How to Make Pork Belly

Pork Belly Practice Guide

Cold Water Pork Belly This is a Cantonese common cold dish, the finished product of the tender, crisp, fresh quite popular, but to really do a good taste, but also keep in mind the following: Ingredients: white net thick fresh pork belly 1, 15 grams of green onions, 20 grams of ginger, 15 grams of Chenpi, 5 grams of ginger, 5 grams of white onion, ginger, 5 grams of minced onion, ginger 10 grams of minced fried garlic oil 15 grams of oil, 50 grams of white onion oil, 3 grams of monosodium glutamate, 2 grams of chicken essence powder, 1 gram of pepper, 2 grams of ginger powder, 12 grams of sesame oil, 80 grams of oyster sauce, 80 grams of wine, 50 grams of food powder (baking soda).

First, the system of pork belly 1, pork belly fat should be cut clean, and then with refined salt, starch scrub clean, add food powder mixing evenly, and marinate for two hours, into the pot of boiling water, slightly scalded, scrape off the white membrane with a knife. And then into the cold water pot, add shaoxing wine, blanch, fish out, and wash the inside and outside with water, and put into the water to soak for 2-3 hours.

2, add water to the pot, put the green onion, ginger, Chenpi, ginger, wine, and under the pork belly, medium heat cooking for about 1 hour, until the hand can be pinched to move, fish out, put into a large number of containers of cold water, soak for 2-3 hours, until the water absorption expansion, you can be changed to plate pouring condiments or dip condiments to eat. Second, the preparation of condiments will be minced green onions, ginger into a bowl, fried garlic oil in a pot, burned to five mature, poured into the pot containing green onions, ginger, add pepper, ginger powder, white soy sauce, monosodium glutamate, chicken powder, sesame oil, oyster sauce to mix well that is to become.

Characteristics: Pork belly white color, thick and full, tender and crisp, flavorful and fragrant. Third, notes Making this dish of pork belly should be selected white, fat; must use food powder or baking soda marinade, the finished product in order to swell, tender and crisp; to remove the pork belly grease and debris; cooking soak time to master, cold boiled water soak time must be enough.

Pork Belly Soup with Bean Curd and White Fruit Ingredients: Pork Belly, lean pork 160 grams, 80 grams of Bean Curd, 80 grams of White Fruit, raw Job's Tears, cooked Job's Tears each half a bowl, tellurium four amounts of meat, a little salt, the right amount of water Method: (1) first of all, the fat on the removal of pork belly, turn it over with salt, kneaded and wiped with flour, washed; and then processed once as a law, washed clean, put in boiling water rolled for a few moments, take out and then washed (2) Bean curd bamboo folded section, white fruit to the heart, horseshoe slices (3) with a straight tile pot boil rolling water about eighty percent full, under the pork belly boil about an hour, add other ingredients and then boil for an hour, fish out of the pork belly slices, and other materials with the plate Note: 1) soup can be used for dipping soy sauce (2) Bean curd bamboo is made of bean curd skin processed into a flat, rounded, long stick-shaped branch of the bamboo, vegetarian food commonly used Mixed Cockle Belly Main Ingredients Pork Belly head 2. Seasonings 15 grams of sesame oil, ginger juice, monosodium glutamate 3 grams each, 2 grams of cooking wine, 2 grams of salt, pepper 1 gram.

Characteristics: color white, tender and crisp. Operation: (1) the belly head peeled, washed to remove impurities in the belly meat vertical graver several force, and then the top of the head diagonally batch into the crown type, put into the water repeatedly rinsed several times.

(2) will be under the belly into the pot of boiling water, blanch hot, fish out, drain the water, put the container, add ginger juice, cooking wine, monosodium glutamate (MSG), salt, pepper, sesame oil, mix well into the pot. Sour radish burn tripe Ingredients: 350 grams of cooked pork belly, pickled 150 grams of sour radish, 50 grams of homemade bean curd, 5 grams of ginger rice, 10 grams of garlic rice, 15 grams of green onion, pepper, cooking wine, monosodium glutamate, chicken essence, broth, water, soybean meal, refined oil, each in appropriate quantities.

Production method: 1, cooked pork belly cut into strips; bubble sour radish cut into strips. 2, frying pan on the fire, into the refined oil is hot, down into the homemade beans, ginger rice and garlic rice stir-fried excellent, then mixed into the soup, after boiling into the tripe, adjusted pepper, cooking wine, chicken essence, burned to the tripe poi soft, and then into the radish burned taste, adjusted monosodium glutamate, with water soybean meal thickening, from the pot loaded into the nest of dishes, and finally sprinkled with green onions that is complete.

Characteristics: This dish will be sour radish thick sour and fresh flavor into the belly, so that the belly is not only more delicious, but also a long aftertaste. Chili pepper fried belly slices Basic materials 500 grams of white boiled pork belly, green peppers, red peppers 250 grams each, green onions, salt, cooking wine, monosodium glutamate, peanut oil, water starch, each appropriate amount.

Production: ① sliced into slices of pork belly; green and red peppers cut to remove tendons and seeds, wash, blanch in boiling water, fish out and cut into small sections. ② frying pan oil hot, down into the shallot sautéed incense, into the belly slices stir-fry a few times, add green pepper, red pepper, salt, cooking wine, monosodium glutamate, stir-fry to eight mature, thickening with water starch, dripping cooked oil, out of the pot can be.

Soup bubble belly tip Basic features Soup hot yellow, taste mellow, belly tip tender, mushroom special fresh, nourishing fragrance refreshing, delicious and pleasant Basic materials 250 grams of pork belly tip, 30 grams of rapeseed core, 15 grams of dried portobello mushrooms. Seasonings 15 grams of chicken oil, 600 grams of chicken broth, 10 grams of cooking wine, 1 gram of pepper, 5 grams of salt, 2 grams of monosodium glutamate, 5 grams of ginger.

(1) the tip of the pork belly (pig anus cardia) washed, with a knife blade to remove the outer skin, scrape off the oil filaments. Put the belly tip inside with a knife every 1 ~ 1.5 mm wide cut all the way through the knife, deep about 2/3 thick, and then across the knife grain every 2 ~ 3 mm wide cut off, cut into 5 ~ 6 mm wide, 2 ~ 3 cm long slope blade.

(2) soak dried portobello mushrooms in boiling water, choose and wash, slice into 1~1.5 mm thick slices, and then wash twice, and then wash the core of the greens. (3) on a high fire set up a frying spoon, pour in chicken broth, add slices of portobello mushrooms, ginger and monosodium glutamate, salt (4 grams).

When the soup boils, skim off the floating foam, put in the rape core, pour the soup into the container as you go, and pour the chicken oil over it. (4) Put the frying spoon on a high flame, pour in 500 grams of boiling water, then add cooking wine and monosodium glutamate.

(5) After the water boiled, put in the belly blanch, immediately fished out on a plate, sprinkled with pepper, with the chicken soup to the table, the belly and then poured into the chicken soup can be. Colorful flesh pork belly Basic features Flesh pork belly is a traditional Cantonese dish.

The late Yuan and early Ming Suzhou Han Yi's "YiYa Yi" recorded: \\\ "Stuffed belly. With a pig belly, clean, stuffed into the stone lotus meat.

Wash the bitter skin, very white, glutinous fire amalgamation, and lotus meat in half, real installed in the belly, tightly tied with a line, cooked, compacted, waiting for slices. \\\\" \\\\" colorful flesh pork belly \\\" follow this method, but improve the ingredients, and salted duck eggs and other flesh into, after refrigeration, cut into slices on the plate, colorful mixed, rich in color.

Especially after refrigeration, cold can be hot mouth, cool can be teeth, is a summer delicacy. Basic materials 1 pork belly 500 grams of salted duck egg yolk 4 shelled eggs 3 salt 7.5 grams of pork 750 grams of pork 750 grams of MSG 5 grams of pork skin 250 grams of sesame oil 10 grams of cooked lean ham 15 grams of Fen wine 25 grams of coriander 75 grams of white brine 500 grams of step: 1. Pork belly turned out of the inner wall, washed, and turned back to the original state.

Egg yolk, eggs are cut into grains, each grain about 1.5 cm square. Pork cut into cubes, about 0.6.

The practice of pork belly - cold water pork belly?

That said, you are not misplacing this question A, the system of pork belly 1, the fat of pork belly should be cut clean, and then scrub clean with refined salt, starch, add food powder mixing and smoothing, and marinate for two hours, put into a pot of boiling water, slightly scalded, and scrape off the white membrane with a knife.

And then into the cold water pot, add wine, blanch, fish out, and wash the inside and outside with water, and soak in water for 2-3 hours. 2, add water to the pot, put onion, ginger, Chen Pi, sand ginger, Shaoxing wine, and under the pork belly, medium heat to cook for about 1 hour, to the hand can be pinched to move, fish out, put into a large number of cold water containers, soak for 2-3 hours, to absorb the water expansion, you can change the knife plate pouring condiments or dipping condiments to eat.

Second, the modulation of condiments will be minced green onions, ginger into a bowl, fried garlic oil in a pot, burned to five mature, poured into the pot of green onions, ginger, add pepper, ginger powder, white soy sauce, monosodium glutamate, chicken powder, sesame oil, oyster sauce, mixing is complete. Characteristics: pork belly white color, thick and full, tender and crisp, flavorful and fragrant.

The practice of pork belly

Pork belly mucus is a lot.

If you just wash with water is not clean enough. Before washing the belly, cut a small opening in the top straight, turn the belly upside down, rub the belly with salt, then use cold water to clean the mucus, and then use boiling water to soak until the belly moss white, feet with a knife to scrape away the mucus and white moss, and then wash with water will be.

After the pork belly is cooked, cut into long pieces, put into a bowl, add some soup, put the pot to steam, long pieces of pork belly will be doubled in thickness. However, do not put salt, otherwise it will be as hard as beef tendon.

Cold Water Pork Belly This is an ordinary Cantonese cold dish, the finished product of the tender, crisp, fresh is quite popular, but to really do a good taste, but also keep in mind the following: Ingredients: white net thick fresh pork belly 1, green onion 15 grams, 20 grams of ginger, 15 grams of Chenpi, 5 grams of sand ginger, 5 grams of white end of the scallion, 10 grams of end of ginger, 15 grams of deep-fried garlic child oil, 50 grams of white onion oil, 3 grams of monosodium glutamate, 2 grams of chicken essence powder, Pepper 1 gram, ginger powder 2 grams, 12 grams of sesame oil, 80 grams of oyster sauce, 80 grams of wine, food powder (baking soda) 50 grams. First, the system of pork belly 1, pork belly fat should be cut clean, and then with refined salt, starch scrub clean, add food powder mixing wipe evenly, and marinate for two hours, put into a pot of boiling water, slightly scalded, scrape off the white membrane with a knife.

And then into the cold water pot, add wine, blanch, fish out, and wash the inside and outside with water, and soak in water for 2-3 hours. 2, add water to the pot, put onion, ginger, Chen Pi, sand ginger, Shaoxing wine, and under the pork belly, medium heat to cook for about 1 hour, to the hand can be pinched to move, fish out, put into a large number of cold water containers, soak for 2-3 hours, to absorb the water expansion, you can change the knife plate pouring condiments or dipping condiments to eat.

Second, the modulation of condiments will be minced green onions, ginger into a bowl, fried garlic oil in a pot, burned to five mature, poured into the pot of green onions, ginger, add pepper, ginger powder, white soy sauce, monosodium glutamate, chicken powder, sesame oil, oyster sauce, mixing is complete. Characteristics: Pork belly white color, thick and full, tender and crisp, taste and smell.

Third, notes Making this dish of pork belly should be selected white, fat; must be used to food powder or baking soda marinade, the finished product in order to bloat, tender and crisp; to the pork belly grease debris to clean; cooking soak time to master, cold boiled water soak time must be enough. Bean curd and white fruit pork belly soup Ingredients: pork belly, lean pork 160 grams, 80 grams of bamboo, 80 grams of white nuts, raw Job's tears, cooked Job's tears each half a bowl, tellurium four amount of meat, a little salt, the right amount of water Practice: (1) first of all, remove the fat on the pork belly, turn it over with salt, kneaded and wiped with flour, washed; and then processed once as a law, washed, put in boiling water for a few moments, take out and then wash (2) bamboo folded section, white fruit (3) with a straight body tile pot boil rolling water about eighty percent full, under the pork belly boil about an hour, add other ingredients and then boil for an hour, fish out the pork belly slices, and other materials with the plate Note: 1) soup can be used for dipping food soy sauce (2) bamboo is processed from the tofu skin made of flat round stick-like branches of bamboo, vegetarian diet is commonly used Mixed Cockles Belly Main Ingredients Pork Belly head 2.

Seasonings 15 grams of sesame oil, ginger juice, monosodium glutamate 3 grams each, 2 grams of cooking wine, 2 grams of salt, pepper 1 gram. Features: white color, tender and crisp.

Operation: (1) the belly head peeled, washed to remove impurities in the belly meat on the vertical graver, and then the top of the head diagonally batch into the crown type, put into the water repeatedly rinsed several times. (2) will be under the belly into the pot of boiling water, blanch hot, fish out, drain the water, put the container, add ginger juice, cooking wine, monosodium glutamate, salt, pepper, sesame oil, mixing well into the pot that is.

Sour radish burn tripe Ingredients: cooked pork belly 350 grams, 150 grams of pickled radish, 50 grams of homemade bean curd, 5 grams of ginger rice, 10 grams of garlic rice, 15 grams of green onion, pepper, cooking wine, monosodium glutamate, chicken essence, fresh soup, water bean powder, refined oil, each in appropriate quantities. Production methods: 1, cooked pork belly cut into strips; bubble sour radish cut into strips.

2, frying pan on the fire, into the refined oil is hot, down into the homemade beans, ginger rice and garlic rice stir-fried excellent, then mixed into the soup, after the boil into the belly, seasoned pepper, cooking wine, chicken essence, burned to the belly poi soft, and then into the radish burned flavor, seasoned MSG, water soybean meal thickening, the pot loaded into the nest of dishes, and finally sprinkled with green onions that are into. Characteristics: This dish will be sour radish thick sour and fresh flavor into the belly, so that the belly is not only more delicious, but also a long aftertaste.

chili pepper fried belly basic materials 500 grams of white boiled pork belly, green pepper, red pepper 250 grams, green onion, salt, cooking wine, monosodium glutamate, peanut oil, water starch, each appropriate amount. Production: ① sliced into slices of pork belly; green and red bell peppers cut to remove the tendons and seeds washed, boiled in boiling water, fished out and cut into small sections.

② frying pan oil hot, into the onion sautéed incense, into the belly slices stir-fry a few times, add green peppers, red peppers, salt, cooking wine, monosodium glutamate, stir-fry to eight ripe, thickened with water starch, dripping cooked oil, out of the pot can be. Soup bubble belly tip Basic features Soup hot yellowish, flavorful and mellow, belly tip is crisp and tender, portobello mushroom special freshness, nourishing fragrant and refreshing, tasty and pleasant Basic materials 250 grams of pork belly tip, 30 grams of rapeseed core, 15 grams of dried portobello mushroom.

Seasonings 15 grams of chicken oil, 600 grams of chicken broth, 10 grams of cooking wine, 1 gram of pepper, 5 grams of salt, 2 grams of monosodium glutamate, 5 grams of ginger. (1) the tip of the pork belly (pig anus cardia) washed, with a razor blade to remove the outer skin, scrape off the oil filaments.

Put the belly tip inside with a knife every 1 ~ 1. 5 mm wide cut all the way through the knife, deep about 2/3 thick, and then across the knife pattern every 2 ~ 3 mm wide cut off, cut into 5 ~ 6 mm wide, 2 ~ 3 cm long slope blade.

(2) soak dried portobello mushrooms in boiling water, choose and wash, slice into 1~1. 5 mm thick slices, wash twice more, and then wash the core of the greens.

(3) on a high fire set up a frying spoon, pour in chicken broth, add the mushroom slices, ginger and monosodium glutamate, salt (4 grams). After the soup boils, skim off the floating foam, put in the core of the greens, casually pour the soup into the container and pour the chicken oil.

(4) put the frying ladle on a high flame, pour 500 grams of boiling water, then add cooking wine and monosodium glutamate. (5) After the water boils, put in the belly blanch, immediately fished out on the plate, sprinkle pepper, with chicken soup to the table, the belly and then pour into the chicken soup can be.

Colorful flesh pork belly basic features flesh pork belly is a traditional Cantonese dish. The late Yuan and early Ming Suzhou Han Yi's "YiYa last thought" has a record: "Stuffed belly.

With a pig belly, clean, stuffed into the stone lotus meat. Wash the bitter skin, very clean white, glutinous fire amalgamated, and lotus meat in half, real installed belly, tightly tied with a line, cooked, compacted, wait sliced.

"" colorful flesh pork belly "along this method, but improve the ingredients, and salted duck eggs and other flesh into, after refrigeration, cut into slices on the plate, colorful mixed, rich color. Especially after refrigeration.