Secret braised pork
Ingredients: 4 pieces of garlic, 1 spoon of oyster sauce, 2 green onions, 1 spoon of salt, 2 sticks of coriander, 1 spoon of peppercorns, 2 spoons of dark soy sauce, 6 rock sugar, 1000 grams of pork belly, 3 slices of ginger, 1 spoon of cooking wine.
Directions: Cut the pork belly into chunks. Peel the garlic, slice the ginger, cut the green onion into sections, wash and cut the parsley into sections and set aside. Bring water to a boil in a pot, bring pork belly slices to a boil over high heat, turn to medium heat and cook for 5 minutes, rinse clean and set aside.
Heat the oil, add rock sugar and stir-fry to melt, sauté over low heat to make sugar color, pour in pork and stir-fry for 2 minutes, stir-fry the grease. Add the shallots, ginger, garlic and peppercorns and stir-fry well.
Pour in oyster sauce, cooking wine, and stir-fry for a while. Add water to a boil over high heat, add salt to medium heat and simmer for 1 hour, open lid and turn to high heat to collect the broth. Turn off the heat and sprinkle with parsley.
Pan-fried pork belly
Ingredients: 15 grams of oyster sauce, 300 grams of pork belly, 40 grams of barbecue sauce, 6 pieces of garlic, appropriate amount of ginger, 1 spoonful of cooking wine.
Directions: Wash and cut the pork into thin slices. Ginger washed and sliced, garlic peeled, washed and chopped into small pieces, placed in pork belly slices, add minced garlic, ginger slices, cooking wine, oyster sauce and barbecue sauce stir well, marinate for 2 hours.
Heat the oil in a saucepan, then spread the marinated pork belly over medium heat and fry until the surface is browned, sprinkle with cooked sesame seeds and stir well, then serve.
Braised pork knuckle
Ingredients: 15 g soy sauce, 1 tbsp sesame oil, 1 tbsp salt, 1/2 tbsp pepper, 3 slices of green onion, 1 pork knuckle, 30 g sugar, 1,000 g oil, 1/2 tbsp monosodium glutamate, 2 large ingredients, 1 piece of ginger, 1 tbsp cooking wine.
Directions: Wash and remove the bones of the pork knuckle, put it in a pot and add water to a boil, bring to a boil, turn to medium heat and simmer for 5 minutes, remove and rinse. Spread a layer of soy sauce evenly on the surface of the pork skin and set aside.
Heat the oil in a pan, pour the knuckle over low heat to fry the surface to bubble, remove the cross knife on both sides of the knuckle, and put the skin down into the bowl. Heat the oil and stir-fry the rock sugar to make it date red, add cooking wine, large ingredients, shallots, ginger slices, salt, pepper and MSG and bring to a boil, skim off the foam and pour over pork knuckle.
Boil water in a pot, boil the water and put the pork knuckle to medium heat and steam for 1 hour. Remove the steamed pork knuckle, skim out the broth, pour it into a pot and bring to a boil, pour in the water starch and simmer until the soup is thick. Place the pork knuckle upside down on a plate, drizzle with broth and sesame oil, sprinkle with chopped parsley and serve.
Home-cooked grunting meat
Ingredients: 50 grams of onion, 3 grams of salt, 50 grams of white vinegar, 100 grams of tomato juice, soy sauce, 50 grams of green pepper, 5 grams of chicken essence, 300 grams of pork belly, 15 grams of dry starch, 100 grams of sugar, 5 grams of cooking wine.
Directions: Wash and cut the pork belly into blades and gently beat them with the back of the knife, add cooking wine, salt and chicken essence to stir well, and marinate for preparation. Wash and cut green peppers and onions into diamond-shaped pieces.
The swallow-good meat is taken out and mixed in the dry starch to form a round ball. Heat the oil and fry the pork belly over medium heat until the surface is golden brown, then remove the oil and set aside. Oil the green peppers and onions and set aside.
Add white vinegar, sugar, tomato juice and soy sauce to a bowl and stir well. Heat the oil in a pan and bring to a boil over high heat, add starch water and stir until the soup is thick, then add the fried pork belly, onion and green pepper and stir-fry evenly. Turn off the heat and put on a plate to serve.
Steamed crispy meat
Ingredients: 1 tbsp soy sauce, 1/2 tbsp cumin, 400 g pork, 1/2 tsp dark soy sauce, 1 egg, 2 tbsp starch, 1 tbsp salt, 3 slices of ginger, 1 tbsp cooking wine.
Directions: Wash and cut the pork into large slices and place in a bowl. Add soy sauce and cooking wine and stir well, then add half an egg, starch and salt and stir well for 10 minutes.
Heat the oil in the pan, pour it into the marinated pork and fry it over medium heat to float up and fish it out. The oil continues to heat up to a maximum, pour in the pork for 10 seconds and remove the oil for later. Put a little water in a bowl, add soy sauce, green onion, ginger slices, peppercorns, fennels, dried peppercorns and salt and stir well, put in the fried pork, put the water in the pot, boil on high heat and steam for 1.5 hours, take out and sprinkle with green onions and coriander and serve.
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