How to cook pork belly to make it delicious, how to cook 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.

Preparation 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 spoon, 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 the pork belly into cubes, blanch the water, put the green onion, ginger, oyster sauce, light soy sauce, chicken powder and soy sauce in the pot, and reduce the juice after cooking.

The most important thing is to simmer for 50-60 minutes.

The pork belly is very fragrant and crispy in this way.

Today's crispy pork belly is really fragrant to me.

Look at the pork belly I crowed, the color and fragrance are attractive.

Recently, a question "How to make pork belly delicious?" A lot of people are asking, let me tell you my opinion. So, how do you make pork belly delicious?

So what's going on? Let me share my thoughts with you.

One. Grilled pork belly is more popular among young people, and I believe everyone often has grilled pork belly to eat in barbecue restaurants. The grilled pork belly is sprinkled with some cumin, chili powder, or dipped in your favorite seasoning, and it tastes very tender. <>

Two. Soybean stewed pork belly and soybean stewed pork belly, with a pressure cooker, add washed soybeans, appropriate amount of water, pork belly and so on. When simmered, the meat is very soft and melts in your mouth, which I often eat at home. <>

Three. Frying pork belly can also fry the pork belly at the end, you can fry a lot of fat out, until it is a little dry, and it tastes very fragrant. <>

There are also some classic practices, such as plum cabbage and meat, which are some famous dishes. When cooked, it should be fat but not greasy, and the taste is the best.

The above is my opinion on this issue, which is purely personal and for reference only. If you have any different opinions, you can leave a message in the comment area and discuss it together. After reading it, remember to like and follow.

It is still a very good choice to make braised pork belly, first we blanch the pork belly in water, take it out for about 5 minutes, then heat the oil, add sugar, fry the sugar color, and then put the pork belly into it, add various seasonings and stew, about 15 minutes.

Grilled pork belly is the best, slice the pork belly and marinate it for a while, then put it on the fire and roast it for a while before eating.

It is recommended that the pork belly be made into braised pork will be better, because the pork belly is fat and thin, and the taste of braised pork is better, suitable for all ages, and it will not be particularly greasy.