First, the casserole pork belly
Ingredients: 750g pork belly, 2 star anise, 2 fragrant leaves, 1 cinnamon, 1 scallion, 1 ginger, 3 shallots, proper amount of salt, 2 tablespoons of fresh soy sauce, 2 tablespoons of cooking wine, proper amount of chicken essence, 30g of rock sugar and a little sugar.
Practice:
1, prepare seasoning, two star anise, one cinnamon, two fragrant leaves, 30g rock sugar, diced onion and sliced ginger.
2. Pork belly is cut into 2 cm strips first, and then cut into pieces. Add one shallot and two slices of ginger to pork belly in cold water, pour in a proper amount of cooking wine, boil it, skim off the floating powder and cook for another two minutes. Remove and wash, and control the water.
3, add a little cooking oil to the pot, add rock sugar, simmer with a small fire, and gently beat the rock sugar with the back of the spoon, so that the sugar is boiled faster, until the rock sugar bubbles, continue to simmer, and constantly stir the sugar color with the back of the spoon. When the big bubble becomes a small bubble, or there is no bubble, the sugar color becomes a bordeaux.
4. Stir-fry the pork belly immediately until the meat is all colored and the oil is also stirred out.
5. Stir-fry the star anise, cinnamon, fragrant leaves and onion ginger. This step must be slow and slow, stir-fry the flavor of the seasoning, and cook a fresh soy sauce along the side of the pot, which can stimulate the flavor of soy sauce. Add a spoonful of cooking wine and stir well. Add a proper amount of hot water to boil.
6. At this time, pour all the ingredients into the casserole, add a small onion knot, then pour a proper amount of cooking wine, add a little sugar (it can be added according to personal taste, cover it, and simmer slowly.
7. After stewing for 15 minutes, take out the star anise, cinnamon, fragrant leaves and onion ginger, stew for 30 minutes and then add refined salt. At this time, the braised pork with salt will not burn, and continue to stew for 30 minutes.
8. When the meat is soft and rotten, turn it into a wok and collect the juice on medium heat. You can leave some soup slightly. The bibimbap is very fragrant, and add chicken essence to the pan.
Second, casserole rice noodles
Ingredients: 300g of dried rice flour, 2 eggs, 80g of minced pork, 50g of sour beans, 50g of small tomatoes, 50g of Chinese cabbage, appropriate amount of ginger, appropriate amount of chives, soy sauce 1 tablespoon, and appropriate amount of edible oil.
Practice:
1, prepare minced pork, sour beans, ginger and chives. The sour beans are salty, so they should be chopped after soaking. You can add some rice wine when soaking, which is easier to remove the salty taste; Pork can choose three fat and seven thin, and it tastes better than firewood.
2. Cook rice noodles in a pot with boiling water first, and then prepare fried eggs, small tomatoes, bean bubbles and vegetables. The hearts of vegetables can be boiled in boiling water for later use.
3. Take out the dried rice noodles after cooking for about 10 minutes. The thickness of the selected rice noodles or rice noodles is different, and the time taken by different ingredients is different. The time can be determined according to the ingredients. After taking out the supercooled water, drain the water for later use.
4. Stir-fry sour beans. Stir-fry Jiang Mo and chives until fragrant. Add minced pork and stir-fry until fragrant. Stir-fry sour beans evenly, add some soy sauce and burn them out of the pot.
5. Add water to the casserole, add shallots, add bean bubbles, vegetables and rice noodles to boil, add cooking oil and a little soy sauce, and serve after rolling for half a minute.
6. Add the prepared minced red beans, fried eggs and small tomatoes.
Third, casserole crispy meat
Ingredients: small crispy meat, Pleurotus ostreatus, Chinese cabbage, thousand pieces, Flammulina velutipes, peanut oil, ginger and onion, pepper, dried red pepper, salt, chafing dish base, soy sauce and white pepper.
Practice:
1, small crispy meat, Pleurotus ostreatus, thousands of pieces, Flammulina velutipes, thousands of pieces of shredded, Pleurotus ostreatus tearing small flowers, Chinese cabbage cutting into large pieces.
2. The vermicelli is soft in warm water.
3. Heat the right amount of oil in the casserole, stir-fry the ginger onion, pepper and dried red pepper.
4, squeeze into the right amount of hot pot bottom material, stir-fry red oil.
5, the right amount of boiling water to boil, vermicelli, Pleurotus ostreatus, small crisp meat into the boil, cabbage, thousands of pieces, gold needles into the boil, the right amount of salt, soy sauce, white pepper seasoning, turn off the heat.
6, sprinkle with coriander, hot casserole crispy meat is completed.