Entering ChinaPork belly contains high-quality protein, dietary fiber, fat, cholesterol, thiamine, vitamins, carotene and other essential amino acids, which can supplement nutrition and promote development!!!
1. Crispy pork belly
Ingredients: pork belly, green onion, ginger and garlic, cumin powder, chili powder
Method: (1) Wash and slice the pork belly, and cut the green onion, ginger and garlic
(2) Add green onions, ginger and garlic, two spoons of light soy sauce, half a spoon of dark soy sauce, one spoonful of oyster sauce, one spoonful of cumin powder, one spoonful of chili powder, an appropriate amount of salt, sugar, and pepper to marinate for about 25 minutes
(3) Put the marinated pork belly into a baking dish, bake at 200 degrees for 15 minutes, turn over and continue to bake for 5 minutes
Second, plum cabbage button meat
Ingredients: pork belly, green onion and ginger, dried plum vegetables, minced ginger and garlic, dried chili
Method: (1) Wash the pork belly in a pot under cold water, add green onion and ginger cooking wine, simmer and cook for about 30 minutes, remove the meat skin, fill the hole with a toothpick, wipe off the grease with a paper towel, and then smear it with dark soy sauce
(2) Pour oil into the pan and put the meat pieces down, skin side down, fry for four or five minutes, turn over and fry for about one minute, remove the cold water. Cut the meat into your favorite slices, add light soy sauce, dark soy sauce, oyster sauce, cooking wine, pepper and sugar, stir well, and then place the meat slices in a bowl with the skin side down
(3) Heat the oil, pour in the dried chilies, minced ginger and garlic, and the dried plum vegetables washed in advance, stir-fry together to bring out the fragrance, put a little chicken essence and stir-fry evenly
(4) Put the fried umeboshi on top of the meat, steam for 50 minutes, and finally pour it into the dish
3. Braised pork quail eggs
Ingredients: pork belly, quail eggs, green onion and ginger, cooking wine, rock sugar
Method: (1) Wash the pork belly and cut it into pieces, add green onion and ginger cooking wine to the pot under cold water and blanch it
(2) Put the blanched pork belly in the pot without oil, stir-fry the excess fat, put the quail eggs and fry them slightly, add the rock sugar with the base oil to fry the sugar color, and then add the pork belly to stir-fry to color
(3) Put it in a casserole, add an appropriate amount of cooking wine, boiling water, add salt, and light soy sauce. Dark soy sauce, star anise, bay leaves, cinnamon simmer for about an hour, add quail eggs and stew for 20 minutes, and finally reduce the juice on high heat
Fourth, the meat
Ingredients: pork belly, eggs, green peppers, green onion and ginger, star anise, dried chilies, cinnamon, bay leaves
Method: (1) Wash and slice the pork belly, boil and peel the eggs, wash the green peppers, and cut the green onion and ginger
(2) Seasoning sauce: 4 tablespoons of light soy sauce, 1 spoonful of dark soy sauce, 1 spoonful of cooking wine, 1 spoonful of oyster sauce, 1 spoonful of soybean paste and stir well
(3) Put an appropriate amount of oil in the pan, add the pork belly and fry until golden brown on both sides, leave the bottom oil in the pan and fry the eggs and green peppers to make a tiger skin shape
(4) Leave the bottom oil in the pot and add green onion and ginger, dried chili, star anise, cinnamon, bay leaves and stir-fry until fragrant, add pork belly, and pour in the seasoned sauce
(5) Add the water that has not been used for the ingredients, add rock sugar, boil over high heat and turn to low heat and cook for about 40 minutes, add green peppers and eggs, and continue to simmer for about ten minutes to get out of the pot
