First, the farmer's small fried meat
Ingredients: 400g pork belly, 4 red peppers, 3 peppers, green garlic 1 tree, vegetable oil 1 spoon, 2 slices of ginger, 5 cloves of garlic, soy sauce 1 spoon, soy sauce 1 2 tablespoons, and cooking wine/kloc-0.
1, green and red pepper cut into circles, pork belly sliced.
2. Cut ginger, green garlic and garlic.
3. Stir-fry a little vegetable oil in the pot until the fat is transparent and the edge is slightly brown (don't stir-fry the meat too much, so as not to make the taste hard).
4. Pour in soy sauce, soy sauce and cooking wine and stir fry.
5. Shovel the meat aside and saute the white parts of ginger, garlic and green garlic.
6. Finally, add green red pepper and green garlic leaves and stir fry. Add salt and chicken essence to taste.
Second, Korean kimchi fried pork belly
Ingredients: 240g kimchi, 300g pork belly, onion 1/3, soy sauce 1/2 tbsp, cooking wine 1/2 tbsp, white sesame 1 teaspoon, vegetable oil 1 tbsp.
1, slice pork belly, cut onions, and cut pickles.
2. Put vegetable oil in the wok and stir-fry the pork belly.
3. Slowly stir-fry the pork belly until it changes color, and add onions to stir-fry the fragrance.
4. Stir-fry kimchi, then add cooking wine and light soy sauce, stir-fry kimchi and pork belly evenly, and sprinkle cooked white sesame seeds for fragrance.
Third, sauteed pork slices
Ingredients: pork belly 1 piece, carrot 1 root, 2 peppers, ginger 1 piece, 5 cloves of garlic, a little vegetable oil, sweet noodle sauce 1 spoon, cooking wine 1 spoon, and white sugar 1 spoon.
1, pork belly sliced, ginger and garlic sliced for later use; Slice peppers and carrots for later use; Stir-fry pork belly with a little oil in the pot.
2. Stir-fry until the pork belly is slightly yellow and slightly oily; Push the pork belly to the side of the pot, stir-fry ginger slices and some garlic slices with the remaining oil in the pot; Add sweet noodle sauce and a little cooking wine and stir-fry with a shovel.
3. Mix with the sliced meat and stir-fry, add a little sugar and vinegar, add Chili and carrot slices and stir-fry until fragrant, and add the remaining garlic slices and stir-fry before taking out.
Four, braised lion head
Ingredients: 800g pork belly, egg 1 piece, 200g water chestnut, 70g light soy sauce, 5g light soy sauce, 20g oyster sauce, 30g yellow wine, 0/8g salt 1 0g rock sugar, and 0/0g ginger/kloc-.
1, prepare all main ingredients.
2, water chestnut (water chestnut), onion ginger cut into fine powder for later use.
3. Peel the pork belly, slice it first, then shred it, then dice it, then add chopped onion and ginger, 3 grams of salt, a little yellow wine, eggs and a little water starch and mix well.
4, stir in one direction for a while, make it hard, not easy to break.
5. After stirring evenly, pour the end of the road into it and then stir it in one direction for a while. It's enough to be sticky. Grab a handful of meat and ball it into a big ball. Pour it in your hand dozens of times, and the surface is sticky. You can make four big balls.
6. Put a little vegetable oil in the pot and carefully put the meatballs in one by one.
7. Slow fry on medium and small fire until both sides are golden. Turn off the fire and don't move.
8. Pour water into the casserole and sit on the fire. Put 70g of soy sauce, 5g of soy sauce, 20g of oyster sauce, 30g of yellow wine, 5g of salt15g, a proper amount of rock sugar10g, and ginger slices with scallion into the casserole, then turn off the fire. When the water does not roll, carefully put the meatballs in. Turn off the fire immediately after the medium fire is turned on, and simmer for 4 hours.
Five, stewed pork belly with dried beans
Ingredients: 50 grams of dried cowpea, 500 grams of pork belly, 5 grams of onion, 4 slices of ginger, 5 cloves of garlic, 6 grams of soy sauce, 3 grams of soy sauce, 5 grams of cooking wine, star anise 1 piece, cinnamon 1 piece, hawthorn 1 piece, 5 grams of rock sugar, etc.
1, dried beans are taken out half a day in advance and soaked in warm water, pork belly is cut into large pieces, onion, ginger and garlic are sliced for later use.
2, pour a small amount of oil into the pot, add pork belly and fry on both sides until slightly yellow.
3. Push the fried pork belly to one side, add onion, ginger, garlic, star anise and cinnamon to saute, and add cooking wine to remove the fishy smell.
4. Add soy sauce, soy sauce and rock sugar and stir well.
5. Add enough hot water, add hawthorn, boil over high fire and simmer over low heat.
6. After stewing for about 30 minutes, add the soaked dried beans, and continue stewing for 15-20 minutes until the meat is soft and rotten, and sprinkle with coriander.