Raw pig intestines and pig tripe generally have a fishy smell. Pay attention to washing them before processing. The specific method is: when washing pig intestines, rinse them with water first, and then use vinegar and wine. Wash with a mixture of onions, onions and ginger, then put it into a pot of water and boil it. Take it out and wash it with water. When washing the pork belly, first scrape off the mucus on the outside, then cut the belly open with a knife, cut off the oil and dirt inside the belly, wash it, then rinse it with warm water, and then rinse it with clean water.

Spicy Pork Belly

Ingredients: Pork Belly

Accessories: Magnolia slices, red pepper, cucumber

Seasoning: salt, sugar, Bean paste, ginger, green onion, chicken essence, pepper water, vinegar, dried chili pepper

Method:

1. Wash the pork belly, cook for 7-8 minutes, remove when mature, and cut into slices Set aside;

2. Wash and slice magnolia slices, cucumbers, and red peppers into shreds;

3. Set the pot on fire, and when the oil is 70% hot, pour in grated ginger, Stir-fry onion and dried chili pepper until fragrant, add pork belly, salt, sugar, bean paste, magnolia slices, cucumber, red chili pepper, vinegar, pepper water and stir-fry, then add chicken essence and serve.

Features: spicy, crispy and tender

Pickled vegetable and pork belly soup (Teochew cuisine) is simply a must-have. It's easy to make, but a little troublesome to wash.

The method is as follows:

First, pour an appropriate amount of cornstarch into the pork belly (it is said that alkaline noodles and flour are also suitable), rub it repeatedly and then rinse; then add an appropriate amount of cooking oil and continue to rub it. Finally, rinse with a few drops of dish soap;

Second, pour an appropriate amount of pepper into the pig belly cavity, put it in a pressure cooker and add water for 30 minutes until the meat is cooked;

Third, take out the cut strips. Add water to the wok and bring to a boil. Add the pork belly strips and a bag of Teochew pickles (sliced) into the wok. Bring to a boil and serve in a pot.

Features of this dish: The soup is white in color, slightly sour and spicy, the pickles are crisp, the tripe strips are fragrant, very refreshing, and a summer delicacy.

Note: First, there is basically no need to add any seasoning except pepper. Pickles can make the soup salty;

Second, if you are Cantonese, you should be able to get it at the market Buy Teochew pickles; if you can’t buy them, I think you can use more pickled cabbage instead. Stewed pork belly soup

[Ingredients]

150g pork belly

[Seasoning]

10g each of sesame oil and alkali ash, cooked 30g lard, 2g MSG, 3g refined salt, 5g green onion

[Method]

1. Mix the pork belly with alkali ash and sesame oil and rub it for 5 minutes. Rub out the mucus and wash it with water 3 to 4 times. After washing, put it in a boiling water pot and cook for half an hour, take it out and rinse it with water.

2． Cut the washed pork belly into 3cm long and 3cm thick slices.

3. Wash the scallions and cut into sections.

4． Wash the ginger, break it and set aside.

5. Put the pot on a high fire, pour in the lard and heat it up. First stir-fry the onions and ginger, then add the tripe slices and stir-fry, and add salt. Then put the fried slices into a casserole or casserole, add enough water, simmer over medium heat until the pork belly is tender, add MSG and serve.

Yuba and Ginkgo Pork Belly Soup

Ingredients: One pork belly, 160 grams of lean meat, 80 grams of yuba, 80 grams of ginkgo kernels, raw and cooked barley Half a bowl each, four amounts of horse tellur pork, a little salt, and an appropriate amount of water

Method: (1) Remove the fat from the pork belly, turn it over, knead it with salt and cornstarch, and rub it evenly, wash clean; do the same again, wash it, put it in boiling water for a while, take it out and wash it again

(2) Cut the yuba into sections, remove the heart from the ginkgo, and slice the water chestnuts

(3 ) Boil water in a straight clay pot about 80% full. Add the pork belly and simmer for about an hour. Add other ingredients and simmer for another hour. Remove the pork belly and slice it into pieces. Put it on a plate with other ingredients

Cockscomb belly

The main ingredient is 2 pork belly heads.

Condiments: 15 grams of sesame oil, 3 grams each of ginger juice and MSG, 2 grams of cooking wine, 2 grams of salt, and 1 gram of pepper.

Features: White in color, tender and crispy.

Operation:

(1) Peel the belly, wash and remove impurities, cut the belly meat vertically several times, and then shape it with the head tilted

< p> Cockscomb type, put it in clean water and rinse it several times.

(2) Put the belly into a pot of boiling water, heat it for a while, take it out, drain off the water, put it in a container, add ginger juice, cooking wine, monosodium glutamate, salt, pepper, sesame oil, mix well and serve The basin is ready.

Sour radish braised belly strips

Ingredients: 350g cooked pork belly, 150g pickled radish, 50g homemade watercress, 5g ginger, 10g garlic, chopped green onion 15 grams, appropriate amounts of pepper, cooking wine, monosodium glutamate, chicken essence, fresh soup, water bean powder, and refined oil.

Preparation method:

1. Cut the cooked pork belly into strips; cut the pickled radish into strips.

2. Put the wok on the fire, add refined oil to heat, add home-made watercress, ginger rice and garlic and stir-fry until fragrant, then add fresh soup, bring to a boil and add tripe strips. Add pepper, cooking wine and chicken essence, cook until the belly strips are soft, then add radish strips and cook to bring out the flavor, add MSG, thicken the gravy with water soybean powder, remove from the pot and put it into a nest plate, and finally sprinkle with chopped green onion. become.

Features: This dish incorporates the strong sourness and umami flavor of pickled radish into the tripe strips, making the tripe strips not only more delicious, but also has a long aftertaste.

Chili fried belly slices

Basic ingredients: 500 grams of boiled pork belly, 250 grams each of green pepper and red pepper, appropriate amounts of chopped green onion, salt, cooking wine, MSG, peanut oil, and water starch.

Preparation:

① Cut the pork belly into slices; cut the green and red peppers, remove tendons and seeds, wash them, boil them for a while, remove them and cut them into small pieces.

② Heat the oil in the wok, add the chopped green onion and stir-fry for a few times. Add the green pepper, red pepper, salt, cooking wine and MSG, stir-fry until cooked, and thicken with water starch. , drizzle with cooked oil and serve.

Soup for tripe tip

Basic features: The soup is hot and light yellow, delicious and mellow, the tripe tip is crispy and tender, the mushrooms are especially fresh, fragrant and refreshing, and delicious

The basic ingredients are 250 grams of pork tripe tips, 30 grams of rape core, and 15 grams of dried mushrooms. Seasoning: 15g chicken fat, 600g chicken broth, 10g cooking wine, 1g pepper, 5g salt, 2g MSG, 5g ginger slices.

(1) Wash the tip of the pig belly (the cardia of the pig anus), remove the skin and scrape off the oily threads with a razor blade. Use a knife to cut the inside of the belly tip every 1 to 1.5 mm wide, to a depth of about 2/3 thick, and then cut across the knife pattern every 2 to 3 mm wide, and cut it into 5 to 6 mm wide and 2 to 3 cm long. of slope blades.

(2) Soak the dried mushrooms in boiling water, wash them thoroughly, and slice them into 1-1.5 mm thick slices. Wash them twice more, and then wash the rapeseed core.

(3) Place a frying spoon on high heat, pour in chicken soup, add mushroom slices, ginger slices, MSG and salt (4 grams). After the soup boils, skim off the foam, add the rapeseed core, pour the soup into the container, and pour the chicken oil on it.

(4) Put the frying spoon on a high fire, pour in 500 grams of boiling water, and then add cooking wine and MSG.

(5) After the water boils, add the tripe slices and simmer for a while, immediately take them out and place them on a plate, sprinkle with pepper, and serve them to the table with the chicken soup. Pour the tripe slices into the chicken soup. That’s it.

Colorful Pork Belly

Basic Features Pork Belly is a traditional Guangdong dish. Han Yi, a native of Suzhou in the late Yuan Dynasty and early Ming Dynasty, wrote in "Yi Ya Yiyi": "Stew the belly. Use a pig belly, clean it, and stuff it with stone lotus meat. Wash the bitter skin, it will be very white, and wash it out with a glutinous fire. , halve the lotus flesh, put it in the belly, tie it tightly with thread, cook it, compact it, and then slice it. "Colorful Pork Belly" follows this method, but uses improved ingredients, and is made into salted duck eggs and other flesh, and is refrigerated. Then cut into slices and put on the plate, colorful and rich. Especially after refrigeration, it can be eaten cold and refreshing, making it a great summer treat.

Basic ingredients: 1 pork belly, 500g salted duck egg yolk, 4 shelled preserved eggs, 3 refined salt, 7.5g lean pork, 750g MSG, 5g pork rinds, 250g sesame oil, 10g cooked lean ham, 15g Fenjiu 25 75 grams of coriander, 500 grams of white brine

step:

1. Turn the inner wall of the pork belly out, wash it, and then turn it back into its original shape. Cut the egg yolks and preserved eggs into pieces, each about 1.5 cm square. Cut the pork into cubes, about 0.6 cm square. Cut the ham into fine pieces. Cut the coriander into sections, each section is about 1 cm. Scrape and clean the pig skin, put it into a pot of boiling water and cook until it is 60% soft. Take it out and cut it into pieces, the size of soybeans.

2． Put the pork belly, refined salt and monosodium glutamate into a basin and stir until it becomes gelatinous. Add the egg yolk, preserved egg and pig skin and mix well. Then add coriander and sesame oil and stir into a filling. Fill the pork belly and sew it with a string. Then put it into a soup pot, cook over medium heat for about 30 minutes, take it out, put it into a pot of white brine boiled over high heat, switch to low heat and cook for 15 minutes, then pour the white brine into the basin together with Fenjiu. , soak for about 10 minutes, take out.

3. After cooling, put it in the refrigerator for about 2 hours, take it out, cut it into two sections crosswise with a knife, cut each section into slices, and then cut it into slices, each slice is 0.3 cm thick. When loading, assemble into a fan shape or circle.

Note: White brine; wrap 5 grams of star anise, 6.5 grams of cloves, 6 grams of licorice, 6 grams of grass fruit, 9 grams of dried ginger, 6 grams of pepper, and 5 grams of cinnamon in gauze and put In an earthen pot, add 2500 grams of boiling water, simmer over low heat for about 1 hour, then add 150 grams of refined salt and serve.

Pork belly with chamomile

Basic features: This dish has the power to strengthen the stomach and intestines, and also improves eyesight.

Basic ingredients: 1 pork belly, 6 large bowls of clear soup, 3 grams of chamomile, 3 grams of astragalus, and 1 large piece of ginger.

Features: This dish has the effect of strengthening the stomach and improving eyesight.

Ingredients: 1 pork belly, 6 large bowls of clear soup, 3 grams of chamomile, 3 grams of astragalus, and 1 large piece of ginger.

Cooking method: Wash the pork belly and boil it in boiling water for 3 minutes, remove and cut into large thin slices. Add refined salt, ginger and cooking wine to the pot, then add the pork belly slices and bring to a boil, then simmer over low heat for an hour and a half.

Braised pork belly

Ingredients:

Main ingredients: 150 grams of pork belly, 10 grams of donut, 1 red pepper, 10 grams of ginger, 10 green onions gram.

Seasoning: 30g peanut oil, 10g salt, 8g MSG, 3g sugar, a little pepper, 10g dark soy sauce, 20g wet cornstarch, 5g sesame oil, 50g chicken broth.

Method:

1. Wash the pork belly, cook it and slice it into slices. Slice the winter squash, red pepper and ginger, and cut the chives into sections.

2. Heat oil in a pot, add ginger slices, winter squash, and pork belly and stir-fry until fragrant, then add chicken broth, add salt, MSG, sugar, and dark soy sauce and cook thoroughly.

3. Then sprinkle in pepper.