How to make the best pork belly, how to make the pork belly delicious?

Pork belly is delicious only when it is done in this way:Ingredients: pork belly, mustard, garlic sprouts.

Excipients: oyster sauce, cooking wine, salt.

Steps: 1. Clean the pork belly, take it out and cut it into strips after boiling it in a pressure cooker.

2. Heat the pan with cold oil, add pork belly and stir-fry, add some cooking wine and stir-fry for a while.

3. Then add some salt and stir-fry evenly, then pour in oyster sauce and stir-fry.

4. Finally, add mustard and garlic sprouts and stir-fry, and then turn off the heat after the garlic sprouts are broken.

5. Finished products. <>

Spicy belly shredded method:

Taste: Fresh and delicious, spicy and tempting.

Main ingredients: 500 grams of pork belly, 1 red pepper, 1 green pepper, 1 green onion, 1 piece of ginger, appropriate amount of Sichuan pepper, appropriate amount of large ingredients, appropriate amount of dried chili pepper.

Seasoning: 1 tsp sesame oil, 1 2 tbsp cooking wine, 1 tsp balsamic vinegar, 1 tsp refined salt, 1 2 tsp monosodium glutamate.

Steps. 1. Wash and cut the green onions; Wash the ginger, peel and loosen some of it, and chop some of it for later use; Wash the pork belly with water repeatedly; Wash and shred green and red peppers;

2. Boil water, simmer the pork belly, remove it when it is white, scrape and clean, and remove the grease;

3. Wash the pot, add water to boil, add pork belly, green onions, ginger, chili peppers, spices, peppercorns, cooking wine, skim off the foam after boiling over high heat, and cook over low heat;

4. After about 1 hour, take out the pork belly and let it cool, cut it into shreds and put it on a plate, then put in the shredded chili pepper;

5. Mix refined salt, monosodium glutamate, balsamic vinegar and sesame oil, pour it on the belly shreds and pepper shreds, and sprinkle with minced ginger.

White pepper pork belly soup raw material method:

White pepper, pungent and warm. into the stomach and large intestine meridians. Contains piperine, piperine, volatile oils, etc.

Method. 1. Buy a pork belly and rinse it with water repeatedly.

2. Break about 15 grams of white pepper and put it in the pork belly, leaving a little water. Then tie the head and tail of the pork belly tightly with a thread, simmer for more than 1 hour (until the pork belly is crispy and soft), and add salt to taste.

It can be used for stomach cold, cold pain in the heart and abdomen, indigestion due to cold, spitting out saliva, weak cold stomach, duodenal ulcer, etc. In fact, this soup has a milky white color after cooking, which is not only thick and warm, but also has an unusual dietary and medicinal effect, and is also very delicious, which can be used as a home-cooked dish in winter.

1 Shred the ready-made braised pork belly you bought. In this bowl is a whole pork belly, which is only half used after being cut.

2 Prepare the lettuce, peel and cut into slices.

3 Shred the ginger, dice the green onion, slice the garlic and cut the green pepper into cubes.

4 Place the pot on the heat and add the salad oil. When the oil temperature is 8 hot, add shredded ginger, chopped green onion and garlic slices and fry until fragrant.

5 Then pour in the lettuce slices and stir-fry well. When the lettuce slices change color slightly, add the pork belly and stir-fry with balsamic vinegar and a small amount of salt.

6 Lettuce 9: When ripe, put in the green pepper and stir-fry until cooked.

Step 1: Start by washing the pork belly. This link is very important, and whether it is washed well or not will be directly related to the quality of the finished dish.

After cleaning the contents and other impurities of the fresh pork belly, drain the water, turn the inside out, put it in a large container, put a few large spoons of salt, rub it repeatedly for a few minutes, and then rinse the salt with clean water.

Step 2: Pour one-third of the bottle of vinegar, rub it repeatedly for a few minutes, then rinse the vinegar with water.

Step 3: Add a few large spoons of salt again and rub them repeatedly.

Step 4: Wash until the mucus on the pork belly is completely gone, rinse with water.

Step 5: Pour another third of the bottle of vinegar. (The biggest mistake is to use vinegar, after washing with vinegar, there is no fragrance when burned, the correct one is to use salt and flour or green onion leaves.) ）

Step 6: Rub again and again for a few minutes, then rinse off with water.

Step 7: Turn the pork belly over, tear all the tendons on it, and rinse it well. At this point, the cleaning of the stomach is completed. In this way, the washed stomach will never have any peculiar smell after the next step of tightening the water.

Step 8: Take half a pot of water, pat a piece of ginger into it, put the cleaned pork belly into it when the water boils, and pour half a bowl of rice wine into it at the same time (just put the pork belly and half a bowl of rice wine, you can't see that the water has boiled, forgive me!). Bring to a boil.

Step 9: Boil the pork belly for about 10 minutes over medium heat, then carefully scrape the white coarse skin, and then wash it.

Step 10: Cut into strips and set aside.

Step 11: Cut the lettuce head into strips.

Step 12: A few sections of green onion and white green onions, and a piece of ginger.

Step 13: Wash the wok and put a lump of lard (side oil is preferred), only the lard is fragrant.

Step 14: Add the green onion and ginger and stir-fry. After the strong smell of ginger and shallots is emanated, scoop up the ginger and shallots and throw them away.

Step 15: Stir-fry the belly strips in the pan slightly.

Step 16: Add water to flood the noodles and add two spoons of pepper water (be sure to add pepper water, not peppercorns, peppercorns, these two will affect the quality of the finished dish, not to mention that the pepper taste is not good.) See the last part of the post for how to make pepper water), and burn the belly strips over medium heat.

Step 17: Add the lettuce heads, salt and chicken essence.

Step 18: When the lettuce is cooked and the soup is still wide, the thickener is ready to start. (The lettuce head is just ripe, and it should not be burned too much, because it is not delicious if it is too raked.) You can use sugar-free lotus root powder to thicken it, which makes it look better. ）

Pepper pork belly soupSteps:

Ingredients: 1 fresh pork belly.

Excipients: appropriate amount of peppercorns, a little cooking wine, a little salt, a little chicken essence.

Steps: 1. Rub the pork belly with salt and set aside.

2. Bring the water to a boil, put the pork belly into the pot and pour in the cooking wine.

3. Cook for 8 minutes and pick up.

4. Scoop up the dripping water.

5. Put it on a plate to cool down.

6. Then use a bone scissor to cut into small pieces.

7. Then, cut it for later use.

8. After the water in the pot boils, pour in the pork belly, add an appropriate amount of peppercorns, turn off the low heat and cook for 30 minutes.

Season after minutes and serve.

Ingredients: 1 and a half pork belly, 400 grams of chicken, 1 small handful of pepper, 4 5 red dates, more than a dozen lotus seeds, appropriate amount of wolfberry, 2 3 slices of ginger, appropriate amount of cooking wine, appropriate amount of salt.

Do the dry side mess steps.

Soak lotus seeds in water for half an hour;

Rinse the pork belly with water first, and then brush it with salt two or three times;

Knead with flour and rinse with water;

Knead it with rice vinegar, so that the pork belly is almost no fishy and slippery;

Wash the chicken and chop it, don't cut the pork belly, and slice the ginger;

Pot pork belly and ginger on cold water, bring the water to a boil, add cooking wine and boil for 3 4 minutes to remove the fishy smell;

Take out the pork belly and put it in the soup pot;

Add excipients (except wolfberry), remove the core of red dates and coring lotus seeds;

Add an appropriate amount of water, bring to a boil over high heat, turn to low heat and cook for an hour and a half;

When it's time to add the chicken, simmer for another 20 minutes;

The soup is good, take out the pork belly and cut it into strips;

Cut it and pour it back into the soup pot with the goji berries and boil for another 5 minutes;

Add salt and serve.

Tips: Chicken doesn't need to be cooked with pork belly, so the chicken won't taste as good.

Ingredients: Half pork belly, 1 onion, 1 green pepper, 2 millet peppers, 3 cloves of garlic, 2 white garlic

Pepper to taste, oil to taste, salt to taste, light soy sauce to taste, cooking wine a little.

Steps. Wash the pork belly, put it in a pressure cooker and add the pepper;

Add water, cover and simmer for 10 minutes;

Take advantage of the time to cook the pork belly, cut the garlic white, green pepper and millet pepper, and chop the garlic into minced garlic;

onion shredded; Take out the boiled pork belly and let it cool and cut into shreds;

Stir-fry garlic in a hot pan with cold oil, stir-fry millet pepper until fragrant, pour in shredded pork belly and stir-fry for 5 minutes;

Add salt, light soy sauce and cooking wine, stir-fry for 3 minutes, set aside;

Stir-fry in a wok under the garlic and onion until fragrant, add an appropriate amount of salt;

Pour in the shredded pork belly and stir-fry evenly, and it is ready to go.

Tips The pork belly is washed repeatedly with cornstarch, white vinegar, and salt, and it will be washed cleanly.