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Buy a thin piece of pork belly and use a knife to scrape the smell off the skin. Set aside. Wash the pot, put a little rapeseed oil, put two taels of sugar in it, and slowly stir-fry it over very low heat until there are honeycomb bubbles and the color is a little browned, then mix the water into it.
Cook the pork belly (especially the skin noodles, turn it over halfway) until the meat darkens in color. Remove and drain water. Wash the pot, pour in vegetable oil (it is best to overflow the meat), cook until it is 60% hot, put the heat slightly lower (the fire is too large to fry the meat) put in the pork belly and fry it slowly until it is browned, and filter the oil.
Cut the pork belly into large pieces and place the skin on the bottom of the pot. Then put some carrots or sweet potatoes on top of the meat, or go to the supermarket to buy some tempeh to make a rural button meat flavor. Finally, put some dark soy sauce, a few peppercorns, a small ginger grain, some chicken essence, and it's OK.
If you use a pressure cooker, an hour is best, and the elderly like to eat soft and glutinous things the most. Remove from the pot, turn the meat over with a **, and put a little chopped green onion.
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First of all, the pork bought dozens of catties, cut into 3-4 catties of large pieces of meat, wash and set aside, add water to the cauldron, fill the wood into the stove, and put the prepared ingredients into the pot. When the water boils, add the prepared pork, add water to the cauldron, fill the stove with chopping materials, and put the prepared ingredients into the pot. When the water boils, add the prepared pork quickly, start another pot, pour the oil, and cover the meat pieces.
The meat pieces that control the water are coated with bee syrup, or brown sugar, and we also often use red and soft persimmons to coat them, put them in a hot oil pot, and after a while, take them out, and the braised pork is ready to be full of oil.
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Hello, the method of making hole socks dust is as follows: 1. Wash the pork and cut it into medium-sized Nazen pieces. 2. Put it in a pot with water and boil, pour out the water, and then wash the meat.
3. Put water in the pot again, and put the meat, ginger shreds and cooking wine. 4. After the water is boiled, add soy sauce and salt, and turn to low heat after boiling. 5. The chopsticks to be used can easily pierce the meat, and there is no blood, the meat is cooked, and the meat is discolored.
6. Tear the meat by hand, dip it in garlic paste and eat it, or you can eat the meat directly.
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Summary. After boiling on high heat for 10 minutes, stir it, change to medium heat and cook for 20 minutes, stir again, then change to low heat and simmer for 20 minutes, turn off the heat. The taste of this cooking is good and delicious.
What are the practices of cooking big meat for the New Year in rural areas?
1. Ingredients: 250 grams of pork; Seasoning: a pinch of salt, 1 green onion, 2 slices of ginger.
2. Wash the pork and cut it into several large pieces, put it in a pot under cold water, and skim off the blood foam after boiling over high heat. 3. Add the chopped green onion and ginger, turn to medium-low heat and cook for 40 minutes until the meat is cooked (if you use a pressure cooker, then 15 minutes is fine).
Here's another method.
1 6 step by step read the buyer's meat, cut into chunks, the size of which is cut according to the needs of your home. Then soak in water for 10 to 20 minutes, rinse several more times (remove the blood), and remove.
2 6 Then put it in a casserole, put cold water, the water level of which should be 4 5 cm higher than the meat pieces, and then, **, cook over high heat.
3 6 After the pot is boiling, change to low heat, skim out the blood foam on the pot with a spoon and pour it out, the pot is always in a boiling state, and the blood foam is skimmed clean.
4 6 Put the big package into the pot, and you can buy the ready-made one, which is more convenient. You can also combine it yourself: Sichuan pepper, star anise, fennel, cardamom, sand kernels, bay leaves, cloves, cinnamon, tangerine peel, hawthorn.
5 6After washing the green onion and ginger, cut the green onion into large sections, put the ginger pieces on the cutting board and pat it with a knife. Put the green onion and ginger in a pot, add salt and soy sauce. Then change to high heat and cook.
6 After boiling on high heat for 10 minutes, stir it, change to medium heat and cook for 20 minutes, stir again, then change to low heat and simmer for 20 minutes, turn off the heat. The taste of this cooking is good and delicious.
During the pork period, the heat should be well controlled, otherwise the casserole will easily overflow. It is best to boil pork in a casserole, because the meat will be delicious because of the unique material of the casserole.
Hope it helps you, dear.
I wish you a happy Chinese New Year and all the best.
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Ingredients: 800g of pork belly
Excipients: star anise 5g, appropriate amount of salt, fennel 5g, peppercorns 5g, grass fruit 5g, bay leaf 5g, tangerine peel 5g, cinnamon bark 5g, ginger 10g, cooking wine 20g, soy sauce 100g, rock sugar 3g, dried red pepper 2g
1. Ingredients. >2. Wash the pork belly and cut it into large pieces.
3. Blanch the water, remove the blood foam, scoop up, peel and slice the ginger.
4. Put star anise, tangerine peel, cinnamon, bay leaves, peppercorns, grass and fruit fennel in a gauze and tie it tightly.
5. Add the marinade gauze packet and dried red pepper.
6. Bring to a boil over high heat, add pork belly, ginger, soy sauce, cooking wine, and salt.
7. Bring to a boil over high heat, turn to medium heat and cook for about 30 minutes.
8. Marinate until the pork belly is soft and fragrant, turn off the heat, wait for the soup to cool and scoop up the pork belly slices, and eat it with chili oil and sesame vinegar.
9. Finished product drawing.
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