How to cook garlic belly strips? The authentic practice of garlic roasted belly strips

Practice steps for burning garlic belly strips.

Sichuan cuisine] Sichuan cuisine - how to cook pork belly strips with garlic: 1 1. Wash the pork belly, add water, green onions, ginger, cooking wine, cook, and remove.

Sichuan cuisine] No. 3 Sichuan cuisine - garlic roasted pork belly strips Method: Cut the pork belly into thick strips, slice green peppers and carrots for later use.

Sichuan cuisine] Sichuan cuisine - how to burn belly strips with garlic Method: 3 3 Pour vegetable oil into a frying spoon, stir-fry the garlic granules after the oil is hot, and stir-fry to bring out the fragrance.

Sichuan cuisine] Sichuan cuisine - how to burn belly strips with garlic. Steps: 4 4 Garlic aside, pour in chopped green onion and minced ginger and stir-fry until fragrant.

Sichuan cuisine] Sichuan cuisine - how to burn belly strips with garlic: 5 5 Add clear soup.

Sichuan cuisine] Sichuan cuisine - Roasted tripe strips with garlic Method: 6 6, and then put in the tripe strips.

Sichuan cuisine] Sichuan cuisine - garlic roasted belly strips Method: 7 7 Add salt, cooking wine, pepper, sugar, soy sauce, bring to a boil over high heat, turn to low heat for about 20 minutes.

Sichuan cuisine] Sichuan cuisine - garlic roasted belly strips Method: 8 8 When the soup is almost exhausted, add green pepper slices and carrots, stir well, and add chicken essence to taste.

Sichuan Cuisine] No. 3 Sichuan Cuisine - Roasted Belly Strips with Garlic Steps: 9 9 Finally, thicken with water starch, drizzle with garlic oil, and sprinkle chopped green onions when out of the pot.

Let's learn this traditional Sichuan dish with garlic belly strips!

The authentic practice of garlic roasted belly strips

Ingredients: 1 pork belly, half a lettuce, 1 carrot, 1 ham sausage.

Cleaning seasoning: 50 grams of salt, 50 grams of flour, 50 grams of liquor.

Cooking seasoning: 1 piece of ginger, 1 section of green onion, 20 grams of white wine.

Cooking seasoning: 1/2 tablespoon vegetable oil, 1/2 tablespoon meat oil, 1 piece of ginger, half a green onion, 2 heads of garlic, 1 tablespoon of pepper, 1 tablespoon of chicken essence, half a tablespoon of sugar, 1 tablespoon of salt, 10 grams of white wine.

1. Clean the oil on the fresh pork belly, put it in a basin, put 2 tablespoons of salt and knead it for 5 minutes to remove the fishy smell and stolen goods, then rinse it twice and dry the water. Add the flour and white wine again, continue to rub and knead for 5 minutes, thoroughly clean the dirt and mucus in the stomach, rinse it well and set aside.

2. Put the cleaned pork belly in a pot under cold water, put in the sliced ginger and green onions, put in 1 tablespoon of white wine, bring to a boil over high heat, skim off the foam, and simmer over low heat for 40 minutes. If there is a high and bucket collapse pressure cooker, press for 15 minutes.

3. Cook the pork belly for 40 minutes, take it out, drain the water and let it cool, then change the knife and cut it into strips the size of a little finger for later use.

4. Cut the peeled lettuce and washed carrots into strips about the size of pork belly, and cut the same ham sausage into strips of the same size, and then put them on a plate for later use.

5. Cut the peeled garlic into large particles, the ginger into granules, and the green onions directly into small pieces, and put them on a plate for later use.

6. Take a wok and put half a spoon of vegetable oil and half a spoon of meat oil, turn on high heat to heat the oil until 4 is hot, put the green onion, ginger and garlic into the pot together, turn on low heat and fry the fragrance.

7. After the green onion, ginger and garlic are fragrant, pour the pork belly into it, turn on high heat and stir-fry for about 1 minute, fry the water vapor of the pork belly, and then put a spoonful of white wine and continue to stir-fry for about 1 minute to increase the flavor and remove the fish.

8. After the liquor is basically volatilized, pour in a small bowl of soup for boiling pork belly, then pour the lettuce, carrot and ham sausage into it, add salt, pepper and sugar in turn, stir-fry evenly, turn on low heat and simmer for about 3 minutes.

9. After about 3 minutes, add a little chicken essence and a spoonful of water starch, thicken the soup out of the pot, and put it on a plate.

1. Ingredients: 1 fresh pork belly, 15 garlic (for finished vegetables), 3 tablespoons (45ml) of oil, 1 tablespoon (15ml) of soy sauce, 1 tablespoon (15ml) of cooking wine (for finished dishes), 2 teaspoons (10g) of salt, 1 2 teaspoons (3g) of chicken essence, 1 teaspoon (5g) of sugar, 2 tablespoons (30g) of corn starch (for finished vegetables), 5g of green onions, 5g of ginger (for finished vegetables), 8 Sichuan peppercorns (for boiling water), 2 cloves of cooking (for boiling water), 2 bay leaves (for boiling water), 1 coriander (for boiling water), 1 chili pepper (for boiling water) and 1 head of celery (for boiling water).

2. Rub the pork belly several times with alkaline water or white vinegar to remove the residual fat and fascia on the belly wall, rinse it repeatedly, and scrub it again with cornstarch until it is washed.

3. Add water to the pot and bring to a boil, put in the cleaned pork belly, blanch and remove it. Start another pot, put water in the pot, put in the pork belly, green onion, ginger, pepper, spices, coriander, pepper, celery, bay leaves, garlic, cooking wine, boil and change to low heat and cook for about 1 hour, cook and take out for later use.

4. Change the boiled pork belly into a knife, cut it into strips, cut the green onion into cubes, pat the ginger and put it together, and cut it into cubes for later use.

5. Put oil in the wok on the heat, pour in the garlic when it is hot, and fry on low heat. Fry until golden brown, pour the oil and garlic into a bowl, leaving a little garlic oil in the pan.

6. Heat it slightly and add the diced green onions, pour in the cut belly strips and stir-fry, then add soy sauce, cooking wine, salt, sugar, ginger, chicken essence, stir-fry a few times, pour in the fried garlic granules, add a little water and simmer for a while.

7. Collect the juice in the pot, thicken with water starch, pour in a little garlic oil, and remove from the pot.

Ingredients: 200g belly strips.

Excipients: appropriate amount of lard, 1 lettuce, 1 carrot, 1 garlic, appropriate amount of salt, a little monosodium glutamate.

The practice of white oil belly strips.

1. Rub the pork belly with vinegar several times.

2. Scrape with a kitchen knife to make it cleaner.

3. Put the belly strips in the pressure cooker for about an hour.

4. Cut the pressed belly strips into thick strips.

5. Garlic granules.

6. Cut the carrots and lettuce into strips.

7. First fry the lard in the pot and fry it in the pork belly.

8. Put garlic and add an appropriate amount of water to boil for a while (to bring out the fragrance of pork belly).

9. Put an appropriate amount of salt on low heat and cook for about 15 minutes on low heat under lettuce and carrots (generally the lettuce is soft at this time).

10. After the lettuce is cooked, put a little monosodium glutamate, hook the sauce and start the pot.

11. Plate.

Garlic roasted belly strips.

Garlic and belly are cooked together, not only delicious, both contain nutrients needed for the human body, pork belly is rich in protein, fat, vitamins and calcium, phosphorus, with the effect of replenishing deficiency, strengthening the spleen and stomach, eating with garlic, can reduce cholesterol levels, garlic benefits are too much. This braised belly strip belongs to the home-cooked dish, the taste is good, the method is simple, and the ingredients are not much, among which the lettuce and carrot are fragrant and flavorful, and the soup is also very suitable for rice

Ingredients: 1 pork belly, about 300 grams.

Garlic 100 grams.

2 lettuce.

Carrot 1/2 root.

2 green onions.

10 grams of lard, cooking wine, and ginger slices.

Cooking oil to taste.

Pepper, salt, chicken bouillon, a little each.

Preparation of garlic belly strips.

Wash the pork belly with green onion leaves and salt inside and out, and remove it.

The inside is white and oily, and the outer skin is scraped off with a knife.

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Blanch the pork belly in boiling water for a few minutes.

Pour out the water and add the pork belly again.

Water, cooking wine, 1 green onion, a few slices of ginger and cook for 30 minutes.

Let it cool to be cut into strips, and the soup will be retained;

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Wash and peel the bamboo shoots, carrots, and pork belly and cut them separately.

Strips, cut the green onion into small pieces, ginger and garlic for later use;

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Heat a pan over medium-low heat, pour in cooking oil and lard, and lower.

Add ginger, garlic and green onion and stir-fry until fragrant, then remove the green onion and garlic.

Pot for later use; <>

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Add the belly strips and fry for three or four minutes;

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Add the pork belly to the broth, a pinch of pepper, medium.

Simmer for 20 to 25 minutes;

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Cook the carrots, lettuce, green onions, and garlic together.

about 10 minutes;

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Collect the thick juice on high heat, add salt, chicken essence, and water starch hook.

Push the potatoes out of the pan.

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Tips: After the pork belly is cleaned, the soup cooked for the second time is very fragrant and does not have to be poured out. The green onion leaves are old and inedible, and salt is added to wash the pork belly to remove the peculiar smell of the pork belly.

You can also use flour and salt, vinegar, and liquor to deal with the peculiar smell of animal offal such as pork belly and pig intestines, but it is not appropriate to use alkaline noodles, alkaline noodles will destroy their nutrition, and those treated with alkaline noodles may have no odor, but the taste has also changed.

Wash the pork belly and put it in the pot, add water (to submerge the pork belly), cover, heat it for 15 minutes with a high section, take out the utensils, remove the pork belly to cool, and cut it into thick strips.

Put a little oil, garlic, ginger, dried chili, star anise, cinnamon at the bottom of the pot, fry the belly strips until fragrant, add refined salt and burn six ripe.

Add the boiled stock and cook until it is cooked through.

Ingredients: 1 pork belly, 4 garlic.

Excipients: appropriate amount of carrots

Garlic burnt belly strips to prepare the steps.

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Clean the pork belly first.

Boil water in a pot, put some cooking wine, green onions, ginger and peppercorns in the water (forgot to put it when patting **), put in the pork belly and blanch the water after the water boils, about a few minutes.

Take out the blanched pork belly and remove the oil and white crust from the pork belly. Add clean water to the pot, add cooking wine, green onions, ginger and peppercorns, put the pork belly in, turn the heat down after the water boils, and cook for about 1 and a half hours.

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In the process of boiling pork belly, you can prepare the garlic.

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Cut the boiled pork belly into thick strips.

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Strain the soup from the pork belly and set aside.

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Add an appropriate amount of oil to the pot, after the oil is hot, put the garlic in, put some peppercorns, fry over low heat to bring out the fragrance, until the garlic turns golden brown.

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Add the chopped green onions and ginger.

Stir-fry for a while, add the belly strips and stir-fry at the same time as the cooking wine, salt, light soy sauce and pepper.

Pour in the soup from which the pork strips were boiled.

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to submerge the belly.

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After the water boils, simmer over medium-low heat for about 20 minutes, before getting out of the pot, pour in a small bowl of starch water to collect the juice, then add chicken essence to taste, when serving, put in some chopped green onions.

Tips. Ingredients: 1 pork belly 4 garlic.

Garnish: Carrots (optionally or replaced with lettuce).

Seasoning: green onion, ginger, Sichuan pepper, salt, pepper, cooking wine, light soy sauce, chicken essence, starch water.

1. In my impression, the dish I used to eat in the restaurant was roasted with lard, but when I made it, there was no lard at home, so I replaced it with general vegetable oil.

2. The purpose of adding carrots is to add a little color to this dish, and lettuce can also be put in general.

3. Today, I used the soup to cook the pork belly, so I blanched the water before boiling the pork belly, so that it felt cleaner.

Ingredients: 400g pork belly 350g garlic.

Seasoning: 30 grams of vegetable oil, 25 grams of cooking wine, 10 grams of starch (corn), 3 grams of pepper, 4 grams of salt, 2 grams of monosodium glutamate, 10 grams of green onions, 10 grams of ginger.

Preparation of garlic belly strips.

1.Wash and chop the green onion and ginger for later use;

2.Wash the pork belly and put it in boiling water to boil to remove the blood, then wash it with water, put it in clean water and boil it for an hour, then remove it, let it cool and cut it into long thick strips;

3.After pouring oil into the pot and heating it, put the peeled garlic into the pot and stir-fry a few times, and set aside;

4.On the remaining oil in the pot, add the minced green onion and ginger and stir-fry until fragrant, add the fresh soup, then add the belly strips, fried garlic, salt, cooking wine, pepper, turn to low heat and cook for 20 minutes;

5.Add monosodium glutamate and water starch.

Let's learn this traditional Sichuan dish with garlic belly strips!

Ingredients: Pork belly 750g.

Seasoning: 10 grams of ginger, 8 grams of green onions, 5 grams of monosodium glutamate, 50 grams of garlic, 15 grams of soy sauce, 10 grams of starch (corn), 40 grams of lard (refined), appropriate amount of each.

How to cook belly strips with garlic:

1.Wash the pork belly with water first, boil it in boiling water, then scrape and clean both sides, put it in a pot of boiling water and stew it out;

2.Ginger and green onion are finely shredded;

3.Garlic (preferably garlic) peel off the shells at both ends, fry them in lard and scoop them up;

4.Cut the cooked belly into strips about 5 cm long and cm wide;

5.Put the wok on the fire, put in the lard to heat, fry the green onion and ginger shreds to make the fragrance and fry the belly strips well, mix 600 ml of soup, add salt, soy sauce and garlic until the belly strips are rotten, put monosodium glutamate, and thicken with wet starch, collect the juice and put it on the plate.

Materials. Ingredients.

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500 grams of pork belly.

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5 garlic cloves <>

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1 lettuce. Accessories. Ginger. 1 pc.

Segments of green onions. 1 root.

Wine. 5 ml.

Light soy sauce. 5 ml.

Sugar. 1 scoop.

Cornstarch. 1 scoop.

Ground white pepper. 1 scoop.

Wild peppers. Crumb.

Preparation of garlic belly strips.

The pork belly must be washed repeatedly and then cut into strips and drained, and I bought the one that was already half processed in the supermarket.

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Blanch the chives and ginger slices and peppercorns for 20 minutes. This step is mainly to remove the fishy odor.

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Pour oil into the pot, add ginger, garlic and green onions, add a small amount of white sugar, and stir-fry until fragrant.

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Pour in the pork belly strips and stir-fry.

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Add water to cover the belly strips, boil for about 10 minutes, and add an appropriate amount of white pepper.

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Add the sliced lettuce, then pour in the light soy sauce and cooking wine.

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Cover and simmer for 20 minutes.

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When the soup is thick, pour the mixed water starch into the pot and stir well, then add an appropriate amount of chicken essence and salt.

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Picture of the finished garlic roasted belly strips.

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