Braised pork

Material:

1 piece of pork belly with skin, 2 tablespoons of cooking wine, 2 tablespoons of white sugar, 2 tablespoons of green onion, 2 pieces of ginger, 2 pieces of star anise, 2 pieces of dried tangerine peel, 1 piece of cinnamon leaf, 2 pieces of clear water and a little salt

Practice:

1. Wash the meat, put it in a pot, pour in clear water, boil it over high fire for 15 minutes, then take it out and let it cool. Cut the chilled pork into small pieces

2. Pour a proper amount of oil into the wok, heat it, stir-fry the pork for 5 minutes, and then take out the oil

3. Wash the wok, put in 2 tablespoons of water, pour in white sugar after the water boils, stir-fry the pork twice when the white sugar turns into bubbles, and then stir-fry the meat with soy sauce and cooking wine for 2 minutes

4. Add green onion, ginger, star anise, dried tangerine peel, cinnamon and fragrant leaves, then pour half a cup of water to soak the meat in the soup, add a little salt, cover the pot and simmer for 1 hour.

Intimate suggestions

1. Pork belly with skin must be used to make braised pork, and the most delicious ones are skin and fat

2. Because a lot of meat oil has been fried in advance, it is done well. Therefore, it is best to use a non-stick pan when frying meat

4. I think the dishes stewed in casserole are very fragrant. Of course, you can also cover them with a wok or use a pressure cooker to save time. If you use a pressure cooker to stew meat, After exhausting, turn to the minimum fire for about 15 minutes.

Dongpo pork

Material:

One piece of pork belly with skin is about 5g, Shaoxing yellow wine is 4ml, soy sauce is 2 tablespoons, ginger is 1 piece of green onion, and 2 pieces of rock sugar are 5g.

Practice:

1. Boil a pot of boiling water in the pot, put the pork in bleeding foam for 1 minutes, then take it out and let it cool. Cut it into 5 cm square blocks after it is not hot

2. Peel and wash the ginger and slice it, cut the scallion into pieces obliquely, and cut the shallot into sections and tie it

3. Put a small bamboo stand in the casserole, then spread ginger slices and scallion slices on it, and then put the cut meat pieces on the scallion ginger slices with the skin facing down (I don't have a small bamboo stand at home, so I use an iron stand instead, so let's adapt to local conditions! The purpose of placing a small bamboo stand is to prevent the skin of the meat from sticking to the casserole. When you choose it, it is better to use a lower stand, and it is best to soak the meat after pouring the yellow wine.)

4. Pour the rock sugar, 2 ml of yellow wine and 1 tablespoon of soy sauce into the pot, and it is best to sprinkle a little onion. Cover the lid, seal the lid edge of the casserole with peach blossom paper or tin foil, boil for 3 minutes on high fire, then simmer for about 5 minutes (it must be the minimum fire! )

5. After that, turn off the fire, open the lid, turn the meat over (that is, the skin is facing up), then pour in the remaining 2ml of yellow rice wine and soy sauce, cover and seal the edge, and simmer for at least half an hour

6. Put the stewed meat into a tea bowl (other pottery with a lid can be used), and pour the remaining soup in the casserole into the tea bowl containing the meat, and cover it.

sauce:

ginger, chopped red onion, light soy sauce, oyster sauce, sugar, salt, monosodium glutamate and water.

Practice:

1. Pick pieces of plum vegetables, soak them for a while, then wash them, squeeze them out and cut them into pieces (not too much), and continue soaking with clean water;

2. Wash the pork belly, boil a pot of water, put the pork belly in and cook it until it is 7 or 8 ripe, remove it, drain it, salt it and marinate it for about half an hour;

3. Put oil in a clean pot and bring it to a boil. Put the marinated meat in a medium fire and fry it, with the skin on the meat, then turn it over until it is completely fried to golden brown, and take it out for later use.

4. Prepare a bowl of sauce: ginger, chopped red onion, soy sauce, soy sauce, oyster sauce, sugar, salt, monosodium glutamate and water, and mix well;

5. After the fried meat is cool and not hot, cut it into pieces with a little finger thickness, put the skin on the bottom of the meat and put it in a big bowl piece by piece;

6. Squeeze the soaked plum vegetables dry and spread them on the meat;

7. Pour the sauce evenly;

8. Steam in a steamer for 1.5~2 hours, depending on personal taste, and it will take longer if you like the meat.

9. Take out the steamed big bowl, put it in a place that is not hot, then hold the bowl with your hands, gently squeeze out the soup, and put it in another bowl. Add a spoonful of starch to the soup to make it less juice.

1. Cover the big bowl with a plate, buckle it with both hands instantly, and take off the big bowl to form a "meat buckle" shape;

11. Heat the pan, put a little cooking oil, turn to low heat, boil the juice just now into a transparent glass, and pour it on the braised pork, and you're done!

Taiwan Province version of Sichuan style pork

Ingredients:

Pork belly, an onion, bean paste and sweet noodle sauce.

Practice:

1. Put water in the pot, open ginger slices, a few star anises, onion knots, and about 2 peppers, then add pork belly (pork belly is best if it is thin and fat),

2. Boil the water again, remove the floating foam, and cook it for half an hour and then cool it. I put this stew for one night and used it for cooking the next day. The really delicious stew pork should be put overnight.

3. Slice the pork and onion.

4. The important step is to adjust the sauce. One tablespoon of bean paste, half a spoonful of sweet noodle paste, some cooking wine, some sugar, less salt and chicken essence, and mix well.

5, this is actually very important, the oil in the pot is hot, turn on a small fire, stir-fry 2 peppers, and then take them out. Then pour the chopped pork belly

6. Stir-fry for a few minutes with less cooking wine. The stir-fried meat feels a little curly, and I don't know what to use to describe it, and then put it away for use.

7. Use the oil after stir-frying the meat in the pan, add chopped onion, ginger slices, red pepper and onion and stir-fry with salt for 1 to 2 minutes.

8. Then pour in the stir-fried pork and add the prepared sauce.

9. Stir-fry over high fire, without adding salt, and then add a little water to suffocate and serve.

1. It's out of the pot. It's a very delicious dish. I believe you will like it. Let's cook it sometime.

Korean roast pork belly

Ingredients:

2 tablespoons of Korean Chili sauce, 1 tablespoon of cooking rice wine, 1 tablespoon of onion, ginger and minced garlic, 1 tablespoon of sugar, 1/2 tablespoon of sesame sauce, 1 tsp of Korean Chili powder (put less, because the spicy sauce is already quite spicy), 1 tsp of sesame, 1 tsp of sesame oil and 2 tsp of cold boiled water.

Practice:

1. Mix all these together and mix well. That's it! ~ You can use this sauce to cure meat. It tastes great ~ ~ ~!

I use this kind of cooking rice wine: Taiwan Province rice wine. It's from Fujian, and it's very fragrant ~! You can look for it, and the effect of curing meat with it is better than ordinary cooking wine:)

2. Pork belly is marinated with the prepared "Korean barbecue sauce", in fact, I like thinner slices ~ ~ But I am too lazy to slice it myself because it is not a big piece of meat, so it takes me 3 hours. Cover the meat bowl with plastic wrap and put it in the refrigerator.

3. Take it out after pickling. Spread it flat on the baking tray tin foil. Preheat the oven for 2 degrees, then put it in the oven and bake it for 5 minutes. ! ! (The roasting time depends on the thickness of the meat ~ If the knife is too thin, then 2-3 minutes is enough. The meat will get old if it is roasted for too long.