How to cut and cook a thin strip of pork belly to make it delicious

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.

Tamales. 1. 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.

Cut into thin slices and make garlic white meat delicious.

The practice of cutting pork belly in white.

1.Prepare the ingredients.

2.Add water to a pot and bring to a boil, add cinnamon and bay leaves, add pork belly, add a small cup of rice wine, and cook over high heat for 20 minutes.

3.The boiled pork belly is easy to chop in with chopsticks.

4.Serve the cooked meat and let it cool before slicing.

5.Put the shrimp paste in a bowl, pat the garlic flattened and chop and add to the shrimp paste.

6.Put the oil in the hot pan and put the green onion segment to cook the scallion oil, and when the green onion segment is boiled until it is somewhat browned, pick it up, and the rest is the scallion oil 7Pour the boiled scallion oil into the shrimp paste and mix well.

8.Cut the cooled pork belly into thin slices and put it on a plate, and serve it with the mixed shrimp as a condiment.

Roasted white, also known as button meat, is named because in the production process, two bowls are used to interlock together and put into a steamer to steam. The name of roasted white is more popular in Sichuan and Chongqing, and it is customary to call it button meat in other regions. Introduction to the production method:

The basic ingredients are l000 grams of pork belly with skin, 200 grams of dried plum vegetables, 20 grams of soy sauce, and l000 grams of clear oil.

How to make:1Scrape and wash the skin of the pork, put it in a pot of cold water, cook it on the heat until it is eight ripe, remove it and wipe the water off the skin with a clean cloth, and smear it with soy sauce while it is hot;

2.Put the pot on the fire, pour in the clear oil, burn until it is hot, put the pork belly skin down into the pot and fry it until it is dark red, take it out and let it cool, put the skin down on the cutting board, cut it into large slices 7 cm long and 2 cm thick, and cut off the skin in the middle; Stack the meat skin down neatly in a bowl, fill the meat with dried vegetables, pour in soy sauce evenly, steam in the steamer for about 30 minutes until the meat is soft and rotten, take it out and buckle it in the plate. Our people here put pickles.

Tablet white hot practice 1Wash and dry the pork loin steaks, fork them horizontally with the ribs, put them on a smokeless fire, first roast the loin steak until it is slightly mushy, and then turn it over to bake the skin until it is charred and blistered.

2.Put the meat into hot water to soak softly, brush it repeatedly with a broom until the meat skin is tiger skin color, there is no black ash on the inside and around the meat, put the skin side down into the soup pot, after boiling, turn it over on both sides with slow heat and cook until it is six or seven rotten.

3.Remove the ribs from the loincloth, slice the meat into large slices 2 cm long, stack the skin upwards into a trapezoidal shape, and serve it on a plate when it is interrupted, and dip it in the seasoning when eating. Tips for slicing white meatThis dish uses loin rib ribs.

The nutritional composition of slices of white meat is energy kilocalories, protein grams, fat grams, carbohydrate grams, dietary fiber grams, cholesterol 545 mg, vitamin micrograms, carotene micrograms, thiamine mg, riboflavin mg, niacin mg, vitamin mg, vitamin mg, calcium mg, phosphorus mg, potassium mg, sodium mg, iodine micrograms, magnesium mg, iron mg, zinc mg, selenium micrograms, copper mg, manganese mg,

How to make white-cut pork belly delicious? Materials.

Pork belly 400g

2 cloves of garlic.

Coriander 50g

Soy sauce to taste.

Apple cider vinegar a little.

Sliced ginger several.

The practice of cutting pork belly in white.

Put water in the pot**, add the whole piece of pork belly and ginger slices. Just over the amount of meat, bring to a boil over high heat and cook over medium heat for another 20 minutes. You can poke it with chopsticks, and it is better to poke it into it to indicate that it is cooked thoroughly.

Remove the pork and let it cool, cut into thin slices. How to cut pork belly Step 2: Pat the garlic clove and chop it, chop the coriander, pour in soy sauce and apple cider vinegar, and adjust the ratio according to each person's taste. Of course, if you like spicy food, you can make sweet, spicy, sour and spicy.

To prepare the white cut pork belly Step 3

Finally, the practice of cutting the pork belly in white Step 4

Tip: Pork is made of local pork, because all white cutting methods have higher requirements for the quality of raw ingredients.

The protein contained in the pure sour pork is mainly polymer myoglobin, which is a relatively stable soluble protein, easy to digest and absorb, and has high nutritional content and edible value. Pork is a high-energy, fatty meat food. It is important for providing energy for the body's physiological activities.

The hemoglobin contained in pork can act as an iron supplement and can prevent anemia. Hemoglobin in meat is better absorbed than in plants. The lean meat in pork has the effect of nourishing yin and moisturizing dryness, and has a certain effect on constipation.

How to make white-cut pork belly delicious? First go to the market to buy two three-pound pork belly and cut it into pieces, then blanch the pork belly with boiling water to get rid of the foam and fishy smell, then put the ginger and green onion clusters, and then put the pork belly directly in the pot with brown sugar for stir-frying, and eat it.

White-cut pork belly, original and delicious.

Ingredients: pork belly, ginger, Sichuan pepper, bay leaves, star anise, garlic, green onion, soy sauce, cooking wine, sugar, vinegar, sesame oil, salt.

Steps: Step 1: Add an appropriate amount of water to the pot, add salt, bay leaves, star anise, ginger, Sichuan pepper, and green onions to a boil.

Step 2: Add the pork belly, add some cooking wine and cook for 20 minutes.

Step 3: Add minced garlic, chopped green onion, light soy sauce, vinegar, sugar, and sesame oil to the bowl and mix well.

Step 4: Remove the pork belly and let it cool after it is cooked.

Step 5: Cut into small pieces and place them on a plate.

Step 6: Drizzle the sauce or dip it in the sauce and eat it.

1. Wash the pork belly, drain and set aside.

2. Blanch the pork belly in boiling water until the meat becomes firm, remove and wash off impurities for later use.

3. Add water to the blanched pork belly, add green onions, ginger and garlic slices, add stewed meat spices, salt, sugar, and Huadiao wine (all the soup should cover the meat slices), bring to a boil over high heat, and simmer over low heat for 40 minutes.

4. Remove the boiled meat and soak it in cold water for 10 minutes.

5. Wipe off the water, slice and arrange.

6. Finely chop the green garlic, ginger and garlic. Stir-fry minced garlic and ginger with a little oil, then add the green onion and put it in a small bowl.

7. Put all the seasoning ingredients into a bowl and mix well to make a sauce, and add the above ginger, shallots and garlic.

8. Pour the sauce over the meat slices with a spoon.

9. Drizzle with an appropriate amount of chili oil and serve.

Personal taste, first of all, choose 7 points of lean and 3 points of fat pork belly so that it will not be too greasy to eat.

Then bring the water to a boil, put in the pork belly and cook it for later use, and the soul comes, mainly in the sauce.

Prepare garlic, light soy sauce, sesame oil, sand ginger, such a sauce is absolutely perfect, and finally wait for the pork belly to cool, slice and dip in the sauce, perfect, not to mention that I drool.

Put the meat you bought in the refrigerator and freeze it for a while, and then take out the frozen meat and soak it in cold water first, and wait for the surface to thaw a little, so that it can be cut thinly and very well.

Pork belly (also known as rib meat, three-layer meat) is located in the abdomen of the pig, and the pork belly has a lot of fat tissue, which is sandwiched with muscle tissue, and the fat and lean are interspersed, so it is called "pork belly".

Meat is rich in protein, generally between 10-20%. Lean meat contains more protein than fatty meat. Meat products contain protein is high-quality protein, which not only contains a comprehensive range of essential nitrogen acids, but also has an appropriate proportion, close to the protein of the human body, and is easy to digest and absorb.

Meat also has more vitamins B1, B2, niacin, etc., such as pork (fat and lean) contains vitamin B1 mg, B2 mg, and niacin mg per 100 grams. The content of organs is higher, especially the liver, which contains about 2 mg of vitamin B2 per 100 grams of pork liver, which is 15-20 times more than in muscle, and niacin contains mg, which is 4-5 times more than muscle.

The steps to cut the pork belly are as follows:Tools Materials: water, cutting board, pork belly, knife.

1. Chadong rinses the pork belly under the faucet.

2. Wash the pork belly with water, and then put it into the basin to wash it.

3. Choose the strength of the knife according to the thickness of the pork belly.

4. Hold the knife with your right hand and hold the pork belly with your left hand, we should have a rhythm when we go under the knife, and the left hand is also rhythmically backwards.

5. With our left hand and right hand working together, we can cut the pork belly into uniform slices with a knife.

Pork belly is difficult to cut into thin slices, and it is generally cut into pieces, so how can pork belly be easily sliced?

Put the meat you bought in the refrigerator and freeze it for a while, take out the frozen meat and soak it in cold water first, and wait for the surface to thaw a little, so that you can cut it thinly and cut it well.

You should know that pork belly can be fried: after the pork belly is fried, unnecessary vegetable oil can be forced out, locking in the juice and increasing the aroma, but care should be taken to prevent it from being fried for too long and becoming more and more dry. Scalding:

Blanch the pork belly in boiling water to remove unnecessary vegetable oil, blood, residue and fishy smell. Add lean pork to cook together: Add some lean pork to stew together, which can digest and absorb vegetable oil and reduce the greasy feeling of pork belly.

Oil explosion: The pork belly is fried with fire oil, which can force out the vegetable oil on the skin of the pork belly, and then use toilet paper to absorb the surface vegetable oil to make the pork belly more crispy and fragrant without greasy. Fire:

Burning the pork belly with fire can burn the fine hairs and surface vegetable oil of the pork belly, making the pork belly non-greasy and more delicious.

How to cook large pieces of pork belly, pork belly fat and thin to see each other, fat and thin evenly, so many people will like to buy pork belly to eat, large pieces of pork belly stewed and soft after eating is very enjoyable, but there are still many people who don't know how to make pork belly, so I will teach you how to cook large pieces of pork belly.

Cut the pork belly into large strips, then cut it into skin and broken flesh plots, boil the blood foam in a pot under cold water, remove it and wash it with water, do not burn the oil, fry it directly in the pot, fry it until golden on both sides, fry it out of excess oil, add half a bottle of beer, add water, add some dark soy sauce, cooking wine, light soy sauce, and milk.

Large pieces of green onions, ginger, add salt, chicken essence, rock sugar, and finally put a stewed meat packet, simmer for 50 minutes, and reduce the juice on high heat.

How to cook large pieces of pork

1. Rinse the whole meat and put it in a wok.

2. Add water, light soy sauce, dark soy sauce and rock sugar, bring to a boil over high heat, turn to low heat for 1 hour, and finally turn on medium heat to reduce the juice.

Further information: Pork, also known as pork meat, is one of the main domestic animals.

1. Meat of domestic pigs of the pig family. It is rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other components. Pork is the main non-staple food in daily life, which has the functions of replenishing deficiency and strengthening the body, nourishing yin and moisturizing dryness, and enriching the skin and skin.

Those who are weak after illness, have postpartum blood deficiency, and have a yellow face can be used as nutritional tonic products. Pork is one of the important animal foods on people's tables.

Because pork fiber is softer and less connective tissue, muscle tissue contains more intermuscular fat, so the meat tastes particularly delicious after cooking and processing.

Efficacy and role of pork

1. Supplement protein and fatty acids

Provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia.

2. Nourish the kidneys and nourish the yin

Pork is flat and sweet, has the effect of moistening the stomach and intestines, shengjin liquid, tonifying kidney qi, detoxifying fever and toxin, and is mainly used to treat fever and injury, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst.

3. Moisturize dryness

Pork soup can be used to make up for irritability, dry cough, constipation and dystocia caused by insufficient fluid.

Nutritional value of pork

1. Pork. Protein is a high-quality protein that contains all the essential amino acids for the human body.

2. Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3. Pork is the main dietary vitamin **, especially the rich content of vitamin B1 in refined pork. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.