The practice of home cooked cured pork belly, how to make pork belly delicious

Cantonese roast pork.

Materials. 1000g pork belly with skin; five-spice powder 5g; salt (to taste) 10g; 250g salt (for barbecue).

Method. 1. Clean the pork belly and use kitchen paper to absorb the water on the surface.

2. Use a fork to insert countless holes in the meat surface at will (function: 1Make pork easy to taste, 2The fibers of the meat are cut off, and it is not easy to roll up when grilling).

3. Mix the five-spice powder and salt well, then evenly coat the pork noodles and knead them (don't coat the skin), 4. Put the whole meat and the skin up in the refrigerator to marinate overnight.

5. Preheat the oven at 250 degrees before baking.

6. Take out the pork from the refrigerator, use kitchen paper to absorb the water on the surface of the meat skin, wrap the meat in tin foil to expose the meat skin, and then sprinkle a dense layer of salt on the whole meat skin, put the meat skin up and down in the oven, and heat it at 250 degrees for about 40 minutes.

7. Take out the roast meat, scrape off the salt on the surface (this salt can be used as salt after crushing), insert countless holes in the meat skin densely with a fork, (play the role of peeling), use kitchen paper to absorb the oil oozing from the meat skin, and then enter the oven to bake for about 45 minutes (the length of time depends on the power of the oven). The finish is characterized by the puffing effect of the skin.

8. Cut pieces after a little cooling out of the oven, and the skin and flesh will be separated by hot cutting.

Braised pork belly with daylily.

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Materials. a small strip of pork belly, with skin and bones; a little daylily; a few mushrooms; Scallions; Ginger; 1 red pepper; one anise one; Two small pieces of rock sugar.

Method. Heat the oil in the wok, add rock sugar until it is about to melt, then add the pork belly and stir-fry to color.

Then add green onions, ginger and star anise, pour in dark soy sauce after fragrant, and spray in a little rice wine.

After mixing well, add boiling water to overflow the pork belly, bring to a boil over high heat, then turn to low heat and simmer until the meat pieces can be poked with chopsticks.

Add the mushrooms and daylily, turn to low heat and simmer until the meat pieces are crispy, add less salt and high heat to reduce the juice.

Sprinkle in chopped green onion and remove from the pan.

Ingredients: 300 grams of pork belly bacon, 3 green peppers, 3 cloves of garlic, ginger, light soy sauce, edible oil, appropriate amount of green pepper fried pork belly bacon After the pork belly bacon is washed, boiled in cold water, cut into slices of green pepper and cut into sections, mashed with garlic, and cut the ginger into short strips; After heating the pan, pour the bacon into the stir-fry, stir-fry the oil in the bacon with the pork belly, heat the pot after stir-frying, put in the green peppers, stir-fry over high heat, add garlic and ginger and continue to stir-fry until the green peppers become soft, put an appropriate amount of cooking oil, then pour in the bacon with the pork belly and continue to stir-fry for 1 minute, pour an appropriate amount of light soy sauce, add a little cold water, and put it on the plate after boiling.

It is recommended to go to a professional school.

This only needs to be salted and hung in a ventilated place for about half a month, and then it can be frozen and stored.

Add the method of elder pork belly, slice it and buy some snow peas bacon and fried snow peas.

Cut the pork belly into 2 cm pieces, peel and slice the ginger. Pour oil into the pan, add cinnamon and star anise when the oil is cool, stir-fry over low heat until fragrant, change to high heat, pour in the pork belly and stir-fry to change color, and continue to stir-fry for 2 minutes until the oil comes out.

The method of the pork belly is to wash the pork belly, pull it out with water, cut it into large strips, hit it, and then use Sichuan peppercorns. Uh, Sichuan peppercorns, spices, soy sauce, light soy sauce, dark soy sauce, feed it and Xingye Wei Shangran, and then put it in a ventilated place to dry.

In the practice of home-cooked cured pork belly, I personally think that you can slice the spicy pork belly and then stir-fry it with peppers, snow peas and other vegetables.

I think the recipe for pork belly is very simple. Just put it on a pressure cooker, steam it, and then cut it into thin slices and roll it to eat.

I think the home-cooked pork belly is relatively simple, slice the pork belly you bought, then put salt in it, and put five boxes of wine.

I came to make spicy pork belly at home, which is what ordinary people in Hunan, Hubei and southern China are willing to eat or will make, while spicy pork belly is not made in the north.

To make home-style spicy pork belly, first cut the pork belly, boil it in boiling water for 5 minutes, and then serve it with green peppers and onions, so that it is very delicious.

The recipe for the pork belly is very simple, that is, after buying fresh pork belly and coming back, then smearing some sauce on it, well, and then roasting it over the fire, so that it is still more delicious.

A great piece of bacon that requires only the simplest of cooking.

The original intention of making bacon is to better store those fresh meats that are easy to spoil, and today, cured meat not only allows us to harvest a completely different taste from fresh food, but also comforts the hearts of wanderers far away.

Ingredients: 1 piece of bacon.

1 small handful of wild onions.

Folded ear root 1 small handful.

3 slices of ginger, 4 dried chili peppers (if you can eat spicy ones, you can put a little more chili peppers), 1 tablespoon of chicken essence.

Salt Because bacon itself has a salty taste, I didn't put salt here.

You've never eaten such a bacon practice.

The bacon is cleaned and cooked and sliced.

Cut the shallots and folded ear roots into sections for later use.

When the oil is hot, add the bacon and stir-fry it.

Add the chopped ginger and dried chilies.

Put the folded ear roots in and continue to stir-fry.

Add the essence of chicken. <>

Finally, add wild onions.

A fragrant fried bacon with folded ears and wild onions is ready.

The smoked bacon is vacuumed and frozen, and it can be stored for more than half a year.

Tips: Bacon itself has a salty taste, and if you can't eat too salty, you can reduce salt or not put salt.

The smoked bacon of the cypress branches in autumn is the authentic taste of Xiangxi.

1 Remove the skin of the pork rump and pork belly with skin, wash and control the water, cut it into a thickness of 4-5 cm, and put it in a basin.

2 Chop the star anise and Sichuan pepper slowly with a knife or with a grinder, and chop the ginger into minced pieces.

3 Add various marinating accessories to the meat, rub it by hand, seal the basin, and put it in a cool place to start marinating.

4 Look at it every 1-2 days to marinate the meat as much as possible, marinate for about 10 days, take it out, and put it in a cool place to dry, about 10-15 days.

5 Smoking: Add 1 small handful of millet and a little sugar to the iron pot, evenly spread the dried orange peel on top, put the stainless steel grate, and then spread the dried bacon, cover the pot and turn on a slight fire to start smoking, about 1 hour or so, during which open the lid every 20 minutes to observe, avoid smoking, if the fire is small, then turn on the big one. Smoke until the bacon skin is red and bright.

How to cook bacon is delicious, you can eat it steamed, you can also fry it, you can also make soup to drink, this should be according to everyone's taste, if you like to eat fragrant, you can fry it, you like to eat light, you can make soup and drink, you can steam it and eat it if you are not afraid of greasy, no matter how you eat the aroma of bacon is strong, it will make people have an endless aftertaste.

Hello! The bacon is so delicious.

1.Stir-fried oyster mushrooms with bacon.

Ingredients: bacon with pork belly (to taste), king oyster mushrooms (to taste), green onion, garlic, green and red pepper (to taste), salt, oyster sauce (to taste).

Method: 1: Wash the oyster mushrooms, tear them into long strips, slice the bacon, and cut the green and red peppers into shreds for later use;

2) Heat oil in a wok, pour in the king oyster mushrooms, stir-fry dry, stir-fry until soft, set aside;

3) Wash the wok, add oil, stir-fry the bacon until fragrant, add green onion, garlic and water, and simmer for 2 minutes;

4) Add green and red peppers and stir-fry until fragrant, pour in oyster mushrooms, add oyster sauce and salt to taste.

2.Dry pot tea tree mushrooms.

Ingredients: 350g fresh tea tree mushroom, 150g bacon with pork belly, 30g small chili pepper, 1 tablespoon bean paste, 1 teaspoon light soy sauce.

Method:1Put the bacon in the pot and steam for 20 minutes until soft.

2.Wash the tea tree mushrooms and break them.

3.Blanch the tea tree mushrooms in boiling water for 2 minutes, remove and drain the water.

4.Slice the steamed bacon and cut the small pepper into sections.

5.Stir-fry the bacon in a pot with a little oil until the oil comes out, and fry the small pepper until the skin is wrinkled.

6.Pour in the tea tree mushrooms and stir-fry evenly, pour in the bean paste and light soy sauce and stir-fry well; Transfer to a dry pan and serve while heating! (If there is no dry pan and fried directly).

The pork belly is delicious no matter how you make it, such as braised pork belly, the pork belly that comes out of this. Not greasy.

Ingredients: 350g bacon, 200g bell pepper

Excipients: appropriate amount of oil, appropriate amount of salt, small pieces of ginger, three garlic heads, a shallot, a small spoon of bean paste, and a Hunan pepper.

The practice of stir-frying bacon with bell peppers.

1. Prepare the required materials.

2. Boil the bacon in water for 20 minutes until 8 mature.

3. Scoop it up and cut it into small slices.

4. Cut the bell pepper into small slices, and cut the ginger, garlic and Hunan pepper into small pieces for later use.

5. Heat the pan with less oil, put the bacon slices and stir the oil.

6. Mix the bean paste, ginger, garlic and Hunan pepper and stir-fry.

7. Pour in the bell pepper slices and stir-fry quickly until they are raw (I put a few more cucumber slices).

8. Add salt and shallots and stir-fry to enhance the flavor.

9. Remove from the pot and serve.

Hello, the method of bacon is very simple, and the main methods are steamed, stir-fried, and claypot rice.

1. Steaming and steaming is to wash the bacon with warm water, cut it into large slices of uniform thickness and put it on a plate, and steam it over high heat for 20 minutes. You can also put tempeh, dried beans, vermicelli and other bedding vegetables under the meat and steam them together, which also have the aroma of cured meat and are very delicious. 2. Stir-frying is also to wash the bacon with warm water, cut it into large slices of uniform thickness, add garlic sprouts, green peppers, snow peas and other seasonal vegetables and stir-fry, it is a delicious cured dish.

If you think there is too much fatty meat, you can refine the fat meat first, which can not only reduce the fattening feeling, but also increase the flavor of the side dishes. Some places in the south also have the cooking practice of cured fried rice cakes. 3. Claypot Rice Claypot rice is also washed with warm water, cut into large slices of uniform thickness, and when steaming rice, bacon, preserved duck, etc., the steamed gravy and rice aroma attract appetite.

Sometimes when I come home late from work, I cut a few large slices of bacon and put them in the rice cooker, then stir-fry vegetarian dishes, cook a clear soup, and a lunch with meat and vegetables is quickly prepared, which is very convenient.

The pickling method is as follows

Bacon curing method:

Raw material preparation]: 10 kg of pork belly, 150 grams of salt, 4 grams of bay leaves, 10 grams of Sichuan pepper.

The practice of bacon]:

Step 1: Prepare a basin first, then sprinkle a little bay leaves, peppercorns, and salt on the bottom of the pot, then put the meat into the basin, and then smear an appropriate amount of bay leaves, peppercorns, and salt on the meat, until all the meat is smeared with bay leaves, peppercorns, and salt.

Step 2: Cover the meat with bay leaves, peppercorns, and salt with plastic wrap, then press a brick, marinate for 3 days, and after 3 days, turn over the meat in the basin, put the bottom meat on the top, and put the top meat on the bottom.

Step 3: Then marinate the meat for another 4-5 days, when the time is up, take out the meat, and then rinse the marinated meat with water for later use.

Step 4: Put the washed bacon into the sun and expose it to the sun for about 7 days until the bacon is completely dried and ready for use.

4 points for marinating bacon]:

1.When marinating bacon, in addition to salt, you also need to put the two flavors of bay leaf and pepper, because bay leaf has a strong ability to increase flavor, it can make the aroma of bacon at least 3 times. In addition to the effect of removing the smell and increasing the flavor, the pepper also has the effect of sterilization, so when marinating bacon, we must add more bay leaves and peppercorns.

2.When marinating bacon, the meat bought back does not need to be washed, just salted and salted, if the meat is washed and then marinated, there are a lot of bacteria in the raw water, which may cause the marinated meat to become moldy.

3.After the bacon is marinated for 3 days, the bacon needs to be turned over, if it is not turned, only the bacon at the bottom has a strong fragrance, and the aroma of the upper bacon is relatively inferior.

4.When marinating the bacon, be sure to look at the weather forecast, if there is a big sun for 2-3 consecutive days, you can marinate, if there is no big sun for a day, please do not marinate, continue to marinate for 3-5 days is no problem.

When you marinate bacon, you must keep in mind the 4 points I said, and the sun-dried bacon also needs to be put into the refrigerator in time to freeze, so as to prevent the bacon from spoiling.

1. Appropriate amount of pork belly and salt.

2. Choose fresh black pork and a clean stainless steel basin, sprinkle a layer of fine salt evenly, and don't miss any corners. Then rub it repeatedly to allow the salt to reach every corner of the meat more fully.

3. After kneading, sprinkle a layer of fine salt on the surface of the meat, then press it tightly and place it in a cool place to marinate for about 7-10 days. After 10 days, the meat is marinated and dark red in color.

4. Tie the meat up with a strong rope and hang it in a sunny place to dry until the oil comes out, and the weather will be fine for three days.

Ingredients: 520 grams of pork, 33 grams of salt, 42 grams of light soy sauce, 12 grams of dark soy sauce, 12 grams of sugar, 12 grams of high liquor, 9 peppercorns, half star anise.

1. First wash the pork with water, cut it into strips with a knife, smear it with salt, and marinate it for 1 hour.

2. Heat the other ingredients except pork and liquor in a pot, and turn off the heat to cool when the smoke rises.

3. After cooling, add the prepared white wine and mix well with chopsticks.

4. Put the pork belly and the mixed liquid into the bag, seal it well, and shake it evenly.

5. Shake evenly and put in the refrigerator for 72 hours.

Take it out after an hour, remove the peppercorns, hang it to air dry, and it will be ready after the sedan car is dried.