I. Practice 1
Ingredients: pork belly, lettuce, milk, monosodium glutamate, refined salt, white sugar, soy sauce, sesame oil, balsamic vinegar, Shaoxing wine, wet starch, star anise, onion, ginger and salad oil.
Production steps:
1. Wash pork belly, remove hair, blanch and cut into pieces.
2, lettuce washed for use.
3. The wok is on fire and the salad oil is poured in. When the oil temperature rises to 80%, add pork belly covered with soy sauce and fry until golden brown. Drain the oil.
4. When the wok is on fire, add a little salad oil, stir-fry the onion and ginger, then add Shaoxing wine, south milk, soy sauce, refined monosodium glutamate and star anise, put on a bamboo mat, put down the pork belly skin in turn, bring it to a boil with low fire, simmer for 2-3 hours, then turn to medium fire to collect thick juice, and put it on a plate until the color is red and bright. Put lettuce on the bottom.
Second, exercise two
1. Cut the pork belly, blanch it (put it in a pot with cold water), then take it out and wash away the floating foam.
2. Heat the oil in the pot. When it's 30% hot, simmer on low heat, add rock sugar and stir-fry until it's brown.
3. Add the pork belly, change the fire, stir fry quickly, and the sugar color will be evenly stained on the pork belly.
4. Add a small amount of fermented milk to two pieces of bean curd and simmer slowly.
5. Pour the fermented bean curd into the pot through a colander (removing impurities) and stir well.
6. Mix in the cooking wine, add a small amount of soy sauce (not too much soy sauce, not too dark) and stir well.
7. Add boiled water without meat noodles (never put cold water or use too much water to ensure that the juice is just dry after stewing for one hour), and add onion and ginger slices. After the fire boils, cover it and simmer for 60 minutes.
8. After opening the lid, add a small amount of salt (not much, fermented bean curd and soy sauce are already salty), season with chicken essence, and then serve.