How do you fry pork belly deliciously? How to fry pork belly is tender and delicious

The pork belly can be made into a pot meat, which has a unique taste, red and bright color, fat but not greasy. The position of Huiguo meat in Sichuan cuisine is very important, Huiguo meat has always been regarded as the first of Sichuan cuisine, the incarnation of Sichuan cuisine, and when it comes to Sichuan cuisine, Huiguo meat must come to mind. Here's a quick rundown of how to make back to the pot.

Ingredients for back to the pot meat:200 grams of pork belly, 2 green garlic, about 20 Sichuan peppercorns, ginger slices, 2 tablespoons of bean paste, 2 tablespoons of cooking wine, 1 tablespoon of sugar, 1 teaspoon of salt, 1 tablespoon of light soy sauce.

Back to the pot meat practice:

1. First put the meat into a pot of cold water, put in the ginger slices, to a tablespoon of cooking wine, bring the water to a boil over high heat, then turn to medium heat, and cook for about half an hour. Wait until you can poke it with chopsticks and you can pierce it thoroughly, and there is no blood flowing out, then turn off the heat.

2. Cool the boiled meat and cut it into thin slices, this is the place to test the knife work, it is too thin, it will be broken when fried, it is too thick, and it can't be fried.

3. Cut the green garlic oblique knife into inch long sections.

4. Pour oil into the wok, heat the pot over high heat, put the cut meat slices into the pot, stir-fry until the meat slices are curled, and the fat is transparent, so that the oil of the pork is fried out, and it is not greasy to eat.

5. Then push the meat to the side of the pot, pour in the peppercorns, stir-fry the bean paste, and wait until you see the color of the oil turning red, you can pull the meat chop over and fry well.

6. Pour in green garlic, cooking wine, salt, sugar, light soy sauce, and stir-fry evenly.

Edible value:

1. Pork belly is rich in protein: pork belly is a kind of meat food, meat food contains protein is high-quality protein, not only contains comprehensive and large quantities of essential nitrogen acids, but also has the right proportion, close to the human body's protein, easy to digest and absorb.

2. Pork belly contains a lot of fat: The fat contained in pork belly includes fatty acids, triglycerides, and a small amount of lecithin, cholesterol, free fatty acids and fat-soluble pigments. Meat fat can provide more calories, so eating pork belly can provide calories to the body.

If you and your friends want to fry the pork belly deliciously, first clean the pork belly, marinate it with a little condiment and edible salt, that is the virus, so that you can heat the oil pan, add the chili pepper is the pepper and ginger slices to boil over high heat, add the pork belly and stir-fry evenly and cook evenly, add the condiments to use medicine, so that the measured pork belly is delicious and brightly colored.

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

After the mourning water is washed, add rock sugar and other ingredients and simmer for 40 minutes.

The pork belly is delicious when it is fried raw, not fishy or greasy, not firewood or hard, and super rice.

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

Methods and steps for stir-frying pork belly that is tender and delicious:

1.First of all, we wash the pork belly we bought with water, then use a knife to cut it into evenly sized pieces, and then put it in a bowl, then we pour in cooking wine, light soy sauce, and put in a few slices of ginger, so that we can marinate the pork belly and let him remove the fishy smell, and the time is best mastered in about ten minutes.

2.Then we wait until the meat is marinated, we have to blanch, when blanching, we also have to add salt and ginger slices, and then we have to put the pot under cold water, and when the water boils, we will scoop up the meat, so it's good.

3.Then we pour an appropriate amount of oil into the hot pan, wait until the oil is warm, and then put the pork belly in, and wait until the oil of the pork belly is fried out, and then we fry it to change color and color, and then it will be done.

4.Finally, we will stir-fry the sugar color, we will adjust the fire to low heat, add a few pieces of rock sugar later, and then wait until the rock sugar melts and then add a large bowl of hot water, adjust it to high heat, and then adjust it after the water boils, guy, then add light soy sauce and dark soy sauce, you can add salt according to your taste, and then simmer over low heat, and then sprinkle some green onions when you can collect it.

When we make braised pork, we must remember that we must blanch it, so as to ensure that the fried braised pork will not become, it will be firewood and unpalatable, and finally we will achieve a good effect when we color it again, so the braised pork that comes out of this way is full of color, flavor and flavor, the method is simple and easy to operate, and the ingredients are not complicated.

Web Links.

You can marinate the pork belly and starch together in advance, and then add an egg white, which will make the taste better and more tender.

Wash the pork belly first, heat the oil in the pot, put some green onions, then slice the pork belly and fry it again, put some soy sauce and vinegar, and when it is cooked, it can be out of the pot.

I stir-fry the pork belly tender and delicious, heat the oil in the pot, pour the cut pork belly into the inside, the grass edge, the grass and the after, and then put the rice wine.

Soy sauce, salt and other seasonings, put a small amount of the water starch when it comes out of the pan to thicken.

That's it.

Soak the pork belly in rice water, cut the large pieces into small pieces and blanch them, and pot them under cold water, so that the meat quality of the pork belly will be more tender and there is no fishy smell.

How to make pork belly delicious, what are the homely ways to make pork belly.

1. Stir-fry the dried pork belly.

Ingredients: pork belly with skin, green pepper, salt, sugar, dark soy sauce, cooking wine, ginger slices, minced garlic.

Method 1: First of all, wash the prepared pork belly with water and slice it, then drain the water and put it in a bowl for later use;

2. Wash the prepared green peppers, and then cut them diagonally into sections for later use;

3. Pour the pork belly into the pot and stir-fry until the edges of the meat slices are slightly curled and exude fragrance;

4. Drizzle with dark soy sauce and cooking wine and stir-fry evenly, then put in the green pepper, cover the pot and simmer for a while, wait until the green pepper is fully ripe, sprinkle with salt and sugar, and stir-fry evenly.

Korean-style stir-fried pork belly.

Ingredients: pork belly, spicy cabbage, lettuce, lemon juice, vegetable oil, pepper, chili paste, ginger ale, barbecue sauce.

Method 1Marinate the pork belly with chili sauce, barbecue sauce, pepper, cumin, ginger juice and a little lemon juice for 3 hours;

2.Put a little oil in a frying pan and heat it, add the marinated pork belly, fry the pork belly on both sides over medium-low heat, add a little spicy cabbage and stir well.

2. Roast chestnuts and pork belly.

Ingredients: pork belly, chestnut, onion, ginger, green onion, soy sauce, star anise, cooking wine, rock sugar, cinnamon.

Method 1Peel the ginger and cut it into shreds, wash the green onion and cut it into segments, wash the onion and cut it into small pieces, soak the star anise and cinnamon in water, wash the pork belly and cut it into pieces;

2.Pour water into the pot, put in the pork belly, bring to a boil over high heat, continue to cook for about 15 minutes, and continue to skim off the surface foam with a spoon, drain the water and set aside;

3.Wash the pot and heat the pan, add oil, stir-fry the pork belly for a while, in order to force out part of the oil and shovel it for later use, start to fry the sugar color, heat the oil in the pan, when the oil is burned to 6 into heat, add rock sugar, fry over medium heat until the sugar is soluble, and when it is browned, add the pork belly;

4.Stir-fry to evenly stain the pork belly with sugar, add a little forced oil, add star anise, cinnamon, ginger, onion, stir-fry, add light soy sauce and cooking wine, stir-fry until you smell fragrant, add chestnuts;

5.Finally, add water, cover the pot, bring to a boil over high heat, turn to medium-low heat and cook for about 20 minutes, cook until the soup is thick, sprinkle in green onions, salt, and stir-fry evenly.

【Pork belly stewed cabbage bean bubble】

Ingredients: 500 grams of pork belly, fried tofu, cabbage, a little oil, 5 rock sugars, salt, cooking wine, soy sauce, star anise, Sichuan pepper, garlic, ginger.

Production process:1Clean the pork belly, cut it into pieces two or three centimeters thick, boil it in a pot of warm water and remove it;

2.Pour a little oil into the wok, fry the rock sugar in the oil pan over low heat, put the pork belly into the pan, and stir-fry over medium-low heat until colored;

3.Pour a little cooking wine, sprinkle star anise, Sichuan pepper, ginger slices, garlic and stir-fry to make a fragrance, pour an appropriate amount of soy sauce and hot water, boil and simmer over low heat until the meat pieces are 8 mature;

4.Tear a small bite of fried tofu, pour it into the meat pot, cover the lid and continue to simmer over medium-low heat for about 15 minutes;

5.Cut half a cabbage into large pieces, sprinkle salt in the pot, cover and simmer for 5 minutes, remove from the pan.

Stir-fried potato chips with pork belly].

Ingredients: 1 large potato, leeks, pork belly, oil, soy sauce, salt, production process:

1.Peel and wash a large potato, cut the potatoes into thin slices, and cut the leeks into inch pieces;

2.The pork belly is cut with the skin, fried fragrant and the meat slices are not shrunk;

3.Pour a little oil into the wok, pour the meat slices into the pan and stir-fry the oil, pour the potato slices into the pan, turn to medium-low heat, stir-fry until transparent, pour a little soy sauce, add salt and a little water;

4.When the soup is less, sprinkle the leek segments into the pot, turn off the heat and stir evenly, the taste is particularly fragrant.

Method steps.

First prepare the pork belly and cut it into thick slices, pot it in a pot under cold water, add cooking wine and cook the blood foam.

Leave the bottom oil in the pot, add green onions, ginger, star anise, dried chilies, two pieces of rock sugar, dark soy sauce, oyster sauce, add the pork belly and stir-fry to color, add a tablespoon of soy sauce, marinade, and then add boiling water chicken essence and peppercorn noodles.

Then simmer over low heat for 40 minutes, sprinkle with chopped green onions!

Farmhouse stir-fried meat.

Ingredients: 200 grams of pork belly, 1 red pepper, 1 sharp pepper; 1 tablespoon bean paste, 1 tablespoon cooking wine, 1 2 teaspoons sugar, 2 teaspoons garlic, 1 clove ginger, 1 piece of balsamic vinegar, 15 ml vegetable oil;

Method. 1.Preparation of materials; Shred or ring the green and red peppers, thinly slice the pork belly, and dice the ginger and garlic.

2.Heat oil in a pan and stir-fry the pork belly; Stir-fry until the pork belly changes color, add minced ginger and minced garlic.

3.Add bean paste, cooking wine and balsamic vinegar, stir-fry until fragrant, and stir-fry green and red peppers together.

4.Stir-fry until the green and red peppers are broken, add sugar, and stir-fry to get out of the pot.

Marinated pork belly pieces.

Ingredients: pork belly, salt, soy sauce, garlic, pepper, chili, ginger, seasoning vegetables (green onions, garlic, etc.), egg.

Method. 1.Take an appropriate amount of oil and put it in the pan, when the oil is hot, put the pork belly in it for frying, and when the pork belly becomes darker, remove the meat.

2.Finely chop the garlic tancha, cut the ginger into strips, and cut the other seasonings into sections.

3.Take a pressure cooker, then put the pork belly in it, then add the green onion, ginger and garlic, and then, put the soy sauce in it, and let the tomato add salt, pepper, and chili pepper.

4.Alternatively, eggs can also be added. Finally, add the right amount of water. Cover, turn on medium heat and cook for about 25 minutes.

5.Finally, turn off the heat, then open the lid, remove the pork belly, pour the sauce over it, and put it on a plate before serving.

Braised curry meat.

Ingredients: 400g pork, appropriate amount of oil, appropriate amount of salt, appropriate amount of chili pepper, appropriate amount of curry powder.

Method 1Prepare the pork.

2.Shred the pork, add salt, light soy sauce, thirteen spices, curry powder and marinate for half an hour to taste.

3.Heat the oil and pour in the marinated meat oil.

4.Remove and set aside.

5.Leave a little oil in the pan and stir-fry with chili peppers until fragrant.

6.Pour it into the sedan chair with smooth oil.

7.Stir-fry well.

8.Add the sauce and stir well.

Material. Ingredients: 500 grams of pork belly.

Seasoning: 1 teaspoon salt, 1 tablespoon soy sauce, 20 grams of rock sugar, 5 grams of green onions, 5 grams of ginger, 1 teaspoon cooking wine, 60 ml of vegetable oil, appropriate amount of water.

Method. 1. Wash the pork belly and cut it into 3 cm square pieces, and cut the green onion and ginger into small pieces.

2. Put the cut meat into a pot of cold water, continue to cook for 2 minutes after boiling the water over high heat, remove it, rinse off the foam on the surface of the meat with warm water, and drain the water.

3.When the pot is hot, pour in the vegetable oil (about 60ml), reduce the heat to medium and add the rock sugar.

4. Slowly fry until the rock sugar dissolves and changes color and turns into jujube red, the big bubbles in the oil turn into small bubbles, and when the small bubbles are about to disappear, the sugar color is fried.

5. Immediately put the blanched pork belly in, and quickly stir-fry so that the surface of the meat is coated with sugar; Then, pour in cooking wine, sauce mountain Huiju oil, green onion and ginger slices and stir-fry evenly, add an appropriate amount of water to cover the pork belly, bring to a boil over high heat, turn to low heat, cover and simmer for about 1 hour.

6. After the meat has simmered for about 1 hour, open the lid and add salt.

7. Turn to high heat, drain all the juice and turn off the heat.

Ingredients: 500g pork belly, ginger slices, minced garlic, white sesame seeds.

Seasoning: 2 tablespoons of barbecued pork sauce, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, 1 tablespoon of honey, 1 tablespoon of cooking wine, a pinch of salt.

To make the spring method: 1 Wash and dry the pork belly, add 2 spoons of barbecued pork sauce, 1 spoon of light soy sauce, half a spoon of dark soy sauce, 1 spoon of honey, 1 spoon of sauce, a little salt, ginger slices, and minced garlic and marinate for half an hour (turn it halfway to add flavor).

1 Brush the rice cooker with an appropriate amount of oil, spread a little ginger, add the pork belly, press the normal cooking button, cook for about 25 minutes, press the cooking button again and continue to cook for 10 minutes, 2 Open it halfway and turn it down, so that it can be evenly colored!

3 Slice the remaining barbecued pork sauce from the rice cooker, then pour over the remaining barbecued pork sauce and you're done.

Ingredients: cauliflower, pork belly, garlic sprouts, oil, salt, sugar, red pepper, green onion, ginger.

Steps: 1. First break the cauliflower into small pieces by hand, then wash it with water, blanch it with boiled water, blanch for five minutes, and then take it out and drain it.

2. Cut the garlic sprouts into sections and wash them with water.

3. Remove the inner seeds of the pepper, wash them, and slice them for later use.

4. Wash the pork belly, cut it into small pieces and set aside.

5. Shred the green onion and ginger and set aside.

6. At this time, you can heat the pot, wait for the oil to be hot, fry the chives and ginger, and after the fragrance, put the garlic seedlings in and stir-fry over high heat. When the garlic sprouts turn white from green, it's time to put in the cauliflower.

7. Stir-fry the ingredients in the pot constantly, and then add an appropriate amount of salt and sugar to taste. And then put it out.

8. Then heat the pan, put the pork belly in, fry it over medium heat, stir-fry slowly, wait until the meat turns white, then add the other half of the garlic sprouts and red pepper, and continue to stir-fry.

9. After a while, you can add an appropriate amount of salt to taste.

10. At this time, the cauliflower can be poured in, and start stir-frying over high heat. Wait until it is cooked, then cover the pot and simmer for a while over low heat, until the water is dry, and then you can serve it and eat.

The effect of stir-fried meat with cauliflower.

Stir-fried meat with cauliflower can enhance immunity, protect the liver, and more. Cauliflower is rich in protein, and it also contains nutrients such as phosphorus, iron, carotene, vitamins, etc., which can strengthen our immunity. For the liver, the nutrients in western Zhejiang can remove toxins from the body in time.

The protein and iron in pork belly can improve iron deficiency anemia. This recipe can regulate people's physique.