Thatched cottage crispy meat
chopping block:
Peel 700 grams of pork belly, cut into 6 cm wide strips, rub well with 10 grams of salt, add 15 grams of lemongrass and marinate overnight, remove and rinse.
Hob:
1: Steam the pork belly in a steaming box for 1 hour and cut into rectangular slices of 6×3×1 cm.
2: Add 500g of salad oil to the pan, when it is 70% or 80% hot, add pork belly slices and fry until golden brown.
3, the pot left the bottom oil heat, cooking soy sauce 10 grams, under the pork belly, quickly stir-fry, out of the pot plate, with 20 grams of green onion on the bottom can be.
Quality:
This dish is crispy on the outside and crispy on the inside, it is recommended not to return to the pot, mix the soy sauce into a sauce dipping, with duck cake to degreas, the original taste, the taste is better.
characteristic:
The biggest feature of this dish is fat but not greasy, the main reason is two points: one is that the pork belly after up to 1 hour of steaming, the fat part is completely steamed, the meat is soft; the other is that when frying pork belly, it can be quickly fried to the appearance of crispy skin, and will not absorb a lot of oil.
Fresh pepper frankincense white meat
method:
1: Take a piece of pork belly, go down to the cold water pot with peppercorns, ginger slices, green onions and cooking wine, cook for 30 minutes until cooked, fish out and let it cool, cut into thin slices and plate.
2: Cut the fresh two wattle peppers into rings, take a bowl and add the flower peppers, and pour the vegetable oil that is 80% hot on the incense and set aside.
3: Take the seasoning bowl and put in a piece of tofu milk, add a little fresh soy sauce and salt, mix in the fresh soup and stir well, pour in the fresh pepper oil and mix well to get the sauce. Pour the sauce over the slices of white meat on the plate and garnish slightly.
Charcoal grilled with fine pork belly
1, take the fine pork belly to clean the pot, add char siu sauce, garlic pepper sauce, ginger slices, shallots, garlic slices, common spices, dried chili festivals, peppercorns, soy sauce and tomato sauce and mix well, marinate for 12 hours;
2: Wait until you take it out to dry the surface water, then bake it in the oven for half an hour to cook it, take it out and cut it into thick slices and plate it, slightly garnish (or mix the marinated bean tendons) to make it.
This is based on the Cantonese roasted pork flavor, and the barbecue is added with a compound sauce flavor and fragrant hemp flavor.
Delicious western meat
Initial processing:
1, the selection of fine pork belly 25,000 restraint net, change the knife to 15×6 cm long pieces.
2: Pour salad oil into the pot, cook until it is 80% hot, fry the pork belly for about 5 minutes, until the meat is golden brown, and fish out the oil control.
3, leave 50 grams of salad oil in the pot to heat, 50 grams of cinnamon and star anise, 20 grams of fragrant leaves, 100 grams of dried red peppers, 250 grams of ginger slices and green onions, add 7500 grams of water, add pork belly, add 1500 grams of rock sugar, 1 kg of Donggu yipin fresh, rib sauce each, 720 grams of char siu sauce, 500 grams of seafood sauce, 250 grams of column hou sauce and salt, 600 grams of flower carving wine seasoning, add 150 grams of two pots of wine and an appropriate amount of old marinade, boil on high heat, reduce the heat for 80 minutes, take out the natural cooling, Cut into 0.5 cm thick slices.
Cooking process:
After ordering, put 250 grams of meat slices into an iron plate with tin foil, put them in the oven (300 ° C on the surface heat and the bottom heat), bake for 5 minutes, brush with homemade sauce, bake in the oven for 2 minutes, remove and sprinkle 2 grams of black sesame seeds. Serve with a saucepan (5 grams each of chili cumin, chili noodles, and 10 grams of chili sauce).
Homemade sauce:
Mix oyster sauce and 10 grams of Japanese yaki sauce and 15 grams of Knorr black pepper sauce.
There are many details to pay attention to in making this dish:
1, the selection of three layers of pork belly with skin to make this dish must choose three layers of pork belly, fat and lean, soft and delicious taste.
2, 80% and above oil temperature frying pork belly over oil, the oil temperature must be high, so as to force out the excess oil in the pork belly, the minimum should be 80% hot.
The dishes are integrated into the Cantonese roast meat technique, adding char siu sauce, seafood sauce and other spices to marinate the flavor first, so that the meat is juicy and tender, and then grilled at high temperature, so that the appearance is crisp, and then brushed with sauce into the flavor.
Stewed pork belly
material:
Ingredients: pork belly, light cake
Excipients: red bad
Seasoning: cooking wine, five-spice powder, shrimp oil, sugar
1: Cook the pork belly in a pot of boiling water until it is five minutes cooked, then fish it out, let it cool and cut into thick slices and set aside. After the light cake is baked, each one is cut into a slit (not separated) from the middle.
2, put a little salad oil in the pot to heat, first put in the ginger rice to fry a few times, and then the red lees and pork belly slices together under the pot sautéing, during which add cooking wine, five-spice powder, shrimp oil and sugar, mix fresh soup after boiling, turn the heat to simmer until the pork is soft and cooked and the soup is thick, adjust a little MSG to get out of the pot.
3: Put the simmered pork belly into the light cake and plate it to serve.
This dish is also known as "light cake rotten meat". Light cake is the traditional famous point of Fuzhou, in ancient times, it was the dry food carried by students when they rushed to take the exam, and the people of Fuzhou also used this cake as an offering when they visited the tomb every year during the Qingming Festival. It is said that this cake was also the dry food for Qi Jiguang to march to kill Wu Kou. The "light" of the light cake refers to the surface characteristics such as the shape and color of the cake, and also implies that this cake originated from Gwangju, and also has the meaning of remembering General Qi. Now when Fuzhou people make light cakes, they are accustomed to sprinkling sesame seeds on the surface of the cake blanks to increase the fragrance.
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Cloth bag ecological meat
make:
1, take the mountain chestnut, cumin, star anise, ginger onion, dried pepper, peppercorns, cooking wine, soy sauce, red yeast rice, etc. in the pot first into the brine, to put in the water pork belly after brine, fish out to dry, and then cut into cubes.
2: Cut the fresh winter shoots into cubes, put them into a pot of boiling water and set aside.
3: Take the flour and water and knead into a dough, wait for the strips to be applied and roll out into small dough slices, then knead the two pieces together to form a "cloth bag", then fry in the frying pan until golden and crispy, fish out and set aside.
4, put a little salad oil in the pot to heat, under the pork belly, winter shoots, millet rings and shallots stir-fried, add seafood sauce, zhuhou sauce, cooking wine, spicy fresh sauce, sugar, monosodium glutamate and chicken powder to adjust the taste, out of the pot are put into the fried "cloth bag", that is.
Grilled pork belly
When marinating this pork belly, a large number of Dai flavor spices and homemade ginger and garlic soy sauce are used to remove fishy, color and degreas; when making, the oil should be pulled first, and then slowly roasted in charcoal, golden and attractive, without any grease.
Production Process:
1: Wash and drain 5,000 grams of pork belly with skin essence, change the knife to a large piece of 10 cm long, 5 cm wide and 2 cm thick, and put it into the basin.
2: 500 grams of coriander, 300 grams of bright red millet spicy, 300 grams of wattle mustard, 250 grams of fragrant willow into a wooden barrel, pour into a pot containing pork belly, add 350 grams of dried chili peppers, 250 grams of homemade ginger garlic soy sauce and an appropriate amount of salt, chicken powder, monosodium glutamate and mix evenly, refrigerate and marinate in the refrigerator overnight.
3: Take out the slices of meat the next day, rinse the surface marinade, fry in 60% hot oil until the color is light yellow, remove the drain oil and set aside.
Take the pork belly and put it into the grilling net, no need to brush the oil, put it on the charcoal fire and bake for 5 minutes until the color is golden, take out each two pieces for a knife and change it into a large dice, and put it on the table to dip into a dry dish.
New Shandong crispy meat
Cut 400 grams of pork belly into 0.5 cm thick slices.
1: Beat the pork belly slices with the back of a knife until they are soft, add salt, 3 grams of monosodium glutamate, 20 grams of flower carving wine, and 2 grams of chicken powder and marinate together for 5 minutes.
2: Hang the egg paste (20 grams of ordinary flour and starch, and 2 eggs evenly stirred together) evenly on the beaten meat slices.
3: Add 500 grams of salad oil to the pot, add the dried meat slices, fry until golden brown, fish out, put in another container, and add 150 grams of old soup, 5 grams of green onion, ginger, star anise, 50 grams of steamed pork, steamed for 8 minutes on high heat.
4: Add 50 grams of rapeseed and 10 grams of shiitake mushrooms to the water, simmer 150 grams of two soups for 2 minutes, put them in the pot, add the second soup to the pot, and add the steamed meat slices.
5: Mix 10 grams of diced Thai pepper, salt, monosodium glutamate, chicken powder, white vinegar, and 5 grams of pepper and pour on top.
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Pork belly is beaten with the back of a knife until it is soft, which is not only easier to taste, but also more fragrant to eat. However, pay attention to the egg paste in step 2, apply the whole egg paste, so that the taste of the dish will be soft on the outside and soft on the inside, the color is golden, and at the same time, the egg paste also increases the nutritional content of the dish.
This dish beats the pork belly with the back of a knife to make its tissue fibers softer, easier to cook and more crispy. This is a popular dish of our restaurant, the meat is crispy, delicious and mellow, the soup is full of soup, suitable for all ages, very suitable for small and medium-sized restaurants.
The sauce is crispy
Ingredients: 300 grams of peeled pork belly, 18 spring cakes, 100 grams of cucumber strips, 50 grams of shredded shallots.
Seasoning: 75 grams of homemade sweet noodle sauce, 15 grams of southern milk with soup, 5 grams of honey, 25 grams of corn starch, 1 kg of salad oil (about 50 grams).
1: Peel the pork belly and wash it, cut into 10×4×0.3 cm thin slices, add southern milk and honey and mix well, marinate for 20 minutes until flavorful.
2, the flavor of pork belly and corn starch mix evenly, put in a ventilated place to dry, seal with plastic wrap, put in the refrigerator for 4 hours.
3, when guests order, directly put the frozen meat slices into the salad oil that is 50% hot, soak and fry until the meat is mature, fish out; when the oil temperature rises to 60% or 70% hot, then put in the pork belly slices, soak and fry until the meat is crisp, take out the oil control, put it on the plate, and cook it with cucumber strips, green onions, sweet noodle sauce, and steamed spring cakes on the table.
Homemade sweet noodle sauce:
500 grams of sweet noodle sauce, 150 grams of sugar, 50 grams of sesame oil, mix well, put into the container, cover with plastic wrap and steam on high heat for 40 minutes, take out and then mix in 50 grams of honey to mix well.