How to make pork belly delicious, how to make pork belly delicious

Personally, I think it's a simple and delicious pork belly.

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. Answer supplement Do you make back to the pot meat [don't wash the pork belly, put it in the pot and cook it until it is 7 mature, slice it, put the oil in the oil pot, take it out, put a little oil in the pot, put garlic sprouts, chili, salt, monosodium glutamate, bean paste, stir-fry it is good Answer supplement How to make braised pork belly:

Ingredients: pork belly with skin, green onions (no at home, too lazy to buy them, so use onions), ginger.

Seasoning: half a bag of cooking wine, a little chicken essence, soy sauce, sugar, salt, oil, and a little starch.

Method: 1. Wash the meat, drizzle the water, put the chopped green onion and minced ginger, a little starch, and two spoons of cooking wine. Marinate for 10 minutes.

2. Pour oil into the pot, put a spoonful of sugar after heating, fry the sugar color (the practice of braised pork in the south is mainly to use sugar to color the meat), when the sugar changes color, quickly pour in the marinated meat and stir-fry.

3. When the meat changes color, pour half a bag of cooking wine (there is less meat today, and there is less wine in it), add water and not double the meat (because there is less meat, so there is more water.) When the heat is boiling, reduce the juice on low heat.

4. When the juice is received and there is still a quarter left, put in a spoonful of soy sauce wine, a little salt, and everyone will grasp the amount according to their own taste. Then collect.

5. When the juice is almost received, put the chicken essence, and finally collect it out of the pot over high heat, it's very simple.

6. Put the plate and put in the side dishes, the beans are the fresh bowl of beans peeled today

The preparation of braised pork.

1. Cut the bought pork belly into 1 cm square (regardless of thickness, only length and width);

2. Put oil in the pot (put more), add a spoonful of sugar (white sugar can also be put more) after heating, and fry until the paste is made (at this time, the pot should be smoking, don't be afraid). Pour in the chopped meat and seasonings (thick slices of ginger, cloves (do not crush) garlic, cinnamon, dried chilies, star anise, and stir-fry on high heat for three minutes, when the meat turns dark red;

3. Add an appropriate amount of salt, a spoonful of dark soy sauce, 1 5 tablespoons of vinegar, half a spoon of sugar, 2 tablespoons of cooking wine, half a spoon of chicken essence, clear soup (cold water is also acceptable) until the meat is submerged 3 mm, and boil over high heat (it begins to be fragrant);

4. Pour it into a stew pot and boil for 1 and a half hours, at this time the soup should be small and viscous (if there is too much soup, you can collect the soup on high heat, but you have to stand by and watch), add green peppers (not very fat kind of bell peppers), you can add some coriander, then taste salty, and simmer for another 3 minutes.

5. Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.

Tiger skin pork belly.

Ingredients: 1 piece of pork belly about 750 grams, 15 grams of ginger slices, 25 grams of green onions, 3 large ingredients, 1 small piece of cinnamon, 1 grass fruit, 5 bay leaves, cloves, sannai, ginger, a little cumin, refined salt, cooking wine, dark soy sauce, sugar, monosodium glutamate, fresh soup, water starch, 1500 grams of salad oil, about 75 grams.

Method: 1. Scrape and wash the pork belly with skin, trim and cut it into a square shape, blanch it in a pot of boiling water, dry the water on the pork skin with clean gauze, smear the dark soy sauce while it is hot, and then put the skin down into a large colander, fry it in a hot oil pan until the meat skin is colored and wrinkled.

2. Put an appropriate amount of water into the pot and put it on the fire, put in the pork belly, ginger slices, green onion segments and spice packets wrapped with cinnamon, grass fruit, cloves, cumin, ginger and ingredients, boil to remove the foam, add cooking wine, dark soy sauce, refined salt, sugar, and then turn to low heat and cook until the pork belly is ripe and removed;

3. Put the pork belly skin up, cut it into pieces that are connected to the bottom and 2 cm square, then put the skin side up into a large bowl, mix in the fresh soup, steam it in the basket for about 30 minutes, take it out when the pork belly is soft, decant the steamed juice, and drag the pork belly into a nest plate with the skin facing up.

4. Hook the steamed juice into the pot and make a thin starch, and pour it on the tiger skin pork belly on the plate.

Features: bright color, glutinous pork, fat but not greasy, reasonable matching.

Tiger skin dishes made first fried and then marinated.

This kind of tiger skin dish is made by preliminarily processing the raw materials, frying them in a hot heat, and then putting them into a brine pot with a good flavor and marinating them. The raw materials used are generally bone-in meat, such as pork knuckle, pork knuckle, chicken feet, etc.

Steamed pork First, cut the pork belly into pieces and marinate it with light soy sauce and pepper to make the meat more flavorful.

2. Add the soaked and twisted rice, add the water of red bean curd, mix well, add meat, and mix well.

3. Steam, you can.

It is rice for cooking, soaked in cold water for 2-3 hours, then placed on a cutting board and crushed with a rolling pin.

The strongest braised pork recipe in history Ingredients: 1 pound of pork belly with skin; 30 quail eggs, 2 tablespoons of rock sugar (about half a tael);

a piece of ginger; star anise and two roses; 1 teaspoon Sichuan peppercorns; two small pieces of cinnamon; four dried chilies;

Chives. four or five; 1/2 tablespoon of soy sauce; 2 tbsp cooking wine; Salt to taste.

Specific steps: 1. After the quail eggs are cleaned, put them in a pot of cold water, cover and boil, turn off the heat and let them simmer for more than five minutes.

2. Put the pork belly in a pot of warm water and bring to a boil over high heat, change to medium heat and cook for two minutes to remove blood foam. 3. After removing the pork belly, cut it into pieces about one centimeter square (you can cut it into pieces according to your favorite size);

After taking out the quail eggs, soak them in cold water for about five minutes, then remove the shells, and wipe them dry with kitchen paper. The old ginger is broken; Cut the chives into two pieces; Dry and spicy cut into sections. 4. Put oil in the pot and boil until it is 50% hot, fry the quail eggs slowly over medium-low heat 5, and drain the oil when they are golden brown. 6. Leave about half a tablespoon of oil in the pot and cook it over low heat until warm, add rock sugar and stir-fry slowly.

7. Stir-fry until the sugar is brown and smoky. 8. Turn off the heat immediately after pouring in the pork belly, and quickly turn the meat pieces to evenly coat them with sugar. 9. Add about three catties of soup or water (if the pot is small, it can be divided into several times, but it must be boiling water when adding water halfway), turn on high heat and put in ginger, star anise, Sichuan pepper, cinnamon, dried chili, chives, soy sauce, cooking wine, and change to low heat after covering. 10. After boiling for half an hour, add quail eggs and salt, boil over high heat, then change to low heat and slow for about one hour 11. When the soup is about to dry, change to high heat to reduce the juice.

12. After the soup is drained, turn off the heat, pick up the green onions, ginger, star anise, and cinnamon, place the quail eggs around the plate, and then put the meat into the plate.

Dongpo meat. Ingredients: 1000g pork belly, 500ml Huadiao wine, 1 shallot, 2 tablespoons dark soy sauce, 1 small bowl of light soy sauce, 25g rock sugar, ginger slices, 6 or 7 slices, bamboo grate or lotus leaf, zongzi leaf 1

The practice of Dongpo meat.

Blanch the pork belly after the pork belly is tied up.

"Tortured" with a pot, except for the skin, the other five sides are yellowed. Be careful to keep the heat low.

If there is a bamboo grate, you can use a bamboo grate to pad the bottom, I don't have one, so I used half a lotus leaf. Top with shallots and ginger slices.

In short, don't be confused. Arrange the meat with the skin up.

Add rock sugar, light soy sauce, dark soy sauce, and Huadiao wine. Simmer for 2 hours. After an hour in between, turn over the pieces of meat with the skin downward.

Put the meat in the pot on a plate, pour the juice on it, and put it in the pot to steam for an hour.

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

Of course, it's braised pork, and I can eat it several times, and my teeth and cheeks are fragrant.

The pork belly must be fried with a lid to prevent oil! Pigskin coloring can also be done without honey.

Preparation of braised pork belly.

Thirteen spices must be simmered for 1 hour.

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.

The pork belly is very fragrant and crispy in this way.

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

Pork belly needs to do this at home.

I guess you won't be able to eat this way once.

Haha, it's delicious, double click to follow a wave of thanks.

Piaoxiang Shili's family is crazy.

It can be braised in a braised sauce, fried with chili peppers, made into small stir-fried meat, back to the pot meat, etc.

Preparation of braised pork belly.

Pork belly is one of the most flavorful and tender parts of pork, and there are many delicious ways to make it, and here are some common ones with thick limbs:

1.Braised pork belly: Cut the pork belly into pieces, fry it in oil until golden brown on both sides, add ginger and garlic and other seasonings to stir-fry until fragrant, add water to boil, add soy sauce, cooking wine, rock sugar, star anise and other condiments and stew until the meat is crispy and soft.

2.Braised pork: Cut the pork belly into thin slices, cook until eight ripe, drain the water, fry in oil until golden brown on both sides, add ginger and garlic, green onions, soy sauce, rock sugar and other condiments and stir-fry evenly, add water to boil and simmer until the juice is thick and the meat is crispy.

3.Fry the pork belly: Cut the pork belly into thin slices, add salt, monosodium glutamate, cooking wine, ginger and marinate for half an hour, fry in oil until golden brown on both sides, and sprinkle with chopped green onions.

4.Blanch the pork belly: Cut the pork belly into thin slices, blanch it in boiling water to remove the blood, and set aside. Add Lizhou town green onion ginger, cooking wine, soy sauce, sugar, salt and other condiments and stir-fry evenly, add the blanched pork belly and cook until it tastes.

5.Braised pork buns: Cut the pork belly into thin slices, fry it in oil until golden brown on both sides, add ginger and garlic, green onions, soy sauce, rock sugar and other condiments and stir-fry evenly, add water to boil and simmer until the juice is thick and the meat is crispy, and the meat can be sandwiched into the bun.

1. Grilled pork belly.

Ingredients: pork belly, lettuce, white sesame seeds, barbecue sauce, pepper, chili powder, salt, soy sauce, dark soy sauce, cooking wine, sugar, pepper oil Method: 1

Cut the pork belly into thick slices, mix with all the seasonings and marinate for 30 minutes. 2.Line the baking tray with aluminum foil, brush the surface with oil, and lay the meat slices flat on the surface of the baking sheet.

3.Cover the surface of the baking tray with a layer of aluminum foil to prevent the surface from burning. Bake at 200 degrees for 15 minutes.

4.When the time comes, remove the foil. Re-enter the oven and bake at 180 degrees for 15 minutes.

5.Take out the canopy and mix it to let the meat dip in the sauce and fully absorb the flavor. 6.

Place the washed lettuce on a plate, place the roast meat on a plate, sprinkle with white sesame seeds, and finish.

2. Stewed vermicelli with pork belly and sauerkraut.

Ingredients: pork belly, sauerkraut, and vermicelli, peanut oil, light soy sauce, Sichuan pepper, seasoning, ginger, green onion, dried chili, salt, thirteen spices, water Method: 1

Blanch the pork belly and slice it. Wash the sauerkraut, wash the vermicelli and soak for 20 minutes. 2.

Heat oil in a pot, pour in peppercorns, ginger, green onions, and ingredients and stir-fry until fragrant. 3.Add the pork belly and stir-fry for a while to bring out the oil.

4.Add an appropriate amount of light soy sauce and stir-fry the pork belly to color. 5.

Add sauerkraut and vermicelli and stir-fry evenly. 6.Pour in an appropriate amount of water and simmer for 15 minutes.

7.Add salt and thirteen spices to taste, and simmer for 5 minutes.

3. Beer braised pork.

Ingredients: pork belly, beer, light soy sauce, dark soy sauce, rock sugar Method: 1

Blanch the pork belly into cubes and put it in a casserole. 2.Add an appropriate amount of rock sugar, light soy sauce and dark soy sauce.

3.Pour in the beer and cover the pork belly. 4.

Cover and simmer for an hour. 5.Cook until the juice is reduced.

1. Sauce-flavored pork belly.

First, prepare the pork belly, cinnamon, sugar, bean paste, light soy sauce, dark soy sauce, green onion, ginger, and garlic. Secondly, after washing the pork belly, cut it into small pieces, cut the ginger into shreds, cut the green onion into sections, pour an appropriate amount of boiling water into the pot and boil the pork belly for 10 minutes, then skim off the foam and drain the water for later use, pour the sugar into a small bowl and add bean paste, light soy sauce, dark soy sauce, and water and stir evenly for later use. Finally, put the pork belly into the rice cooker, add the washed cinnamon, shredded ginger and the adjusted sugar, press the cooking button until the juice is reduced, add the green onion and stir well.

2. Steamed pork belly.

First, prepare the pork belly, boiled meat, soy sauce, sesame oil, salt, green onion, and ginger; Wash and blanch the pork belly to remove the blood foam, then remove it and cut it into slices and put it in a bowl, cut the green onion into sections, and cut the ginger into pieces. Next, put the green onion, ginger, soy sauce, sesame oil, and salt in a clean dish and stir well, then pour over the pork belly on the plate. Finally, add water to the pot, pour in the boiled meat, first high heat, then turn to low heat and cook for an hour, and then put the pork belly on the plate and steam it for 20 minutes in an hour.

3. Spicy pork belly.

Although spicy pork belly is not as classic as braised pork belly, its taste has also won the recognition of many people. First of all, prepare a small piece of pork belly, an appropriate amount of spicy sauce, cooking wine, green onions, garlic, green peppers, red peppers, sugar, and light soy sauce. Secondly, wash the pork belly and cut it into small pieces, chop the green and red peppers, cut the green onion into sections, and crush the garlic.

Finally, put the fatty part of the pork belly into the pan and fry the oil, pour in the green and red peppers, garlic, some green onions and the remaining pork belly, stir-fry for 3 minutes, then add light soy sauce, spicy sauce and sugar.