How to eat pork belly, how to eat pork belly

Roasted marinated pork belly.

1. Ingredients: 600 grams of pork belly with skin, 2 green onions, 3 slices of ginger, 1 head of garlic, a little salt, cooking wine, soy sauce, 4 tablespoons of sugar, chicken essence.

2. Marinated bun: 1 grass fruit, 5 grams of Sichuan pepper, 5 grams of licorice, 5 grams of cinnamon, 5 grams of star anise, and 5 grams of cumin.

3. Method: 1. Cut the pork belly into thick slices, cut the green onion into sections, add cooking wine, and marinate in soy sauce for 30 minutes.

2. Heat the oil in the pot for 8 minutes, put in the marinated meat slices, and fry them until the meat slices are colored and take out the oil of the meat itself, which will not be too greasy.

3. Add the green onion, ginger and garlic to stir out the fragrance and take it out for later use.

4. Leave the bottom oil in the pot to boil.

5. When it is hot, add sugar and fry until the sugar is yellow and foamy, add meat, soy sauce and fry until colored, add green onions, ginger and garlic, marinated buns, cooking wine, and water to boil together, change to low heat and cook until the meat is slightly rotten.

6. Add salt and chicken essence to taste.

Secret altar meat. 1. Raw materials:

Pork belly, green onion, ginger, garlic, salt, monosodium glutamate, soy sauce, sugar, cooking wine, spices, tangerine peel, licorice.

2. Method: 1. Choose thin pork belly, cut it into a square of three centimeters, and mark it with a cross knife to facilitate the flavor.

2. Marinate the pork belly in cooking wine, green onion and ginger, licorice, seasoning, tangerine peel, sugar, salt and soy sauce for 2 hours.

3. Pour the marinated meat and soup into the pressure cooker, add an appropriate amount of hot water, and simmer for half an hour.

How to make pork belly delicious? Today we will teach you several ways to make pork belly. Although there are many ways to make pork belly, there are still many people who don't know how to eat pork belly to be delicious. And the following recipes for pork belly are delicious and simple, and easy to cook.

1. Sauce-flavored pork belly

First, prepare the pork belly, cinnamon, sugar, bean paste, light soy sauce, dark soy sauce, green onion, ginger, and garlic. Secondly, Qing Lu Min, after washing the pork belly, cut it into small pieces, cut the ginger into shreds, cut the green onion into sections, pour an appropriate amount of boiling water into the pot and boil the pork belly for 10 minutes, then skim off the foam and drain the water for later use, pour the sugar into a small bowl and add bean paste, light soy sauce, dark soy sauce, and water and stir evenly for later use. Finally, put the pork belly into the rice cooker, add the cinnamon, ginger shreds and the adjusted sugar to the rice button, press the cooking button until the juice is reduced, add the green onion and stir well.

2. Steamed pork belly

First, prepare the pork belly, boiled meat, soy sauce, sesame oil, salt, green onion, and ginger; Wash and blanch the pork belly to remove the blood foam, then remove it and cut it into slices and put it in a bowl, cut the green onion into sections, and cut the ginger into pieces. Next, put the green onion, ginger, soy sauce, sesame oil, and salt in a clean dish and stir well, then pour over the pork belly on the plate. Finally, add water to the pot, pour in the boiled meat, first high heat, then turn to low heat and cook for an hour, and then put the pork belly on the plate and steam it for 20 minutes in an hour.

3. Spicy pork belly

Although spicy pork belly is not as classic as braised pork belly, its taste has also won the recognition of many people. First of all, prepare a small piece of pork belly, an appropriate amount of spicy sauce, cooking wine, green onions, garlic, green peppers, red peppers, sugar, and light soy sauce. Secondly, wash the pork belly and cut it into small pieces, chop the green and red peppers, cut the green onion into sections, and crush the garlic.

Finally, put the fattest part of the pork belly into the pan and fry the oil, pour in the green and red peppers, garlic, some green onions and the remaining pork belly, stir-fry for 3 minutes, then add light soy sauce, spicy sauce and sugar.

How do you eat pork belly? It can be eaten stir-fried, steamed or stewed, and there are many patterns. But the most important thing is to cook according to the personal taste, so that the cooked pork belly is the sweetest and delicious.

Extended reading: Pork belly How to eat pork belly.

There are many different ways to make sakura pork belly, which can be boiled, stewed, stir-fried, grilled, etc. Among the more common ones I do are the following:

1.Braised pork belly: Cut the pork belly into pieces of about 2 3 cm in size, put the fusong into boiling water to blanch to remove the fishy smell, remove and set aside.

Pour oil into the pan, heat it and fry the pork belly pieces until lightly browned on both sides. Add ginger, garlic, star anise, bay leaves and other seasonings and stir-fry, add an appropriate amount of cooking wine and dark soy sauce and stir-fry well, then add an appropriate amount of water, cover the pot and simmer for about 30 minutes, if you like the soft and glutinous taste, you can simmer for about 1 hour.

2.Vinegared pork belly: Cut the pork belly into thin slices, add salt, white pepper, light soy sauce and starch and mix well and set aside.

Add oil to the pan, heat it and fry the pork belly slices until they change color, then set aside. Add an appropriate amount of white vinegar, sugar, ginger slices, minced garlic and chili pepper to the pot and stir-fry until fragrant, then pour the fried pork belly slices into the pot and continue to stir-fry evenly, and finally add an appropriate amount of chicken essence and chives.

3.Grilled pork belly: Cut the pork belly into pieces of appropriate size and marinate it in soy sauce, cooking wine, ginger, garlic, white pepper, sugar, etc. for about half an hour.

Then put the marinated pork belly pieces in a preheated oven and bake them at 200 degrees Celsius for about 20 to 25 minutes.

The above are the three common ways I usually make pork belly, each with its own texture and deliciousness.

Back to accompany the eggplant pot meat.

Ingredients: pork belly, garlic sprouts, Pixian bean paste, tempeh, sugar, salt.

Method: Cook the whole pork belly in water, let it cool and slice it, and cut the garlic seedlings into sections for later use (the garlic seedlings and leaves are separated). Heat the pot, add a little oil to moisten the pot, add the pork belly and boil until it is rolled, add an appropriate amount of Pixian bean paste, black bean sauce, sugar, stir-fry evenly, add garlic sprouts to continue stir-frying, add garlic sprouts after the garlic sprouts are cooked, add an appropriate amount of salt, and remove from the pot.

Salted white. Salted white.

Ingredients: 250 grams of pork belly, 75 grams of sprouts, 10 grams of soy sauce, 5 black beans, 1 chili pepper.

Preparation: Scrape and wash the pork (pork belly), cook in clean water, remove and remove the oil from the skin. Immediately coat with dark soy sauce to color.

Put the pork in a pan of oil until it is 7 ripe (skin side down), fry until brownish-red, and cut into thin slices 9 cm long and 3 cm wide. Wash the sprouts, dry and finely chop. Pick the peppers, remove the seeds, and cut into short sections 1 cm long.

Put the meat slices into the steaming bowl one by one, then put in the pickled chili pepper section, tempeh, salt, soy sauce, and finally put the sprouts and press it tightly, and steam it through water. When eating, flip and put it on the plate. [5]

1.Ingredients: 300 grams of pork belly, 300 grams of cabbage. Repentance.

2.Seasoning: 1 teaspoon salt, 1 2 tsp chicken bouillon, 2 slices of ginger, 2 cloves of garlic, 1 handful of dried chilies, 1 2 tbsp cooking wine, 1 2 tbsp light soy sauce, 2 tbsp vegetable oil, 1 shallot.

3.Slice the pork belly and marinate with 1 2 teaspoons of salt, 1 4 teaspoons of chicken bouillon, cooking wine and light soy sauce.

4.Cut the cabbage into small pieces, and chop the green onion, ginger and garlic.

5.Cut the dried chili peppers into small pieces for later use, pour oil into the pot and boil until it is 50% hot, put in the dried red peppers and stir-fry for a while over medium-low heat (don't fry on high heat, otherwise you will fry the red ones into black like me).

6.Turn the heat to high and add the green onion, pickled ginger and garlic to burst the fragrance.

7.Add the pork belly and stir-fry until the meat slices are completely blue and curved.

8.Add the cabbage, and then add 1 2 teaspoons of salt and 1 4 teaspoons of chicken essence after it is broken.

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

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

Heat the oil, add the pork belly and various sauces, and cook for half an hour.

Ingredients: ginger, green onion, pork belly, cinnamon, sugar, bean paste, light soy sauce, dark soy sauce Method 1, peel and shred ginger, wash and cut green onions, wash and cut pork belly into small pieces.

2. Add boiling water to the pork belly, boil over high heat for 10min, skim off the foam and remove it.

3. Put the pork belly into the rice cooker and add the washed cinnamon. Ginger.

4. Put the sugar in a small bowl, add the bean paste, light soy sauce, dark soy sauce, add water and mix well, and put it in the rice cooker.

5. Cover the lid, press the rice cooking button, cook until the juice is collected and the green onion section is added, and then mix well.

1. Stir-fried pork slices with sauce.

Ingredients: pork belly, carrots, peppers, ginger, garlic, vegetable oil, sweet paste, cooking wine, sugar, vinegar Method: 1. Cut the pork belly into thin slices, and slice ginger and garlic for later use; Slice peppers and carrots for later use; Add a little oil to the pan and stir-fry the pork belly.

2. Fry until the pork belly is slightly yellow and slightly oily; Push the pork belly to the edge of the pot and stir-fry the ginger slices and some garlic slices with the remaining oil in the pot; Add the sweet noodle sauce and a little cooking wine without stir-frying with a spatula.

3. Mix with the meat slices and stir-fry well, add a little sugar and vinegar, add chili peppers and carrot slices and stir-fry until fragrant, and stir-fry the remaining garlic slices before leaving the pot.

2. Beer pork belly.

Ingredients: pork belly with skin, beer, rock sugar, soy sauce, ginger, garlic, green onion Method: 1. Boil warm water in a pot and blanch the pork belly with skin until clean.

2. Cut into square pieces for later use.

3. In another soup pot, add an appropriate amount of ginger, garlic and green onion.

4. Put the meat pieces in the pot and add an appropriate amount of rock sugar.

5. Add the beer and just fill the meat cubes.

6. Add an appropriate amount of soy sauce.

7. Bring to a boil over high heat, turn to low heat and cook until flavorful.

8. Remove the delicious pork belly from the pot and turn it to the steamer.

9. Steamed until there is oil, sprinkle an appropriate amount of chopped green onion to garnish and start eating3. Farmhouse fried meat.

Ingredients: pork belly, red pepper, sharp pepper, green garlic, garlic, ginger, light soy sauce, chopped pepper, chicken essence, oil method: 1. Wash and slice the pork belly, cut the green and red pepper into pieces, cut the shallots into sections, slice the garlic, and mince the ginger.

2. Heat the pot, pour in a little oil, after the oil is hot, add the ginger and garlic and stir-fry until fragrant.

3. Pour in the sliced pork belly.

4. Stir-fry until the pork belly changes color and add the green garlic.

5. Stir-fry evenly and add green and red peppers.

6. Continue to stir-fry well and add the chopped pepper.

7. Add light soy sauce.

8. Add a little chicken essence and stir-fry evenly.

You're good to be happy to answer for you.

Pork belly is a very common meat, and there are many delicious ways to make it in Chinese cuisine, but here are a few common ones:

1.Braised pork belly Yinxiao: Cut the pork belly into pieces and stir-fry, put it in the seasoning to fire, add an appropriate amount of water during the firing of coarse socks, and wait until the pork belly is soft and flavorful.

2.Garlic pork belly: Blanch the pork belly slices, remove it to cool, cut it into thin slices, add garlic paste, soy sauce, Sichuan pepper powder, balsamic vinegar, sugar and other seasonings and mix well.

3.Braised vermicelli pork belly: Cut the pork belly into thin slices, add seasonings and cook until cooked through, then add the boiled vermicelli and cook it together, and the vermicelli can be served after it has been flavored.

4.Pan-fried pork belly: Cut the pork belly into slices of appropriate size and fry them in a pan, adding spices such as green onions, ginger and garlic during the frying process until the pork belly is golden brown and crispy.

5.Barbecued pork belly: Cut the pork belly into thin strips, marinate with seasonings, and then bake in the oven or pan until the surface is browned and fragrant.

<> "Pork Belly. Method:

1. Cut the pork belly into square blocks;

2. Put green onions, ginger slices, a spoonful of cooking wine, two spoons of light soy sauce, half a spoon of dark soy sauce, an appropriate amount of Hongli pepper and salt powder, an appropriate amount of natural powder, an appropriate amount of chili powder, a spoonful of white sesame seeds, and a spoonful of cooking oil;

3. When the fire is bigger, it will be re-exploded once;

4. Fry until ** crispy and then get out of the pot.

Pork belly has always been the best protagonist of some representative Chinese dishes, its fat meat is easy to melt when heated, and lean meat is not firewood when cooked for a long time. So how should pork belly be made to taste good?

1. Add protein.

It is suitable for minced pork belly, and stirring with egg whites makes the taste smoother and tenderer, and at the same time, it can retain the deliciousness of the gravy.

Add salad oil or sesame oil When marinating pork belly, add a little salad oil or sesame oil to increase the tenderness of the meat, but since the pork belly already has a lot of oil, it should be added in moderation to avoid being too greasy and not good for health.

2. Scalding. After boiling water, the blood, impurities, and fishy smell on the pork belly can be removed, and the excess fat of the pork belly can also be removed together, so that the pork belly will be less greasy to eat.

Add lean meat to stew together, because the pork belly itself already has a certain amount of lean meat, if you cook it in the stewing method, the fat should be absorbed. If you still feel that it is still too oily, you can add some skinless lean meat to absorb some oil.

3. Stir-fry. Stir-fry over high heat before cooking, which acts like deep frying, forcing out the fat from the skin of the pork belly and making the pork belly more fragrant and delicious. Of course, after stir-frying, use a kitchen paper towel to absorb the grease on the surface, otherwise the oil added during stir-frying will make the pork belly more greasy.

4. Barbecue. In addition to burning off the fine hairs of the pork belly skin, it can also make the skin crispier and remove part of the fat from the pork belly. In this way, the pork belly is even more delicious and delicious!

Jiangsu Rugao's running oil meat, according to the literature, was created by Dong Xiaowan, so it is also called "Dong meat". And because the skin of the flesh has wrinkles, it is also called "tiger skin meat". The oily meat is soft and mellow, fat but not greasy, and it is very satisfying.

Ingredients: pork, dried bamboo shoots, dried plum vegetables, light soy sauce, cooking wine, soy sauce, salt, sugar.

Steps: Wash the pork, scrape off the grease from the surface with a knife and cut it into large pieces for later use. Pour water into the pot and add the pork.

Pour in an appropriate amount of ginger, green onions, and cooking wine, cover the pot and cook.

Cook until you can insert it with chopsticks.

Wipe off the moisture from the surface of the cooked meat and coat it with a layer of soy sauce to color. (Soy sauce can be replaced with light soy sauce, dark soy sauce, and sugar paste).

Use a kitchen paper towel to wipe off moisture from the surface of the pork. (If you don't have a kitchen towel, you can choose to dry it or use a hair dryer to dry it).

Heat oil in a pan. Add the pork and fry it until the skin is wrinkled and the skin is like a tiger skin.

Remove the fried meat and soak it in water. After soaking, a clearer tiger skin emerges.

Remove the pieces of meat and cut them with a knife into slices of consistent thickness.

Place the slices of meat in a bowl with the skin facing downwards.

You can add side dishes such as dried bamboo shoots and umeboshi according to your personal taste and put them on a plate.

Take an empty bowl and mix a sauce with soy sauce, oyster sauce, light soy sauce, sugar and salt.

Drizzle the juice over the bowl with the meat.

Pour water into the steamer and bring to a boil, put it in the steamer and steam for 40-60 minutes, then remove from the pot.

Pour the soup from the bowl into the pot, take out a plate and buckle the plate to the bowl, trying to fit it tightly.

Then quickly turn it upside down and remove the bowl. At this time, the skin of the flesh naturally has to face upwards, which is very neat and beautiful.

Add water starch to thicken the soup in the pot, and finally drizzle a little sesame oil to brighten. Drizzle the hooked root over the meat.

Around the hot rape to do the embellishment, a good-looking and delicious running oil meat is done, the practice and the practice of buttoning the meat is actually similar, the entrance is melting, very much to eat, want to eat and will not do friends can try it when they have time.