The practice of steaming pork belly, how to steam pork belly deliciously

Instructions for steaming pork belly 11. Wash the pork belly and set aside.

Explain how to steam pork belly22. Put the washed pork belly into a pot of cold water, add the green onion, ginger slices, cooking wine, and cook on high heat until cooked.

Instructions for the practice of steaming pork belly 33. Just cook the pork belly until you can pierce it with chopsticks.

Steamed pork belly recipe**44. Remove the cooked pork belly from the pan and let it cool.

Steamed pork belly recipe**55. Cut the pork belly into slices and place on a plate.

Instructions on how to steam pork belly 66. Chop the green onion, ginger and garlic into powder and prepare the chili noodles.

Instructions for the practice of steaming pork belly 77. Heat the pot, put oil in the pot, add the green onion, ginger, garlic and pepper noodles after the oil is hot, and stir-fry to bring out the fragrance.

Instructions for the practice of steaming pork belly 88. When the spicy flavor comes out, add soy sauce, salt, thirteen spices, add a little water and stir-fry to make a spicy sauce.

Instructions on how to steam pork belly 99. Pour the fried hot sauce into the sliced pork belly.

Explain the practice of steaming pork belly 1010. Add water to the steamer, turn on high heat, add the pork belly after the water boils, cover the pot and steam for 20 minutes.

Illustration How to steam pork belly 1111. The pork belly is steamed in 20 minutes.

Explain how to make steamed pork belly. 1212.Put the steamed pork belly on top of the green onion and serve it.

Article guide] When it comes to the food made of pork belly, many people naturally think of back pot meat, Dongpo meat, etc., in fact, pork belly can be used in addition to these two kinds of food, and steamed dishes. The following is a complete list of steamed pork belly practices, welcome to read for reference!

1. Steamed minced pork belly

"Last goods" is actually a very small shrimp produced on the north shore of Jiaozhou Bay, and the locals call it "end goods". This dish is Lu cuisine.

One or two pork belly, cut into diced meat, stir with cooking wine and pepper, marinate the finished goods one or two, and put them in. Beat 3 eggs, too many eggs will "dominate", too few will not be hard enough. After stirring, add a small tablespoon of starch and finely chop a green onion.

Find a deep-bottomed tray, cover it with plastic wrap, pour in the prepared ingredients, and steam over medium heat for 15 to 20 minutes. After removing the plastic wrap from the pot, the knife is cut into tofu blocks, and the local unique folk snack pork belly is steamed and pickled. Clip a piece and put it in your mouth, and then take a bite of the cornmeal tortilla, well, the freshness of the seafood, the aroma of the pork belly, ensure that you are full of oily teeth and cheeks to leave "fresh".

2. Steamed salted fish with pork belly

Wash the salted fish and make a knife on the fish; Stack the pork belly slices and sprinkle with ginger; Put it in a boiling steamer, steam it for 15 minutes, and pour a little steamed fish soy sauce after it comes out of the pot, or you can put it in a rice cooker to steam it when cooking, which is environmentally friendly.

3. Steamed plum vegetables with pork belly

Preparation of steamed plum vegetables with pork belly Step 2 2Clean the pork belly, put it on the cutting board and cut it into slices, combine the cut pork belly into the plum vegetables, add an appropriate amount of cooking wine, light soy sauce, sugar, salt, chicken essence, and mix well. Then, put it in a pressure cooker, cover and steam for 10 minutes, then turn off the heat.

Finally, simmer until there is no air, then open the lid and take it out.

1.Wash and blanch the pork belly to remove the blood foam, wash it, add water to the pot, add the boiled meat material to the high heat and then turn to low heat and cook for about an hour.

2.After the pork belly is cooled, cut into large slices, put it in a bowl, pour in soy sauce, put green onions, ginger slices, salt, sesame oil, and put it in a steamer to steam for 20 minutes.

2 tbsp taro, pork belly, minced garlic, minced ginger seasoning, corn starch, vegetable oil, sugar.

Make pork belly, wash and wipe off the water, release soy sauce, cornstarch, sugar, stir well, add an appropriate amount of oil to the pot and fry the ginger, garlic and pork belly, mix well, put in the taro and mix well, put it for about 15 minutes, boil the water, and steam it for about 20 minutes on high heat.

300 grams of pork belly. 400 grams of taro. 2 cloves of garlic.

Seasoning. <>

1 tbsp wine 1 2 tbsp soy sauce 2 tbsp soy sauce 1 2 tbsp salt a pinch of pepper.

Practice. 1 Wash the pork belly, stir in seasoning 1 and marinate for 10 minutes, then fry in hot oil until colored.

2 Peel the taro, cut it into small pieces, fry it in hot oil, and remove it

3 Sauté garlic cloves in 2 tablespoons of oil, add small pork ribs, add seasonings and 2 cups of water and bring to a boil, reduce heat to low and cook for 20 minutes

4 Cook the taro for about 20 minutes, until it is soft and the soup is slightly dry, then it can be served

Hello, I think it is better to steam pork belly according to the following method.

Delicious and delicious steamed pork belly recipe.

Ingredients required. Pork.

Agaric. Dried radish.

Chili sauce. The practice of steaming pork belly.

1. Prepare the pork belly for later use.

2. Pour the pork belly into it, without pouring the oil, and pour out the oil in the pan after frying.

3. After the pork belly is fried, put it in a bowl.

4. Soak the dried radish in water and then wash it with water.

5. After soaking the fungus in water, wash it with water.

6. Put the dried radish and fungus at the bottom of the bowl.

7. Put the pork belly on top of the fungus and dried radish, and then pour the chili sauce and chili juice into the pork belly.

8. Pour water into the steamer, then put the pork belly on it and steam it for half an hour.

Tips: MeatBecause dried radish and fungus need to absorb some oil, use fatty pork belly.

The best thing is to use plum vegetables to buckle on the pork belly, plum cabbage button meat is the best, when I was a child, I liked to eat my father's steamed pork belly in a lunch box in the factory, it was so fragrant.

Pork belly is yes, it is better to make braised pork, braised pork must have half fat and half lean, and the braised pork is quite delicious.

A list of ingredients. 1 pound of pork belly, 2 sweet potatoes, 1 bowl of rice, half a bowl of glutinous rice, a small handful of dried chilies, a small handful of Sichuan peppercorns, 2 star anise, chopped green onions.

Seasoning: 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of bean paste, 1 tablespoon of salt, 1/2 tablespoon of sugar, 1 tablespoon of five-spice powder, minced ginger.

Steps: 1. A pound of pork belly is cleaned first, and then put on the cutting board and slice directly.

2. Put it in a bowl after cutting, and then start seasoning: two spoons of cooking wine, two spoons of light soy sauce, one spoonful of dark soy sauce, one spoonful of oyster sauce, one spoonful of bean paste, one spoonful of salt, half a spoon of sugar, 1 spoon of five-spice powder, and some minced ginger.

Grab and mix evenly and marinate for 1 hour, remember to turn and turn during the marinating period;

3. Then we prepare a bowl of rice, half a bowl of glutinous rice, add water and wash it clean;

4. Then drain the water and pour it into the pot to fry, first turn on high heat to fry the water, and then turn to low heat to fry the rice until fragrant.

Stir-fry until the color turns brown, then pour it directly into the food processor, add a small handful of dried chilies, a small handful of Sichuan peppercorns and two star anise, and then beat into powder.

It doesn't need to be particularly delicate, it is more delicious with a little grain, and it is poured out for later use after beating;

5. Then prepare two sweet potatoes, peel them and cut them into large pieces, and soak them in water after cutting them to avoid oxidation and blackening;

6. The pork belly is also marinated at this time.

We pour in a small amount of rice noodles that have just been beaten and mix well until each piece of pork belly can be coated with a layer of rice noodles, like this;

7. Spread a layer of sweet potatoes in the small steamer, and then spread the pork belly.

If you don't have this kind of small steamer, you can use a larger bowl directly, and spread sweet potatoes on the bottom, pork belly on top, and finally put it in a steamer to steam.

When the water is boiled, steam it over medium heat for an hour and a half to cook thoroughly, sprinkle chopped green onions while hot before cooking, and the fragrant tamales will be ready;

This is the most old-fashioned method on our side, the tamales are added to the sweet potato base, it is simply not too fragrant, the taste is glutinous and fragrant, crispy and refreshing, the rice noodles are oily, the fragrance is rich, if you like it, try it quickly!

The preparation of steamed pork belly is as follows:Ingredients: 250g pork belly.

Excipients: appropriate amount of salt, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of oyster sauce, appropriate amount of blended oil, appropriate amount of five-spice powder, appropriate amount of sugar.

Steps: 1. Soak the pork belly in clean water for 30 minutes to remove the blood and wash it.

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, buried Kai wine, sugar, five-spice powder, oyster sauce and shredded ginger.

4. Pat the garlic lightly with a knife and place it on top of the pork belly.

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

6. The steamed pork belly is rich in garlic, and the meat is fatty but not greasy.

Cut the pork belly into square cubes of uniform size, blanch in a pot under cold water, add green onion knots, ginger, cooking wine, add 3 spoons of light soy sauce, half a spoon of dark soy sauce, 2 spoons of cooking wine, 1 spoon of soybean paste, 250 grams of beer and stir well, remove the pork belly, wash it with warm water, control the moisture, cut the green onions, slice the ginger, heat the oil, put in the pork belly and fry until the surface is golden, spread the ginger slices, green onions, and pork belly on the rice cooker, pour in the seasoned sauce, add rock sugar, cover and press the cooking button, and clip out the green onion leaves.

The method of steaming pork belly is as follows:

Ingredients: pork belly, cooking wine, shredded green onion, shredded ginger, dark soy sauce, light soy sauce, thirteen spices and pork soup, etc.

1. The pork belly is leaked, the hair of the meat skin is hung up, washed and put in the pot, and cooked with cooking wine.

2. Shred the green onion and ginger and set aside. Spoon of dark soy sauce, 4 tablespoons of light soy sauce, 1 tablespoon of sugar, 6 tablespoons of boiled meat broth, 13 spices, and a spoon of sauce.

3. Slice the pork belly and place it in a bowl.

4. Put a layer of pork belly with a little shredded green onion and ginger, then pour some prepared juice, and so on.

5. After everything is arranged, cover it with plastic wrap and steam it in a pot for 40 minutes.

6. The pork belly is steamed and tastes good.

Here's how:Ingredients: Appropriate amount of pork belly (cooked).

Excipients: appropriate amount of green onion and ginger, 1 tablespoon of light soy sauce, a little refined salt, a little sugar, a little refined salt.

Steps: 1. Boil the pork belly and slice it eight ripe.

2. Add green onion and ginger.

3. Add all the seasonings.

4. Steam for 20 minutes.

5. Steam and take it out.

6. Mix well.

7. Incense, incense.