How many ways to make pork belly? What are the ways to make pork belly

Celery tossed with shredded belly.

Ingredients: 100 grams of celery, 50 grams of pork belly, appropriate amount of monosodium glutamate, salt, and a little sesame oil.

Operation] 1Wash the celery, cut it into sections, bring it to a boil in a pot of boiling water, remove and drain the water. 2.

Wash the pork belly and cook it in a pot of clean water over Chinese heat until cooked to prevent the elderly from chewing difficult. Drain and cut into thin strips. 3.

Put the celery and belly shreds in a basin, add monosodium glutamate, sesame oil, and salt and stir well.

Efficacy] This dish is light and not greasy, salty and delicious, crisp and tender. Pork belly contains protein, vitamin B1, vitamin B2, fat, niacin, calcium, phosphorus, iron, etc. "Materia Medica" says:

Pork belly is an important product for tonifying the spleen and stomach, and if the spleen and stomach are replenished, it will benefit from the qi and benefit from the top. "Suixingju Diet Recipe" says pork belly: "Replenish the stomach, invigorate qi, fill hunger, relieve weakness, kill labor insects, stop stagnation and turbidity, cure spermatozoa, and disperse the accumulation of scabies."

Pork belly has tonic deficiency, strengthens the spleen and stomach, and is suitable for the elderly. However, the cholesterol content in pork belly is high, and the elderly with hyperlipidemia and coronary heart disease should not eat more.

Stir-fried belly with coriander stalks.

Ingredients: 350 grams of coriander, 1 pork belly, 500 grams of peanut oil (about 50 grams), 5 grams of vinegar, 25 grams of cooking wine, 40 grams of water starch, 2 grams of monosodium glutamate, 2 eggs, 4 grams of refined salt, a little pepper, and an appropriate amount of chicken broth.

Operation] 1Remove the roots of the coriander, remove the leaves, leave only the stalks, wash and drain, and cut into 3 cm long segments; Pork belly light with salt, vinegar to scrub off the mucus, otherwise the smell of the earth is big, then turn over to remove dirt and debris, wash with water, then scald with boiling water, scrape off the white film and white oil on the belly with a knife, but do not add alkali and the like, in case it rots into mud when cooking, and then cut it into slices from the middle, wash it with warm water, cut it into 5 cm long filaments, put it in a bowl, add 2 grams of refined salt, 10 grams of cooking wine, stir evenly, and marinate it slightly; Knock the eggs into a bowl, remove the yolk and leave the egg white, add 15 grams of water starch, and adjust the egg batter. 2.

Put the remaining refined salt, cooking wine and water starch in a small bowl, add chicken broth and monosodium glutamate and mix well into a sauce, and set aside. 3.Put the wok on the fire, add peanut oil, and when it is hot, wrap the belly shreds with egg batter and put it into the oil pan, and quickly disperse it with chopsticks.

4.Leave a little oil in the original pot, stir-fry a few times under the coriander stalks, not too long, otherwise it will affect the quality of the dish, and then pour in the flavor juice, when the juice is thick, put it into the belly shreds, stir-fry evenly and put it on the plate, and then sprinkle it with pepper.

Efficacy] The main nutrients of coriander are protein, fat, minerals, calcium, sugar, phosphorus, iron and a large amount of provitamin A and vitamin B1, vitamin B2, vitamin C and niacin. Coriander has a pungent taste and a warm nature, which mainly has the effect of strengthening the stomach and evacuating wind and cold, and promoting blood circulation around the human body. The "Compendium of Materia Medica" records coriander (coriander):

Sex is warm and fragrant, the heart and spleen are connected, reaching the limbs, and can avoid all unhealthy ......"Pork belly contains protein, fat, calcium, phosphorus, iron, sugar and other components, flat in nature, sweet and salty in taste, and has the effect of nourishing yin and moisturizing dryness. Coriander and pork belly are matched into a dish, rich in nutrition, light and crisp, white and green, fragrant with fresh vegetables, long and fragrant, delicious and delicious. It can prevent and cure diseases, and is beneficial to the elderly.

Double crisp recipe steps.

It is a Sichuan cuisine. The main ingredients are pork belly and chicken gizzard, which has a special taste, crispy and refreshing, salty and umami, and is a simple and easy to make but delicious home-cooked dish. Because the texture of these two ingredients is somewhat similar, and both belong to the crispy and refreshing type, this dish is called "double crispy".

How to stir-fry the double crispy:

You need to prepare seasonings: oil, green onion white, soybean flour, pickled chili, cooking wine, sesame oil, salt, pepper, appropriate amount of monosodium glutamate, garlic, ginger.

Start making] The first step is to prepare all the above ingredients and seasonings, and then process the pork belly and chicken gizzards, rinse the pork belly with water and remove the oil tendons inside. On the front of the pork belly, draw almost 2 3 deep cross knives. Next, cut the pork belly into diamond-shaped pieces about 2 cm long for later use.

Remove the inner weight of the chicken gizzard and clean it;

The second step is to remove the bottom plate and side tendons of the chicken gizzard and cut it into four pieces. Each piece is marked with a cross knife pattern about 2 3 deep for later use. Peel the prepared ginger and garlic, wash and cut into slices for later use.

After the prepared pickled peppers and green onions are cleaned, they are cut into horse ear shapes for later use;

The third step is to prepare the side dishes, clean the pea seedlings and set aside, put the cut pork belly and chicken gizzard in a clean container, and add salt, cooking wine, and water bean flour to the bowl. After stirring well, let it sit for a while to marinate the two ingredients;

Step 4: Wash and heat the wok, pour an appropriate amount of cooking oil into the pot, and after the oil is hot, first put the marinated pork belly and chicken gizzard into the pot. Quickly slide it off over high heat, immediately add pickled chili, ginger slices, garlic slices, green onions, and pea sprouts, and stir-fry evenly.

Step 5、Then add salt, cooking wine, monosodium glutamate, pepper, bean flour, sesame oil, and fresh soup to the pot to taste. After stir-frying evenly, remove from the pan and put on a plate;

In this way, a stir-fried double crispy is done, these two ingredients are very crispy and tender after they are cooked, and they feel very good when eating, spicy and delicious, and it is very suitable for eating and drinking.

Pork belly soaked in chicken. 1. Raw materials: 1 pork belly and 1 chicken.

2. Ingredients: ginger slices, jade bamboo, red dates, Huaishan, codonopsis, wolfberry, cooking wine.

3. Process: 1. Cut and wash the chicken and belly, remove the lumpy oil in the pork belly and chicken belly, drain the water, and put it into the soup whole.

2. Add the belly, chicken and ingredients to the container with water, cover and bring to a boil, then change to a simmer for 20 50 minutes.

3. After the soup is completed, add an appropriate amount of salt, let it stand for 2 minutes to remove part of the oil on the top layer of the soup, add chopped green onions, shredded ginger and a little pepper, and it can be served.

4. Note: 1. Stewing for too long will make the chicken too bad, and the time can be changed according to the preference of the eater. You can also use chopsticks to insert into the chicken to test how soft the chicken is.

2. Chicken is tender and easy to stew, and old chickens have to be boiled for a long time.

3. The preferences of different places are different, some put the whole chicken and the whole belly into the soup, and there are also 4 or 6 large pieces, or small pieces into the soup. After the whole stewed soup is ready, take it out and let it cool and cut it into pieces.

4. The water consumption is based on the degree of soaking the raw materials 2 5 cm, and the water consumption can also be appropriately changed depending on the diners' requirements for the thickness of the soup.

Braised pork belly.

Method Wash the pork belly repeatedly with salt and flour until there is no mucus on the pork belly, 2Pour water into the pressure cooker, pour in the washed pork belly, add salt, spices, peppercorns, cinnamon, bay leaves, and press for 13 minutes after steamingTake out the boiled pork belly, rinse it with water, slice it with an oblique knife and put it on a plate for later use, 4

Pour oil into the pot, stir-fry the chili, green onion, ginger and garlic until fragrant, pour in the pork belly and coriander and stir-fry for a while.

Medicated pork belly.

Ingredients 250 grams of cooked pork belly, cut diagonally into strips; 10 grams of wolfberry, codonopsis, Huaishan, chain chang, and dried lychee (shelled core); 20 grams of red dates and longan meat (shelled core); white pepper (mashed) 3 g; 1 gram of table salt; 10 grams of cooked lard, 30 grams of rock sugar; In the same large bowl, add 500 grams of chicken broth, put it in the pot and steam it until it is cooked.

It has the effect of tonifying the spleen and invigorating qi, strengthening the kidney and shrinking urine. It is suitable for post-illness weakness, enuresis in children and the elderly, excessive urination at night, lack of qi and blood, liver and kidney insufficiency, etc. Healthy people can eat it to prevent diseases and strengthen their bodies.

Note: People with cold, fever and cough should not eat.

How to make pork belly crispy and tender.

Ingredients: 500g pork belly, 10g salt, 20g green pepper, 20g red pepper, 5g cooking wine, 5g pepper, 5g oyster sauce, 5g sugar

Method. 1.Wash the pork belly and put baking soda.

Wash the pork belly with salt, cut it into strips with a knife, add a little baking soda, and mix well with your hands.

2.Prepare the seasoning and wash the pork belly again.

Prepare green onions, ginger, garlic, red peppers and green peppers, cut them and set aside, and clean the marinated pork belly again.

3.Sprinkle with seasoning and stir.

After cleaning, sprinkle cooking wine, salt, pepper, oyster sauce, sugar and other spices on the pork belly, and stir well with chopsticks and hail grill.

4.Stir-fry over high heat.

Then pour in the green onion, ginger and garlic and stir-fry in the pot, put in some fungus, then put in the pork belly and stir-fry over high heat, and then get out of the pot after it is cooked.

Braised pork belly with taro stalks.

Method: Shirt resistance.

3 catties of dried taro lotus stalk cut into centimeter-long repentance sections, add 50 grams of white vinegar and 20 grams of salt to the water to soak into the flavor, take out and squeeze out the water for later use, 5 catties of fresh pork belly are washed with cornstarch and liquor to remove the fishiness and wash with water, add water to the pressure cooker completely, add 30 grams of liquor, 20 grams of dry chili peppers, 10 grams of star anise, 8 grams of cinnamon and an appropriate amount of green onion ginger, salt, pepper, press for 10 minutes after steaming, take out the small pieces that are cooled and cut centimeters square for later use, put 20 grams of pig or residual spring oil into the pot, ginger, 5 grams of minced garlic are stir-fried until fragrant, 20 grams of millet pepper and 40 grams of yellow pepper are stir-fried to make it spicy, 80 grams of diced garlic are stir-fried until fragrant, 250 grams of taro lotus stems, 150 grams of pork belly are fried over medium heat for 40 seconds, 5 grams of monosodium glutamate, 5 grams of chicken essence, 5 grams of straw mushroom dark soy sauce, 3 grams of salt, stir well, pour a little water, fry over high heat to dry the water, and put it on a plate.

After the dish is seasoned, a little water is drizzled and then fried to help the dish absorb the flavor.

Dried taro stalk is also called taro lotus stem and taro stem. It is the petiole of the taro of the Araceae family. Usually taken between July and August; It can be used as a Chinese herbal medicine, and its function is mainly used to treat diarrhea, swelling and poison.

Pork belly chicken. Ingredients: pork belly, chicken, dried shiitake mushrooms, glutinous rice, needlework.

Production: a whole pork belly, clean it with flour, and then soak it in some vinegar, salt, wine, or wash it with rice washing water, so that you can remove the peculiar smell after cleaning, half a pound of glutinous rice, soak it for a few hours and then control the dry, put in a little soy sauce salt chicken essence green onion ginger and mix well, wash the chicken and let it die with salt wine for a while, and then stuff the soaked mushrooms, ginger and shallots, and a little glutinous rice in the chicken belly, now you can start, stuff the processed chicken in the washed pork belly, and stuff some glutinous rice in the gap between the pork belly and the chicken, Then tie the opening of the pork belly tightly with a thread, put these things into the pressure cooker, add a little salt, add green onion knots, ginger pieces, pepper, codonopsis, jade bamboo, rice wine, etc., then add water and press for 45 minutes.

Peanut kernels mixed with diced belly.

Ingredients: 300 grams of pork belly, 100 grams of peanut kernels (raw).

Seasoning: 50 grams of green onion, 5 grams of vegetables, 3 grams of chili oil, 5 grams of soy sauce, 5 grams of sugar, 3 grams of salt, 5 grams of sesame oil, 3 grams of Sichuan pepper, 1 gram of monosodium glutamate.

Make; Soak the peanut kernels in boiling water and peel them; Cut the green onion into small pieces; Chop the parsley into small pieces; Remove the fat from the pork belly, put it in boiling water to remove the fishy smell, scrape off the white film and cook, let it cool and cut it into quarters.

300 grams of pork belly, 100 grams of lotus seeds, 2 cups of cooking wine, 2 thin slices of ginger, salt, chicken essence, minced green onion.

Wash the pork belly, cook it in boiling water and cut it into two finger-width pieces.

Add the pork belly, lotus seeds, and ginger slices to the pot and add water.

After the soup boils, add 2 cups of cooking wine, change the heat to low heat and continue to simmer (if you use a simmering pot, after 10 minutes on low heat, put the inner pot into the outer pot and cover and simmer).

For about 1 hour, the pork belly is stewed and boiled, add salt, chicken essence, and sprinkle with chopped green onions.

Precautions. 1. It takes a long time to cook pork belly soup, so it is recommended to use a simmering pot to save gas.

2. Ginger and cooking wine are necessary to remove the taste of the pork belly itself and make the soup delicious.

3. It is best to choose fresh lotus seeds, if they are dried lotus seeds, they should be fully foamed before use.

1 pork belly, 30 grams of seeds, 30 grams of lotus seeds, 10 red dates.

Turn the pork belly over and wash it, put it in the pot, add an appropriate amount of water, remove it after boiling, remove the water, and scrape it with a knife.

Wash the seeds and red dates (pitted), soak the lotus seeds (heartless) in water for 1 hour, scoop them up, and put them into the pork belly together.

Put the pork belly into the pot, add an appropriate amount of water, boil over a fire, simmer for 2 hours, and season for use.

150g of pork belly, 10g of sesame oil, 10g of alkali ash, 30g of cooked lard, 2g of monosodium glutamate, 3g of refined salt, and 5g of green onion

Mix the pork belly with alkali ash and sesame oil and knead it for 5 minutes, wash it with water 3 or 4 times after kneading out the mucus, put it in a pot of boiling water and boil it for half an hour after washing, remove it, and then rinse it with water.

Cut the washed pork belly into 3 cm long and 3 cm thick slices. Wash the green onion and cut into sections. Wash the ginger, pat it and set aside.

Put the pot on the high fire, pour in the lard and heat it, first add the green onion and ginger and stir-fry, then put in the belly slices and stir-fry, add salt. Then put the fried slices into a casserole or clay pot, put enough water, simmer over medium heat until the pork belly is rotten, add monosodium glutamate and cook.

Chilled belly shreds. Ingredients: cooked pork belly, coriander, salt, sugar, monosodium glutamate, Sichuan pepper, light soy sauce, vinegar, sesame oil.

Method: Shred the cooked pork belly and blanch it with water to soften it and set aside. Wash the coriander and cut it into about 4 cm long pieces for later use. Stir-fry the peppercorns until fragrant, then roll them into fine powder for later use. Take a big wrist and mix the shredded pork belly, coriander and seasoning.

Homemade fried pork belly.

Ingredients: pork belly, white radish, dried chili peppers, green onions, ginger slices, garlic granules, refined salt, monosodium glutamate, rice wine, salad oil.

Method: Wash the pork belly, blanch it in boiling water, then put it in a pot, add green onions, ginger slices, rice wine, and water to cook, and cut them into large slices after taking them out; The diced white radish is also blanched in boiling water until cooked. Heat oil in the pot, first add garlic and dried chili peppers and stir-fry until fragrant, then add pork belly slices, diced white radish, refined salt, monosodium glutamate and stir-fry, and put it on a plate.

Spicy pork belly strips.

Ingredients: 1 pork belly, Sichuan pepper noodles, sesame oil, red oil chili, salt, chicken essence, soy sauce, green onion, coriander or celery leaves.

Method: Wash the pork belly, steam it and cut it into strips. Cut the green onion into small pieces, and cut the coriander or celery leaves appropriately. Mix in the seasoning and serve.