How to make pork belly delicious, how to make pork belly delicious

<> braised pork belly. I went to the vegetable basket and bought a pork belly, the first time I bought it, it was also the first time I made it, it was really delicious, and I would like to share it with everyone.

Ingredients for braised pork belly.

1 pork belly and an appropriate amount of ginger.

A pinch of green onions and an appropriate amount of dried chili peppers.

A little cooking wine and a little dark soy sauce.

A pinch of salt and garlic to taste.

A little chicken essence and an appropriate amount of light soy sauce.

Garnish: 1 carrot 4 sprigs.

1 onion 1 green pepper.

The preparation of braised pork belly.

Step 1: Prepare all the ingredients: shredded pork belly, thinly slice carrots, cut onion into strips, green pepper into cubes, slice ginger, peel and flatten garlic, and cut green onions into rings.

Step 2 Heat a pan with cold oil, add green onions, garlic and ginger, and stir-fry until fragrant.

Step 3: Add the pork belly again, stir-fry until fragrant, then add salt, cooking wine, light soy sauce, dark soy sauce, and oyster sauce and stir-fry evenly.

Step 4: Finally, add a little boiling water, cover the pot and simmer for about 15 minutes.

Step 5: Remove from the pan and add a little chicken essence.

Cooking tips for braised pork belly.

This dish mainly requires the pork belly to be fried to the color and then put the seasoning, I bought a semi-finished pork belly, if it is a whole raw pork belly, it must be cooked in a pressure cooker first.

How delicious is the pork belly fried to be delicious and fishy.

If the pork belly does this, the old king next door has to drink with me.

Pork belly It's really comfortable to eat like this.

Material. Pork belly, cornstarch, water, salt, chives, ginger slices, soy sauce, oyster sauce, sugar to taste, coriander.

Method. 1.Pork belly is scratched with cornstarch. After rinsing several times, put it in the pot of water, blanch it immediately, remove it immediately, wash it with cold water, then put it in the kettle and boil for a while, and then take it out and flush it. Repeat three times (the cold pork belly that comes out of this way is refreshing).

2.Put the processed pork belly in the pot, add water, salt, star anise, ginger slices, and chives, and cook them together until the pork belly is fully cooked, take it out, let it cool, and cut into strips.

3.Finely chop the sand ginger. Heat the sliced shallots in a pan and fry them for a while (the restaurant is drizzled with hot oil. Do not explode. I don't like shallots and sand ginger that are too raw. Too spicy).

4.Put soy sauce and appropriate amount of sugar and oyster sauce. Cook into a sauce. Remove from heat. Pour over the pork belly with coriander on top.

Material. 1 pork belly (weighing 750 grams).

90 grams of soy sauce, 60 grams of cooking wine, 5 grams of garlic, 10 grams of ginger slices, 5 grams of green onions, 6 grams of refined salt, 1 spice bag (containing pepper, Sichuan pepper, cinnamon, star anise, sand kernels, 2 grams of cumin and cloves).

Method. 1. Wash the pork belly with salt and vinegar and wash it with warm water 2-3 times.

2. Blanch the pork belly in a pot of boiling water, remove and cool. Add an appropriate amount of water to the pot, add all the seasonings and spice packets, bring to a boil and cook for 20 minutes, and it will become a miso soup.

3. Put the pork belly into the miso soup, bring to a boil over medium heat, skim off the foam, and turn to low heat sauce to cook. Cut into strips and serve on a plate.

Tips. *Pork belly can be replaced with a large pork intestine, which is called sauce fat sausage.

After the sauce, add sugar to smoke, that is, it becomes a smoked belly.

Material. 1 pig's trotter, 250ml beer, appropriate amount of soy sauce, appropriate amount of teriyaki soy sauce, appropriate amount of boiling water, appropriate amount of rock sugar, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of chives, appropriate amount of star anise.

Method. 1) Wash and chop the trotters.

2) Add ginger slices to the pot, bring cooking wine to a boil, add the pig's trotters and cook for 10 minutes.

3) After fishing, quickly throw the pig's trotters into the prepared cold water and rinse for a while to make the pig's hands more elastic.

4) Wait for the pork knuckles to cool and fry them in a hot oil pan.

5) After the color changes slightly, turn to medium-low heat and add rock sugar and stir-fry until colored, add ginger slices, green onions, and star anise to stir-fry until fragrant.

6) Add a small amount of boiling water and cook until it boils again.

7) Add the beer again so that the ingredients are just below the trotters.

8) Add 2 tablespoons of soy sauce and 2 tablespoons of braised soy sauce and stir well to bring the soup to a boil.

9) Turn to the casserole and reduce the heat to low heat, add the chives and simmer for a few hours.

10) After the pig's trotters are soft and rotten, open the lid and turn to high heat to reduce the juice.

11) Until the soup is thick, turn off the heat and sprinkle with chopped green onions.

1. Replenish weakness and strengthen the spleen and stomach.

It is used for fatigue, diarrhea, diarrhea, thirst, frequent urination, pediatric chancre and other symptoms. For all kinds of chronic stomach diseases, you can use 1 pork belly and scrub it with salt. 30-60 grams of Shixian peaches, add water in the same bowl and put it in the pot to steam through the water, add an appropriate amount of salt to taste and eat.

It is suitable for gastric ulcers, duodenal ulcers, malnutrition, etc.

2. Treat liver weakness.

One pork belly (finely chopped, remove fascia), green onion white grip (remove whiskers, cut), three chickens. Cook it in soy sauce as a soup, when it is cooked, break the chicken, and throw it into the inside to eat. ("Shenghui Fang" pork liver soup).

3. Treatment of spleen deficiency, edema or diarrhea, etc.

Spicy belly: Ingredients: 500 grams of pork belly, 1 red pepper, 1 green pepper, 1 green onion, 1 piece of ginger, appropriate amount of Sichuan pepper, appropriate amount of ingredients, appropriate amount of dried chili.

Seasoning: 1 tsp sesame oil, 1 2 tbsp cooking wine, 1 tsp balsamic vinegar, 1 tsp refined salt, 1 2 tsp monosodium glutamate.

Method: 1. Wash and cut the green onions; Wash the ginger, peel and loosen some of it, and chop some of it for later use; Wash the pork belly with water repeatedly; Wash and shred green and red peppers;

2. Boil water, simmer the pork belly, remove it when it is white, scrape and clean, and remove the grease;

3. Wash the pot, add water to boil, add pork belly, green onions, ginger, chili peppers, spices, peppercorns, cooking wine, skim off the foam after boiling over high heat, and cook over low heat;

4. After about 1 hour, take out the pork belly and let it cool, cut it into shreds and put it on a plate, and then put in the shredded chili peppers;

5. Mix the refined salt, monosodium glutamate, balsamic vinegar and sesame oil evenly, pour it on the belly shreds and pepper shreds, and sprinkle with minced ginger.

Pork belly soup with seeds:

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

Method: 1. Turn the pork belly over and wash it, put it in the pot, add an appropriate amount of water, pick it up after boiling, remove the water, and scrape it with a knife.

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

3. 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.

Stir-fried spicy pork belly.

Ingredients: 200 grams of pork belly, auxiliary ingredients: 50 grams of magnolia slices, 25 grams of cucumber, seasoning:

5 grams of red pepper, 5 grams of salt, 10 grams of sugar, 60 grams of bean paste, 5 grams of ginger, 5 grams of green onions, 2 grams of chicken essence, 2 grams of Sichuan pepper, 10 grams of vinegar, 50 grams of chili pepper (red, sharp, dry), 40 grams of vegetable oil.

Method Wash the pork belly, cook it for seven or eight years, take it out, and slice it;

2.Yubo Wu lead orchid slices are washed and sliced into thin slices;

3.Finely chop the green onion and ginger;

4.Wash and slice cucumbers;

5.Remove the stems of red and spicy orange peppers, wash the seeds and cut into shreds;

6.Sit in the pot and light the fire, wait for the oil to be hot, pour in the minced ginger, minced green onions, and dried chili peppers to stir out the fragrance, add pork belly, salt, sugar, Pixian bean paste, magnolia slices, cucumber slices, red pepper shreds, vinegar, pepper water and stir-fry, and then add chicken essence to get out of the pot.

The base is good

In fact, many people generally stew pig's head and pork belly. But it's especially delicious when stir-fried. In particular, declarations.

The pork belly fried in this way is crispy and easy to eat, first clean the pork belly and cut it into slices, and then change it into a flower knife. When the oil is 80% hot, quickly take off the pork belly and stir-fry. Then add some skin thread and bean paste.

Then soak the chili pepper and soak the ginger, so that if you stir-fry together, after stir-frying the fragrance, add some green onions and celery to talk about tomato, and then season, it is particularly delicious.

There are many ways to make pork belly, but if you want to be nutritious, then it is nothing more than to use it for stewed soup, so how to make pork belly delicious.

First of all, pork belly is relatively rare in the market, because there is only one pig, so you may need to book in advance or buy it early, otherwise it may be gone later, prepare pork belly, red dates, wolfberry, codonopsis, ginger, yellow rice wine and some seasonings, use pot boiling water to blanch the pork belly and wash it, then cut it into slices, ginger slices, and finally pour all the ingredients into the pot together, yellow rice wine is not enough to add some water, and finally change the steam to simmer for about an hour.

Pork belly is very suitable for weak patients to eat and some patients who have done surgery, pork belly contains protein, fat, carbohydrates, vitamins and calcium, phosphorus and iron, etc., has the effect of replenishing qi and blood deficiency, eating more pork belly during pregnant women can also play a role in replenishing the fetus, if eaten with ham, then it will be more intentional, a food that can be selected between confinement of pregnant women.

Fresh pork belly is yellowish-white, a lot of mucus, good elasticity, no other lumps and hard lumps, when cleaning the pork belly, you must clean it several times, and blanch the water to remove some fishy smell after washing, the pork belly can also be stewed with lotus seeds or golden clematis has high nutrition, but remember to stew it to be delicious.

<> when the weather is cold, a bowl of warm pork belly soup is the most soothing for the stomach. Pork belly is thick and smooth in taste, elastic and chewy, and rich in protein, fat, carbohydrates, vitamins and calcium, phosphorus, iron, etc., with the therapeutic effect of replenishing deficiency and strengthening the spleen and stomach, and is a delicacy for winter tonic. Here are a few delicious ways to make pork belly:

Spicy Pork Belly Chicken Pot: After warming the stomach and repelling cold and replenishing blood in winter, a spicy and appetizing pork belly chicken pot is an indispensable traditional dish in the winter dinner menu of Lianzhou people.

A traditional spicy pork belly chicken pot ingredients include pork belly, Qingyuan chicken, accessories include ginger, garlic, especially can not do without Lianzhou's spicy sauce, this sauce is Lianzhou's authentic handmade condiments, chopped red pepper accompanied by fragrant bean curd, watercress, sesame oil, etc., it activates the taste buds, dissolves the fishy smell of meat, and pork belly is a perfect match.

Before making, the pork belly should be cleaned with cornstarch and vinegar, put it in the pot, and at the same time put in the green onions, ginger slices, cooking wine and boil, blanch until the pork belly becomes firm and remove the water for later use. Then put the fried Qingyuan chicken pieces into the pot, pour an appropriate amount of water, and cook with the seasoning, the key to this dish is to master the time of stewing pork belly, about 20 minutes is the best, so that the elasticity of the pork belly is just right, not too tough and chewy. When tasting, it is spicy, refreshing, mellow, fatty but not greasy, with the flavor of Hunan and Guangdong, and it is the food memory of the ancient city of Lianzhou, and it is unforgettable.

Pickled pork belly soup: Pickled pork belly soup with the smell of home is a dish loved by Chaoshan people. Locals believe that pork belly is a beneficial ingredient for strengthening the spleen and stomach, and warming up the body. For Chaoshan wanderers who are away from home, they can smell the taste of home after drinking a sip of pickled pork belly soup.

The method of pickled pork belly soup is not complicated, first scrub the pork belly with salt, oil, and alkali powder repeatedly to remove the mucus, crush the peppercorns into the pork belly, put it in the pot and boil it for about 1 hour, then take it out, rinse off the white peppercorns on the pork belly with water, and then cut it into strips, and finally put the cut pickles and pork belly together in the soup and cook for 10 minutes, sprinkle in a little salt and white pepper to taste.

The pickled pork belly soup is milky white, which is a bowl of nutritious therapeutic medicinal soup, and it is a stomach nourishing delicacy for people with spleen and stomach deficiency.

Stuffed pork belly with peace: rich in taste and evocative tasteIn the Hakka area of Heyuan, stuffed pork belly with peace is a traditional Hakka dish in the local area, especially the stuffed pork belly after being cooked and refrigerated before eating, which can make diners experience a rich taste bud feeling.

There are various ways to make stuffed pork belly, some chefs fill the washed pork belly with various fillings, then tie the pork belly entrance tightly with thread, put it in an iron pot to cook or steam and compact and refrigerate, and then take out the refrigerated stuffed pork belly and slice it, heat it up and eat it at any time;

There are also chefs who boil the washed pork belly in boiling water and divide it into a triangular shape one by one, and then turn the pork belly on one side, fill in the filling, and then sew the pork belly and the filling package with a toothpick or buckle needle, put it in a steamer or iron pot and add water to steam it slowly, the steamed stuffed pork belly can be eaten directly, or it can be put in the refrigerator for half a day, and it can be taken out and heated for more than 10 minutes before eating. After steaming and refrigeration, the stuffed pork belly has a rich taste and really makes diners have an endless aftertaste.

The preparation of pork belly is as follows:Ingredients: half pork belly, 2 spoons of sesame pepper, 2 dried chilies, 2 spoons of seafood soy sauce, appropriate amount of salt, appropriate amount of green onion.

Steps: 1. The pork belly was cooked before.

2. Prepare the ingredients.

3. Heat oil in a pot, add dried chili peppers and sesame peppers and stir-fry until fragrant.

4. Add pork belly and stir-fry.

5. Add imitation late seafood soy sauce and salt, and continue to stir-fry.

6. Fry until the belly is a little burnt, add the green onions, and stir-fry twice out of the pot.

7. Spicy and fragrant, with a crisp and crisp taste.