Pork belly is so fragrant, it’s more delicious than braised pork. My house makes it once every 30 minutes!

Speaking of pork belly, everyone is very familiar with it. Pork belly is one of the most commonly used meat ingredients in our daily diet. It is not only rich in nutritional value, but also eaten very much. It can cook a variety of delicious dishes.

Among them, braised pork is a delicious dish made with pork belly as the main ingredient, which is very popular.

Pork belly is so fragrant, it ’s better than braised pork. I make it every 30 minutes.” Inline=

This dish shared by today ’s chef is called Mei Cai Kou Rou, which also uses pork belly as the main raw material. Made by cooking.

The taste of this dish is the rich flavor, rich but not greasy, eating delicious food and drinking.

The practice of pork belly is more delicious than braised pork. My family makes it once every 30 cents, especially during the festival, which is an essential dish on the table.

Pork belly is so fragrant, it ’s better than braised pork. I make it every 30 minutes.” Inline=

Next, the chef will share the detailed method of this meat dish, and let ’s learn from friends who like it. I hope my sharing can Bring you gains.

Detailed practice of Meicui pork:

Required ingredients:pork belly, dried plum, green onion, ginger, star anise, old soy sauce, soy sauce, oyster sauce, cooking wine, pepper powder, chicken essence , Sugar.

The first step is to wash the skinned pork belly pork you bought, wash it with water, and then drain it for later use. Prepare a little onion and ginger, peel the onion and cut it with a knife.

In the second step, heat the pot. Grab the pork belly tightly with your hands, place the pigskin down, and bake the remaining pig hair on the bottom of the pot. Then prepare a pot of water, put the pork belly in the water, and use the brush to clean the burned pig skin for later use.

Pork belly is so fragrant, it ’s better than braised pork. I make it every 30 minutes.” Inline=

The third step is to pour the right amount of water, pork belly cold water pot, add the appropriate amount of spring onion, ginger slices, star anise, pour A little cooking wine, first boil the pot over a high fire, then skim off the foam with a spoon, cover the pot and cook on low heat for about 30 minutes.

The fourth step is to prepare a clean pot. Pour an appropriate amount of dried plums into the pot, add water, and rub it repeatedly with both hands until the impurities in the dried plums are cleaned. Squeeze out the water and place on a plate for later use.

Pork belly is so fragrant, it's better than braised pork. I make it every 30 minutes.

Fifth step, the pork belly is cooked until it can be easily penetrated with chopsticks, and then it can be removed. Then use a toothpick to evenly spread the pork belly skin Small holes, and finally scrape off excess oil on the pig skin with a knife.

Pork belly is so fragrant, it ’s better than braised pork. I make it every 30 minutes.

The sixth step is to coat the surface of the pork belly with a layer of old soy sauce. Then, pour in an appropriate amount of cooking oil and heat the oil to When the 60% is hot, put the pork belly with the skin down and put it in the oil pan, and then quickly cover the pot to prevent it from being burned by hot oil during the frying process.

In the seventh step, when the skin of fried pork belly is golden brown, turn it over and fry for another 30 seconds, then remove the fried pork belly with a colander and soak it in cold water for about one minute.

Pork belly is so fragrant, it ’s better than braised pork. I make it every 30 minutes.” Inline=

Step 8. Take out the soaked pork belly and drain the water. Put it on the cutting board and cut it into 2mm wide pieces of meat. Put the sliced ​​pork belly into the pot, add onion ginger, soy sauce, oyster sauce, salt, monosodium glutamate, pepper, sugar, stir together and marinate for 20 minutes.

In the ninth step, pour the right amount of cooking oil into the pan. After the oil is hot, pour the dried plums and stir-fry evenly. Then add a little raw soy sauce, oyster sauce, salt, chicken essence, white sugar, Stir-fry until the plums are in the taste.

Pork belly is so fragrant, it ’s better than braised pork. I make it every 30 minutes.

Step 10, prepare a few small bowls, put the pickled pork belly neatly in the bowl, and then stir-fry the dried plums Just top the pork belly. Add an appropriate amount of water to the steamer. After the fire boils, add the pork belly, cover the lid, and steam over medium and low heat for 1.5 hours.

Pork belly is so fragrant, it ’s better than braised pork. I make it every 30 minutes.” Inline=

Step 11:After the pork belly is steamed for one and a half hours, turn off the heat, then open the lid, and take out the steamed meat and buckle it upside down. On the plate, then you can turn it over again. A plum-sweet, plump, but not greasy, pork meat is ready.

This dish is delicious and enjoyable after drinking and drinking. After serving the table, adults and children rush to eat, and friends who like it, try it at home. Today ’s food is shared here. If you think this article has gained something for you, please like, collect, repost, and thank you for your support.