The pork belly is so delicious that you can t stop, what else can you do besides stewing and eating?

Preface: Pork belly tastes fatty but not greasy, and many people like to eat it. For some people who are **, the calories are relatively low, and there are many ways to eat pork belly, we can not only stew it, but also grill it.

Tamales must be the favorite of many meat lovers, the recipe of tamales is very simple, we can try it ourselves at home, prepare pork belly, potatoes, steamed pork rice noodles, wine, five-spice powder in advance. Peel the potatoes first, cut them into strips and set them aside for later use, wash the pork belly and cut it into thin slices, then add soy sauce, cooking wine and five-spice powder, stir well, and marinate for about half an hour. Add steamed pork rice noodles to the meat, and in this process we need to coat each piece of meat with rice noodles.

Add the potato strips to the plate, then place the meat on top of the potato strips, then put the finished meat on the steamer and steam for 40 minutes. <>

When we make fried pork belly, the ingredients are very simple, only need the pork belly, green onions, and garlic. Let's first slice the pork belly and prepare more garlic, then heat the oil in the pan and stir-fry the garlic until fragrant, then add the pork belly and fry it white. Then add an appropriate amount of light soy sauce and simmer, you can wait until the water is dry and we start to stir-fry, after the oil is fried, it will not be greasy to eat, and it will not be too dry.

Pork is definitely one of the favorite foods in the hearts of many food lovers. We first cut the pork belly into segments, then add water and cook for a while, adding peppercorns in the process. Blanch the water to remove the blood from the pork belly, and in a saucepan, add the pork belly, green onion and ginger, and garlic slices.

Then add beer star anise soy sauce to the pot, boil the dish over high heat, then turn to low heat, and slowly simmer for half an hour to get out of the pot. <>

You can also marinate the pork belly by putting it in a small bowl, adding edible salt and rubbing it constantly, leaving it for two hours, and finally letting it air dry for another 4 hours.

There are also many ways to make it with pork belly. In addition to this stewed thorn, it can also be made into braised pork, and it can also be roasted with this fire-grilled thorn, and it still tastes very beautiful.

Pork belly is the essence of pork, and pork belly is very tasty. Pork belly is very tasty when used to make back pot meat. The pork belly needs to be steamed and sliced in advance. Then add the old godmother chili pepper and stir-fry it together.

It can also be eaten grilled, and the pork belly is also very delicious when grilled, it is not greasy to eat, and it is particularly fragrant, and this way of eating can grill out the oil of the fatty meat, which is particularly delicious.

In addition to stewing and eating, you can also make braised pork, Sixi meatballs, plum cabbage button meat, Dongpo meat, garlic white meat, etc., these dishes are very good for rice, especially delicious.

In addition to stewing and eating, you can also make braised pork, or put it in the oven to make barbecue and eat, and you can also make stuffed dumplings or buns.

For example, there are ways to eat pork belly: beer braised pork belly, Dongpo meat, sweet potato tamale, back to the pot pork belly, plum cabbage button meat and so on.

Fried pork belly, pork belly roasted tofu, plum dried cabbage pork belly, and back to the pot meat are all delicious and not greasy.

1. Pan-fried pork belly.

Wash the pork belly, peel it and cut it into thin slices. Squeeze the juice of the pear, drain the residue and take the juice, add ginger, garlic, minced onion, soy sauce, oyster sauce, sugar, honey, pepper, salt and sesame oil to make a marinade.

Marinate the sliced pork belly for more than 4 hours, or overnight. Heat the pan, spread the marinated meat slices in the pan over low heat and fry slowly, fry on both sides until they change color, brush with a little marinade, and fry until both sides are slightly browned.

2. Roasted tofu with pork belly.

Prepare the ingredients, cut the tofu into thick pieces, and cut the pork belly well! Marinate the pork belly in cooking wine. Heat an appropriate amount of oil in a pot, then add the garlic cloves and stir-fry until fragrant. Then put the pork belly in and stir-fry until the meat is white and the fat comes out.

Push the meat to the side of the pan and pour the tofu into it and fry it. At this time, pour the leftover rice wine from the marinated pork belly into it. Once one side is cooked, flip over and continue frying, then add 2 tablespoons of water to the light soy sauce.

Then add the seasoning, salt and chicken essence and stir well, and wait until the water is dry. Finally, stir-fry evenly and then turn off the heat and serve!

3. Pork belly with dried plum vegetables.

Cut the pork belly into square pieces, put cold water into the pot, pour in an appropriate amount of cooking wine, bring to a boil over high heat, and cook for a few minutes to remove blood foam; Rinse the umeboshi and soak it in water to bring out the excess saltiness. Remove the blanched pork belly, put it in an electric pressure cooker, add boiling water, and it will be soft but not rotten for about 20 minutes.

Put a small amount of oil in the pan, stir-fry the sugar, add the pork belly and stir-fry, add a small amount of dark soy sauce to color, and add the umeboshi vegetables that have been soaked and squeezed dry. Add the broth of the pressed pork belly, basically flush with the meat, bring to a boil over high heat, turn to low heat, cover and simmer for 20-30 minutes, and finally dry the soup over high heat and sprinkle with cooked sesame seeds.

4. Return to the pot meat.

Slice the pork belly, cut the onion, cut the red pepper, cut the green garlic sprouts, cut the dried chili pepper, and slice the garlic. Put the pork belly in a pan and fry over low heat. Fry until the double surface is golden brown, remove and set aside.

Pour a little oil into the pan, and when the oil is hot, add the tempeh and bean paste; After the red oil is stir-fried, add garlic and dried chili peppers to stir-fry until fragrant.

Add the sliced meat and stir-fry over high heat. Add the onion and red pepper and stir-fry, then add a little salt and soy sauce, then pour in the green garlic sprouts and stir-fry slightly, and add a little chicken essence before cooking. Finally, turn off the heat and pour a little sesame oil on your head. Eat it out of the pot!

Ingredients: pork belly, salt, cumin powder, oyster sauce, corn starch, cooking oil, cooking wine.

1. Cut the pork belly into thick slices, blanch it in a pot under cold water, add a little cooking wine and salt at the same time, blanch it until the color turns white, then read and guess it, take it out and drain its water, and put it in a bowl for later use.

2. Put a little salt, cumin powder and oyster sauce in a bowl, grasp it and mix it evenly, then pat in an appropriate amount of cornstarch, and wrap each piece evenly with powder.

3. Pour an appropriate amount of cooking oil into the pot, when the oil is heated to 7, put the starched meat slices into the oil until it is fried and crispy, remove and drain the oil and put it on a plate.

The pork belly fried in this way is crispy and crispy, the fat is not greasy, and it tastes particularly fragrant, because its method is particularly simple, so adults and children like to eat it, and it is good to eat it as a snack after frying!

Eating pork belly regularly will increase the cholesterol content in the blood, because meat contains a lot of saturated fatty acids, which will increase the burden on people's stomach and intestines, thus causing heart diseases. Therefore, do not eat too much pork belly in your daily routine.

Grilling the pork belly is very good, hold the core and burn the meat, but don't grill it, then wrap it in lettuce and put it in a special chili powder or dust-mixed chili dish, it tastes so delicious that I drool. Segment digging.

The pork belly can be used to make braised pork in the middle hall of the year, which is delicious and not greasy.

Braised pork is one of the hot recipes, with pork belly as the main ingredient, and the preparation of braised pork will vary slightly from place to place. The south is accustomed to using soy sauce (dark soy sauce) to adjust the color, while the north prefers fried sugar color, and braised pork is also one of my specialty dishes, whether it is a New Year's festival or a gathering of relatives and friends. characteristics of braised pork; Thick oil red sauce, fat but not greasy, soft and melt in the mouth.

The preparation of braised pork.

1. Cook the pork belly until it is broken.

2. Cut into pieces of consistent size.

3. Put it in a pan and fry it.

4. Add ginger.

5. Put one star anise and one star anise fruit and one bay leaf.

6. Put rock sugar.

7. Add cooking wine.

8. Add rose bean curd, fermented bean curd juice and appropriate amount of salt.

9. Add rice vinegar.

10. Add water and continue to simmer.

11. Wait until the meat becomes soft and the glutinous soup is dry.

If you say that the fermented bean curd and fermented bean curd are more concealed, you can no longer put salt in the meat, and the salt must be put last, and add it as appropriate after tasting the babu, so as not to be too salty.

Orange-flavored roasted pork belly is delicious and not greasy.

Ingredients: 400 grams of pork belly, half an orange peel, 30 ml of orange juice, 3 grams of salt, 30 ml of light soy sauce, 30 ml of oyster sauce, 5 ml of sesame oil, 15 ml of dark soy sauce, 25 grams of sugar.

Method: 1. Slice the pork belly, there are also tips for cutting the silver pork belly into thin slices, fresh pork belly is frozen in the refrigerator for 1 hour and then take out the slices, at this time you can cut as thick as you want, and you can cut as thin as you want.

2. Scrub the skin of the orange with salt for three minutes.

3. Cut the orange in half, take half of the orange peel, and peel off the white part of the orange peel.

4. Cut the orange peel into shreds.

5. Put the pork belly and orange zest in a bowl and squeeze 30ml of orange juice into the bowl.

6. Add salt, light soy sauce, dark soy sauce, sugar, sesame oil and oyster sauce and stir well.

7. Marinate the pork belly for 1 hour.

8. Heat and preheat the steak machine.

9. Put in the meat slices, put the last piece to start turning over, cook quickly, the last piece is turned to the end, and the first piece can be eaten.

To choose the best pork belly, the pork belly is divided into front and back meat, etc., you just remember to buy more sandwich grinding tung is delicious, that is, the fat and lean meat are separated from the simple trembling layer of blind, do not buy a thick layer of fat and a thick layer of lean meat Buy it home and soak it for a few hours, then take out the water to remove the oil Cut into pieces and fry in a pot over low heat until golden brown, add water and simmer, and then add other side dishes.

Pork belly can be made back into a bucket pot meat, by adding some others, such as green onions, dong zhengjin garlic, onions or whatever, eat together, it will be better, and naki can also be made into meat buns, so that it does not feel greasy.

It's delicious to make braised bucket meat directly. Master Tian's braised pork is particularly delicious, and he asked them how to do it, saying that he must blanch it in water before hail before making it, so that the meat is tender and delicious.

The pork belly has been boiled and the blood foam is round, and then take out the spare and put the head into the rock sugar, put the meat, wait for the meat to be fried with this sugar color, add water and dark soy sauce and various seasonings, cook it, fat but not greasy.

The marinated pork belly slices are coated with a layer of dry starch. Bury the oil in the pan, and fry the pork belly in the heat for about 1 minute when it is hot. Wait for the meat slices to be dry and fragrant, golden red, and then remove from the pan.

The pork belly is very delicious when made of braised pork, and the traces are especially delicious. However, it is necessary to master the ratio of salt and sugar, otherwise it will be easy to get greasy. In addition, you can also directly wrap dumplings, which is particularly fragrant.

Well, it's really too easy to do, just make this boiled pork belly, first of all, we have to put this chicken in it, and then put the pork belly, and it's best to marinate the pork belly before putting it with this oyster sauce light soy sauce. Pie potatoes.

Zhaoxi Food: Today I will share with you the home-cooked history of stir-fried sauerkraut with pork belly, which is an authentic farmhouse dish, using naturally fermented mustard and wide cabbage to make sauerkraut, with pork belly, the taste is particularly unique, the pork belly is fat but not greasy, and the sauerkraut is also integrated into the fragrance of meat.

It looks like the braised pork will be very greasy, but in fact, when you chew half fat and half thin in your mouth at the same time, you feel that the oak is not greasy, and as long as the taste is good, you can't eat a little greasy taste at all. Liang Ran.

How to make pork belly delicious and not greasy, try this method, the simple and rough hall is delicious, and the next meal is too satisfying.

Sauerkraut stewed with pork belly is the best, and it is stewed with belt meat.

After a long simmer. The pork is very flavorful, and it tastes sour and sour. The skin is soft but not rotten, and it can be bitten open with a light bite of your teeth. The lean meat is full of soup, and it is very delicious to eat.

Sauerkraut is Northeast sauerkraut. Northeast sauerkraut is very easy to make, you only need to cut the Chinese cabbage into shreds, then wash it with water, add salt, add water, put it in a plastic bottle to prevent it from leaking, and then tighten the bottle cap, find a cool place and put it for about a month to eat. When eating, you only need to throw it with water a few times, and then you can let it stew pork.

---Pork belly stewed vermicelli]--

Ingredients】 550 grams of pork belly, half a cabbage, 1 handful of sweet potato vermicelli, 1 green onion, 1 piece of ginger, 2 star anise, 1 pinch of Sichuan pepper, 1 dried red pepper, 10 grams of oil, 4 grams of salt, 20 grams of soy sauce, 10 grams of dark soy sauce, 20 grams of cooking wine, half a pot of hot water.

Production] 1Ingredients ready: pork belly with skin, cabbage, sweet potato vermicelli, some seasonings;

2.Cut the pork belly into large pieces, blanch it in a pot of cold water to change color and remove it, and wash off the foam on the surface with warm water;

3.Shred the cabbage, soak the vermicelli in cold water, cut the green onion into sections, and slice the ginger;

4.Heat the iron pot over medium heat, pour a little oil, put the green onion and ginger into the pot, and stir-fry to bring out the fragrance;

5.Pour in the pork belly and stir-fry, stir-fry some of the fat, the meat is not greasy to eat, and part of the fat will be more fragrant when absorbed by vegetables and vermicelli; When there is a slight burnt edge on the surface, pour cooking wine and stir-fry;

6.Pour soy sauce, dark soy sauce, salt, star anise, and Sichuan peppercorns; Dried red pepper pinched and crushed to fully release the spicy taste, and if you can't eat spicy, you can't put it;

7.pour half a pot of hot water; The advantage of pouring hot water: it will not make the heated meat protein shrink and harden due to quenching.

8.Cover the pot and simmer on minimum heat for 20 minutes; A good enamel pot has a thick body, good sealing performance, good water locking, and good heat preservation effect;

9.When the umami of the rotten meat soup is strong, add the shredded cabbage and soak it all in the soup for about 2 minutes, most of the shredded cabbage is soft;

10.Put in the soaked soft vermicelli, completely soak in the soup for 2 minutes, then turn off the heat, use the residual temperature to further absorb the noodles to soften the soup and become flavorful, and serve the pot to the table, even if you eat the last bite, the vermicelli is still smooth and smooth.