How to make pork belly tender? How to make pork belly delicious, tender and delicious

Blanch the pork belly first, then bring to a boil over high heat, turn to low heat and simmer for 1 hour and 40 minutes. The pork belly is cooked for a short time and will not be able to bite into it.

Pork belly: 400 grams, fresh white nuts: 15 pieces, red dates:

10 pieces, 1 teaspoon salt, 1 small piece of ginger, cooking wine

2 teaspoons, white pepper: 3 grams, corn starch: 30 grams, aged vinegar:

3 teaspoons, water: to taste.

1. Wash the pork belly, then put cold water into the pot, add ginger slices and cooking wine and blanch for 2 minutes.

After a few minutes, take out the pork belly and rinse it well.

3. Cut the cleaned pork belly into strips, put it in a stew pot, and then add ginger slices and red dates.

4. Add enough water at one time, then bring to a boil over high heat, turn to low heat and simmer for 1 hour.

After hours, pour in the ginkgo seeds and simmer for another 40 minutes.

6. Add an appropriate amount of pepper and salt to taste before cooking.

Pork belly and pork lungs, and apricot stew in the north and south are the most nourishing and healthiest.

Pepper pork belly soup 30 to 50 white peppers, 1 pork belly, a little salt, cooking wine, and monosodium glutamate. First wash the pork belly (you can add salt, vinegar and blanch it with boiling water), fill the pot with water, put the pork belly pieces (or shreds) into the pot, add white pepper, boil for about two hours, when the soup is thick and rotten, add salt, cooking wine, monosodium glutamate and you can eat. This soup can be drunk before meals.

Pepper is warm and has the effect of dissipating cold in temperature; Pork belly has the effect of strengthening the stomach and nourishing the stomach.

I'm a chef, I'm not too old, it's you, it's not cooked yet. Generally, a pork belly should be boiled for about 40 minutes, and the fire should be strong! ~1

With a pressure cooker, start steaming for 15 minutes.

The pork belly should be scalded until it is seven ripe in advance, and then sliced and made it very tender.

Ingredients: 200 grams of pork belly, auxiliary ingredients: 50 grams of magnolia slices, 25 grams of cucumber, seasoning:

5 grams of red pepper, 5 grams of salt, 10 grams of sugar, 60 grams of bean paste, 5 grams of ginger, 5 grams of green onions, 2 grams of chicken essence, 2 grams of Sichuan pepper, 10 grams of vinegar, 50 grams of chili pepper (red, sharp, dry), 40 grams of vegetable oil.

Method:1Wash the pork belly, cook it for seven or eight years, take it out, and slice it;

2.Magnolia slices are washed and sliced into thin slices;

3.Finely chop the green onion and ginger;

4.Wash and slice cucumbers;

5.Remove the stems of the red peppers, wash the seeds and cut them into shreds;

6.Sit in the pot and light the fire, wait for the oil to be hot, pour in the minced ginger, minced green onions, and dried chili peppers to stir out the fragrance, add pork belly, salt, sugar, Pixian bean paste, magnolia slices, cucumber slices, red pepper shreds, vinegar, pepper water and stir-fry, and then add chicken essence to get out of the pot.

Lotus seeds and lilies, stewed sweet.

Pork belly is tender and delicious, including stir-fried pork belly, stir-fried pork belly with green peppers, stir-fried hot and sour pork belly, etc.

1. Stir-fry pork belly.

Prepare the ingredients and wash them, shred the green and red peppers, cut the garlic into cubes, slice and shred the ginger in two parts, leave a whole green onion in a bunch, and cut the rest into small pieces. Boil the water in the pot to prevent infiltration, add pork belly, ginger slices, shallots, add three spoons of cooking wine, cover and cook for 40 minutes, until it is fully cooked, pick it up and set aside.

Heat the oil in the pot and stir-fry the garlic and ginger shreds until fragrant, then add the green and red pepper pork belly and stir-fry evenly, add an appropriate amount of salt, two spoons of light soy sauce, a small spoon of balsamic vinegar, a spoonful of oyster sauce, two spoons of bean paste, and stir-fry evenly over high heat. Add an appropriate amount of water and simmer, until most of the soup is absorbed, sprinkle in chopped green onions, and then you can get out of the pot.

2. Stir-fried pork belly with green peppers.

Wash the pork belly with flour first. Blanch with cold water, cooking wine, ginger slices and pork belly for 2 minutes, remove and rinse again. Then, cook in a pressure cooker for 15 minutes. Once the pork belly is cooked, slice it diagonally. Cut the green pepper into small pieces and chop the garlic and ginger.

Heat the oil, stir-fry the garlic and ginger, pour in the pork belly and stir-fry for a while. Add another 1 tablespoon of cooking wine and 1 tablespoon of light soy sauce and stir-fry for 2 minutes. Then add the green pepper and a pinch of salt, and stir-fry the green pepper until soft. Add the chicken essence to taste and remove from the pan.

3. Stir-fry hot and sour pork belly.

Put salt, cooking oil, cornstarch and wash the pork belly several times, wash the pork belly in a pot under cold water, blanch the green onion and ginger and cooking wine for two minutes, lay the foam in the middle, remove it and wash it with warm water for later use. Put water in another pot, add pork belly, green onion and ginger, cooking wine, salt, marinade, turn the water to low heat and simmer for 30 minutes, put out the cut strips for later use.

Stir-fry the braised pork belly under the heat of oil to bring out the fragrance, push it aside, stir-fry the ginger and garlic until fragrant, then put the green and red pickled peppers, sour radish, and millet to stir-fry for 30 seconds, then mix and stir-fry well, put a spoonful of light soy sauce, a little dark soy sauce, and an appropriate amount of salt and stir-fry well, then put a spoonful of oyster sauce and rice wine and fry for a minute, and finally put some celery and chicken essence and stir-fry well.

The development trend of pork belly:

1. Improved health awareness: With the increase in people's attention to healthy eating, pork belly is favored as a low-fat, high-protein ingredient. People are beginning to pay attention to the nutritional value of pork belly and seek healthier cooking methods, such as stewing, steaming, etc., to retain its nutrients.

2. Innovative uses and cooking methods: In addition to the traditional pork belly soup and stew, pork belly is also innovatively used in more dishes, such as pork belly cold salad, pork belly hot pot, etc. At the same time, through the innovation of cooking techniques, people have further enhanced the taste of pork belly, making it more tender or richer.

3. Fine processing and market expansion: With the improvement of food processing technology, the fine processing products of pork belly have gradually increased, such as pork belly slices, pork belly shreds, etc. This fine processing makes pork belly easier to cook and eat, and is beneficial to meet the needs of different markets.

The pork belly should be boiled until it is seven ripe and then it will be tender, and the following is the specific method:

Ingredients: 1 pork belly, 1 pickle, appropriate amount of flour, appropriate amount of salt, appropriate amount of ginger slices, 4 garlic cloves, 1 spoonful of sugar, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of white pepper powder, appropriate amount of sand tea sauce and socks.

1. Wash the pork belly you bought with flour and salt and rinse it repeatedly.

2. Fill half a pot of water, put the ginger slices and pork belly into the pot and boil over high heat, and cook until the pork belly is seven ripe and take it out.

3. Put the boiled pork belly into thick and acornized shreds and put it on a plate for later use.

4. Soak the pickles in water for half an hour in advance, and cut them like long strips.

4. Heat oil in a pan and stir-fry the ginger and garlic together until fragrant.

5. Add the chopped pickles and stir-fry, add a spoonful of sugar.

6. Pour in the pork belly, add light soy sauce, cooking wine, white pepper powder and sand tea sauce, and stir well.

The pork belly is not easy to cook, and it must be stewed first to taste crispy and tender.

Ingredients: 300 grams of pork belly; 2 green peppers; 1 red pepper; Green onion, ginger, garlic, light soy sauce, cooking wine, salt, chicken essence to taste.

Preparation of pork belly with sharp peppers.

1. Wash and blanch the pork belly and cut it into shreds (you can buy ready-made shredded pork belly in the supermarket). Pork belly is not easy to cook, so it should be stewed first. Add two bowls of water, a spoonful of cooking wine, and two slices of ginger to the pork belly, and simmer in a rice cooker for 50 minutes, or 15 minutes in a pressure cooker.

After stewing, the pork belly is pitted out, and the soup base is retained.

2. Shred the green pepper and red pepper, cut the green onion into white sections, and cut the garlic into small pieces for later use.

3. Heat the oil in the pan, put the garlic, green onion and bell pepper into the pot in turn, stir-fry for about 1 minute, and stir-fry until fragrant.

4. Add the stewed shredded pork belly, add a spoonful of light soy sauce, and stir-fry for about 2 minutes.

5. Add two spoons of stewed pork belly soup to the bottom of the laughing cover, simmer for 3 minutes on medium-low heat, add salt and chicken essence, turn to high heat to reduce the juice.

6. Remove from the pot and serve on a plate. The crispy and delicious shredded pork belly with bell peppers is ready.