Ingredients: 850g pork belly with skin.

Ingredients: 500g of Sijiqing.

Seasoning: 60 grams of cooking wine, appropriate amount of salt, monosodium glutamate and soy sauce, a little star anise, cinnamon, dried pepper and garlic, 50 grams of sugar, appropriate amount of braised pork and fermented bean curd.

Exercise:

1. Wash and scrape the pork belly skin, boil it in boiling water until it is broken, and cut it into 2-5cm square pieces, *** 12 pieces.

2, put a little oil in the pot, add sugar to stir fry and color, add meat, cooking wine, salt, monosodium glutamate, soy sauce, star anise, cinnamon, fermented bean curd, add chicken soup and simmer until the meat is rotten.

3, Sijiqing fried with chicken and put it at the bottom, put the braised pork neatly in the middle, and pour a little juice on the meat stuffing.

Features: fat but not greasy, salty and spicy, bright red in color.

Simple braised pork

Ingredients: 250g pork belly, soy sauce, soy sauce, yellow wine, sugar and chopped green onion. Exercise:

1, pork belly cut into pieces, washed and dried.

2. Ignition heating pot. Put your hand on the top of the pot and feel the hot air. Then stir-fry pork belly. After the surface turns red, add a little yellow wine and stir-fry for a while until you can smell the wine.

3, a tablespoon of soy sauce, two tablespoons of soy sauce, and then add cold water, just before the meat, and then add the right amount of sugar (it is best to put less at first, because it is not sweet, it can't remedy too much, of course, if you like sugar, you can do it) 4, cover the pot, boil, and then change to medium and small fire. You can open the lid and stir fry in the middle to taste it. If it is not enough, you can add some yourself.

5. Finally, when the juice is dry and the sauce is hung, sprinkle some chopped green onion and you can cook.

Cooking skills: This dish depends on the taste of the meat itself, so the pork belly must be fresh.

Braised pork with potatoes

Ingredients: pork belly 1, 5 kg (excluding fat, cut into mahjong-sized pieces, soaked in cold water for about half an hour, and changed water two or three times in the middle to let blood seep out of the meat) Accessories: peeled 2 medium-sized potatoes, cut into hob pieces; Onion, ginger, pepper, aniseed, dried tangerine peel, nutmeg and tsaoko (individual can be saved).

Seasoning: soy sauce, soy sauce, cooking wine, soft sugar, chicken essence;

Exercise:

1, flying water: rinse the soaked pork belly, put it in a cold water pot, add two pieces of ginger and boil it together, take it out and wash it (it is best not to wash it in cold water), and skim the water for use in cook the meat. 2. Stir-fry the sugar color: heat the wok to 60% heat, pour in the appropriate amount of sugar (I used about 2 or 3 spoonfuls), and stir-fry over medium heat until the sugar completely melts and turns brown. Stir-fry pork belly quickly until it is completely covered with sugar. 3. Add soup as soon as the meat is cooked (if you like more soup, put more soup and less soup), pour soy sauce (I don't put salt, just rely on the salinity of soy sauce), and add onion, ginger and pepper. After the fire boils, turn to low heat, cover and stew for about 50 minutes, add potato pieces, and continue to stew until the meat is crisp and rotten, about 1, 5 hours. Finally, add chicken essence and take out the pot.