How to press the pork belly, how to make the pressed meat

Pork belly stew with potatoes.

Ingredients: 600g of pork belly, 400g of potatoes, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of Sichuan pepper, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of rock sugar, appropriate amount of garlic, appropriate amount of edible oil.

Steps. 1) Green onions, ginger, rock sugar, Sichuan peppercorns, garlic for later use.

2) Cut the pork belly into cubes and blanch it in boiling water.

3) Put oil in a wok, boil the green onions, ginger and garlic in the wok, add the meat pieces and stir-fry, add soy sauce and sugar to color.

4) Add potatoes, water, peppercorns, green onions and simmer for 30 minutes, add salt to taste.

Pork belly stewed with cabbage.

Ingredients: cabbage, potatoes, pork belly, chopped green onions, salt, peppercorn noodles, chicken essence.

Method. 1) Slice the meat, cabbage and potatoes separately.

2) Pour an appropriate amount of oil into the pan, fry the potato slices on both sides and set aside.

3) Start frying the meat slices with the oil in the pan, add the meat slices and stir-fry a few times, then add chopped green onions and peppercorns.

4) Then put the cabbage slices in and stir-fry. Add salt to taste. Add a pinch of water.

5) Put the fried potato slices in before removing from the pan. Add a small amount of chicken bouillon. It will be ready to come out of the pan after five minutes.

Features of high-quality pork belly.

1) Appropriate fat and thinness: The pork belly is layered with layers of fat and thin, and the proportion is close to that of eating, so that it will not be oily or astringent, and the taste is just right.

2) Elasticity: slightly pinched and pressed, good pork belly has good elasticity, and the surface of the pork skin is fine, and it will not be too dry or too oily.

3) Bright red color: Fresh pork belly should be bright red normally, if the color is not normal, don't buy it.

4) Bright color: Bright color means that the pork belly is fresh, and if it is too dark, it is likely to be not fresh; If it's too bright, it's likely to be artificially processed.

Smoked pork belly in a dry pan.

200g of pork belly, 1 piece of smoked dry, 1 green pepper, 1 red pepper, 2 green onions, 3 slices of ginger, 30ml of spicy bean sauce, 15ml of soy sauce, 8g of sugar, 5g of salt, 20ml of high liquor, 15ml of cooking wine

Steps. 1.Cut the pork belly into thin slices, add salt and cooking wine to marinate for 20 minutes, smoke dried, 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 3 hot, add the remaining green onion and ginger and stir-fry until fragrant, then add the smoked dried slices and stir well;

4.Add pork belly and tempeh to stir-fry in spicy sauce to bring out the fragrance, then pour in white wine and soy sauce in turn, add sugar and stir-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: 1 sheep's head, 4 sheep's trotters, appropriate amount of garlic, 1 green onion, appropriate amount of ginger, appropriate amount of salt, dried chili, Sichuan pepper, a little cinnamon.

Production steps: 1. Clean the sheep's head and sheep's hooves under a pot of cold water and bring to a boil over high heat.

2. Gently skim off the foam, be patient, it will take about a few minutes to be completely clean.

3. This is how the soup is skimmed, and it is refreshing to cook it again.

4. Add the prepared seasoning.

5. Salt is a large grain of salt root picked up from the salt lake.

6. After boiling for more than an hour, when it is easier to pierce through with chopsticks, take out the head and hoof, drain it and set aside, and there is not much soup left, and use a bamboo hat to filter out impurities for later use.

7. Peel off the meat and various tendons of the skin of the head and hooves and chop them.

8. The red meat is left for stir-frying, and the rest is used for boiling.

9. Boil the meat, tendons and broth in the picture above with enough water, boil over low heat, boil for more than 40 minutes, and then put it in a container and put it in the refrigerator overnight after cooling.

10. Refrigerated.

11. Finished product drawing.

Summary. Hello, dear, I am happy to serve you, according to official information, pork belly and pork belly have always been the best protagonists of some representative Chinese dishes, such as Jinan Pork Meat, Plum Vegetable Button Meat, Nan Milk Button Meat, Dongpo Meat, Back to the Pot Meat, Braised Pork Rice, Melon Meat, Steamed Pork and so on. Its fat meat is easy to melt when heated, and the lean meat is not firewood when cooked for a long time.

Ingredients: pork belly, ginger, oil, soy sauce, sugar, cooking wine, salt, chicken essence.

Hello, dear, I am very happy to serve you, according to official information, pork belly has always been the best protagonist of some representative Chinese dishes, such as Jinan Pork Meat, Plum Vegetable Button Meat, Nan Milk Button Meat, Dongpo Meat, Back to the Pot Meat, Braised Pork Rice, Melon Meat, Steamed Pork and other bridge digging. Its fat meat is easy to melt when heated, and the lean meat is not firewood when cooked for a long time. Ingredients:

Pork belly, ginger, oil, soy sauce, sugar, cooking wine, salt, chicken essence.

Steps: Step 1, the pork belly is washed and cut into pieces, two or three slices of old ginger are ready to be used Step 2, put some oil in the pot to heat a heat, put in the ginger, stir-fry the pork belly for a while, wait for the pork belly to be a little golden, then put a spoonful of cooking wine, two spoons of soy sauce, two spoons of sugar and stir-fry twice, and then put water, drown the five flowers Step 3, turn on low heat and stew slowly, when the water is about to boil, turn on the high heat to collect the juice, put salt and chicken essence, you can get out of the pot Tips: When boiling and stewing, you must use low heat, many people feel that using low heat is a waste of time, As everyone knows, the braised pork stewed over high heat is easily boiled, and the pork belly made is not flavorful at all.

Don't put the salt too early, add it two or three minutes before the braised pork is ready to come out of the pot, if the salt is added too early, the meat quality of the pork will be tightened, resulting in the pork is not soft and glutinous at all.

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