1. Braised pork with salted vegetables

Ingredients: 6g braised pork, 5g salted vegetables, 3g dried red pepper, 3g pepper powder, 2g star anise powder, 1g Laoganma, 1ml soy sauce, 3ml oyster sauce, 1ml monosodium glutamate, 1g rice wine and proper amount of salt

Practice:

1. Thin the braised pork into two fingers as shown in the figure. Then cut into pieces half a finger thick. Wash with warm water.

2. Put the sliced meat in a container, add salt, soy sauce, oyster sauce, rice wine, monosodium glutamate, star anise powder and pepper powder and mix well.

3. Skin the meat slices on the meat table and put them in a big bowl piece by piece; Fill the remaining pieces of meat into the bowl and gently press them to smooth them out.

4. Soak the salted vegetables in warm water and wash them, squeeze them dry, pick up pieces and chop them up. Chop the dried red pepper with a knife. Heat oil in a wok, add chopped salt and vegetables, chopped dried red pepper and Laoganma, add a little salt and stir-fry over medium heat until fragrant.

5. Put the fried dried vegetables into a buckle bowl filled with meat and smooth it. Put the cooked braised pork into a steamer and steam it for 5 minutes.

6. Take the steamed braised pork out of the steamer, buckle the dish containing the braised pork on the bowl, turn it over, remove the buckled bowl, pour the sauce and serve.

2. Braised pork with dried bamboo shoots

Ingredients: 1g pork belly, 2g dried bamboo shoots, 1 small piece of ginger, 3g onion, 4 garlic, appropriate amount of sesame oil, appropriate amount of soy sauce, appropriate amount of soy sauce, appropriate amount of chicken powder, appropriate amount of spicy king, appropriate amount of Chili powder, appropriate amount of salt and appropriate amount of oil

Practice:

1. Scrape the skin surface with a knife. Wash it with warm water.

2. Boil water in a pot. Cook the meat in cold water until the bloodless water can be plunged into the pot with chopsticks. Relax the oil in the pot and heat it until the oil surface is blue.

3. Color the meat with soy sauce and grab the meat with an oil hook and put it into the pot. Deep-fry until the surface of the meat skin is granulated. Leave the pan to cool (don't fry it too hard).

4. Soak dried bamboo shoots in warm water before cleaning. Pour rice washing water into the pot, put the soaked dried bamboo shoots into the pot and boil for 15 to 2 minutes.

5. Wash the cooked dried bamboo shoots, squeeze them dry and cut them into sections. Add ginger, minced garlic, sesame oil, salt and chicken powder and mix well for later use. Slice the fried meat.

6. code the mixed dried bamboo shoots on the cut meat. Steam the meat for 6 to 9 minutes. (Chopsticks can easily pierce the meat and it will be cooked and rotten.)

7. Put the prepared minced ginger and onion into a small bowl, add Chili noodles and chicken powder, and mix well to avoid hot oil pouring the Chili noodles. Heat the oil in a hot pot and mix well in a small bowl.

8. Then add the light soy sauce. Mix a little spicy king well. Finally, add a little boiled water to the sauce and mix well. Use a deep dish slightly larger than steamed meat, buckle the pork upside down in the dish, and garnish it with coriander to serve.

3. Braised pork with taro

Ingredients: 5g pork belly, 4g taro in Penang, 3 shallots, 3 fragrant leaves, 1 cinnamon, 2 star anise, 1 tbsp cooking wine, 1/2 tbsp soy sauce, 2 tbsp soy sauce, 1/2 tsp salt, 15g rock sugar. Cut the taro into pieces about 5mm thick, add 1/4 teaspoon of salt, spread evenly and marinate for 15 minutes;

2. Take out the cooked meat and let it cool. Coat the surface with dark soy sauce. Punch a small hole on the surface with a toothpick and drain the water. 4) Heat the oil in the pan, add the meat pieces and fry until both sides are golden yellow (cover the pan when frying the skin to avoid being hurt by the oil);

3. Put taro in hot oil and fry until the surface forms a hard shell; Cut the fried meat into 5mm thick slices; Indirectly discharging meat pieces and taro pieces in a deep bowl one by one, and spreading the remaining taro on the top surface;

4. Mix oyster sauce, sugar and soy sauce in a bowl, and then spread them evenly on the meat and taro. Boil water in the pot, cover and steam for 6 minutes; Steamed meat, buckle a big plate on the bowl and buckle the bowl upside down;

5. Decorate the boiled Chinese cabbage in the dish, pour the soup steamed from the bowl into the pot, heat it until it is thick, and pour it on the surface of the braised pork.

4. Braised pork with fermented bean curd

Ingredients: 5g of pork belly with skin, 2-3 pieces of fermented bean curd, appropriate amount of fermented bean curd and a piece of tofu

Practice:

1. Wash the pork belly, put water in the pot, and cook the meat in cold water for about 2 minutes. Chopsticks can be dipped into the pork belly and then taken out. Let it cool

. When the oil is 7% hot, put the pork belly in the frying pan, and constantly turn the meat pieces (there will be oil splashing out, just use the pot cover as a shield to block it) until the skin is slightly hard, and then take it out

4. Cut the fried meat pieces into even pieces, put the meat pieces into a bowl, pour them into the prepared fermented milk, and grasp them evenly with your hands

5. Take a bowl, and then put the skin down in the bowl. I steamed it for 1.5 hours

6. Take out the bowl after steaming, pour out some juice, put a plate on the bowl, turn it over quickly, and buckle the meat slices in the plate.

v. Braised pork with potatoes

Ingredients: pork belly, potatoes, onion, ginger, cooking wine, red rot milk, soy sauce, soy sauce, carved wine, oyster sauce, sugar and salt

Practice:

1. Pork belly with skin facing down, put cold water into the pot, add onion, ginger and cooking wine. Bring the fire to a low heat and cook for 15-2 minutes. The cooking time can be controlled by yourself, and the meat should be cooked until it is raw from the outside to the inside, during which the floating foam is skimmed.

2. Take out Wuhua and dry it. Punch some small holes on the surface with toothpicks and evenly apply a layer of soy sauce. After the old wine is drained, put it into the oil pan and fry it on both sides of medium and small fire.

3. The order is to fry the skin first, and there will be hot oil splashing during frying, so pay attention to safety. Fry until the surface is golden. The fried pork belly is cut into even large pieces.

4. Put the pork belly in a bowl of suitable size. Make juice with red rot milk, soy sauce, soy sauce, carved wine, oyster sauce, sugar, salt and appropriate amount of water. Pour the pork belly into a bowl and add enough water in a steamer at a time. After SAIC, turn to medium heat and steam for 5 minutes. Cover the potatoes

5. Continue to steam for another 1-15 minutes. If you like the softer taste, you can appropriately increase the steaming time of pork belly, and then put potatoes.

6. After steaming, grate out the pork belly soup, cover the steaming bowl with a plate, and then buckle it on the plate. Boil the soup from the grate, hook it up and pour it on the buckled meat.

VI. Braised pork

Ingredients: pork belly 25g, ginger 1g, soy sauce 15mL, soy sauce 2ML, sugar 1ml, carved wine (or white wine) 5ml, star anise 3, pepper 5g, fragrant leaves 3g, monosodium glutamate 1g, and salt

Practice:

1. Apply soy sauce to the skin and dry it for later use.

2. put salad oil in the pan, and when it is 7% hot, put one side of the skin into the pan, fry until the skin turns brown and bubbles appear, and then turn over and continue frying the meat to turn golden.

3. Pick up the meat, drain the oil, let it cool for later use (it can be put in the refrigerator to make slicing easier), and then cut it into pieces. In a bowl, add light soy sauce, dark soy sauce, sugar, carved wine, star anise, pepper, ginger and fragrant leaves and mix well.

4. soak the sliced meat in the seasoning juice for 1 minutes, then put it in a steaming bowl, and then pour the remaining soup on the sliced meat. Steam on high fire for 2 hours, press in a pressure cooker for 3 minutes until the meat is soft and rotten, and sprinkle with chopped green onion when serving.

5. Introduce a special way of eating: friends who like spicy food can cut Xiaomi spicy into granules and sprinkle it in the soup, which will give them more flavor. Do not add water to this dish, just add wine. The more wine you add, the more tender and fragrant the meat will be. After stewing, the meat will be fragrant.

VII. Braised pork with plum vegetables

Materials: 1g pork with pork belly, 15g plum vegetables, 15g broth, 1g starch, 3g sugar, 3g soy sauce, a few cloves of garlic, a small piece of ginger, 1 star anise and 1 tsaoko

Practice:

1. Wash dried plum vegetables and use them. 2. Pork belly, add ginger, star anise and tsaoko, and cook in clear water for 3 minutes.

3. Heat the oil in a hot pot, add the cooked pork belly, fry one side of the pigskin into golden brown, and then pour in the soy sauce for coloring. Cut the meat into pieces of about 1 cm.

3. The skin is placed in the bowl. Heat oil in a hot pan, saute minced garlic and star anise, add plum and white sugar, stir well, add broth and cook for 5 minutes.

4. Cover the fried plum vegetables with meat, put them in a steamer and steam them over high heat for 1 hour. Pour out the juice of the steamed vegetables, and buckle the meat of the plum vegetables upside down into the plate. Add a small amount of starch to the raw juice and pour it on the meat.

8. Braised pork with bean sprouts (braised pork with Dongpo)

Material: Ingredients: one catty of pork with pork belly, half catty of Yibin bean sprouts cut into 1cm-long sections, about one or two tablespoons of soy sauce, two tablespoons of sugar, a proper amount of monosodium glutamate in a bowl, and ten pieces of pickled peppers.

Practice:

1. Wash and cook the pork belly until it is raw, drain the water while it is hot, evenly spread soy sauce and a little brown sugar (white sugar is also acceptable) on the pork skin, put oil in the pot and heat it to 5% to 6%, fry the pork skin until it is golden yellow, take it out, cut it into slightly thick slices (about .5 cm), and put it down and stick it to the bottom of the bowl.

2. spread the sprouts on the meat, pour the soy sauce, sugar and monosodium glutamate evenly in the glass bowl, and then put the pickled pepper segments. Oh, forget the pepper. Also put about 3 pieces of pepper.

3. Turn the bowl obliquely for several turns in this way, so that the seasoning can be more evenly immersed in the meat between slices.

4. Then put it in a pressure cooker and steam it for 2 minutes. If there is no pressure cooker, it will take more than 1 hour. Cover it with another bowl after cooking, and then turn it over. Ok, you can eat!

IX. Braised pork with taro

Material: one catty of pork belly and one taro. Ingredients: soy sauce and soy sauce, ginger juice, star anise, orange peel, (if you go to the seasoning store, he will help you pick up a small bag of braised pork, and our family will wrap it with white gauze), cooking wine, sugar, ribs sauce and princes sauce

.

2. Heat the oil. First, fry the taro until golden brown, then take it out. Then add the pork belly (skin facing the bottom of the pot, cover the pot to avoid oil explosion) and fry it until golden brown, take it out (about 3 minutes), then soak it in ice water or cold boiled water for half an hour. Then take it out and slice it.

3. Put the sliced meat into a large basin, and soy sauce, ginger juice, star anise, orange peel, cooking wine, sugar, ribs sauce and princes sauce.

4. Take a large bowl, fill it up in the order of one piece of meat and one piece of taro, and then fill the remaining materials. Pour the excess gravy into the bowl, steam it for about one and a half hours until it is rotten, pour it out and buckle it on the dish, and then pour it on. Surround the edges with boiled broccoli.

tip: remember to stick a toothpick in the skin, and remember to soak it in cold water. I just didn't finish it in time, so the skin doesn't look good. If it's done well, it will look good and delicious.

X. Sichuan-style braised pork with winter vegetables

Materials: pork belly with skin, winter vegetables, ginger, garlic, salt, sugar, fermented bean curd (red), cooking wine, sesame sauce, soy sauce (a little) and cooking oil.

Practice: A complete list of recipes for delicious food

1. Wash the pork belly, cook it in a pot until the surface is white and hard, then remove it and control the water for later use. Put a little soy sauce on the cooked pork belly skin, fry it down in the pan until it is golden red, and remove it for later use.

2. Cut the fried pork belly into pieces with a length of 6 cm and a thickness of 1 cm for later use. Use salt, sugar, fermented bean curd, cooking wine and sesame sauce to make sauce.

3. Wash the salt in the winter vegetables, cut them into small pieces, blanch them for about 5 minutes, and take them out to control the moisture. Slice ginger and garlic for later use.

4. Make a little base oil in the pot, add ginger and garlic when it is 7% hot, stir-fry the vegetables in winter and put them in a bowl for later use.

5. Put the pork belly in the sauce evenly, and then put it into the bowl with the skin facing down. Stack the fried winter vegetables on the meat slices and steam them in the pan for about 2 hours. Buckle the steamed pork into a plate and serve.

braised pork, which we often call boiled white, has many names because of different regions. It is characterized by red and shiny sauce, thick and delicious soup, smooth and mellow braised pork, fat but not greasy, soft and rotten and mellow food. When you chew a piece and your mouth is full of oil, you will feel that it is not fat at all.

please accept if you are satisfied ~