steamed pork belly with preserved greens
Ingredients: pork belly, dried plum, onion ginger, salt, cooking wine, star anise, seafood sauce, oil consumption, soy sauce and sugar.
1. Soak dried prunes overnight and wash them several times to remove sediment.
2. Wash the onion and ginger and slice them.
3. Clean the pork belly, add water to the pot, add a few slices of onion ginger, 2 star anise, a little cinnamon,10g cooking wine, put the pork belly in, cook over high fire until the meat turns white and bloodless, and then take it out.
4. Take out the pork belly while it is hot, and apply a little soy sauce on the surface of the pork belly to make the color even.
5. Put a layer of oil in the pot. When the oil is burned to 70% heat, the so-called 70% heat means that you can feel the heat when you put your hand on the oil. Put the skin down and slowly fry it with a small fire. Until the skin is golden in color and the grease overflows, fry the meat on all sides to make it evenly colored.
6. Use the remaining oil in the pot, put the soaked dried prunes, pour a little gravy from cook the meat just now, add a little soy sauce and salt, add a little rock sugar to taste, and simmer for 15 minutes.
7. Cut the cold pork belly into thin slices with a thickness of 0.5cm, and evenly discharge it in a bowl. Spread fried dried prunes on it.
8. Put it in a pressure cooker and steam for 20 minutes. After 20 minutes, boil and deflate, filter out the steamed fat oil and continue steaming for 20 minutes.
9. Filter out the steamed fat oil, find a dish and reverse it.
10. A delicious braised pork with plum vegetables is presented to everyone.
Braised pork with taro
Ingredients: pork belly, taro, broccoli, salt, soy sauce, oil consumption, star anise, cinnamon, onion, red oil, soy sauce, cooking wine and pepper.
1. Prepare all spices.
2. Wash pork belly for later use
3. Put the pork belly water in the pot, add star anise, cinnamon, ginger slices and onion and cook for about 20 minutes.
4. Cook the pork belly, paint the epidermis with a thin layer of soy sauce, and poke the epidermis with a toothpick to taste. Drain or dry the meat surface with kitchen paper towels.
5. Peel the taro and cut it into large pieces with uniform thickness. Put some salt on the taro and marinate it.
6. Put enough oil in the pot. After the oil is heated, pour it into the taro block and fry it in the pot. Then remove and drain the oil for later use.
7. The remaining oil in the pot, fry the pork belly skin until golden, and take it out.
8. Cut the fried pork belly into pieces about the size of taro pieces.
9. Put the sliced meat into a large bowl, add appropriate amount of salt, light soy sauce, oyster sauce, fermented bean curd, cooking wine and pepper, mix well and marinate for more than 15 minutes. (You can also add all seasonings and fry in the pan until it tastes good.)
10. Put the marinated pork belly, one layer of meat and one layer of taro neatly in a steaming bowl, and the pork belly skin is arranged neatly downwards.
1 1. Put the remaining taro on the bowl.
12. steam in a pressure cooker for about 35 minutes. If it is an ordinary cooker for about 50 minutes, the specific time depends on the crispness of the meat you like.
13. When steaming the meat, wash the broccoli, break it into small pieces, pour some water into the pot to boil, add a little salt and oil, cook the broccoli, remove it and drain it for later use.
14. Steamed taro with pork, pour the soup into a small bowl.
15. Then buckle the taro meat upside down in the plate.
16. Put the cooked broccoli neatly around the braised pork to play a role in shaping and decorating. Then pour the soup on the surface of the meat.
braised pork
Ingredients: pork belly, soy sauce, soy sauce, wine, ginger, salt, sugar, fragrant leaves, star anise, pepper powder, broccoli.
1. Slice pork belly, soak in water, take it out after 30 minutes, and drain it.
2. Burn the oil at 70% heat, and fry it in the pan to brown on all sides.
Step 3 slice
4. Put all the seasonings into a bowl, soy sauce, soy sauce, salt, wine, fragrant leaves, pepper powder, star anise and sugar, and stir well. 5. Put the meat slices into a bowl and marinate 10 minute.
6. Steam in the pot for 2 hours. If it is a pressure cooker, it will take half an hour.
Braised pork with fermented bean curd
Ingredients: pork belly, fermented bean curd, onion, ginger, garlic, soy sauce, soy sauce, sugar, fermented bean curd and star anise.
1. Wash the pork belly, cook it in cold water until it is 7 minutes cooked, take it out and let it cool.
2. Slice the onion, ginger and garlic and prepare the star anise.
Step 3 put fermented bean curd in a bowl
4. Add 2 tablespoons of soy sauce and a little sugar to mash the fermented bean curd for later use.
5. Slice pork belly 1 cm thick slices.
6. Grab the pork belly evenly with 1 spoon soy sauce.
7. Then spread the minced sufu evenly.
8. Take a bowl, put the skin down into the bowl, put the onion, ginger, garlic and octagonal on the meat, boil it in a pot and steam it for one and a half hours on medium heat.
9. After steaming, quickly pour it into the plate.
Although the braised pork is delicious, try not to overeat and pay attention to health during the Chinese New Year.