[Authentic practice of Sichuan cuisine garlic roast belly]_how to do_how to do
Garlic belly belly is a Sichuan-style local snack. It is made from fresh garlic and pork belly. It is spicy and delicious, rich in nutrients, and the preparation method is very simple. You can use fresh belly belly with garlic.For cooking, you can also add some greens according to your personal taste, which is more nutritious and tastes very good. You can make it at home.
Method of making roasted pork belly with garlic Method 1. Wash the pork belly, boil water in the pot, put in a few slices of ginger, green onion and a few peppercorns, put the cleaned pork belly and cook for about 15 minutesRemove to cool.
2. Cut the dried pork belly into about 5 inside and about 1 wide.
5; cm long.
The red pepper is also cut into sections, but slightly larger than the belly.
3. To peel the garlic, it takes about one head of garlic.
Peel the ginger and cut into small ginger slices. Cut the shallot into small pieces.
4. Heat the wok and pour in hot oil. Turn off the low heat when the oil temperature is about 50%. Pour the garlic into the pan and fry until golden brown.
When frying garlic, use a spatula to keep stirring to avoid frying.
5, the remaining oil of fried garlic continues to heat, add the onion section, ginger slices, red pepper section to sauté, pour the belly with garlic, cooking wine, stir fry a few times.
6. Add an appropriate amount of raw soy sauce to the pot, and after adding salt, add a little broth or water broth or water and cover with a lid for 5 minutes.
7. Lift the lid. At this time, add the appropriate amount of oil, soy sauce and sugar. Turn off the small heat and continue to cover the lid for about 10 minutes until the pork belly is tender and tender.
8. Lift the lid again, turn on the heat, add the chicken powder, add the sesame oil and pepper powder into a paste and add, and fry it twice with a shovel from the bottom to the top of the pot. At this time, the soup in the pot should haveStir thoroughly, thin with water starch, add oil, and serve.
Method 2: Ingredients: 1 fresh pork belly, 15 garlic (for vegetables), 3 tablespoons (45ml) of oil, 1 tablespoon (15ml) of soy sauce, 1 tablespoon (15ml) of cooking wine (for vegetables), 2 teaspoons of salt (10 grams), 1/2 teaspoon of chicken essence (3 grams), 1 teaspoon of sugar (5 grams), 2 tablespoons of corn starch (for 30 grams), 5 grams of spring onions, 5 grams of ginger (for adults), and pepper (8 for boiling water, 2 cloves of aniseed (for boiling water), 2 slices of fragrant leaves (for boiling water), 1 cilantro (for boiling water), 1 pepper (for boiling water), celery head (for cookingWater) 1 method: 1. Rub the pork belly repeatedly with alkaline water or white vinegar several times to remove the fatty oil and fascia remaining on the belly wall, rinse it repeatedly, rub it again with corn starch, and wash until.
2. Bring the water to a boil in the pot and put it in the cleaned pork belly.
Add another pot, put water in the pot, add simmered pork belly, spring onion, ginger, pepper, aniseed, coriander, pepper, celery head, fragrant leaves, garlic, cooking wine, boil over low heat for about 1 hour, Cooked and removed.
3, change the cooked pork belly knife, cut into strips, diced green onion, pat ginger, diced for future use.
4. Put the wok on the heat and add the oil. When the heat is 60%, pour in the garlic and fry on low heat.
Fry until golden brown. Pour the oil and garlic into a bowl. Keep garlic oil in the pan.
5. Slightly heat the diced onion, pour the cut belly and stir fry, then add soy sauce, cooking wine, salt, sugar, ginger, chicken essence, stir fry a few times, add fried garlic, add a little waterBurn for a while.
6. After the juice is collected in the pot, use water starch to thicken it. Pour in a small amount of garlic oil.
Nutritional value pork belly: pork belly contains protein, traces, residues, vitamins and calcium, phosphorus, iron, etc., has the effect of tonic deficiency, spleen and stomach, and is suitable for qi and blood deficiency, thin body.