Braised pork

Basic ingredients: 1000 grams of pork belly with skin, 200 grams of pickled vegetables, 20 grams of soy sauce, and 1000 grams of clear oil.

Preparation method:

1. Scrape and clean the skin of the pork, put it into a pot of cold water, cook over high heat until it is cooked, take it out and wipe off the skin with a clean cloth. Moisture, apply soy sauce while hot;

2. Heat the pot, pour in clear oil, heat until 80% hot, put the pork belly skin side down into the pot and fry until it turns dark red, remove and let cool. Place the skin side down on the cutting board, cut into 7 cm long and 2 cm thick slices, cut off the skin in the middle; place the meat skin side down neatly in a bowl, put the pickled vegetables on top of the meat, pour soy sauce evenly, and put it into the steamer Steam for about 30 minutes until the meat is tender, take out and place on a plate.

Steamed Pork

Ingredients:

500g skin-preserved rib meat (or pork belly), 100g rice flour, 200g green beans, 10 Sichuan peppercorns, ginger , 10 grams each of green onions, 50 grams of bean curd water, 15 grams of fermented glutinous rice juice, 1 tablespoon of soy sauce, 3 teaspoons of sugar, and 5 grams of sugar.

Production process:

1. Wash the green beans and drain them. Chop green onion, ginger, and pepper into fine pieces. Scrape and clean the pork and cut into 9 cm long, 4 cm wide and 0.5 cm thick slices.

2. Put the soy sauce, fermented bean curd water, fermented glutinous rice juice, sugar, salt, ginger, green onion, pepper powder, and sugar color into a deep dish and mix well, add the meat slices and mix together, and finally add the rice noodles. Add a little soup and mix well.

3. Arrange the mixed meat slices, skin down, one by one at the bottom of the bowl, then place two slices on each side. Finally, pour the green beans into the plate and mix evenly, then put them into the meat bowl. Cage and steam over water for about 2 hours until cooked. Just flip it into a dish when eating.

Dongpo Pork

Ingredients: 1500 grams of pork belly, 100 grams of green onions, 100 grams of sugar, 250 grams of Shaoxing wine, 50 grams of ginger (pulverized), soy sauce 150 grams.

Preparation method:

1. Scrape and clean the pork belly, cut into 10 square pieces of meat, cook in a boiling water pot for 5 minutes, take out and wash.

2. Take a large casserole, put a bamboo grate on the bottom, first put onions, add ginger cubes, then arrange the pork skin side down neatly on top, add sugar, soy sauce, Shaoxing wine, finally add green onion knots, cover the pot, use peach paper to seal the edges of the casserole, put it on a high fire, boil it and seal it with a lid. After simmering over low heat, take the casserole away from the fire and skim off the oil. , put the meat skin side up into a special small clay pot, cover it and place it in a steamer, steam over high heat for 30 minutes until the meat is crispy and tender.

Roasted Fang

Main Ingredients and Accessories]

Pork Ribs (Wuhua)...3000 grams of white scallions...50 grams of sweet sauce... ..100g Sichuan pepper salt...100g

[Cooking method]

1. Choose a piece of meat with a skin about 1 cm thick and seven ribs in the middle. Cut the ribs in the middle with a knife. Place the meat skin side down on the cutting board, use a knife to trim the four sides into a rectangular cube about 25.5 cm long and 19.5 cm wide. Then use sharpened bamboo chopsticks to poke many small holes on the meat surface so that it can be cooked during roasting. Hot air is discharged.

2; Use an iron fork to insert between the second and sixth ribs of the piece of meat along the bone seam, then lift the fork tip to a depth of 6 cm, and fork out the meat surface, 6 cm apart. centimeters and then fork the person so that the fork tip comes out from the other side of the meat. Then use two bamboo chopsticks sharpened at both ends to cross the ribs on both sides of the meat and pin them on the fork tines to fix the meat flatly on the iron fork.

3. Use green bricks to build a grilling pool 1 meter long and 60-70 cm wide. Place the charcoal in the grilling pool and light it. When there is no flame and no smoke, stir the charcoal into pieces. Concave shape, hold the handle of the fork flat with the skin facing down, put it into the oven, and keep swinging it for about 20 minutes, until the water on the meat is dry and the skin is black and yellow, remove from the fire, cover the meat skin with a damp cloth to moisten it, and use Use a knife to scrape off the charred stains on the meat skin, and grill it again as before. Use a thin steel needle to poke small holes in the meat skin. Place the meat skin side down and place it in the oven over low heat for about 20 minutes. Scrape off the dirt on the skin, turn over and bake the meat and bones downward evenly until the ribs shrink and the bones stick out.

At this time, after baking 4 times and scraping the skin 3 times, the skin is very thin and the meat is evenly cooked. Finally, roast the meat with the skin side down over low heat for half an hour to allow the fat oil to seep into the skin. When it makes a "squeaking" sound, remove the roasting fork and bamboo chopsticks, and use a knife to scrape off the skin and surrounding burnt debris to prepare the roasting recipe. .

4. First cut the roasted meat into oblique slices about 1.5 cm long and 1.2 cm wide, then cut the meat into thin slices and distribute them on plates. When served, add sweet sauce, pepper, salt, green onions, and fill it with hollow pastry.

Pagoda meat

Preparation method: raw materials

Pork belly...500g

Yibin sprouts...300g

Broccoli…………50g

Seasoning

Cooked flour…………10g

Lotus leaf cake………… 6 photos

Lao Mao Soup.........appropriate amount

Method

1. Wash the pork belly, put it into Lao Mao soup and cook until it is seven times cooked; broccoli Rinse, drain and set aside;

2. Cut the cooked pork belly into slices with a hob, put it in a bowl, add bean sprouts, top with old soybean soup, and steam it in a steamer for 2 hours. ;

3. Put the meat on a plate, surround it with broccoli, thicken the original juice with cornstarch, pour it on the plate, and serve it together with the lotus leaf cake.

Happy Tips

When cooking braised pork, braised fish and other dishes, it is indispensable to stir-fry the sugar color. After the oil in the pot is hot, add sugar and stir-fry over low heat until the sugar is brown. When it gradually melts, add a small amount of warm water to prevent the oil from splashing and the fried sugar will have a better color.

Adding a little vinegar when roasting pig's trotters can cause the colloid in the bones to decompose calcium and phosphorus, increasing its nutritional value. The protein in the pig's trotters is also easily absorbed by the human body.

Special Tips

Do not overcook the meat and do not cut it when cutting.

Twice-cooked pork

Ingredients: pork belly (fat: lean = 3:2, with skin), Pixian watercress, cooking wine, pepper, etc.

Side dishes: Garlic sprouts/green peppers

1. Boil the fresh meat until it is cooked

2. Slice the cooked meat into slices

3. Heat the oil

4. After the oil is boiled, stir-fry the Pixian bean paste over high heat until the aroma overflows

5. Stir-fry the cut meat until the fat part becomes smaller and rolled up

6. Add the side dishes and stir-fry until cooked

Yuanbao Pork

Ingredients:

Quail eggs or eggs, pork belly, oil, sugar, shredded green onions, and minced ginger , soy sauce, cooking wine, salt

Method:

1. When the eggs are boiled until they are two or three times mature (two or three minutes after opening the pot), take them out and rinse them with cold water, peel them and set aside.

2. Cut the pork belly into small pieces and set aside. Cutting the meat into smaller pieces will make it easier to taste.

3. After the oil is hot, put the meat in. When the outside becomes charred, add sugar and stir-fry until the sugar color turns out. Add onion, ginger, aniseed, soy sauce and cooking wine and stir-fry evenly. In a casserole with warm water, put the eggs in and simmer for about 30 minutes after the pot is boiled. The longer the simmering time, the stronger the flavor will be.

4. Add salt before serving.

Braised lion head

Ingredients:

150 grams of pork belly, 10 grams of water chestnuts, 10 grams of mushrooms, 5 green cabbage hearts, and a few slices of ginger.

Seasoning:

500 grams of peanut oil (100 grams of actual oil consumption), 12 grams of salt, 10 grams of MSG, 5 grams of sugar, 30 grams of cornstarch, 150 grams of chicken broth, 10 grams of Chuangwang and 5 grams of sesame oil.

Production process:

1. Chop the pork belly into puree, cut the water chestnuts and dongru into rice, add salt, monosodium glutamate, and cornstarch and beat until the meat becomes gluey, and make four large meatballs. . Boil the green cabbage hearts in boiling water, scoop them out and place them on a plate. Slice the ginger.

2. Heat oil in a pan, put in large meatballs when the oil temperature is 130 degrees, fry until golden on the outside and cooked on the inside, remove and set aside.

3. Leave oil in the pot, add ginger slices, chicken soup, large meatballs, salt, MSG, sugar, dark soy sauce, cook over low heat until the juice is thick, then add wet cornstarch. Thicken the sauce, collect the juice and serve on a plate.

Pineapple ancient meat

Ingredients:

300g fat pork, 150g pineapple, 30g flour, 50g starch, 4g baking powder, rape leaves 150 grams, 25 grams of tomato sauce, 40 grams of white vinegar, 50 grams of sugar, 50 grams of oil, 3 grams of salt, a little ginger juice, 1 egg yolk.

Features:

Color Beautiful, red and green, sweet and sour in taste, fat but not greasy.

Cuisine: Shandong

Production process:

1. Cut the pork into thick slices Add salt, monosodium glutamate, eggs, cornstarch, and cooking wine to marinate 0.7 cm slices. Cut green pepper and radish into triangles.

2. Add eggs and dry starch to the pork slices.

3. Mix white vinegar, tomato paste, sugar, salt and pepper into juice.

4. Fry the pork slices in hot oil until cooked.

5. When the slurry is stir-fried, add green, red pepper and pineapple and stir-fry. Add the prepared juice to thicken the sauce, add the fried pork and stir-fry.

Edit entry Screw meat

Cuisine Shandong cuisine

Technology: Stir-fried

Materials for making screw meat:

Ingredients: 750 grams of pork (tip of rear rump)

Accessories: 75 grams of winter vegetables,

Seasonings: 20 grams of starch (corn), 25 grams of rice wine, 100 grams of soy sauce, 1g MSG, 5g green onions, 5g ginger, 10g ginger juice, 20g scallion oil

Features of screw meat:

This vegetable is bright, light red, soft, tender and salty fragrant.

How to make screw pork:

1. Scrape the pork skin, cut it into 16cm wide strips along the meat grain, and then cut it crosswise into 0.7cm thick slices (* **12 slices);

2. Lay the pork skin on the board one by one, cut a straight knife 0.7 cm wide and 0.3 cm deep across the skin, put it into a bowl, and add soy sauce (40 grams) , rice wine (15 grams), scallion oil (10) grams, mix well with ginger juice and marinate for later use;

3. Chop the scallions and ginger into small pieces and set aside;

4. Add the Sichuan Wash the winter vegetables, drain the water, put it into a bowl, add rice wine (5) grams, scallion oil (5) grams and minced scallions and ginger, spread evenly, and set aside;

5. Put the marinated meat slices (The knife pattern is facing down) Flat lay it on the board, divide the Sichuan winter vegetables into 12 parts, place them evenly on the meat, and roll them into meat rolls one by one;

6. Put the skin end down Place it upright in a coarse porcelain bowl, pour in 200 grams of clear soup, 45 grams of soy sauce, and the juice of the marinated meat slices, steam it over high heat for 2 hours, and take it out;

7. Pour the soup into the bowl. Decant the juice into a bowl and place the meat rolls into a soup plate;

8. Add meat broth (150g), steamed meat juice and soy sauce (15)g into a frying spoon, bring to a boil over high heat , skim off the foam, thicken with wet starch, then add rice wine (10) grams, monosodium glutamate and scallion oil, stir well with a hand spoon, pour it on the meat rolls and serve.