Who knows the homely recipe of salt steaming pork belly?

Ingredients: 2 kg pork belly strips, 2 slices of cucumber, 20 grams of salt, 2 tablespoons of rice wine.

Practice steps: 1. Prepare materials.

2. Grab and marinate the salt, wine and meat pieces, put them in the refrigerator and marinate for about 6-8 hours, take them out, put them in the electric pot and steam them, take them out and slice them to cool.

3. Finish, put on a plate and serve.

Salt-steamed pork belly: about one pound of pork belly, cooked in a pressure cooker and cooled and sliced on a plate.

Put soy sauce, salt, five-spice powder, monosodium glutamate, chopped green onion, steam for fifteen minutes, and the delicious salt-steamed pork belly is out of the pot.

The pork belly is fresh, fat and thin, cooked in a pressure cooker, the time is not too long, and it is adjusted to the cooking gear for about 10 minutes to deflate.

Can you choose not to put soy sauce and only use salt for seasoning? Because this dish is salt-steamed! So if you put soy sauce, it will change color and there will be no feeling of steaming!

The above should be mastered in a good proportion, the salt should be in an appropriate amount, the seasoning can be put in ginger slices, and the material can be enlarged when cooking meat, salt, Huashu cooking wine, and the freshness can be removed!

When steaming meat, the meat skin should be facing up, or you can buckle it with a plate and turn it over when you come out of the pot!

First of all, you need to prepare lean meat, ginger, salt, cornstarch, soy sauce and peanut oil. We rinse the lean meat and drain the water, cut off all the excess fat, and then cut it into thin slices or strips, and then put all the lean meat we cut before into a bowl, and add an appropriate amount of salt, soy sauce, cornstarch to it, and also add two drops of peanut oil to stir evenly, and then we use chopsticks to stir in the same direction for about 10 minutes. After that, we cut an appropriate amount of ginger, scrape the skin and then wash it, drain the water and cut it into thin slices.

We put the ginger slices on top of the lean meat that was marinated before, and then put it in a pot to steam, and after cooking, we don't need to open the lid immediately, you can put it on for five minutes and then open it to eat, so that the steamed meat is ready.

How to make steamed meat.

If you want to make delicious steamed pork, first of all, we use pork belly is the best choice, because the steamed pork tastes the best. And because there is more fatty tissue in the pork belly, there is also red meat, which is a meat food that belongs to a layer of lean meat and a layer of fat between the meat, and it is also a fat and thin food, because the lean meat in the pork belly is tender and juicy, and the fat in the steamed meat is easier to melt after being heated, and the lean meat will not be firewood if it is cooked for a long time. Therefore, the steamed pork made in this way is fatty but not greasy.

When making steamed meat, it is not only necessary to season the steamed meat itself, but also to adjust the flavor of the rice noodles, first of all, the rice should be soaked, then rolled into pieces, and the rice noodles should be stir-fried over low heat in a wok, and when the rice noodles are stir-fried, some star anise, cinnamon, bay leaves and cloves need to be added to it. And these seasonings don't need to be broken, we just put the whole piece in it and stir-fry, fry until the rice noodles are dry and browned, you can put them all out, and then remove the seasoning when you use it.

The heat is also very important when making steamed meat, after the high heat is boiled, you can turn to low heat and slowly steam for 2 hours, of course, if we have enough time, then steaming for 3 hours will be better. After steaming for a long time, the fat in the pork belly can also be steamed more soft and glutinous, and at the same time, the lean meat can also be easier to eat after absorbing enough fat.

Steamed pork belly with dried salt vegetables.

The original beginner 51 minutes, a total of 7 steps, about 3 people have done it.

Ingredients: Pork belly, dried salted vegetables, garlic, ginger, salt, cooking wine, light soy sauce, oyster sauce, bean drums.

under the kitchen. Eggs steamed and salted stir-fried meat.

Salty and fresh beginner 25 minutes, a total of 9 steps, about 410 people have done it.

Ingredients: Pork belly, hen egg, ginger slices, salt, cooking wine.

Gourmet masterpiece. Tofu skin wrapped in meat Fang Tai generation steamed transmission

Home Cooking Intermediate 10 minutes a total of 5 steps about 10 people have done.

Ingredients: Pork belly, cucumber, green onion, ginger, salt, light soy sauce, chicken essence, five-spice powder, oil consumption.

Bean and fruit delicacies. Steamed meatballs.

Home Cooking Intermediate 10 minutes, a total of 1 step, about 10 people have done it.

Ingredients: Pork belly, salt, green onion and ginger, cooking wine, starch, hen egg. Beans.

Middle school level. I haven't eaten tamales for a long time, so let's have a steamed pork belly to eat today.

Ingredients: 4 servings.

2 potatoes. 500 grams of pork belly.

50 grams of tamales.

Accessories. 10 grams of cooking wine, 6 grams of light soy sauce, 3 grams of oil, 2 grams of five-spice powder, 5 grams of starch, 3 grams of steamed fish soy sauce.

Step 1: A complete list of salt-steamed pork belly practices.

Cut the pork belly.

Step 2: Salt steam the pork belly, then add the cooking wine.

Step 3: Salt steamed pork belly at home.

Add light soy sauce. Step 4: A simple way to steam pork belly with salt.

Add the steamed fish tempeh.

Step 5: How to eat salt-steamed pork belly.

Then add the allspice powder.

Step 6: How to make salt-steamed pork belly.

Starch. Step 7: How to fry salt-steamed pork belly.

Grasp and marinate for one night.

Step 8: How to cook salt-steamed pork belly.

Take out the pickled ones.

Step 9: How to stew salt-steamed pork belly.

Add your own steamed inner noodles.

Step 10: How to stir-fry the pork belly with salt.

Stir to combine. Step 11: How to stir-fry salt-steamed pork belly.

Peel and cut the potato slices and serve on a plate.

Step 12: How to make salt-steamed pork belly.

Then arrange the stirred pork belly slices.

Step 13: How to fry salt-steamed pork belly.

Steam for 30 minutes.

Step 14: How to cook salt-steamed pork belly.

Steamed. Step 15: How to stew salt-steamed pork belly.

Delicious and delicious.

Ingredients. Pork.

Half a catty. Salt vegetables. Half a bowl. Salt.

Amount. Oil. Amount. Steps.

1.Prepare the salted dishes, which my mother made herself.

2.Cook the pork belly in hot water until it is half cooked.

3.Cut into thick slices.

4.Heat the pan with oil, add the meat slices, stir-fry a little, turn down the heat, add the salted vegetables, mix well, until the salted vegetables are a little moist.

5.Once mixed, put it in a bowl and put it in a steamer. Steam on high heat for half an hour.

6.After steaming, it is ready to come out of the pan!

There is rice noodle tamale, you can cut the meat, mix in spices, and then add the rice noodles bought in the supermarket, and mix evenly. Just replace the salted tamales with salt. Haven't done it, ha.

Prepare about a pound of pork belly, put it in the pot and cook it, put cooking wine, ginger and shallots to cook, take out the cooked j and cut it into large slices, put it on the plate, put some salt, green onions, thirteen spices, monosodium glutamate, light soy sauce and put it in the pot to steam for ten minutes, the delicious and not greasy salt steamed pork belly is out of the pot, you can also try it.

Pickle! Pour all the seasonings into a bowl and stir well, cut the meat into small strips and add the stirred seasoning to the mixture, and marinate for 20 minutes.

Fry! Wring out the salted vegetables, pick out the hard rod, put them in the pot and fry them dry, add dried chili peppers, and stir-fry until fragrant.

Mix! Pour the super good salted vegetables into a marinated meat bowl and mix well.

Steam! Put on the pot, steam on high heat for 20 minutes, then turn to medium heat and steam for 40 minutes (note that the steamer should not be boiled dry, add some water from time to time).

1.Cut the pork belly into thick slices, and cut the taro into hob pieces for later useTake a bowl, put in the pork belly slices, spicy bean paste, soy sauce, Shaoxing wine, herb powder, sugar and sesame oil and mix evenly, then add the steamed powder and mix evenly for later use 3

Take a steaming tray, first drain the taro pieces, then put the steamed pork, move to the steamer and steam over high heat for 40 minutes.

There is basically no technical difficulty in salt-steamed pork belly, wash the pork belly, grasp it evenly with salt cooking wine and ginger, and then put it in the refrigerator to marinate for a few hours, and then take it out and steam it in the pot, cut it into slices and put it on the plate.

First of all, the pork belly should be cut into large pieces, put it in the pot and blanch it with a little cooking wine, five-spice powder, and put the blanched meat in the pot, and then cut it into thin slices and put it on the plate, steam it in the basket drawer, and it will be very fragrant when dipped in garlic paste.

I first cut the pork belly into slices, put spiced noodles, put a little cooking wine, put a little sugar, sprinkle a little salt, marinate for ten minutes, and then put it in a pot and steam it for 20 minutes.

1. Mix the salt and wine with the pork belly pieces and marinate in the refrigerator for about 6-8 hours.

2. Take it out and put it in the electric pot to steam, and take out the slices to be cooled.

Who will play the home-cooked recipe of real pork belly? I don't buy it back after the festive verification, if the eyes are on for a few hours, then rinse with water, take it to the sun for half a month, and then put the tofu skin under the real pork belly, which is particularly delicious.

1. Steamed pork belly with garlic.

1) Ingredients: one or two pork belly, a few slices of ginger, a few cloves of garlic, an appropriate amount of light soy sauce, an appropriate amount of cooking wine, a few green onions, and an appropriate amount of sugar.

2) Pot the pork belly under cold water, add cooking wine, ginger slices, green onion knots, bring to a boil over high heat, skim off the foam, and turn to low heat;

3) After the chopsticks can be pierced, take them out and soak them in ice water;

4) Slice, slightly absorb the water, and put the garlic on a plate;

5) Chop the garlic into minced garlic, heat the pan with oil, minced garlic, light soy sauce, sugar, you can add chili rings to eat spicy, add a small half bowl of water after frying, boil and put it out for later use;

6) Drizzle the garlic sauce evenly over the meat and steam it for 8 to 10 minutes.

2. Steamed pork belly with tempeh.

1) Ingredients: 300 grams of pork belly, 150 grams of peeled chestnuts, 150 grams of bean skin knots, 10 grams of ginger, 15 grams of garlic.

2) Peel and chop the ginger and garlic for later use, add cooking wine, light soy sauce, fermented bean curd, black bean sauce, oyster sauce, ginger and garlic crush, starch and salad oil to the slices of pork, mix well, and marinate for 20 minutes;

3) Add tempeh hot sauce to the peeled chestnuts and bean skin knots, mix well, put them at the bottom of the cage drawer, then spread the marinated pork belly slices, and steam them in a pot for 30 minutes.

3. Ingredients for steaming pork belly.

1) Ingredients: half a pound of pork belly.

2) Wash the pork belly, cook it in a pot, and put cooking wine and peppercorns in the pot; Cook until cooked pork belly and cool in ice water;

3) Cut the pork belly into small pieces and put on a plate, pour in the broth and fried garlic sauce, and steam in the pot over high heat for 10 minutes;

4) Top the steamed pork belly with your favorite side dish and sprinkle with fried white sesame seeds.

Steps to make steaming pork belly1.Wash the pork belly, put it in a pot, add peppercorns, spices, bay leaves, 30ml of cooking wine, 15ml of salt, 30ml of dark soy sauce, ginger, and add water to cover 5 cm; Soak for two hours in advance to allow the meat to taste in advance and remove the greasy feeling.

2.When cooked, the chopsticks are easy to pierce through, and then soak for more than half an hour.

3.Remove and cut into thin slices.

4.Spread the fungus on the bottom of the plate and put the meat on the yard.

5.Top with shredded onions; Add cooking wine, steamed fish soy sauce, brown sugar, black pepper evenly, and put it in a pot; Once boiling, steam for 15 minutes.

6.Garnish: cucumber, shredded onion, garlic slices; Add some sweet pasta sauce.

7.Finished product!

Introduction: Pork belly is a relatively common ingredient, and in ordinary times its production methods are also varied, it can be directly fried and eaten, can also be used as steaming, its meat is lean and fat, it tastes very good, and it will not be very greasy, properly made steamed pork belly, is very popular. Below, I will introduce a relatively simple way to make home-cooked steamed 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.

The fat content in meat is about 10-30% on average, mainly various fatty acids and triglycerides. There are also small amounts of lecithin, cholesterol, free fatty acids and fat-soluble pigments. Meat fat can provide more calories, such as 100 grams of fatty pork can provide 830 kcal.

Meat contains about 1% inorganic salt, and there is more lean meat, especially in the organs. For example, 100 grams of pork liver contains 25 mg of iron, and beef liver contains 5 mg.

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 that in muscle, and niacin contains mg, which is 4-5 times more than muscle. The amount of vitamin B1 in the liver of cattle and sheep is also 5-6 times higher than that in muscle tissue.

In addition, the liver also contains folic acid and vitamin B1B2 and vitamins A and D, such as 8,700 IU of vitamin A per 100 grams of pork liver and 29,900 IU of sheep liver.

Sweet and salty in taste, flat in nature, into the spleen, stomach, kidney meridian; Nourish the kidneys and blood, nourish yin and moisten dryness; It is mainly used for the treatment of fever, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating two stools and quenching thirst. Pork soup can be used to make up for irritability, dry cough, constipation and dystocia caused by insufficient fluid. .

1.Soak a piece of pork belly in water for 30 minutes to remove the blood and wash it off.

2.Cut into slices.

3.Put the cut meat into a large bowl and marinate for more than 4 hours with an appropriate amount of light soy sauce, dark soy sauce, cooking wine, sugar, five-spice powder, oyster sauce and shredded ginger.

4.10 cloves of garlic, pat with a slight chop. Place on top of the pork belly.

5.Put it in a steamer, boil the water and steam for 35-40 minutes.

6.The garlic is fragrant and the meat is fat but not greasy.

Although the pork belly tastes great, it is not suitable for everyone. For people with diseases such as hyperlipidemia and high blood pressure, try not to eat it at ordinary times. Or keep it in moderation, which makes the condition worse.

In addition, when making pork belly, be sure to soak it first so as not to affect the taste due to excessive blood and water.