2. Take the meat out, drain the water, trim the corners, and cut it into large pieces with a length of13cm with a knife (raw hide facing down). Then put it in a steaming bowl with the skin facing down, add cooking wine, soy sauce, salt, monosodium glutamate, onion, ginger, white wine and sugar color, add stock, put it on the drawer and steam it for 1.5 hours, and take it off when the meat crisp is rotten and tasty.
3. Pick out the onion and ginger from the meat, pour the original soup into the spoon, and then buckle the meat into the big plate; Taste the original soup, collect the thick juice with strong fire, hook a little starch, and pour sesame oil on the braised pork. Cook the pork belly with boiling water and let it cool! ! !
Remember, stick the skin through it with a nail or something! Tie it into a honeycomb!
Then touch the salt! ! Then open the oil pan and fry it, fry the skin until golden brown, take the pan and put the fried pork in cold water to cool it! ! !
Then boil the water to fry the meat, and take the pot when you see the skin foaming! ! ! !
All right! ! !
Buckling meat is solved! ! !
1. Marinate fresh pork with appropriate amount of salt, not too long, then take appropriate amount of yellow wine (note that yellow wine is best without water), add onion and ginger, and rub hard on the marinated meat until you feel that the taste has entered the meat. Add a proper amount of oil to the pot, fry the meat in the pot, and you can get out of the pot when you smell the fragrance. If you cook too much, you can pour the fried oil on the fried meat to keep it, so it won't go bad for a long time. It's best to fry some ribs and steam them when you eat them. Wow, they are really delicious.
2. Deep-fry the pork belly in the oil pan,
Then slice, and use a round bowl to regularly put the sliced meat into the shape of a bowl along the edge of the bowl.
Plum vegetables fill the bowl in the middle. Steaming the braised pork in a steamer until it is fully cooked,
Finally, the dish (if flat) buckles the loaded meat and vegetables into a flat-bottomed dish and uncovers the round bowl above. Buckle the meat into the shape of a hill, sprinkle some chopped green onion on it and chop pepper, and you're done.
The main purpose of this dish is to grasp the degree of frying accurately, so that the meat will melt in your mouth and the effect will be the best.
steamed pork belly with preserved greens
Raw materials: 300g of plum core, 500g of pork belly, spiced powder 1 tablespoon, 3 tablespoons of soy sauce, sugar 1 tablespoon, and a little monosodium glutamate.
Method:
1, scrape the remaining hair on the skin of the pork belly, wash it, put down boiling water and roll it for 15 minutes, pick up the skin with plum blossom needle, rub it evenly and soy sauce.
2. Put down the boiling oil and fry it inside, pick it up when it is burnt, cut it into pieces, wash and chop the plum vegetables, put down the white wok and fry it thoroughly, and add some sugar to stir fry and shovel it for later use.
3. Heat the pan with oil, saute garlic ears and meat pieces, put some soy sauce and saute, pour in three bowls of water, add monosodium glutamate and sugar, and simmer. Later, add plum vegetables and stew them together. Try to taste and serve.
Braised pork with lotus seeds
[Ingredients]: Lotus seeds, streaky pork with skin. Dried beans, salt, monosodium glutamate, spices, red oil, oyster sauce.
[production method]:
Firstly, the pork belly is cut into small pieces and drained;
Wrap lotus seeds, fold the shapes, and steam on a steamer 15-20 minutes.
Before serving, put the steamed pork belly in a large bowl, press it tightly, and then buckle it upside down on the plate as shown in the figure.
Braised pork with taro
Ingredients: pork belly (width 7 cm)
Seasoning: soy sauce, Guangdong taro, ginger juice, South fermented bean curd, cooking wine, sugar, ribs sauce and princes sauce.
Method: (1) Pork belly boiled broth is reserved. Peel taro and cut into long square slices.
(2) Heat the "frying oil". First, fry the taro in the pan until it is golden yellow and take it out. Add pork belly (skin facing the bottom of the pot, cover the pot to avoid oil explosion), fry until golden brown, take out (about 3 minutes) and wait for cold slicing.
(3) Put the sliced meat into a big pot, add ginger juice, south fermented bean curd, cooking wine, sugar, ribs sauce, princes sauce and soy sauce and then mix the sliced meat well (our taste here is salty with sweet).
(4) Prepare a medium bowl, fill it up in the order of one piece of meat and one piece of taro, fill the remaining materials, pour the excess gravy into the bowl, steam it for about 1 hour and a half until it is rotten, pour the juice back on the dish, and then pour the juice. Surround the edges with cooked vegetables.
Of course, when you make it yourself, you can adjust it according to your own taste.
Braised Pork with Preserved Vegetables
raw material
Ingredients: pork belly 250g, Sichuan winter vegetables100g, pickled peppers 25g. 25g of vegetable oil, 25g of soy sauce, 2g of salt, 8g of Sichuan lobster sauce, 8g of ginger and 8g of garlic.
manufacturing process
(1) Boil the pork with white water, remove it, wipe off the oil and water on the skin with a clean cloth, and apply some soy sauce. Wash and cut the winter vegetables into granules, soak the peppers and cut them into short sections, and slice the ginger and onion.
(2) Heat the frying spoon and add a little oil. When the oil is about to boil, put the skin down, fry it until it is brown, cool it and cut the meat into 7 cm long slices.
(3) Put the meat at the bottom of the bowl with the skin down in a fish-scale arrangement, sprinkle with cooking wine and soy sauce, add salt, add about 5 pieces of lobster sauce, 2-3 pieces of pepper and winter vegetables, and steam for 2 hours. Sometimes the food is turned over in the plate.
Dongpo braised pork
Materials:
Pork belly (500g), seasonal vegetables (20g), refined salt (7.5g), fermented soybean (7.5g), white sugar (4g), soy sauce (15g), water chestnut powder (15g), flavored powder (4g), etc.
5 grams), onion (1 strip), chicken soup (500 grams).
Method:
First, wash the pork belly, put it in a pot, cook it until it is medium-cooked, take it out, cut it into six squares, and color it with soy sauce.
Second, heat up the oil pan, put the pork belly in the oil pan, fry it until it is slightly golden yellow, pick it up and soak it in clear water for five minutes, then put it in a soup bowl, add chicken soup, sugar, flavor powder, lobster sauce, salt, onion and other condiments to burn it, and buckle it with a bowl.
3. Remove the oil from another pan, fry the seasonal vegetables until cooked, cover them on the pork noodles, turn them over in another plate, and turn them into the bottom of the seasonal vegetables and cover the pork noodles. Then thicken them with wet water chestnut powder from the original juice (that is, thicken them) and pour them with sesame oil.
Note:
First, the pork belly should be soaked in cold water. If the knife is uneven, it can be rubbed by hand when soaking, so that the water can penetrate.
Second, the dish is characterized by being rotten and refreshing. Therefore, to grasp the tiger skin of braised pork well, take out the cooked pork belly and control the water, then smear it with soy sauce in the upper and lower pots of the pork skin and fry it to the highest color! It's very simple, but pay attention to the fact that the skin will blister when frying.