What s the new way to eat pork belly that is easy to learn?

Cut the pork belly into thick pieces, put some dark soy sauce and mix evenly and marinate for 15 minutes, then fry in the pot until golden, beat out the excess oil, pour in water, stew together with the ingredients, stew until the juice is dry, re-put oil in the pot, fry the dried chili peppers and garlic until fragrant, pour in the pork belly and fry with some salt until it tastes.

Pork belly stew with potatoes.

Ingredients: pork belly, potatoes, oil, salt, dark soy sauce, ginger, cooking wine, thirteen spices, bay leaves, green onions.

Method: 1. Prepare the required materials.

2. Cut the potatoes into cubes, cut the ginger into small slices, and cut the green onion into small pieces for later use.

3. Cut the pork belly into small pieces and wash it with water repeatedly (it is best to soak it for half an hour) 4. Stir-fry the pork belly directly without putting oil in the pot.

5. Fry until the oil is browned on both sides.

6. Pour out some oil, add bay leaves, green onion white segments, ginger slices, cooking wine and dark soy sauce and stir-fry.

7. Add enough water at a time, cover the pot and simmer for 40 minutes.

8. When the pork belly is rotten, add the potato cubes and continue to simmer for 20 minutes.

9. Finally, add thirteen spices and salt to enhance the flavor, and fry to collect the juice.

10. Sprinkle chopped green onions on a plate to finish.

Tips: The pork belly is not blanched, so be sure to wash it repeatedly and soak it in water for a while to remove the blood;

There is no need to put oil when stir-frying the pork belly, and the meat will produce a lot of oil when stir-frying, and you can pour a part of it out to fry the vegetables;

Wait until the meat is simmered before adding the potatoes.

Pork belly is also eaten in this way.

A new gastronomic approach to pork belly.

1. Sauce fried pork slices.

Ingredients: 1 piece of pork belly, 1 carrot, 2 peppers, 1 piece of ginger, 5 cloves of garlic, a little vegetable oil, 1 tablespoon of sweet paste, 1 teaspoon of cooking wine, 1 teaspoon of sugar, 1 teaspoon of vinegar.

1. Cut the pork belly into thin slices, and slice the ginger and garlic for later use; Slice peppers and carrots for later use; Add a little oil to the pan and stir-fry the pork belly.

2. Fry until the pork belly is slightly yellow and slightly oily; Push the pork belly to the edge of the pot and stir-fry the ginger slices and some garlic slices with the remaining oil in the pot; Add the sweet noodle sauce and a little cooking wine without stir-frying with a spatula.

3. Mix with the meat slices and stir-fry well, add a little sugar and vinegar, add chili peppers and carrot slices and stir-fry until fragrant, and stir-fry the remaining garlic slices before leaving the pot.

2. Braised lion's head.

Ingredients: 800 grams of pork belly, 1 egg, 200 grams of water chestnuts, 70 grams of light soy sauce, 5 grams of dark soy sauce, 20 grams of oyster sauce, 30 grams of rice wine, 18 grams of salt, 10 grams of rock sugar, 1 piece of ginger, half a green onion, 10 grams of water starch, 30 grams of vegetable oil.

1. Prepare all the main ingredients.

2. Finely chop water chestnuts and green onion and ginger for later use.

3. Peel the pork belly, slice it first, then shred and then cut into cubes, then put minced green onion and ginger, 3 grams of salt, a little rice wine, eggs and a little water starch and mix well.

4. Stir in one direction for a while to make it strong and not easy to break.

5. After stirring well, pour the end of the road into it and stir in one direction for a while, there is stickiness, grab a handful of meat stuffing balls into large balls, pour dozens of times left and right in your hand, the surface is sticky, you can make four large balls.

6. Put a little vegetable oil in the pot and carefully put the meatballs one by one.

7. Fry slowly over medium-low heat until golden brown on both sides, turn off the heat and don't move.

8. Pour water into the casserole and sit on the fire, release 70 grams of soy sauce, 5 grams of dark soy sauce, 20 grams of oyster sauce, 30 grams of rice wine, 15 grams of salt, 10 grams of rock sugar, and an appropriate amount of green onion and ginger slices to boil, turn off the low heat after the water does not roll, and put the balls carefully into it after the water does not boil, turn off the low heat immediately after the medium heat boils, and simmer for 4 hours (when eating, take out the lion's head and put it on the plate, put a little soup in the wok, and pour it on it).

Cut the pork belly into thick pieces, put some dark soy sauce and mix evenly and marinate for 15 minutes, then fry in the pot until golden, beat out the excess oil, pour in water, stew together with the ingredients, stew until the juice is dry, re-put oil in the pot, fry the dried chili peppers and garlic until fragrant, pour in the pork belly and fry with some salt until it tastes.

Stewed pork belly with bamboo shoots and vegetables.

Ingredients: pork belly, dried bamboo shoots, winter bamboo shoots, dried chili, garlic cloves, ginger, salt, sugar, light soy sauce, cooking wine.

Method: 1. Take an appropriate amount of dried bamboo shoots, rinse it with cold water, wring out the water, then pour boiling water, soak it, about 20 minutes, keep the soup juice, slice the winter bamboo shoots, peel the pork belly, and slice it.

2. Put an appropriate amount of oil in the pot, fry the pork belly in the pan until the surface is slightly charred, add garlic cloves, ginger slices, and dried chili peppers to stir-fry, put an appropriate amount of light soy sauce, sugar, cooking wine, and then put dried bamboo shoots like soaked vegetables.

3. Pour in the soup of pickled bamboo shoots and dried vegetables, put winter bamboo shoot slices, put some water slightly, cover the pot and boil over high heat, continue to cook for 10 minutes, turn to low heat and simmer slowly, and finally add salt to taste.

Dongpo meat ingredients:

Pork belly with skin, Shaoxing rice wine, dark soy sauce, ginger, green onions, chives, 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, rice wine and 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 (that is, the skin is facing up), then pour in the remaining 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.

Fried pork belly with sprouts.

1. Ingredients: 300g of pork belly, 100g of sprouts, green onion and ginger, 1 tablespoon of cooking wine, 1 teaspoon of light soy sauce.

2. Method: 1. Put the pork belly, green onion and ginger, and cooking wine in a pot of cold water over high heat, and cook slowly over low heat.

2. Cool the boiled pork belly and cut it into thin slices.

3. Heat the pork belly slices in a pan and fry slowly over low heat until the oil comes out and the surface is yellowed.

4. Stir-fry the sprouts for 1 minute and a half, add light soy sauce and stir-fry well.

Homemade green peppers and pork belly.

1. Ingredients: pork belly with skin, green pepper, ginger, garlic, dark soy sauce, cooking wine, appropriate amount of sugar.

2. Method: 1. Wash and slice the pork belly with skin for later use.

2. Wash the green pepper and cut it obliquely into sections, put oil in the pot, high heat, and when the oil is 7 hot, add ginger and garlic slices and stir-fry until fragrant.

3. Add the sliced pork belly and stir-fry until the meat slices are slightly rolled.

4. Add dark soy sauce and cooking wine, stir-fry evenly, pour in the green peppers, cover and bake for a while, until the green peppers are fully cooked, then remove the lid and stir-fry with salt and sugar.

16. Roasted pork belly with bean tendon.

1. Ingredients: 1000 grams of pork belly, 4 bean tendons, a small handful of chives, 1 piece of ginger, 1 small root of cinnamon, 5 dry and spicy roots, 3 bay leaves, 2 star anise, 15ml of cooking wine, 30ml of light soy sauce, 15ml of dark soy sauce, 30 grams of sugar, 3 grams of salt.

2. Method: 1. Wash the pork belly, put it in a pot, pour in water, heat it over high heat, turn to medium-low heat and cook for about 20 minutes, and the chopsticks can pierce the meat (even a little acute, it is fished out before it is cooked). After removal, cut into 2cm pieces with a knife.

2. Soak the bean tendon in warm water for about 15 minutes, wait until it becomes soft, drain and set aside. 3.Pour oil into the pot, heat over high heat until the oil is 7 hot, put in the meat pieces and stir-fry for 2 minutes, then add ginger, star anise, cinnamon, bay leaves, dried chili peppers and fry until fragrant, pour in light soy sauce, dark soy sauce and stir-fry the meat to color, and cook in cooking wine.

Potato slices roasted spicy pork belly.

Ingredients: 200g of flaky pork belly, 1 2 potatoes, 50g of spicy barbecue sauce Preparation: Add barbecue sauce to the pork belly and marinate for more than half an hour;

Method: 1) Peel the potatoes, wash them and cut them into thin slices;

2) Line a baking tray with tin foil, coat with a layer of oil, and spread with potato chips;

3) Spread the marinated pork belly on top of the potato slices, preheat the oven at 230 degrees and bake on top and bottom for 10 minutes;

4) Turn the pork belly over, coat it with the remaining barbecue sauce from the marinade, and continue to grill for 10 minutes.

Cut the pork belly into thick pieces, put some dark soy sauce and mix evenly and marinate for 15 minutes, then fry in the pot until golden, beat out the excess oil, pour in water, stew together with the ingredients, stew until the juice is dry, re-put oil in the pot, fry the dried chili peppers and garlic until fragrant, pour in the pork belly and fry with some salt until it tastes.

Pork belly is also eaten in this way.

A new gastronomic approach to pork belly.

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

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

Heat the oil, add the pork belly and various sauces, and cook for half an hour.

Ingredients: ginger, green onion, pork belly, cinnamon, sugar, bean paste, light soy sauce, dark soy sauce Method 1, peel and shred ginger, wash and cut green onions, wash and cut pork belly into small pieces.

2. Add boiling water to the pork belly, boil over high heat for 10min, skim off the foam and remove it.

3. Put the pork belly into the rice cooker and add the washed cinnamon. Ginger.

4. Put the sugar in a small bowl, add the bean paste, light soy sauce, dark soy sauce, add water and mix well, and put it in the rice cooker.

5. Cover the lid, press the rice cooking button, cook until the juice is collected and the green onion section is added, and then mix well.

You're good to be happy to answer for you.

Pork belly is a very common meat, and there are many delicious ways to make it in Chinese cuisine, but here are a few common ones:

1.Braised pork belly Yinxiao: Cut the pork belly into pieces and stir-fry, put it in the seasoning to fire, add an appropriate amount of water during the firing of coarse socks, and wait until the pork belly is soft and flavorful.

2.Garlic pork belly: Blanch the pork belly slices, remove it to cool, cut it into thin slices, add garlic paste, soy sauce, Sichuan pepper powder, balsamic vinegar, sugar and other seasonings and mix well.

3.Braised vermicelli pork belly: Cut the pork belly into thin slices, add seasonings and cook until cooked through, then add the boiled vermicelli and cook it together, and the vermicelli can be served after it has been flavored.

4.Pan-fried pork belly: Cut the pork belly into slices of appropriate size and fry them in a pan, adding spices such as green onions, ginger and garlic during the frying process until the pork belly is golden brown and crispy.

5.Barbecued pork belly: Cut the pork belly into thin strips, marinate with seasonings, and then bake in the oven or pan until the surface is browned and fragrant.