How to cook pork belly, how to cook pork belly to be delicious

Most people should like to eat meat, because meat is not only delicious but also delicious after making it attracts people. Pork belly is a kind of meat that many people like to eat, and there are many ways to make it, and it can often be cooked and then processed. And there should be a lot of dishes that do this, so how do you cook cooked pork belly?

Back to the pot meat. Ingredients: pork belly with skin.

Ingredients: 1 to 2 red and green peppers, 1 small handful of garlic (the kind with green leaves), 1 to 2 green onions, 2 or 3 garlic cloves, and half a small onion (can be put or not).

Seasoning: Lao Gan Ma flavored tempeh paste, soy sauce, sugar, monosodium glutamate, pepper, thirteen spice powder, cooking wine.

Method: 1Put the pork belly in the pot and boil until the chopsticks can poke it (about 15 minutes), remove it and let it cool. Then cut into thin slices (the thinner the better).

2 While cooking the meat, various ingredients can be prepared. Cut the pepper into small pieces, cut the garlic into small pieces, press the garlic cloves, and cut the onion into small pieces.

3Put some oil in the pot (not too much oil, because there will be a lot of oil when frying meat) put two spoons of tempeh paste, stir-fry over low heat for a while, then you can pour the meat slices into the pot and stir-fry over high heat instead.

4. After frying the meat slices for a few minutes (it doesn't matter if you fry for a while), you can pour all kinds of ingredients into the pot and continue to fry, and then fry for a while (it doesn't matter if the time is longer), add four or five spoons of soy sauce, a little sugar, a little cooking wine, continue to fry, stir-fry well, and add a little bit of thirteen spice powder.

5 At this time, it is almost the same to fry a few more times, add a little pepper, add a little monosodium glutamate, and you can start the pot.

PS: Here are two more points to note, the ingredients do not need to be stir-fried first, and the tempeh sauce can also be added according to personal taste when stir-frying!

I used to think that it was very troublesome to fry the meat back in the pot, but now I have practiced it a few times and found it very convenient. You can also buy a little more meat, and if it is cooked more, you can put it in the refrigerator and eat it next time.

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.

Cut the pork belly into skins, blanch the meat constantly, remove it, stir-fry the sugar color and stew the pork belly for 40 minutes.

Pork belly This way out of the farmhouse fried meat is too good for rice.

Pork belly is charred on the outside and tender on the inside.

A new way to eat stewed pork belly and cabbage jelly tofu.

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

Pork belly tastes better this way.

Share food with everyone every day.

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 side down in a large colander and 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.

Pork belly is charred on the outside and tender on the inside.

A new way to eat stewed pork belly and cabbage jelly tofu.

Pork belly tastes better this way.

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

Share food with everyone every day.

Pork belly This way out of the farmhouse fried meat is too good for rice.