.

If you think the meat is too big, you can cut it into smaller pieces before putting it on the plate.

In step 2, the pork belly can also be blanched with brown leaves, but I think steaming can better maintain the original flavor, and the skin of the meat also looks better.

Method 2, Seafood Fragrant Pork

Materials

Seasoning: 50 lemongrass roots, 100 grams of old ginger (beaten pine), 100 grams of scallions, 300 grams of Huadiao wine, 400 grams of southern milk, 15 grams of salt, 20 grams of MSG, 3 kilograms of second soup, 3 grams of wet starch, 75 grams of salad oil, 5 grams of peppercorns, and 1 gram of clear oil.

Method

1. Wash the whole piece of pork belly, blanch it in boiling water for 3-5 minutes over high heat, remove and drain, and cut into large pieces of 90-100 grams.

2. Cut the sliced ??pork belly according to the pagoda meat cutting method, with a thickness of about 0.1-0.2 cm. After cutting, place it back into a square shape and tie it into a cross shape with a piece of lemongrass.

3. Wash the dried squid, soak it in warm water at 40℃ for 4 hours until the squid is thickened, take it out and tear it into small pieces weighing about 30 grams; cut the old chicken into pieces weighing about 50 grams. After flushing the blood water, simmer it in boiling water over high heat for 5 minutes, then drain and drain.

4. Put salad oil in the pot. When it is 70% hot, add ginger and scallions and stir-fry over low heat for 2 minutes until fragrant. Cook Huadiao wine until fragrant. Add southern milk and stir-fry over low heat. Add the second soup and bring to a boil over low heat. Season with salt and pepper. Add squid pieces, chicken pieces and pork belly and simmer over low heat for 1.5 hours until the cake is not rotten. Remove from the heat. Pour the vegetable core into boiling water and simmer over high heat for 1 minute. Remove and control. water.

5. When the guest orders, take a piece of pork belly and put it into a bowl; put 100 grams of the original soup in the pot, bring to a boil over low heat, moisten the starch gravy, pour the oil in the pot, pour it on the pork belly, and use Garnish with cabbage core.