Practice one:
Chili pepper fried belly (Hunan cuisine)
Features: colorful and flavorful.
Materials: 500 grams of white boiled pork belly, green peppers, red peppers, 250 grams each, green onions, salt, cooking wine, monosodium glutamate, peanut oil, water starch, each appropriate amount.
Production:
1, will be sliced into slices of pork belly; green and red peppers cut to remove the tendons and seeds washed, boiled in boiling water for a while, fished out and cut into small sections.
2, frying pan oil hot, down into the onion sautéed incense, into the belly slices stir-fry a few times, add green peppers, red peppers, salt, cooking wine, monosodium glutamate, stir-fry to eight ripe, thickened with water starch, drizzled with cooking oil, out of the pan can be. Practice two:
Celery fried tripe
Materials: 150 grams of celery, 100 grams of pork belly, carrots, ginger a little.
Seasoning: 20 grams of peanut oil, 10 grams of salt, 8 grams of monosodium glutamate (MSG), 2 grams of sugar, wet cornstarch, a little sesame oil.
Practice:
1, celery peeled and cut into strips, pork belly boiled and cut into strips, carrots cut into strips, ginger slices;
2, boil the pan with peanut oil, into the ginger slices, celery, carrots slices, salt and stir-fry to taste;
3, add belly strips, monosodium glutamate, sugar, stir-fry over high heat, and then thicken the gravy with wet powder, drizzle sesame oil into it. -
Oil explosion double crisp
Materials: 20O grams of pork belly head, 150 grams of gizzard, 5 grams of wine, 1.4 grams of refined salt, green onion not 2 grams, 1 gram of ginger not, 1.5 grams of garlic, 1 gram of monosodium glutamate (MSG), 500 grams of cooked lard (about 50 grams), 25 grams of wet starch, 50 grams of broth.
Practice:
1, the belly head peeled off the fat skin, hard tendons, wash, with a knife on the mesh knife, put into a bowl, add salt, wet starch and mix, gizzard wash, batch of internal and external tendons and skin, with a knife on the intervals between the 2 millimeter of the crucifix knife, put people in the other bowl, add salt, wet starch and mix.
2, take another small bowl, add broth, wine, monosodium glutamate, salt, wet starch, mix well into gravy for use.
3, frying pan on high heat, put lard, burned to eighty percent heat, into the belly, gizzard, with chopsticks quickly scattered, poured into the funnel to drain the oil. Stay a little oil in the frying pan, the next onion, ginger, garlic not stir-fried flavor, then pour into the gizzards and tripe, and under the gravy, turn over twice, you can pot to plate.
Features: Crisp and smooth, fresh and refreshing.
Key: First, the gizzard and pork belly head must be scrubbed clean, remove the odor. Second is to master the fire to be appropriate, to be hot oil stir-fry, generally in eighty percent oil temperature in the pot, to the gizzard piece of red to white, belly head up and break the raw that is salvaged, eat fire too long will be old and not crispy. Practice four:
Pepper salt belly tip
Main ingredient: 750 grams of pork belly tip.
Seasoning: 2 duck eggs, 150 grams of flour, 1 gram of baking soda, sugar, cooking wine, salt, a little monosodium glutamate (MSG), 1000 grams of soup, 750 grams of peanut oil (about 150 grams).
Method:
1, pork belly tip scrape off the surface oil film, wash, put into a casserole, under the soup, seasoned with salt, cooking wine, sugar, monosodium glutamate after simmering on a slight fire for 2 hours, fish out and cut into a few large pieces.
2, duck eggs and flour, baking soda with appropriate amount of cooking oil, water into egg batter.
3, the pot on a high flame, under the peanut oil burned to fifty percent of the heat will be simmering belly tip piece by piece rolled in flour, and then hang the egg batter, and then pot frying was golden brown when the fish out, drain the oil, cut into 5 × 1.5 cm long strips to plate, sprinkle with salt that is into the pepper.
Features: crispy outside, tender and crunchy inside, good with wine.
Key: belly tip in the casserole simmering must be baked rotten. Recipe 5:
Braised Vegetables
Ingredients: 1 veggie tripe, 1 green pepper, 1 tomato, 2 tbsp miso paste
How to make it:
(1) Wash and drain the ingredients, then cut them into cubes of about the same size.
(2)In a frying pan, stir-fry the veggie tripe so that the skin turns slightly golden brown, then add the tomatoes and peppers and stir-fry for 30 seconds.
(3) Add the miso paste and stir-fry over medium heat to coat the ingredients and remove from the heat.
The sauce may vary in saltiness depending on the ingredients you choose, so you can add or subtract according to your taste when adding the sauce. Miso can be either coarse or fine.
Sautéed sliced tripe with greens
Ingredients: 200 grams of cooked pork belly, 300 grams of greens, 250 grams of cooked lard, 6 grams of salt, 1 gram of monosodium glutamate (MSG), 5 grams of wine, 10 grams of wet starch, 150 grams of broth.
Features: beautiful color, tender taste.
Effects: smooth bowel movement.
Practice:
1. Cut the cooked tripe into 5-cm-long, 2-cm-wide slices; remove the old leaves from the bok choy, take the center of the cabbage, and cut 5-cm-long segments.
2. The pot will be hot, with lard slippery pot, and then add 250 grams of lard, when the oil is burned to fifty percent hot, will be under the pot to slide fry a little after the heart, pour into the leaky spoon, drain the oil.
3. The original pot to stay 15 grams of oil, belly slices, cabbage into the slightly biased, under the yellow wine, salt, 150 grams of fresh soup. After boiling, add monosodium glutamate, put wet starch with greasy, drizzled with lard, out of the pot into the pot. Practice seven:
Chrysanthemum pork belly
Materials: pork belly 1, broth 6 big bowl, chamomile 3 grams, 3 grams of astragalus, 1 large piece of ginger.
Features: This dish has the effect of strengthening the intestines and stomach, and also has the effect of brightening the eyes.
Practice:
Pork belly washed and boiled in boiling water for 3 minutes, fished out and cut into large thin slices. In the cooking pot with essence, salt, ginger, cooking wine and then put the pork belly slices boiled rolled and simmered on low heat for one and a half hours. Directions:
Braised Vegetables
Ingredients: 1 veggie tripe, 1 bell pepper, 1 tomato, 2 tbsp miso paste
How to make it:
1. Wash and drain the ingredients, then cut them into dices of about the same size.
2: In a frying pan, stir-fry the veggie tripe until the skin turns golden brown, then stir-fry the tomatoes and bell peppers for 30 seconds.
3. Add the miso paste and stir-fry over medium heat to coat the ingredients and remove from the heat.
The sauce may vary in saltiness depending on the ingredients you choose, so add more or less to taste. Miso can be either coarse or fine.
Nutritional value: Green peppers - Green peppers contain antioxidant vitamins and trace elements, which can enhance one's physical strength and relieve fatigue caused by work and life stress. Practice j9:
Pine nuts and tripe lettuce wraps
Ingredients: pork belly, green and red bell peppers, pine nuts, lettuce.
Practice: pork belly diced, blanched, with green and red bell peppers, pine nuts with fried, placed on lettuce, wrapped in lettuce to eat.