Stewed pork with brown sauce
Ingredients: 500g pork belly.
Seasoning: salt 1 teaspoon, soy sauce 1 teaspoon, 20 grams of rock sugar, 5 grams of onion, 5 grams of ginger, cooking wine 1 teaspoon, 60 ml of vegetable oil and appropriate amount of water.
1, the pork belly is washed and cut into 3 cm square pieces, and the onion and ginger are cut into small pieces.
2. Put the cut meat into a cold water pot, boil it for 2 minutes after boiling, remove it, rinse off the floating foam on the meat surface with warm water, and drain the water.
3. After the pot is hot, pour in vegetable oil (about 60 ml), adjust it to medium heat, and add rock sugar.
4. Stir-fry slowly until the rock sugar melts and turns red, and the big bubbles in the oil turn into small bubbles. When the small bubbles are almost gone, the sugar color will be fried.
5, immediately put the pork belly into it, stir fry quickly to make the surface of the meat wrapped in sugar; Then, pour in cooking wine, soy sauce, onion slices and ginger slices, stir-fry evenly, add appropriate amount of water to avoid streaky pork, turn to low heat after the fire boils, cover and stew for about 1 hour.
6. After the meat is stewed to about 1 hour, open the lid and add salt.
stir-fried boiled pork slices in hot sauce
Ingredients: pork belly, garlic sprout, Pixian watercress, lobster sauce, sugar and salt.
Practice: First, the whole piece of pork belly is cooked with clear water, cooled and sliced, and the garlic shoots are cut into sections for later use (garlic shoots and leaves are separated). Heat the pan, add a little oil to moisten the pan, add pork belly and boil until it is rolled, add a proper amount of Pixian watercress, lobster sauce and white sugar, stir-fry evenly, add garlic stalks and continue to stir-fry, add garlic leaves after the garlic stalks are cooked, add a proper amount of salt, and take out the pan.
Dongpo's braised pork
Materials:
Pork belly with skin 1 piece Shaoxing yellow wine, soy sauce, 2 tablespoons ginger 1 piece scallion 1 piece shallot, 2 root rock sugar, 50g
Practice: 1, boil a pot of boiling water in the pot, put the pork into boiling 10 minutes, then take it out and let it cool. After it is not hot, cut it into 5 cm square blocks.
2. Peel and wash the ginger, slice it, slice the scallion obliquely, and cut the shallot into sections, then tie the knot.
3. Put a small bamboo stand in the casserole, then spread ginger slices and onion slices on it, and then put the cut meat pieces on the onion ginger slices with the skin facing down.
4. Pour rock sugar, 200ml yellow wine and 1 tablespoon soy sauce into the pot and sprinkle with a little onion; Cover the pot cover, seal the edge of the pot cover with tin foil, boil for 3 minutes on high fire, then simmer for about 50 minutes on low heat.
5. Turn off the fire and open the lid, turn the meat over (that is, the skin is facing up), then pour in the remaining 200ml of yellow rice wine and soy sauce, cover and seal the edge, and simmer for at least half an hour.
6. Put the braised meat into a tea bowl, pour the remaining soup in the casserole into the tea bowl containing the meat, cover it and steam it for another 30 minutes with high fire.