It's so enjoyable! A collection of pork recipes for one person, 14 delicacies, replenish weakness and strengthen the body, and will not be the same for 2 weeks

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It's so enjoyable! A collection of pork recipes for one person, 14 delicacies, replenish weakness and strengthen the body, and will not be the same for 2 weeks

"Summary: Pay attention to the taste of food, 6 in the morning and 6 in the evening, and take you to learn more stories, knowledge and skills related to food."

Pork has always played an important role in China's food culture. It has a long history, dating back to the Neolithic period. In the Book of Songs, there is a record that "the meat of the pig can be fed", which shows the important position of pork in the ancient diet. Pork not only occupies a place in China's eight major cuisines, but is also a frequent guest in home-cooked dishes, and its rich nutritional value and diverse cooking methods make it an indispensable ingredient on people's tables.

Pork has a long history of cultivation and consumption, and it is cultivated in various regions of China, especially in the northern regions, where pork is an important reserve meat for winter. In some traditional festivals, such as Lucky Star Chinese Restaurant and Mid-Autumn Festival, pork is often used as a delicacy on the festive table, symbolizing a good harvest and abundance. Pork is delicious and rich in protein, fat, vitamin B and other nutrients, and is an important source of nutrients in people's daily diet.

From the ancient pharmacopoeia, we can see a description of the nutritional effect of pork. The "Compendium of Materia Medica" mentions that pork has the effect of "nourishing yin and moisturizing dryness, replenishing weakness and strengthening the body". Although we do not touch on specific medical, health, curative effects, etc., it is certain that pork, as an ingredient, has a positive impact on promoting good health due to its rich nutritional value and therapeutic effect.

Recipe introduction

Here are the recipes for 14 pork-themed dishes, each of which reflects the diversity and unique flavor of pork.

1. Braised pork

• Introduction: Classic home-cooked food, bright red in color, crispy meat.
• Flavor characteristics: bright red color and delicious taste.
• Ingredients: pork belly, light soy sauce, dark soy sauce, sugar, ginger, green onion, cooking wine.
• Cooking Steps:
• Cut the pork belly into cubes and blanch the blood with boiling water.
• Add oil to the pan and stir-fry over low heat until the sugar is brown.
• Add the pork belly pieces and stir-fry to evenly color.
• Add ginger slices, green onions, cooking wine, light soy sauce and dark soy sauce and stir-fry evenly.
• Add enough water, bring to a boil over high heat, then reduce heat to low and simmer.
• Simmer until the meat is crispy and the soup is thick.

2. Sweet and sour tenderloin

• Introduction: Sweet and sour, crispy on the outside and tender on the inside.
• Flavor characteristics: moderate sweet and sour, rich taste.
• List of ingredients: pork tenderloin, flour, eggs, ketchup, sugar, vinegar, salt.
• Cooking Steps:
• Slice the pork loin and marinate with salt and cooking wine for 10 minutes.
• Add flour and water to make a batter, add eggs and stir well.
• Coat the marinated meat slices in batter and fry them in a pan of hot oil until golden brown.
• Leave the bottom oil in the pan and add tomato paste, sugar, vinegar and water to make a sweet and sour sauce.
• Pour the fried meat slices into the sweet and sour sauce and stir-fry quickly so that the juice is evenly coated.
• Sprinkle chopped green onions before cooking.

3. Fish-flavored shredded pork

• Introduction: Sichuan cuisine is classic, delicious in taste, and bright in color.
• Flavor characteristics: rich fish aroma, moderate sweet and sour.
• Ingredients: pork tenderloin, fungus, carrots, green onions, ginger, garlic, bean paste, sugar, vinegar, soy sauce, salt.
• Cooking Steps:
• Shred the pork loin and marinate with salt and cooking wine for 10 minutes.
• Shred the fungus and carrots, and mince the green onions, ginger and garlic.
• Add oil to the pot, add green onion, ginger and minced garlic and stir-fry until fragrant.
• Add the bean paste and stir-fry the red oil.
• Add the marinated shredded meat and stir-fry quickly.
• Add shredded fungus and shredded carrots, continue to stir-fry, add sugar, vinegar and soy sauce to taste, and stir-fry well.

4. Return the meat to the pot

• Introduction: Sichuan cuisine is classic, the meat is tender and the taste is rich.
• Flavor characteristics: The meat is tender, spicy and delicious.
• Ingredients: pork belly, garlic sprouts, bean paste, ginger, green onion, cooking wine, soy sauce.
• Cooking Steps:
• Cut the pork belly into cubes and blanch the blood with boiling water.
• Add water to the pot, put in the pork belly pieces, add ginger slices, green onions, and cooking wine and cook until eight ripe.
• Thinly slice the boiled pork belly.
• Add oil to the pan and stir-fry the red oil with the bean paste.
• Add the pork belly slices and stir-fry until they are oily.
• Add the garlic sprouts, continue to stir-fry, add soy sauce to taste, and stir-fry well.

5. Plum cabbage button meat

• Introduction: Cantonese cuisine is classic, the meat is crispy, and the plum vegetables are fragrant.
• Flavor characteristics: The meat is crispy and the plum vegetables are fragrant.
• Ingredients: pork belly, plum vegetables, light soy sauce, dark soy sauce, sugar, ginger, green onion, cooking wine.
• Cooking Steps:
• Cut the pork belly into cubes and blanch the blood with boiling water.
• Add oil to the pan and stir-fry over low heat until the sugar is brown.
• Add the pork belly pieces and stir-fry to evenly color.
• Add ginger slices, green onions, cooking wine, light soy sauce and dark soy sauce and stir-fry evenly.
• Add enough water, bring to a boil over high heat, then reduce heat to low and simmer.
• Simmer until the meat is crispy and the soup is thick, place the pork belly slices neatly at the bottom of the bowl, sprinkle with plum vegetables, and steam for another 20 minutes.

6. Steamed pork

• Introduction: Sichuan cuisine is classic, the meat is fresh and tender, and the rice noodles are fragrant.
• Flavor characteristics: The meat is fresh and tender, and the rice noodles are fragrant.
• Ingredients: pork belly, rice, Sichuan peppercorns, star anise, light soy sauce, dark soy sauce, sugar, ginger, green onion.
• Cooking Steps:
• Rice, peppercorns, and star anise are stir-fried in a pan until lightly browned.
• Put the fried rice and spices together in a blender and beat until coarsely powdered.
• Cut the pork belly into thin slices and marinate for 30 minutes with light soy sauce, dark soy sauce, sugar, ginger and green onion.
• Coat the marinated meat slices with rice flour and stack them neatly in a bowl.
• Add water to the pot, put the bowl with the meat slices in the pot and steam over high heat for 40 minutes.
• After steaming, remove and place upside down on a plate.

7. Dongpo meat

• Introduction: Su cuisine is classic, the meat is crispy, and the taste is delicious.
• Flavor characteristics: bright red color and delicious taste.
• Ingredients: pork belly, light soy sauce, dark soy sauce, sugar, ginger, green onion, cooking wine.
• Cooking Steps:
• Cut the pork belly into cubes and blanch the blood with boiling water.
• Add oil to the pan and stir-fry over low heat until the sugar is brown.
• Add the pork belly pieces and stir-fry to evenly color.
• Add ginger slices, green onions, cooking wine, light soy sauce and dark soy sauce and stir-fry evenly.
• Add enough water, bring to a boil over high heat, then reduce heat to low and simmer.
• Simmer until the meat is crispy and the soup is thick.

8. White meat with garlic paste

• Introduction: Sichuan cuisine is classic, the meat is fresh and tender, and the garlic is rich.
• Flavor characteristics: The meat is tender and the garlic is rich.
• Ingredients: pork ham, garlic, light soy sauce, vinegar, sugar, salt, chili oil, Sichuan pepper oil.
• Cooking Steps:
• Cut the pork hind leg into thin slices and blanch it with boiling water to remove the blood.
• Add water to the pot, add the sliced meat, add the ginger slices and green onion and cook until cooked through.
• Remove the cooked meat slices and place them in ice water to cool.
• Finely chop the garlic and add light soy sauce, vinegar, sugar, salt, chili oil and pepper oil to make garlic sauce.
• Place the cooled slices neatly on a plate.
• Drizzle the mixed garlic sauce evenly over the meat slices.

9. Sweet and sour pork ribs

• Introduction: Sweet and sour, the meat is tender.
• Flavor characteristics: moderate sweet and sour, rich taste.
• List of ingredients: pork ribs, flour, eggs, tomato paste, sugar, vinegar, salt.
• Cooking Steps:
• Cut the pork ribs into cubes and marinate with salt and cooking wine for 10 minutes.
• Add flour and water to make a batter, add eggs and stir well.
• Coat the marinated pork ribs in batter and fry them in a pan of hot oil until golden brown.
• Leave the bottom oil in the pan and add tomato paste, sugar, vinegar and water to make a sweet and sour sauce.
• Pour the fried pork ribs into the sweet and sour sauce and stir-fry quickly so that the juice is evenly coated.
• Sprinkle chopped green onions before cooking.

10. Dry pot pork belly

• Introduction: Spicy and delicious, pork belly is tender.
• Flavor characteristics: spicy and delicious, pork belly is tender.
• Ingredient list: pork belly, garlic, ginger, green onion, bean paste, cooking wine, salt, sugar.
• Cooking Steps:
• Wash the pork belly and blanch it with boiling water to remove the blood.
• Add water to the pot, put in the pork belly, add ginger slices, green onions, and cooking wine and cook until cooked through.
• Cut the boiled pork belly into strips.
• Add oil to the pot, add the garlic, ginger and green onion and stir-fry until fragrant.
• Add the bean paste and stir-fry the red oil.
• Add pork belly strips and stir-fry, add salt and sugar to taste, and stir-fry well.

11. Stir-fry the diced pork in sauce

• Introduction: Beijing cuisine is classic, the meat is fresh and tender, and the sauce is fragrant.
• Flavor characteristics: The sauce is fragrant and the meat is fresh and tender.
• Ingredients: pork tenderloin, cucumber, carrots, green onions, ginger, garlic, sweet noodle sauce, cooking wine, salt.
• Cooking Steps:
• Pork loin diced and marinated in salt and cooking wine for 10 minutes.
• Cucumber and carrot dice, green onion, ginger and garlic finely chopped.
• Add oil to the pot, add green onion, ginger and minced garlic and stir-fry until fragrant.
• Add the sweet noodle sauce and stir-fry until fragrant.
• Add the marinated diced meat and stir-fry quickly.
• Add diced cucumber and carrots, continue to stir-fry, add salt to taste, and stir-fry well.

12. Minced eggplant

• Introduction: Home-cooked food, eggplant is soft and glutinous, and the minced meat is fragrant.
• Flavor characteristics: Eggplant is soft and glutinous, and the minced meat is fragrant.
• Ingredients: eggplant, minced pork, green onion, ginger, garlic, bean paste, cooking wine, salt.
• Cooking Steps:
• Cut the eggplant into strips and marinate with salt for 10 minutes.
• Add oil to the pan and fry the eggplant strips until soft.
• Leave the bottom oil in the pot, add the green onion, ginger and minced garlic and stir-fry until fragrant.
• Add the bean paste and stir-fry the red oil.
• Add the pork filling and stir-fry, add cooking wine and salt to taste.
• After the eggplant is fried, pour the minced meat over the eggplant and stir-fry evenly.

13. Braised pork trotters

• Introduction: The meat is tender and rich in collagen.
• Flavor characteristics: The meat is tender and delicious.
• Ingredients: pork trotters, light soy sauce, dark soy sauce, sugar, ginger, green onion, cooking wine.
• Cooking Steps:
• Wash the trotters and blanch them with boiling water to remove the blood.
• Add oil to the pan and stir-fry over low heat until the sugar is brown.
• Add the pig's trotters and stir-fry to evenly color.
• Add ginger slices, green onions, cooking wine, light soy sauce and dark soy sauce and stir-fry evenly.
• Add enough water, bring to a boil over high heat, then reduce heat to low and simmer.
• Simmer until the meat is crispy and the soup is thick.

14. Pork stewed vermicelli

• Introduction: Northeast cuisine, pork is fresh and tender, and the vermicelli is smooth.
• Flavor characteristics: The pork is fresh and tender, and the vermicelli is smooth.
• Ingredients: pork belly, vermicelli, cabbage, ginger, green onions, cooking wine, soy sauce.
• Cooking Steps:
• Cut the pork belly into cubes and blanch the blood with boiling water.
• Soak the vermicelli in warm water in advance to soften.
• Wash the cabbage and cut into sections, slice the ginger and cut the green onion into sections.
• Add oil to the pot, add ginger slices and green onions and stir-fry until fragrant.
• Add the pork belly pieces and stir-fry until lightly browned.
• Add cooking wine, soy sauce and enough water, bring to a boil over high heat, turn to low heat and simmer, add vermicelli and cabbage segments, and simmer until the vermicelli is smooth.

As an ingredient, pork not only shows a variety of flavors in different cuisines, but also has different flavors in the four seasons. In spring, the freshness of pork is combined with the freshness of vegetables to bring vitality and vitality to spring; In summer, the combination of light pork and cold dishes brings a touch of coolness; In autumn, the combination of the mellow of the pork and the stew brings a rich taste; In winter, the combination of the deliciousness of pork and the hot soup brings a warm enjoyment.

In the comment section, you can share your own experience of cooking pork or give feedback on these recipes. Whether it is the exchange of cooking skills or the discussion of the flavor of dishes, we can find more fun and inspiration in the world of food.