How to make the pork belly stewed deliciously, how to stew the pork belly deliciously

Method 1. 1.Cut the pork belly into cubes and blanch it in cold water to remove the oiliness.

2.After the green onions, ginger and garlic are stir-fried, add the pork belly and stir-fry until golden brown.

3.Add the sliced carrots.

4.Add the chopped potato cubes and stir-fry for 1min.

5.Add the kombu cubes, add a small amount of soy sauce and stir-fry.

6.Add water and dried tofu buckles, bring to a boil over high heat, add an appropriate amount of salt and simmer over low heat.

Tips: 1.Carrots, kelp, and dried tofu are all things I like to eat, and I can increase or decrease them completely according to my preferences.

2.Dried tofu is made into a buckle, which is more chewy.

Practice 2. 1. Pork cut into cubes.

2. Soak the vermicelli in warm water until soft and set aside.

3. Wash the cabbage and tear it into pieces by hand.

4. Peel and wash the potatoes and cut into hob pieces.

5Heat the oil in a pan and add star anise to stir until fragrant.

6. Stir-fry the pork belly in oil until the oil is removed.

7. Add green onion and ginger slices and stir-fry until fragrant.

8Add soy sauce.

9. Stir-fry until fragrant.

10. Add the remaining seasonings, stir well, bring to a boil over high heat, turn to low heat, cover and simmer for 50 minutes.

11Add the potatoes and stir-fry well.

12. Cover and simmer for 5 minutes.

13Add the cabbage and stir well.

14. Cover and simmer for 10 minutes.

15Finally, add the vermicelli and stir well.

16. Cover and simmer for another 10 minutes, turn off the heat.

Cooking tips.

1. Dishes can be added to your taste.

2. If it is self-raised pork that is not easy to cook, so the stewing time is slightly longer, and the pork purchased in the market is shorter, whichever is cooked.

ForewordA simple, delicious and nutritious home-cooked dish, stewed with soft dishes, and not greasy to eat.

1.First, put the pork belly in cold water and boil, and at the same time add the peppercorns, spices, ginger slices, and remove the smell.

2.Once the meat is cooked, let it cool and put it in the refrigerator. Spare.

Northeast steamed pork: Take the meat out of the refrigerator, let it sit for a while, when the meat is soft, cut it into thin slices with a knife, stack it on a plate, mince the ginger and put it on the meat, then sprinkle with black pepper and sprinkle the soy sauce on the meat slices. Put it in a pot and steam it for about 15 minutes.

Sauerkraut stew: Cut the sauerkraut into thin strips, put it in the water and throw it clean, cut the boiled meat into slices, then put the cold water in the pot, put the meat slices into the pot, wait for the meat slices to roll, put the sauerkraut shreds into the pot, put salt, beef powder, the pot can be turned off after the pot is boiled, the delicious sauerkraut stew is ready, you can dip it in garlic sauce to eat, the taste is very good.

When we eat hot pot, in addition to eating beef and mutton, fish balls, we can also put the cooked pork belly into the hot pot and eat it, which is particularly fragrant.

Friends who like to eat pork belly can try these ways to eat, which is more time-saving and labor-saving. 1.First, put the pork belly in cold water and boil, and at the same time add the peppercorns, spices, ginger slices, and remove the smell.

2.Once the meat is cooked, let it cool and put it in the refrigerator. Spare.

Northeast steamed pork: Take the meat out of the refrigerator, let it sit for a while, when the meat is soft, cut it into thin slices with a knife, stack it on a plate, mince the ginger and put it on the meat, then sprinkle with black pepper and sprinkle the soy sauce on the meat slices. Put it in a pot and steam it for about 15 minutes.

First fry the oil, add green onions, ginger and garlic, pepper soy sauce and vinegar to fry until fragrant, then put the pork belly in it and stir-fry a few, and then stew it with other things, sauerkraut stewed vermicelli, plus pork belly, it is particularly delicious.

Cut the pork belly into cubes, blanch the water, put the green onion, ginger, oyster sauce, light soy sauce, chicken powder and soy sauce in the pot, and reduce the juice after cooking.

How to stew the pork belly, delicious, you can cut the pork belly into small cubes, add ginger, star anise, cinnamon, garlic cloves and wait for it to come out, the taste is very delicious.

Pork belly can be used for boiling, or to make braised pork, which is a more homely method and delicious.

Blanch the pork belly, stir-fry the oil, stir-fry the pork belly with water and simmer for 30 minutes.

Preparation of braised pork belly.

The grilled pork belly recipe is here! I can eat two catties in this way, how much can you eat?

Today's crispy pork belly is really fragrant to me.

Look at the pork belly I crowed, the color and fragrance are attractive.

Ingredient breakdown. Pork belly, green onion, ginger, star anise, cinnamon, bay leaf, rock sugar, dark soy sauce, salt.

1. Cut the pork belly evenly and quickly.

2. Blanch the cooking wine in the pot.

3. Blanch and remove.

4. Heat the oil and add the rock sugar.

5. Stir-fry sesame oil.

6. Add the pork belly and stir-fry to color.

7. Add green onion and ginger, cinnamon, star anise, and bay leaves.

8. Add dark soy sauce.

9. Add water to cover the meat.

10. Bring to a boil, turn to low heat and simmer slowly for 40 minutes.

11. Add salt and heat to reduce the juice.

1. Ingredients: half a catty of pork belly, 5 grams of rock sugar, a world trace of star anise, a bay leaf, a little cinnamon, half a green onion, 3-4 slices of ginger, an appropriate amount of Sichuan pepper, 5 dried chili peppers, an appropriate amount of light soy sauce, an appropriate amount of soy sauce, a spoonful of cooking wine, an appropriate amount of dark soy sauce, and an appropriate amount of water.

2. Cut the pork belly into small pieces.

3. Cut off the green onion and slice the ginger to eliminate.

4. Heat the pan and put oil.

5. After the oil is hot, add rock sugar.

6. After the rock sugar is boiled.

7. Quickly add the pork belly pieces.

8. Stir-fry until the meat changes color.

9. Then add cooking wine.

10. Add light soy sauce.

11. Add soy sauce.

12. There is also a little old soy sauce.

13. Continue to stir-fry evenly.

14. Add green onion and ginger.

15. There are the rest of the condiments.

16. Pour in an appropriate amount of boiling water, 17. Turn to low heat and simmer for 60 minutes after opening the pot (when simmering to 50 minutes, you can remove the green onion and ginger).

18. Wait for 60 minutes to turn on the high heat and reduce the juice.

<> "Ingredients: 1 pork belly, star anise bay leaf, green onion, ginger, garlic, rock sugar.

Method: 1. Remove the pork belly with green onion and ginger cooking wine.

2. Put the pork belly in the pot, fry the land round type out of the fat, take out the rock sugar and boil the sugar color, and fry the pork belly until it is colored. Talk.

3. 3 tablespoons of light soy sauce, 1 tablespoon of cooking wine and oyster sauce, half a tablespoon of dark soy sauce, green onion and ginger star anise, add water to cover the pork belly.

4. Simmer over low heat for 50 minutes, and then remove the juice.

The pork belly is stewed as follows:

1. Clean the pork belly first, put it in a container, pour in cooking wine to submerge the meat, cut 3 or 4 slices of ginger and put it in.

2. Pour in 1 tablespoon of dark soy sauce and add 1 tablespoon of salt. You can drop a few drops of liquor and marinate for a few hours.

3. Rinse the marinated meat, control the moisture, and use kitchen paper to absorb the water.

4. Fry the meat on the fire, fry and roast until the meat becomes soft and golden, wrap the peppercorns, star anise, bay leaves, cinnamon, dried chili, hawthorn slices, and ginger in gauze, and put the fried meat into the casserole.

5. Warm the water and potato to submerge the meat, add an appropriate amount of light soy sauce, and simmer for at least one hour, the longer the meat will be more flavorful.

Pork belly is also known as rib meat, three-layer meat, located in the abdomen of pigs, there are many fat tissues in the abdomen of pigs, which are sandwiched with muscle tissue, fat and thin intervals, so it is called "pork belly", this part of the fat meat is easy to melt when heated, the lean meat is tender and the most juicy and slippery, and it is not firewood for a long time, and the general population can eat it.

Ingredients: 1000g pork belly with skin, 2 cans of beer.

Ingredients: Appropriate amount of rock sugar, appropriate amount of soy sauce, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of green onion.

Make a thick finger:

1. Boil warm water in a pot and blanch the pork belly with skin until clean.

2. Cut into square pieces for later use.

3. In another soup pot, add an appropriate amount of ginger, garlic and green onion.

4. Put the meat pieces in the pot and add an appropriate amount of rock sugar.

5. Add the beer and just fill the meat cubes.

6. Add an appropriate amount of soy sauce.

7. Bring to a boil over high heat, turn to low heat and cook until flavorful.

8. Remove the delicious pork belly from the pot and turn it to the steamer.

9. Steamed until there is oil, sprinkle an appropriate amount of chopped green onion to garnish and eat. Material:

1 piece of pork belly with skin, 2 tablespoons of Shaoxing rice wine, dark soy sauce, 1 piece of ginger, 1 section of green onions, 2 shallots, 50 grams of rock sugar.

Method: 1. Boil a pot of boiling water in the pot, put the pork into the boiling foam for 10 minutes, then remove it and let it cool, and cut it into 5 cm square pieces after it is not hot.

2. Peel and wash the ginger and slice it, cut the green onion into slices obliquely, cut the chives into segments and knot.

3. Put a small bamboo rack in the clay pot, then spread ginger slices and green onion slices on top, and then put the cut meat pieces on top of the green onion and ginger slices with the skin facing down.

4. Pour rock sugar, 200ml of rice wine and 1 tablespoon of dark soy sauce into the pot and sprinkle in a little green onion knot; Cover the pot, seal the edge of the lid of the casserole pot with tin foil, boil on high heat for 3 minutes, then reduce the heat to the lowest heat and simmer for about 50 minutes.

5.Turn off the heat and open the lid, turn the meat over (i.e., the skin is facing up), then pour in the remaining 200ml of rice wine and dark soy sauce, cover the lid, seal the edges, and simmer for half an hour.

6. Put the stewed meat into the tea bowl, pour the remaining soup in the casserole into the tea bowl containing the meat, cover the lid and steam it over high heat for another 30 minutes.

1.Fat and lean pork belly is layers of fat and thin, the proportion is close to the taste, it will not be oily or astringent, and the taste is just right.

2.Elastic slightly pinched, pressed, good pork belly elasticity, fine surface of pork skin, will not be too dry or too oily.

3.The color is bright red, and the fresh pork belly should be bright red normally, if the color is not normal, do not buy it.

4.The bright and bright color of the color represents the freshness of the pork belly, and it is likely that it is not fresh if it is too dark; If it's too bright, it's likely to be artificially processed.

Features of <> bad pork belly:

1.If the fat is not evenly distributed, it is likely that one bite is fat, or one bite is dry and lean meat.

2.Soft and inelastic loses elasticity, and loose pork belly must not know how to be fresh, so you should pay attention to it when purchasing.

3.Pale or dark red, too pale and wet to the touch, or too dry and dark red pork belly, are defective products and should not be purchased.

4.The smell is strong, and normal pork belly should not be very fishy, if it produces a bad smell, it is likely to be rotten.

1. Before cooking pork belly or meat with fatty meat, first use sugar and wine to grasp and mix them evenly and marinate the ear steak for about 20 minutes, so that the sugar and wine can relieve the fat of the meat, the fat meat after this method is almost transparent, and there are places to call it: "ice meat", this kind of meat contains less fat, and it is more beneficial to human health to eat. If the eggplant fruit is too greasy when stewing the pork belly, it is missing this step, and after doing it right, the pork belly will taste fragrant but not greasy and more nutritious.

2. After washing the fatty meat, put it into the pot together with water and cook it, take it out to cool, and then cut the meat into slices, pay attention not to cut off the knife in the middle, put a little flour in between, and then put a small amount of bean paste filling to smooth it, and then you can steam or fry it in the pot, the fat meat made with this skill is fat but not greasy, and the taste is sweet and crispy.

3. When stewing pork belly, it should be noted that it must be stewed slowly over a simmer, so that the saturated fatty acids in it can be reduced by about 30%, and the cholesterol in the meat can be greatly reduced, while the unsaturated fatty acids that are beneficial to the human body can be significantly increased.

After learning the above 3 skills, try to stew a pot of nutritious and delicious pork belly for your family, and add some kelp, radish, and konjac tofu when stewing, and it will taste even better.

Tips:1There are also skills in choosing good pork belly, the meat should be tight and non-sticky to the touch, the surface is slightly dry or slightly moist, and the meat can be quickly pressed with your hands, which is the freshest.

2.If you want to avoid buying frozen pork, you have to see if there is moisture on the surface, the surface of fresh pork that has not been frozen is without moisture, and it is full of elasticity, no matter how you flip it, it will immediately return to its original state, and even if the frozen meat is thawed, the surface will be wet, and it is relatively stiff when flipped, and there is no elasticity at all.

Conclusion: When stewing pork belly during the festival, as long as you pay attention to the above 3 skills, you can make delicious and non-greasy meat, and it is more nutritious and healthy to eat.