Use Google Translate to English Practice one Ingredients: Pork belly, green garlic, onion, ginger, garlic, dried red chili pepper, Sichuan peppercorns, bean paste, sugar, oil. step: 1. Put pork belly with skin in cold water, add scallions, ginger slices, 7 to 8 peppercorns, and appropriate amount of rice wine and bring to a boil. 2. Skim off the floating foam, cook until cooked, take out and let cool naturally (chopsticks can be inserted). 3. Cut the meat into thin slices, slice the ginger and garlic, and cut the green onion into diagonal sections. 4. Clap the white part of the green garlic with a knife, then cut it into sections diagonally and set aside. 5. Heat the wok, add a little oil and stir-fry the chili pepper and Sichuan peppercorns. 6. Add the meat slices and stir-fry until the color of the meat slices turns transparent and the edges are slightly rolled. 7. Move the meat to one side of the pot, add bean paste (you can chop it finely first) and stir-fry until the red oil comes out. 8. Add a little soy sauce or sweet noodle sauce appropriately to adjust the color, and stir-fry evenly with the meat slices. 9. Add green garlic, a little cooking wine, sugar to adjust the taste and serve. Tips: 1. Be careful when choosing meat: fresh pork slaughtered on the same day should be fat with four hind legs and two knives, and thin with six wide and three fingers. If it is too fat, it will be greasy, if it is too thin, it will be burnt, and if it is too wide or too narrow, it will be difficult to shape. 2. Season the meat when cooking: It is difficult to get the aroma of meat when boiling meat in water. Therefore, after the water boils, you should first add ginger (smash it with a knife), scallion knots, garlic, and peppercorn soup until the soup is fragrant. Then add the washed pork, remove it when it is six-cooked, and set aside. Do not cook it too soft. 3. Cut the meat skillfully: Many people wait until the meat is cold before cutting it. It is fat and thin and easy to break. When it is hot, it will be hot to the touch and it is difficult to cut the meat evenly. A knowledgeable chef will soak the picked-up meat in cold water while it is still out. Cut when it's cold and hot inside. If you have a refrigerator, you can put the freshly cooked meat in the freezer for two or three minutes, which will make it easier to cut. 4. The ingredients must be correct: the douban must be authentic Pixian douban, mince it finely with a knife, and the soy sauce should be thick enough to hang on the wall of the bottle. 5. Precisely control the heat for tormenting: Mastering the heat is the key to twice-cooked pork. Use medium heat. After adding the meat slices, add finely chopped Pixian watercress, mix and stir-fry, so that the unique color and taste of the watercress can penetrate into the meat. A chef who knows the right temperature of heat and oil can cook the meat slices into rolls, commonly known as "lamp nests". When the meat slices are in a nest, immediately add a little sweet noodle sauce and soy sauce. You can also add a few drops of cooking wine and a little chicken essence to increase the fragrance and umami. Then, immediately add the ingredients, change to high heat, and stir-fry until cooked. . Method 2 Ingredients: 200 grams of pork belly, 2 stalks of green garlic. Accessories: about 20 peppercorns, 7 or 8 slices of ginger, 2 tablespoons of bean paste, 2 tablespoons of cooking wine, 1 tablespoon of sugar, 1 teaspoon of salt, and 1 tablespoon of light soy sauce. step: 1. First put the meat into a pot of cold water, add ginger slices, pour a tablespoon of cooking wine, bring the water to a boil over high heat, then turn to medium heat and cook for about half an hour. 2. When you can pierce it with chopsticks and no blood comes out, turn off the heat. 3. Allow the cooked meat to cool and cut into thin slices. This is where your knife skills are tested. If it is too thin, it will fall into pieces when fried. If it is too thick, it will not make a nest. (You can put it in the freezer for five minutes to make it easier to cut) 4. Cut the green garlic into inch-long sections with a diagonal knife. 5. Pour oil into the wok, heat the pan over high heat, put the sliced meat into the pan, and stir-fry until the meat slices are curled and the fat is transparent, so that all the oil in the pork is fried out, and it does not taste greasy. 6. Then push the meat to one side of the pot, add peppercorns and bean paste and stir-fry. When the color of the oil turns red, you can pull the meat over and stir-fry evenly. 7. Pour in the green garlic, cooking wine, salt, sugar, and light soy sauce, and stir-fry evenly. [6] Practice three Ingredients: 400 grams of pork belly. Accessories: half a spoon of bean paste, 8 small green peppers, 3 slices of ginger, 1 small handful of Sichuan peppercorns, 3 spoons of cooking wine, an appropriate amount of salt, half a spoon of sweet noodle sauce, 2 cloves of garlic, half a green onion, and half a spoon of dark soy sauce. step: 1. Ingredients 1: Slice ginger and cut green onions into sections. 1 small handful of Sichuan peppercorns and set aside; 2. Add water to the pot, bring to a boil, add ingredient 1, add half a spoonful of dark soy sauce, 2 spoons of cooking wine and mix into soup, cook for 3 minutes; 3. Add the pork belly pieces and cook over medium heat for 10 minutes (chopsticks can be easily inserted). Remove and let cool (preferably put it in the refrigerator for 2 minutes) and cut into thin slices; 4. Ingredients 2: While stewing the meat, cut the green peppers diagonally, cut the green onions vertically into shreds, and smash the garlic. Doubanjiang, sweet noodle sauce and set aside; 5. Heat the oil in the pan and fry the meat slices until the surface of the meat slices is slightly curled. Turn to medium to low heat, add half a spoonful of bean paste, sauté minced garlic until fragrant, and stir-fry until red oil is released. Add half a spoonful of sweet noodle sauce and stir-fry evenly. Add 1 spoon of cooking wine and 1 spoon of stew meat soup; 6. When the meat is fragrant, turn to high heat, add green peppers and green onions and stir-fry until cooked. Add appropriate amount of salt to taste. Turn off the heat. Practice four 1. Pork with skin, remove hair and wash, put in cold water pot and cook until cooked and hard. 2. Rinse the cooked pork, let it cool, and cut into thin and large slices. 3. Put only one teaspoon of oil in the pot, add the meat slices and ginger slices, and slowly fry over low heat until the oil comes out and the surface turns golden brown. 4. Add 1 and 1/2 tablespoons of red bean paste 5. Stir-fry until red oil emerges, then add a spoonful of light soy sauce and cooking wine and stir-fry for a while. (If you add too much bean paste, you can skip the light soy sauce, otherwise it will be too salty) 6. Add green garlic, white and red pepper, and green pepper 7. Stir-fry until the green garlic is white and red, and the green pepper is broken. 8. Finally add the green garlic leaves, stir-fry for a while and then serve [6]
@corampublico
5 ай бұрын
@@otaoistxu5225 wow, thank you so much for your efforts!
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