material

2 potatoes, 300g pork belly, star anise 1, pepper 10, ginger, onion, cooking wine, sugar, soy sauce, vegetable oil and salt.

working methods

1, pork belly blanched in boiling water, fished out and cut into pieces.

2. Put a little vegetable oil in the pot, add half a spoonful of sugar after heating, and stir with a spatula.

3. After the sugar melts and turns brown, add the meat and stir fry until it is completely colored.

4. Add two slices of ginger, one star anise, pepper, cooking wine and soy sauce, and add enough water.

5. After the fire boils, turn it down. During this period, peel the potatoes, cut them into hob blocks, and cut the onions into sections.

6. After about 30 minutes, add potato pieces and continue to stew.

7. Half an hour before and after, the potatoes are cooked, the juice is concentrated, appropriate amount of salt is added, stirred evenly, and chopped green onion is sprinkled.

skill

White sugar is the best raw material for coloring. Small fire, less oil, stir slowly with a spatula. There will be some small bubbles at first, and they will turn brown when they disappear. Too much fire will scorch, which not only affects the shape, but also tastes bad.

Practice 2,

material

Ingredients: pork belly, potato, broth, star anise, cinnamon, fragrant leaves, soy sauce, cooking wine.

working methods

1. Pork belly should be washed and cut into tiles the size of mahjong tiles. Don't cut the meat too small. It's too small to shrink, fragile and ugly. After cutting, immerse it in cold water and put half a cup of cooking wine in the water. Soaking in water can remove blood from capillaries, and adding wine to water can easily absorb meat fiber and remove fishy smell. Don't soak the meat too much. If you soak it too much, the umami will be gone. Generally, it can be soaked for about 15 minutes.

2. Put oil in the wok, and 2 tablespoons of rock sugar will melt on low heat. After the sugar changes color and bubbles, quickly put the meat in and stir fry until the oil comes out. This will make the meat less greasy.

3. Then prepare hot soup (if there is no water) and a pack of star anise (star anise, cinnamon, fragrant leaves, etc.). , I use a ready-made stew seasoning package), transfer the meat in the wok to a casserole, bring it to a boil over high fire, add a tablespoon of soy sauce and a spoonful of cooking wine, and then cover the pot and stew for more than 1 hour. Time will be enough when the meat is medium-cooked. To test the standard of rotten meat, chopsticks can easily poke into the meat, indicating that the meat is rotten. Finally, add seasonings such as salt and collect the soup until it is thick.

Exercise 3,

material

Raw pork1000g

Accessories: 50g sugar, 3 tablespoons carved wine, 3 tablespoons salt, 3 tablespoons soy sauce, 2 tablespoons soy sauce1/,2 tablespoons maltose and 2 tablespoons honey.

working methods

1. Wash pork and drain;

2. Cut the pork into strips about 4 fingers wide, add sugar, grab it evenly, and marinate until all the sugar melts;

3. After the sugar melts, add the flower carving, salt, soy sauce and soy sauce, grab it evenly with your hands and massage for a while;

4. Put the meat together with the marinated sauce into the fresh-keeping box, cover it and put it in the refrigerator for one night;

5. Put the braised pork stall on the baking net and drain some sauce;

6. Put the honey and maltose into a bowl and steam it in water until the maltose melts;

7. Brush honey juice on the upper and lower sides of the meat;

8. Preheat the oven for 2 minutes, spread tin foil on the baking tray, spread baking net on the second floor, adjust the fire to heat the air, and barbecue at 220 degrees for 30 minutes;

9. Take out the roasted barbecued pork and cut it into pieces when it is warm.

skill

1, the best choice for barbecued pork is plum head meat, and the barbecued pork made of pure lean meat tastes too firewood, so it is not recommended to use pure lean meat.

2. When curing meat with white sugar, turn the meat over a few times during the melting of white sugar, so that white sugar can penetrate into the meat more evenly.

The time and temperature of barbecued pork should be adjusted according to the oven.