How to make dried pork belly delicious

Ingredients: Prepare an appropriate amount of umeboshi vegetables, pork belly, sugar, salt, chicken essence, ginger, cooking oil, soy sauce, rice wine, dried chili, vinegar, green onions.

Method: 1. Clean the prepared pork belly and cut it into pieces, pay attention to when cutting, and each piece of meat should be fat and lean. Then blanch it in hot water.

2. Drain the blanched meat and set aside for later use. Remove the foam from the blanched meat and set aside.

3. Put a little cooking oil in the pot, and after the oil is hot, add the blanched pork belly, ginger slices and dried chili peppers and stir-fry.

4. Then add a little soy sauce to color the pork belly, turn on medium heat and continue to stir-fry.

5. After the meat has been colored, add the water that blanched the meat just now, add the rice wine and the soaked plum vegetables.

6. Simmer on high heat until boiling, turn to low heat and simmer, after about 10-15 minutes, the plum vegetables and pork belly should be almost ready, and reduce the juice on high heat.

7. Before serving, put salt according to personal taste. Because umeboshi has a special flavor, you can add some sugar to color the meat and enhance the taste.

Features: The roast pork with dried plum vegetables is not only reddish-brown in color, but also crispy in flesh, thick in fresh flavor, oily but not greasy.

Efficacy: This dish can regulate the spleen and stomach very well, especially for people with poor appetite, it has a good appetizing effect, and has the effect of strengthening the body.

Ingredients: pork (pork belly, front legs), about one catty, a small bowl of dried plum vegetables, two star anise, three tablespoons of Huadiao wine (or cooking wine), an appropriate amount of rock sugar, two tablespoons of light soy sauce, and one tablespoon of dark soy sauce.

Method: 1) Cut the meat into braised pieces, which can be smaller.

2) Soak the dried plum vegetables in water and wash them, the water on the first pass is gone, and the water on the second side is retained.

3) Heat the oil in a pan, put rock sugar, and fry the sugar over low heat.

4) After the sugar is colored, put the meat in the pan and stir-fry.

5) After the meat turns white, add three tablespoons of Huadiao wine, put in star anise, add plum vegetables and water, add dark soy sauce and light soy sauce, add boiling water, boil over high heat, turn to low heat and simmer for 40 minutes, reduce the juice.

6) Done, let's eat! You can leave some soup and eat it with rice, which is particularly fragrant!

Soak the vegetables overnight, wash them thoroughly, and squeeze out the water.

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Cut the pork belly into large pieces.

Put a few drops of oil in the pan and sauté the whole garlic cloves until fragrant.

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Stir-fry the pork belly until the oil comes out, put in the dried vegetables and stir-fry again until the meat and vegetables are evenly mixed together, and then put them in the pressure cooker.

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Put salt to taste. Light soy sauce and water, water to cover the dried vegetables is more appropriate, cover the lid and simmer violently, after the pressure cooker alarm sounds, turn to low heat and simmer slowly, simmer for about two hours.

Finally, open the lid to see if there will be a lot of soup, and then put away the soup if there is more.

Ingredients: 500 grams of cauliflower, appropriate amount of carrot, 200 grams of pork belly, appropriate amount of ginger, a little Sichuan pepper, appropriate amount of vinegar, 3 cloves of garlic, appropriate amount of light soy sauce, appropriate amount of monosodium glutamate, 2 fresh red peppers, a little boiling water, an appropriate amount of bean paste, an appropriate amount of oyster sauce, an appropriate amount of peanut oil.

Method: 1. Clean the cauliflower and cut it into small pieces for later use (it is best to tear it into small pieces by hand, be careful not to tear it too big, it is not easy to cook).

2. Cut the pork belly into slices and set aside.

3. Slice the carrots, cut the red pepper, shred the ginger, and slice the garlic for later use.

4. Heat the pan with cold oil, wait for the oil to warm up, add an appropriate amount of peppercorns and stir-fry, stir-fry until fragrant, and then remove it.

5. Then put the chopped red pepper, shredded ginger, garlic slices and an appropriate amount of bean paste into the oil pan and stir-fry.

6. After stir-frying, add the chopped pork belly and stir-fry.

7. Stir-fry until the meat changes color slightly, then pour the chopped cauliflower into the pot and stir-fry.

8. Then pour the chopped carrots into it and continue to stir-fry.

9. Then pour in an appropriate amount of oil, light soy sauce, salt and vinegar and stir-fry evenly, add a little water, cover the pot and simmer for three minutes.

10. After three minutes, stir-fry over high heat, sprinkle in monosodium glutamate, and you can get out of the pot.

Nutritive value. 1. It can replenish the energy needed by the human body in time.

Because cauliflower is rich in vitamins, proteins and other nutrients, and it is a vegetable, it is not harmful to the human body, and the nutrients in it will be replenished to the human body in time.

2. It has good anti-cancer and anti-cancer effects.

Cauliflower, like Chinese cabbage, contains anti-cancer substances, so eating more cauliflower has anti-cancer and anti-cancer effects, especially can reduce the incidence of breast cancer, stomach cancer and other diseases.

3. It can clear blood vessels.

Cauliflower contains flavonoids, which prevent infections and cleanse blood vessels, and this substance can also reduce the risk of heart disease and stroke.

4. It has the effect of clearing heat and detoxifying, moistening the throat and relieving cough.

Because cauliflower is generally relatively tender, it is easy to digest and absorb, and it also has the effect of detoxification and cough relief.

5. Assist liver detoxification and improve the body's immunity and resistance.

The various nutrients contained in cauliflower, especially vitamins, have a detoxification effect on the liver and can also improve the body's immunity and resistance.

The practice of braised pork belly with dried vegetables1.Finely chop the ginger and garlic and set aside.

2.Cut the pork belly into pieces and blanch it in hot water (you can also blanch it first and then cut it into pieces)3Soak the dried vegetables in water, wash them and chop them.

4.Pour oil into the pan, add ginger and garlic and stir-fry until fragrant.

5.Pour in the pork belly and stir-fry.

6.Pour in the soy sauce and continue to stir-fry.

7.Pour in the dried vegetables and continue to stir-fry evenly.

8.Pour in water over the pork belly, cover and cook over high heat.

9.When the soup is almost ready, add some salt and monosodium glutamate and stir-fry it. (If the taste is enough, you don't need to add salt).

1.Lotus root, potatoes, apricots, abalone, and pork belly are peeled and sliced.

2.Cauliflower, selected into small flowers.

3.Cut the onion, green and red peppers into cubes.

4.Add water to a boil in a pot, blanch the cauliflower until it changes color, and remove it.

5.Bring the water to a boil again, blanch the lotus root slices and drain the water.

6.Put a little oil in the pot, add an appropriate amount of peppercorns and fry them until fragrant, then remove the peppercorns.

7.Add chopped green onions, ginger and garlic slices and stir-fry until fragrant.

8.Add the pork belly slices and stir-fry the oil until fragrant.

9.Add lotus root slices, potato slices, apricot abalone slices, and cauliflower, and stir-fry for a while.

10.Add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of Pixian bean paste, appropriate amount of Sichuan peppercorns, 1 tablespoon of sugar, and stir-fry evenly.

11.Add green and red peppers and stir-fry until they are broken, and turn off the heat.

200 grams of pork belly, a piece of smoked dried meat, a green and red pepper, 2 green onions, 3 slices of ginger, 2 tablespoons (30ml) of spicy sauce with black bean sauce

1 tablespoon (15ml) of soy sauce, 8g of sugar, 5g of salt, 20ml of high liquor, 15ml of cooking wine.

Method: 1. Cut the pork belly into thin slices, add salt and cooking wine to marinate for 20 minutes, smoke and dry, green and red peppers, green onions, and ginger respectively and cut them into slices for later use;

2. Boil a pot of water, keep the heat high after the water boils, blanch the green onions, ginger slices and pork belly until the meat slices turn white, then remove them and rinse them with water;

3. Add a little oil to the pot and boil until it is hot, add the remaining green onion and ginger to fry until fragrant, and then put in the smoked dried slices and stir well;

4. Add pork belly and tempeh spicy sauce to stir-fry until fragrant, then pour in white wine and soy sauce in turn, add sugar and fry until colored;

5. Pour in water, the amount of water is less than half of the material, cover and simmer over medium heat for about 5-8 minutes, until the water is about to dry, and then add green and red peppers and mix well;

Ingredients: half a cauliflower, a green pepper, 100 grams of pork belly, and a Thai pepper.

Excipients: 1 teaspoon of black bean sauce, 1 teaspoon of sugar, 2 grams of chicken essence, 1 teaspoon of steamed fish soy sauce, appropriate amount of salt, appropriate amount of pepper, 2 cloves of garlic, 1 small piece of green onion.

Steps: 1.Wash the cauliflower and break it into small flowers, and the green pepper is also broken into small pieces for later use.

2.The cauliflower can be removed after blanching for a minute, and then pass it in cold water.

3.Peel the pork belly and cut into thin slices.

4.Fry the meat slices in a pan until golden brown on both sides, forcing out the fat in the fatty meat.

5.Finely chop the green onions, garlic, and red peppers.

6.After stir-frying the green onion and garlic in the pot until fragrant, add a spoonful of tempeh, sugar and pepper.

7.Add cauliflower and chili peppers, pour in soy sauce and stir-fry.

8.Add the chicken essence to taste, add a pinch of salt appropriately.