"You're back, hug. Feng Ling'er was almost riding on Zhong Tianzheng's neck.

"Come back, go, cook and go. Zhong Tianzheng pulled Feng Ling'er into the kitchen.

Zhong Tianzheng said: "Garlic, fresh or air-dried red pepper, thickener, salt, etc. Fresh garlic peeled and mashed. Fresh red pepper is washed and pulped, or it can be pulped with garlic, and the ratio of the two varies depending on the taste of each region. If you like garlic, add more garlic, and if you like spicy, use more chili peppers. The dosage ratio of garlic to red pepper is generally 1:1 or 0.5:1, mixed into a slurry, and then heat-treated. The heating concentrated thickener can be 1~2% carrageenan, or 0.7~1% sodium alginate, of which sodium alginate should be soaked in five times water and heated over low heat to form a uniform colloid. If it is carrageenan, because it is powdery, it can be directly added to the garlic chili sauce and heated and boiled, and the sodium alginate should be homogeneous colloidal before it can be mixed and heated with the garlic chili paddle, and 4~5% salt, 0.2~0.3% cyclamate, 0.05% potassium sorbate can be added to the slurry, and the mixture can be heated until it boils into a sauce and can be bottled. It comes in a 200g four-pin glass bottle. Pay attention not to pollute the bottle mouth when bottling, the bottle mouth is about 0.8~1 cm away from the top of the raw material. After bottling, add 2~3 mm thick sesame oil on top of the raw materials, and then cap and seal. Heat in boiling water at 100 degrees Celsius for 15~20 minutes. ”

Feng Ling'er said: "Use the step-by-step cooling method to get the finished product. Red pepper, garlic, white vinegar, salt, sugar, tomatoes, ginger Prepare the ingredients. Rinse with water, peel the garlic and ginger, chop all ingredients, put in a food processor to make juice, pour into a wok, add white vinegar, salt and sugar, bring to a boil, then reduce the heat to low and cook slowly. Cook until thickened and then put into a container. Appropriate amount of fresh red pepper, appropriate amount of garlic, appropriate amount of sugar, appropriate amount of refined salt, appropriate amount of sweet noodle sauce, appropriate amount of white vinegar, wash and remove the stems of red peppers and put them in the pot, steam for 5 minutes after boiling water. After the steamed peppers have cooled, chop them carefully with a knife. Peel the garlic and chop it with a knife and finely chop it into minced garlic. Add an appropriate amount of vegetable oil to the pot, and when the oil is hot, pour in a tablespoon of sweet noodle sauce and stir-fry over low heat. Add a tablespoon of sugar and sauté well. Pour in 50 grams of white vinegar (brewed white vinegar, it is not recommended to use blended white vinegar) and stir well. Pour in the chopped chili peppers and stir-fry over low heat. When the spicy sauce is viscous, put an appropriate amount of refined salt, turn off the heat, pour in the minced garlic and stir-fry evenly, if you don't like the flavor of garlic, you can put less minced garlic or add minced garlic and stir-fry for a few minutes before turning off the heat. ”

Zhong Tianzheng said: "After the chili sauce is boiled, change the heat to low and stir while boiling to avoid sticking to the pot. Homemade chili sauce is not easy to store for a long time because it has no preservatives, so it should be eaten as soon as possible. The peppers are red and thick. Steamed peppers should be removed from the stems and then steamed. Wear disposable gloves when chopping chili peppers and be careful not to splash them on your eyes or skin. There are two manufacturing processes for white vinegar, which are divided into two types: blending white vinegar with vinegar essence and brewing white vinegar. To use brewed white vinegar, it is not recommended to use blended white vinegar. The garlic should be finely chopped and put in after turning off the heat, and the garlic can be cooked by using the residual heat of the hot sauce, so that the sauce is rich in garlic. If you don't like chili seeds, you can use a knife to cut along the length of the chili pepper after steaming, and then pour it into clean water to wash to remove the chili seeds. Appropriate amount of bacon, appropriate amount of garlic moss, 2 cloves of garlic, a little ginger, a spoonful of bean paste, appropriate amount of other seasonings, preparation of materials; heat the pot, pour in the bacon slices, fry the oil, add garlic and ginger, stir-fry the fragrance, add a spoonful of bean paste, stir-fry evenly, until the bacon is colored, pour the garlic moss into the pot, stir-fry for 5-6 minutes, simmer for a while after the garlic moss changes color, remove from the pot, bacon protects the nervous system, nourishes blood, and protects teeth. Replenish blood, protect teeth, and protect bones. ”

Feng Linger said: "400 grams of garlic food, 60 grams of bacon, an appropriate amount of dried peppers, 40 grams of oil, 1 teaspoon of salt, half a teaspoon of chicken essence, an appropriate amount of pepper, 1 spoon of watercress, pinch off the tail of garlic moss, cut it into segments about one inch long, wash and drain the water, slice the bacon, cut the dry pepper for later use, put the wok on the fire, do not put oil, heat hot, pour in the garlic moss, turn on the high heat, keep stir-frying, if you use a thin iron pot or the like at home, please change it to medium heat, because the pot is easy to fry black and fried paste, pay attention to stir-fry until the surface of the garlic moss is completely evaporated, the garlic body itself is slightly soft, the surface is wrinkled but not burnt, the green part of the color becomes darker, and the white part of the color turns yellowSimmer on low heat until the bacon is transparent, change to high heat, add garlic sprouts, stir-fry for two minutes, let the garlic moss fully attract oil, add salt, chicken essence, pepper, bean paste, add a little water, stir-fry evenly, until the water is dry, you can start the pot and put it on the plate. ”

Zhong Tianzheng said: "Bacon, garlic moss, green onion, a section, ginger, a piece, garlic, one head, dried chili, six, salt, half a teaspoon, five-spice powder, a teaspoon, steamed fish soy sauce, a tablespoon, chicken essence, a teaspoon, the bacon is washed with warm water and soaked until soft." Steam the bacon for 20-30 minutes. Cut the garlic into sections, slice the bacon. Slice the ginger and garlic, cut the green onion into sections, and shred the chili. Put a little oil in the pan and stir-fry the bacon. Slightly oily, add green onions, ginger, garlic, chili shreds, and stir-fry until fragrant. Add garlic moss, half a teaspoon of salt, steamed fish soy sauce, five-spice powder, fry until the garlic moss becomes soft, to the extent you like, and put the chicken essence out of the pot. 200 grams of bacon, 300 grams of garlic moss, light soy sauce, dried chili, oil, sugar and a little salt, bacon steamed in the pot for 30 minutes, steamed bacon cut thin slices, garlic slices, ginger slices, hot oil in the pot, pour in garlic moss and stir-fry until broken, put out the spare, reheat the oil in the pot, pour the bacon slices into the pot over low heat for about half a minute, then pour in the fried garlic moss and stir-fry, then pour in the light soy sauce, oil, sugar and salt, stir-fry evenly, green garlic l root, red pepper 1 root, minced garlic l/ 2 teaspoons, 1 tbsp liquor, 1 tbsp soy sauce, 1/2 tsp sugar, a pinch of pepper, 1 tbsp broth, 1/2 tsp sesame oil, wash and cut into oblique slices, peel and slice the bacon, blanch in boiling water, slice red pepper and set aside. Add 1 tablespoon of oil to the pot, stir-fry minced garlic, chili pepper and bacon until the fragrance is released, then add seasonings and garlic slices and stir-fry evenly to taste, and finally drizzle with spiced oil. ”

Feng Linger said: "Bacon, 150 grams of red and green peppers, Sichuan pepper, spices, dried chilies, green onions, ginger, garlic, oil, salt, light soy sauce, brown rice vinegar, oyster sauce bacon slices, soak in water for 4 hours. Cut the red and green peppers into sections, pour oil into the pot, add Sichuan peppercorns, spices, dried chilies, green onions, ginger and garlic and stir-fry until fragrant. Add the bacon and stir-fry for a while. Put some sour chili peppers on a plate and set aside, wash and slice the chicken kidneys, and set aside. Wait for the water in the pot to boil dry, put the chicken kidneys and stir-fry until the water is dry, and put on a plate for later use. Wash the wok and boil the water, put in vegetable oil, add garlic, ginger shreds, stir-fry until fragrant, then put in chicken kidneys, fry until fragrant, put a few drops of liquor, remove the fishy smell, put in raw vinegar, and then put in some cumin, (you can also not put it, depending on personal taste), and then put the cut sour pepper into the pot and stir-fry together, put salt, coriander or green onions, and put it on the plate. Chicken offal, kimchi, pickled pepper, ginger, garlic, green onion, light soy sauce, chicken powder, cooking wine, chili oil (can not be added), very appetizing, the taste is sour and delicious, spicy, good dishes to eat, and the production is very simple. Cut the kimchi (optional) and pickled pepper into sections, shred the ginger, cut the garlic into cubes, cut the green onion into flowers, wash the chicken offal and cut it into small cubes; put oil in the hot pan, put in the chicken offal, stir-fry on high heat, fry the moisture of the chicken offal until the oil comes out; add ginger and garlic to fry until fragrant, then add two small spoons of cooking wine and stir-fry well; add kimchi and pickled pepper, stir-fry for about 2 minutes; add an appropriate amount of salt and chicken powder and stir-fry well, add chopped green onion, light soy sauce and chili oil and stir-fry well. 600 grams of catfish, 500 grams of tofu (north), 15 grams of coriander, 1 tablespoon of bean paste, 10 dried chili peppers, 4 pickled peppers, 1 small handful of Sichuan peppercorns, 10 grams of green onions, 10 grams of ginger, 10 grams of garlic, and an appropriate amount of cooking wine

Zhong Tianzheng said: "Heat the wok and pour the oil, after the oil is hot, stir-fry the catfish segment with peppercorns, add cooking wine and sauce to make the fragrance, add the bean paste and fry the fragrance, and then add the green onion, ginger and garlic; After stir-frying the fragrance, add dried chili peppers and pickled peppers to stir-fry the fragrance, and add cooking wine; Add stock or water to bring to a boil and set aside; After heating the casserole, pour in the soup stock of 3, put the catfish on high heat after boiling, change to medium-low heat and simmer for half an hour; Add tofu and simmer for another 10 minutes; Add the coriander and celery segments and serve. Catfish, tofu, pickled pepper, ginger, green onion and rice wine, salt, white pepper. Wash half of the catfish, drain the water, cut into small pieces, and marinate with salt, rice wine, and white pepper for at least 30 minutes. Slice the ginger, cut the ginger, tie the rest, prepare the pickled pepper, and pour some juice. Cut the tofu into pieces and rub the pot off with ginger slices, sit in the pot to heat the oil, and put the green onion in the white boiling pot. Put the fish in the pot with the fragrance of green onions, fry until both sides change color (don't turn it too often, the fish pieces will break), and add rice wine to the pot. When the aroma of rice wine comes out, move it to a casserole, add water (according to the size of the fish), pickled peppers, and green onion knots. After boiling over high heat, add tofu to the soup and cook over medium-high heat. After 0 minutes, add salt and remove from pan. Heat a frying pan and drain the oil. Add a few shredded ginger and sauté until fragrant. Put the catfish head in the pot. Fry the fish head over low heat until golden brown on both sides. Put the fried fish heads in the soup pot. Add the ginger slices. Pour in an appropriate amount of water. Cover and bring to a boil over high heat. Until the soup starts to turn white. Add the tofu. Add a pinch of salt. Turn to low heat and simmer for about 40 minutes, season and then remove from the pot. Catfish can be used for steaming, stewing, boiling soup, braising soup, making meatballs, etc. When cleaning catfish, be sure to remove the eggs, as they are poisonous and cannot be eaten. 1 piece of bacon with an appropriate amount of oil, an appropriate amount of salt, 1 small bundle of kale, an appropriate amount of pepper and garlic cloves, 3 dried red peppers, and 5 slices of carrots"

Feng Ling'er said: "Wash the bacon with warm water, steam it on high heat for 20 minutes to soften, get out some of the oil, wash it again, then slice the kale, wash it, cut it off, blanch it and then put a little oil in the pot, fry the kale first, remove the excess water, add a little salt, and then put it up for later use, you don't need to completely absorb the flavor, because the bacon is very salty." Put very little oil in the pot, then put the pepper, red pepper, garlic slices into the stir-fry, pour in the cut bacon, stir-fry the oil, pour the oil out of other small bowls, see the bacon has a change of color and smell a very fragrant aroma, then pour in the kale, stir-fry, and then pour in the carrot slices and fry for a few seconds to pretend to eat! The fire of fried bacon does not need to be too fierce, and the conversion of nitrite is minimized. Steaming and washing the bacon before cutting it helps to reduce the salt, and it's easy to cut. 500 grams of pork belly. 200 grams of dried fragrant, 3 green peppers, 5 garlic cloves, 200 grams of broth. 3 dried peppers, shredded ginger, minced green onions, bean paste, dark soy sauce, star anise, cinnamon, grass fruit, nutmeg, sugar, salt, coriander, cooking wine. 200 grams of vegetable oil. ”

Zhong Tianzheng said: "The braised meat is done, the oil is put into the pot, it is hot, the green onion and ginger are put in, and the dried pepper is stirred to bring out the fragrance, and the star anise, cinnamon, fennel, grass fruit, nutmeg, cooking wine, etc. are prepared with broth, and the pork belly is stewed and marinated to taste, and the pot is set aside. 1 piece of refined pork belly, 4 chili peppers, 3 pieces of dried fragrant meat. 3 garlic, shredded ginger, bean paste, and coriander. Select refined pork belly and marinate it with a good braised soup, mix the seasoning ingredients star anise, cinnamon, fennel, grass fruit, meat buckle, sugar color, salt, ginger and green onions, dried chili peppers, etc. into the braised soup with a good soup, and then add the refined pork belly, marinate and taste, and set aside. [1] Slice the marinated pork belly and fragrant dried meat, wash the green pepper and cut into diamond-shaped slices for later use. Light the fire, put oil in the pot, when 5 is hot, put a little ginger shreds and garlic and stir-fry for a while, turn up the heat and pour in the marinated pork belly slices and stir-fry for a while, after the oil is fried, put the green peppers, dried fragrant and coriander into it, stir-fry over high heat, and put an appropriate amount of bean paste to stir-fry when the green peppers are almost ripe, and put them on a plate. Stir-fry while spraying a small amount of warm water along the edge of the pan to make the fragrant and dry even the soup hang, and the texture is smooth and juicy. If you add cold water directly to the pot, the fried fragrant dried will have a hard texture and a dull taste. Blanching the meat under cold water can make the meat gradually warm up to remove more fishy smell and fat from the meat.

Feng Linger said: "500 grams of pork belly, a few slices of ginger, a piece of cinnamon, a few pieces of rock sugar, a few bay leaves, 2 star anise, 6 red dates, straw mushroom soy sauce, 5 grams of salt, 25 grams of vinegar, 10 grams of chives, four cloves of garlic, etc. Clean the pork belly, put the whole strip in boiling water and blanch for 30 seconds; take it out and rinse it under the faucet until it is cool, cut it into thick pieces, put it in a pot of boiling water and blanch it for 30 seconds; take it out again and rinse it under the faucet until it is cool, put it in a pot of boiling water and blanch it again for 30 seconds, remove and drain the water; put oil in the pot, put cinnamon, bay leaves and star anise in the cold oil, and fry it over low heat to bring out the fragrance; add the pork belly and stir-fry it together; stir-fry the pork belly until it is slightly yellow on both sides; add rock sugar, straw mushroom dark soy sauce and light soy sauce, Salt: stir-fry evenly to make each piece of meat colored; Add hot boiling water that has not covered all the ingredients, do not cover the pot, bring to a boil over high heat, skim off the foam; add ginger slices and red dates, turn to low heat and simmer for 40 minutes ~ 1 hour; reduce the juice on high heat; stir-fry while collecting the juice; until the sauce is thick, and each piece of pork belly is wrapped in sauce. Pork belly, dark soy sauce, star anise, ginger, pepper, hemp oil, rock sugar, garlic, preparation ingredients, wash the pork belly and cut it into mahjong cubes;

Zhong Tianzheng said: "Heat the pot and put sesame oil, stir-fry ginger slices, garlic and peppercorns, star anise; pour in the pork belly and stir-fry until it is slightly charred on both sides, add cooking wine or white wine, soy sauce and rock sugar; transfer to the casserole and add an appropriate amount of boiling water, simmer for an hour, pay attention to turning over frequently, on the one hand, evenly colored, on the other hand, to avoid the pork skin sticking to the pan. Sprinkle some pepper and salt before removing from the pan and you're done. Serve it out, set it up, and the appetite will be better. Cut the pork belly with skin into square pieces, and cut the green onion and ginger into large slices. Heat oil in a pot, add sugar and stir-fry, put in the meat pieces when it becomes sugar-colored, add an appropriate amount of water, season with soy sauce, refined salt, sugar, green onions, ginger slices, star anise, bay leaves, and simmer over low heat for 1-1.5 hours. Wash the pork belly and cut it into small cubes; put a small spoon of oil in the pot and boil until it is slightly hot, add rock sugar and stir-fry until the rock sugar is completely dissolved; pour the diced meat into the stir-fry to make it evenly coated with syrup; add an appropriate amount of boiling water, add dark soy sauce, and burn the marinated seasoning packet; cover the pot and simmer for about 40 minutes until the juice is dry. Fine pork belly, stewed meat packets, green onions, rock sugar, tea. Green onions, ginger, garlic, star anise, cardamom, sand kernels, cinnamon, bay leaves, tangerine peel, dried chilies, sugar, salt, soy sauce, Shao wine. Cut the pork belly into strips and put it in cold water to skim off the blood foam; Don't cut the pieces and blanch them again, the braised pork should be out of shape, and the finished product will not be beautiful. ”

Feng Ling'er said and did it, she added soy sauce to adjust the color, add salt to taste, change back to the wok on high heat, put rock sugar, make the juice sticky and out of the pot, the chives are decorated, the juice is thick and fragrant, and it is more than addictive to pour on the rice. 500 grams of pork belly, 3 tablespoons of soy sauce, 2 tablespoons of Shao wine, 3 tablespoons of sugar, 2 large ingredients, appropriate amount of salt, green onions, and ginger slices. Wash the pork and cut it into pieces of appropriate size, put it in a pot of boiling water and cook for 5 minutes, wash it with water, and set aside; put the wok on medium heat, pour in 3 tablespoons of oil, put in the sugar and heat, wait for the sugar to completely melt and when the edge of the fine bubbles emerge, pour in the boiled pork; stir-fry the meat pieces for 5 minutes, fry the sugar evenly on the meat pieces, pour out some of the oil in the pot, fry the green onions, ginger slices, and large ingredients slightly, add soy sauce, enough water and appropriate amount of salt, boil over a strong fire, turn to low heat and simmer until the pork is cooked and rotten, and then you can get out of the pot. When sugaring pork, be sure to stir-fry thoroughly, pour out some oil to avoid being too greasy after cooking, and try to add water at one time. If you need to add water during the simmering process, you must add boiling water, and if you have the conditions, you can also add some fennel when you increase the ingredients. ”

Feng Ling'er said: "Wash the pork belly with skin and cut it into mahjong pieces, and rinse the dried hawthorn slices. Fill a basin with cold water, add a tablespoon of cooking wine, add the pork belly cubes, and soak for 15 minutes. Put the soaked pork belly and dried hawthorn slices into a casserole and add enough water, at least two inches above the meat pieces. Bring to a boil over high heat for 30 minutes, using a spoon to remove the foam from the surface. Turn to low heat and bring to a slight boil for an hour and a half. (In the middle, a grease filter cloth bought in the supermarket is added to help remove some oil, so you can do without it if you don't have it.) Transfer to a wok, pour in a tablespoon of dark soy sauce and simmer over medium heat for 30 minutes until the soup thickens. Add the caster sugar. Cook until the juice is thick, add a little salt to adjust the taste, and finally add sesame oil out of the pan.

Wash the pork belly with skin, cut it into pieces, put it in a casserole, put ginger, rock sugar, dark soy sauce, sliced mushrooms, chestnuts, cinnamon in the casserole, put a small amount of water in the casserole (500 grams of meat, some shiitake mushrooms and other ingredients, put a bowl of water), first boil the pot over high heat, then turn to low heat for 20 minutes, stay next to the stove for 20 minutes, turn on the high heat slightly, and turn off the heat when the pot is about to dry. You can add ingredients such as shiitake mushrooms and chestnuts according to your taste, and increase or decrease the amount of rock sugar as appropriate. The finished dish is neat, the color is brown and red, the meat is soft, the chestnut crispy pork belly with skin is 750 grams, 300 grams of chestnut, 25 grams of wet starch, pork is cut into pieces, marinated with sugar color, put it in the oil pan and fry it slightly. ”

Feng Linger said and did, she put 1,000 grams of pork belly with skin, 20 cabbage hearts, 1,000 grams of vegetable oil (no loss), 100 grams of beer, 8 grams of salt, 1 gram of monosodium glutamate, 1 gram of chicken essence powder, 1 gram of pepper, 10 grams of sugar, 10 grams of soy sauce, 15 grams of ginger, 15 grams of green onions, 6 grams of sesame oil, cinnamon, star anise, whole dried peppers, and 10 grams of sweet wine juice. The pork belly is blanched, scraped and cleaned in hot water, cut into 2.5 cm cubes, and marinated in beer, mulled wine juice and soy sauce. Crack the ginger, knot the green onion, wash the cabbage heart and set aside. Put the pot on the fire, put in the vegetable oil, boil until it is 70% hot, fry the pork belly until golden brown, remove it, drain the oil. Leave a little base oil in the pot, fry the white sugar until the sugar color is added, add beer, soy sauce, cinnamon, whole dry pepper, star anise, ginger, green onion knots, water, salt, monosodium glutamate, chicken essence powder, pour it into the pressure cooker after boiling, and then put in the fried pork belly (the soup is subject to the flat raw materials), cover the pot, boil the heat and press it for 17 minutes to take out. Add the bottom oil to the pot, add the cabbage heart and salt, fry until it is broken and flavorful, and then put the pork belly neatly into the plate, pour the original juice and become, the color is red and bright, crispy and not greasy, and the braised pork after the improvement of this cuisine is not greasy. ”

1000g pork belly, 2 green onions, 1 piece of ginger, 2 large ingredients, 1 slice of cinnamon, 3 dried chilies, 1 tablespoon oil, 1 tablespoon cooking wine, 1 tablespoon rock sugar. Pork is washed and cut into large pieces, to ensure that each piece has skin and fat and lean meat, green onion is washed and cut into sections, ginger is washed and sliced; the wok is hot, the meat is fried over medium heat, the fat in the meat will gradually seep out, it needs to be turned constantly, the meat is fried until each side is golden brown, and then put it out for later use; leave the bottom oil in the pot, pour the rock sugar in, burn it over low heat until it dissolves and turn yellow, turn off the heat, put the fried pork into the pot and mix evenly, so that each piece of meat is evenly covered with sugar; Soy sauce and warm water that has not passed the meat surface, cover the pot with a lid and boil, turn down the heat and simmer for 40 minutes, the meat is cooked and rotten, and the soup can be thickened; nutmeg, cloves, peppercorns, grass fruits, bay leaves, etc. are all good matches for braised pork, but they should not be put more, so as not to rob the meat taste; 500 grams of pork belly, 1 grass fruit has good domestic flesh quality, and grass fruit can be omitted. Foreign pork has a strong taste, and it must not be less, otherwise the meat will be stir-fried to collect the juice before it comes out of the pot. ”

Zhong Tianzheng said and did it, he put 1 cinnamon, 3 star anise, half a green onion, 6 slices of ginger, 6 red dates Seasoning: 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce, 6 grams of salt, 20 grams of rock sugar. Cut the washed pork belly into 2-3 cm pieces, blanch and set aside. If it is a high-quality pork belly, the quality of the meat is good, and it is okay to fry it directly without blanching. Slice the ginger and cut the green onion into sections. Pour oil into the pan, add green onions, ginger, cinnamon, grass fruit and star anise when the oil is cool and stir-fry until fragrant, pour in the pork belly and stir-fry to change color, and continue to stir-fry for 2 minutes until the oil comes out. Pour in dark soy sauce, light soy sauce, sugar and salt, add red dates and stir-fry for 5 minutes. Then pour in boiling water, the amount of water should not reach the meat surface, and after boiling, skim off the foam. Simmer on low heat for about 1 hour, and when it is almost out of the pot, turn to high heat to reduce the soup. ”

Pork belly with skin (1000g), chives (50g), ginger (50g), light soy sauce (30g), dark soy sauce (5g), monocrystalline rock sugar (20g), salt (5g), pure brown sugar (non-red sugar) (50g), seasoning wine (20g), water (500g). After soaking the pork belly for 5 minutes, cut it into two squares the size of mahjong tiles, pay attention not to cut the meat too small, too small and easy to shrink and crumble, but not too big, too big is not easy to cook, and it is not convenient to eat. After cutting, place it in a casserole, add half a cup of cooking wine, and soak it in cold water, so that you can soak away the blood in the capillaries, and the cooking wine is easy to absorb the meat fiber, remove the fishy smell, and generally soak it for about 15 minutes. ”

Feng Ling'er said: "Cook on high heat for 30 minutes, wash the soaked pork belly slightly, and then cook it over high heat." At this time, it is very important to put in the amount of water, put it at one time, do not boil it dry, and then add water, even if you really want to add water, remember to add boiling water. Generally speaking, it is advisable to submerge the meat in water and raise it by more than 2 inches. Add water to the pot, light the fire, turn on the fire to the maximum, and put dried hawthorn at the same time, which can play a role in making the meat bulky and easier to cook. If there is no dried hawthorn, half a spoon of vinegar is fine. After about five or six minutes, the water boils, and if you continue to cook for five or six minutes, a layer of black-red impurities will rise on the surface of the water as the pieces of meat tumble. This layer of impurities is boiled blood water, which should be carefully removed with a soup spoon, and the impurities sticking to the side of the casserole should also be removed. ”

Zhong Tianzheng said and did it, he simmered on low heat for 30 minutes, and after boiling over high heat for about half an hour, he could switch to low heat to stew, the size of the fire is subject to the water surface not boiling, and the stewing time is longer, at least an hour, the purpose is to make the meat tender. The reason why braised pork is delicious is that it is this slow effort. Collect the juice in the iron pot for 30 minutes, when the meat is so hot that it can be poked with chopsticks, change to the iron wok and burn, note that the meat is very tender at this time, and then put it gently, and then put in the soy sauce. This soy sauce is also quite knowledgeable, the general soy sauce is divided into dark soy sauce and light soy sauce, the dark soy sauce is actually caramelized, the color is dark and easy to color, suitable for burning braised pork, and the light soy sauce is light and salty, can not be used. ”

When coloring, the fire should be a little higher than when it was stewed, but it should not be turned on too much, because the meat is already very crispy at this time, and the meat is easy to boil and crumble. After boiling the pot with the lid open for half an hour, the soup will slowly thicken with rock sugar, a process called "juice removal". When "rejuvenating", you can gently turn the meat pieces so that the color is more even. Add an appropriate amount of salt to taste, and when the soup becomes thicker and shiny, this classic braised pork dish is ready. Suzhou-style braised pork, of course, originated from Suzhou, Suzhou people cook vegetables, "be a family" condiment, the color is not very good, but the words "thick oil red sauce" must be used to describe Suzhou-style braised pork. Fat but not greasy, crispy but not broken, sweet but not sticky, thick but not salty, this is the characteristic of Soviet-style braised pork. ”

Feng Ling'er said while doing, she will meat to pork belly, Suzhou people call it "rib meat", the meat should be washed, cut into mahjong card size square pieces, the meat should not be cut too small, too small and easy to shrink and fragile, there is no appearance. After cutting, soak in cold water and put half a glass of cooking wine in the water. Soaking in water can soak the blood in the capillaries, and adding wine to the water is easy to absorb the meat fiber and remove the flesh. The meat should not be soaked more, and the umami will be lost if it is soaked more, and it can be soaked for about 15 minutes. Braised pork is a dish, and the water is the most particular. The water should be put away at one time, not boiled dry, and in case you really need to add water, remember to add boiling water. Find a large pot, wash the meat again and put it in, the water should soak the meat, and raise it more than two inches, light the fire, the fire should be turned on to the maximum, and then put cooking wine in the water, and put half a spoon of vinegar. Vinegar can make the meat fluffy and easier to burn. After about five or six minutes, the water boils, and it continues to cook for five or six minutes, and as the pieces of meat tumble, a layer of black-red impurities will float on the surface of the water, which is boiled blood water, and these impurities will be removed. Boiled over high heat for about half an hour, you can switch to low heat, the size of the fire is subject to the water surface is not boiling, called "焐". As for the baking, it should be baked for at least an hour, and the longer the cooking time, the better it tastes. Braised pork, don't burn it in a hurry, what you want is this slow kung fu. The meat should be cooked until it can be poked with chopsticks, and then it should be changed to an iron wok, and the lid should be opened. At this time, it is time to put soy sauce, the soy sauce is put too early, the meat will not be crispy when it is stained with salt, and it will be put too late, only the outer layer of meat will be dyed and colored, and it will not be able to absorb the flavor. As for the fire, it should be a little bigger than when it was just "burned", but it doesn't need to be turned on very much, because the meat is rotten, and if the fire is too big, the meat will be boiled and broken. ”

Feng Ling'er said: "In this way, if you boil for another half an hour, the water in the pot will be almost enough, and at this time, we will put sugar." Sugar, dare to put it, be willing to put it. The amount of sugar, about a pound of meat and one or two sugars, the best sugar is rock sugar, rock sugar has high sweetness, pure taste, and high transparency, which is the key to burning this dish. After the sugar is put in, the soup can be dried up quickly, and when the soup becomes thicker and the oil is shiny, the dish will be cooked, the soup does not need to be burned too dry, and the braised broth bibimbap is the best in the world. This is an authentic Suzhou-style braised pork, with no other seasonings except wine, vinegar, soy sauce and sugar. ”

Zhong Tianzheng said and cooked, he asked for pork belly. Two to three catties is preferred. Wash and cut into pieces, don't cut the meat too small.After cutting, soak in cold water and put half a glass of cooking wine. Soak for about 15 minutes. (This removes blood and smell). The water should be put away at one time, not boiled dry, we have to find a large pot, wash the meat again and put it in, the water is not meat, and it is more than two inches high. On high heat, put cooking wine in the water, and put vinegar (when stewing meat, add a little vinegar to make it easy to cook and rot, and add fragrance). Once the water is boiling, skim off the foam. Cook on high heat for about half an hour, switch to low heat, the size of the fire is subject to the water surface is not boiling, and bake on low heat for 1.5-2 hours, until the meat can be gently poked through with chopsticks, changed to an iron wok, and burned. Put dark soy sauce, in short, thick soy sauce, northerners love to fry sugar, with medium heat, (you can put some dishes according to personal taste) add sugar after half an hour, about 2 catties of meat 1-2 two sugar, according to personal taste, there is a difference in the taste of people in the north and south. ”

Reduce the juice on high heat, and when it is almost done, remove from the pot. Can garnish with a little coriander leaves. After stir-frying and frying raw meat, there is bound to be a lot of fat, which can be removed according to personal taste. First of all, the raw material of "braised pork" should be to choose half-lean and half-fat pork, cut it into a symmetrical shape, and steam the belly meat of the five-layer three-flower with rock sugar star anise cinnamon first and then fry it into the pot, and then use the best soy sauce and a small amount of sugar to burn it. The color is golden, because "Mao's braised pork" belongs to the characteristic Hunan cuisine, a little chili is added in the firing process, so the taste is sweet and salty, salty and spicy, sweet but not greasy. 750 grams of pork belly with skin, 10 grams of tempeh, 10 grams of shallots, 10 grams of ginger, 1 star anise, 2 grams of cinnamon, 10 grams of garlic, 10 grams of dried chili peppers, 1000 grams of broth, 5 grams of refined salt, 1 gram of monosodium glutamate, 2 grams of dark soy sauce, 3 grams of sugar, 2 grams of fermented bean curd, a little rock sugar and Shao wine. Add water to boil the pork belly and remove it, wash it, drain it, change it into a large piece of five inches square, put it in a bowl with star anise, cinnamon, ginger, and rock sugar to steam it for eight matures, and change the knife into 5 cm square pieces. Heat 50 grams of oil in the pot, add tempeh, shallots, ginger, star anise, cinnamon, and dried chili peppers and stir-fry until fragrant, then put in the meat pieces, add broth, add refined salt, monosodium glutamate, sugar color, dark soy sauce, and fermented bean curd juice and simmer slowly over low heat for 1 hour. When the meat is crispy, simmer the garlic slightly, collect the juice and sprinkle a little green onion to get out of the pot. ”

Zhong Tianzheng said while doing, he cut 500 grams of pork belly into 2 cm square pieces, when the oil temperature in the pot is low, enlarge the material (star anise) and cinnamon to fry the fragrance, then turn to high heat and put the meat, fry until the meat turns white, and then fry for 2 minutes. Add dark soy sauce + salt + sugar (sugar can be fresh, a small amount is OK), stir-fry for 5 minutes to color and taste. Add as much boiling water as possible in case you don't add enough water, which will affect the final taste. If the meat is not over for a while, put a few slices of ginger and dates (if you don't have one), simmer for 40 minutes, and add some when the water is not enough. After 40 minutes, open the lid and reduce the soup on high heat, so that the meat is coated with a nice color! The heat of the simmering meat should not be too large, and it is advisable to use the heat after the small one. Try not to put soy sauce as much as possible, and use sugar and dark soy sauce to develop the color. Pork belly with skin, dried hawthorn slices, dark soy sauce, rock sugar. Wash the pork belly with skin and cut it into mahjong pieces; Rinse dry hawthorn slices with water. Fill a basin with cold water, add a tablespoon of cooking wine, add the pork belly cubes, and soak for 15 minutes. Put the soaked pork belly and dried hawthorn slices into a casserole and add enough water, at least two inches above the meat pieces. Bring to a boil over high heat for 30 minutes, using a spoon to remove the foam from the surface. Turn to low heat and bring to a slight boil, transfer to a wok (don't have to put too much soup, just as tall as the meat), pour in a tablespoon of dark soy sauce and simmer over medium heat for 30 minutes until the soup thickens. Add rock sugar and cook until the juice is thick, add a little salt to adjust the taste. Light sesame oil and remove from the pan. Wash the ribbed pork belly with skin and cut it into large pieces. After the wok is hot, pour in a little cooking oil, add star anise and peppercorns and stir-fry until fragrant. Then add the ginger slices and stir-fry the garlic cloves a few times. Add the meat pieces, pour in the rice wine, stir-fry for a while. Dark soy sauce, salt, water and crushed rock sugar, bay leaves and cinnamon. Skim off the foam when the water is boiling. Cover the pot and simmer over low heat for two hours. Lift the lid and turn to medium heat to reduce the juice until the soup is thick, then turn off the heat. ”

Feng Ling'er said and did it, she washed the pork belly and cut it into mahjong pieces; boiled water, put in the cut pork belly and blanched it; started another wok, heated oil, put in green onions, ginger slices, garlic slices and stir-fried until fragrant, put in the blanched meat, stir-fry until all the meat pieces turned golden brown; add an appropriate amount of dark soy sauce, stir-fry well, add boiling water until the meat is submerged, add an appropriate amount of cooking wine and rock sugar, and put in the material package wrapped in peppercorns, spices, cinnamon, and ginger slices; after boiling over high heat, turn to low heat and simmer. In the meantime, stir a few times to help all the pieces of meat absorb the flavor evenly. Simmer until the soup is almost gone, turn on high heat to reduce the juice, put on a plate and sprinkle with chopped green onion or coriander. Sliced ginger, cooking wine, secret braised sauce, prepare all the ingredients. Pour a little oil into a wok and sauté the ginger slices until fragrant. Pour in the chopped pork belly and stir-fry. Stir-fry until the pork belly changes color and turns slightly yellow. Add cooking wine and stir-fry until fragrant. Add the secret braised sauce. Add an appropriate amount of water and bring to a boil over high heat, simmering for 50 minutes. Finally, reduce the juice over high heat. ”

Feng Ling'er did as she spoke, she washed and cut the pork belly into pieces, peeled and washed the potatoes, cut the pork belly into small pieces and put them in a pot under cold water, added a spoonful of rice wine, a few peppercorns, and blanched. Heat the pan with cold oil, add tomato sauce and stir-fry the red oil, pour in the blanched pork belly, stir-fry over low heat until the pork belly is colored, and add rice wine, salt, light soy sauce, dark soy sauce and rock sugar. Transfer to a casserole, add boiling water, cover the pork belly, add the green onion and ginger. Spices (star anise, grass fruit, bay leaves, and fennel seeds) are placed in a spice box and placed in a pot. Bring to a boil over high heat, turn to low heat, cover and simmer for about an hour, pour in the potatoes and cook until the potatoes are soft and rotten, and then turn to high heat to reduce the juice. Pork belly with skin, 1 can of cola, 1 tablespoon of cooking wine, 1/2 tablespoon of braised soy sauce, 2 star anise, 2 bay leaves, 3 slices of ginger, 1 small slice of green onion, 1 teaspoon salt. Cut the pork belly with skin into small cubes, put cold water into a pot, bring to a boil until the foam comes out, remove and rinse and drain. Put a little base oil in the pan and fry the blanched pork belly until the oil comes out, and fry until the appearance is slightly golden. Add green onion and ginger slices, bay leaves, star anise and stir-fry until fragrant. Add the teriyaki soy sauce and stir-fry until browned. Pour in the cola and add salt. After the heat boils, turn to low heat, cover and simmer over low heat until soft and glutinous (about 50 minutes). Turn to high heat to reduce the juice and remove from the pot. ”

Zhong Tianzheng said and cooked, he cooked the pork belly with skin in a can of Coke, the taste is slightly sweet, you can also increase or decrease the amount of Coke according to your preference. The pork belly is cut into about 2 cm squares, which is my preferred size. The size of the meat piece directly affects the time of roasting the meat, and this size is about 50 minutes, and the softness and glutinous degree is just right. In addition, when roasting the meat, add a little potato cubes to it and burn it together, and the final baked potatoes will also be delicious. 7-8 pieces of rock sugar, cinnamon, bay leaves, appropriate amount, salt, light soy sauce, dark soy sauce, a small bowl of Shaoxing rice wine, large ingredients, green onions, ginger and garlic, pork belly cut into pieces, pot under cold water, blanch for 1 minute after the water boils, and then remove it. Put oil in the pot, bring and wait until the oil temperature is 4, add rock sugar, and fry the rock sugar. Put in the pork belly, fry the sugar color, add Shaoxing rice wine (rice wine is very important) and dark soy sauce after the oil is stirred out and change color, after the pork belly is fully colored, add green onions, ginger and garlic, ingredients, bay leaves and cinnamon, and pour warm water, the amount of water should exceed the pork belly (it must be warm water, cold water affects the taste and stew over high heat, and then change to low heat and stew for 20-40 minutes (according to personal soft and hard requirements), and then add a spoonful of light soy sauce and an appropriate amount of salt ten minutes before the pot (salt to prevent the meat from being too chai), and finally change to high heat to collect the juice and put it on the plate. Pork. Ginger (5 slices) Grass fruit (1) Rock sugar (to taste) Star anise (8 salts (1 teaspoon). ”

Feng Ling'er said and did it, she will light soy sauce (appropriate amount), cooking wine (one tablespoon), and monosodium glutamate (appropriate amount). Cut the pork belly into mahjong-sized pieces, rinse them well, put a tablespoon of cooking wine, and soak for one hour. Remove and drain. Put oil in a pan and stir-fry the meat pieces until they are slightly browned. Add dried chilies, grass fruits, star anise, ginger, and stir-fry until fragrant. Put two tablespoons of cooking wine, stir-fry a few times, then add dark soy sauce, light soy sauce, and stir-fry well. Add boiling water, submerge the meat, transfer to a casserole and simmer for two hours, add salt. Simmer until the pork belly is crispy, put rock sugar on high heat to reduce the juice, shake the pan, do not turn. It's good to put some MSG on the meat until the soup is evenly coated! The pork belly should be five slices with a layer of oil and a thin layer. 1/3 tablespoon dark soy sauce) light soy sauce (appropriate amount) cooking wine (1 tablespoon) sugar (appropriate amount) oyster sauce (appropriate amount), cut the pork belly into mahjong-sized pieces, rinse well, put in the pot and add water, butter and ginger slices, medium heat. Wait for the foam to be paid, wash with water, drain, prepare the oil pot, add ginger slices, stir-fry the meat pieces until slightly yellow, add sugar, put two tablespoons of cooking wine, fry a few times, and then put dark soy sauce, light soy sauce, oyster sauce) Stir well, put in boiling water, submerge the meat, transfer to the casserole and simmer for two hours, add salt, and the soup is evenly wrapped on the meat! 1000 grams of pork belly with skin, 80 grams of rock sugar (you can also use white sugar, but the color is brighter with rock sugar), a handful of green onions (green onions and shallots can be), 5~6 slices of ginger, 3 star anise, 1 small piece of cinnamon or 2 bay leaves, 1 tablespoon of dark soy sauce, 1 teaspoon of cooking oil, about 8~10 grams of salt (according to your own taste), 1 tablespoon of cooking wine wash the pork belly, remove the residual pig hair from the pork skin, cut into 3 square pieces, do not blanch, so that the meat tastes more delicious, and then prepare all the seasonings; clean wok, put a little cooking oil, can moisten the pot, the oil does not need to be heated to put in the rock sugar, open a slight fire, the rock sugar is best put into the rock sugar, the large piece can be put in the microwave for half a minute, take out and knock lightly to break, if you are as lazy as I am, the rock sugar will be broken into small dices, and then turn on the low heat (I usually use medium heat, but it is not easy to control, novices still use low heat, although a little slower but safer will not be paste), the rock sugar will slowly change color, wait until a layer of foam on the sugar solution, when the foam begins to spread to both sides (do not wait until it is completely scattered), pour in the pork belly and stir-fry over medium heat to coat the pork belly in syrup;"

Zhong Tianzheng said and did it, he will put in the green onion and ginger slices, pour in the dark soy sauce and stir-fry to make the fragrance; pour in hot water just over the pork belly, and then put in cooking wine, star anise, cinnamon or bay leaves; after the fire boils, pour it into the soup pot or casserole, cover the pot lid (the closure of the lid should be good, and the ventilation hole is best plugged with paper balls, so that the fragrance of the braised pork is stronger), simmer for 1.5 hours, open the lid in the middle and put in salt and mix well and cover it immediately; if you don't have time to simmer slowly, you can fry well, put the ingredients and hot water (use pressure cooker water to only put 1/ of the meat/ Mix well in 2 places) of the pork belly into the pressure cooker, simmer on medium-low heat after boiling in an electric pressure cooker stew or gas pressure cooker, stew and then open the lid after simmering and automatically decompressing; stewed braised pork will have a lot of soup, if you do less, you can pour it all into the wok and turn on the high heat to receive the thick soup inside, the thick soup bibimbap is very delicious; if the fire is boiled and the soup is less, the soup is gone, you need to add water, you must heat the water; if you do more at a time, only take out the amount of the day and put it in the wok to collect the thick soup, and the remaining braised pork can be divided into several parts with the soup and put it in the refrigerator in a fresh-keeping bag, which can be used to stew potatoes, stewed cabbage vermicelli, braised pork curry rice, boiled noodle soup marinade, etc., are all very delicious. Boil the sugar, simmer the heat and time, and finally collect the juice. Pork belly, ginger slices, cooking wine, secret braised sauce, 1 bottle of chili sauce, 10 red peppers, 3 green garbage, coriander and garlic cloves. Prepare all the ingredients. Pour a little oil into the wok and stir-fry the ginger slices, pour in the cut pork belly and stir-fry, the prepared red oil, add it continuously during the stir-fry process, stir-fry for 20 minutes, add cooking wine, add the braised sauce, add an appropriate amount of water to boil over high heat, and boil over low heat for 50 minutes. Finally, reduce the juice over high heat. Add the coriander, garlic cloves, chopped green peppers. Stir-fry for 2 minutes. 1000 grams of fine pork belly, half broccoli, 6 slices of ginger, 3 cloves of garlic, 1 white onion. ”

Feng Ling'er did as she spoke, she washed the pork belly and cut it into square pieces, peeled the garlic and slice it thinly. Put the cut meat in a pot of cold water, boil the water over high heat and continue to cook for 2 minutes, remove it, rinse off the foam on the surface of the meat with warm water, and drain the water. Pour oil into the pot, stir-fry star anise, cinnamon, and dried chili peppers over low heat (about 30 seconds), add green onions, ginger slices, and garlic slices and continue to fry for 1 minute, then put in the pork belly, change to medium heat, stir-fry until the surface of the pork belly is slightly yellowed, pour in the oil after the pot is hot, adjust to medium heat, immediately put in the sugar, slowly fry until the white sugar dissolves and changes color to jujube red, and the big bubbles in the oil become small bubbles, and when the small bubbles are about to disappear, the sugar color is fried. Immediately put in the fried pork belly and stir-fry quickly so that the surface of the meat is coated with sugar. Then, pour in the whole bottle of rice wine, add the green onion and ginger slices, bring to a boil over high heat, turn to low heat, cover and simmer for about 1 hour. Pour water into the soup pot, bring to a boil, sprinkle in a little salt and oil, pour in the broccoli, blanch for 30 seconds, remove it, cool the water, and drain. After the meat has simmered for about 1 hour, open the lid, add salt, add rock sugar, stir well, and turn to high heat to dry the soup. Finally, place the braised pork and broccoli on a plate. Pork belly, brown sugar, seasoning, chicken essence, green onion, ginger, garlic. Put oil first, add brown sugar, boil until foaming, add meat and fry the oil, add cooking wine and other ingredients, and stir-fry to bring out the fragrance. Add boiling water to a pot and simmer over high heat for 2-3 minutes. After the high heat is fired, change to low heat, simmer for 2-3 hours, and finally reduce the juice on high heat, add monosodium glutamate out of the pot, and it is ready. (Add salt to increase umami). ”

Zhong Tianzheng said as he spoke, he cut the meat into mahjong-sized cubes, put it in the pot and cook for 15 minutes, then took out the meat, rinsed it with cold water and set aside. Wash the pan and put it on low heat, put a little base oil in the pan, then add 20g of brown sugar to the oil and stir quickly with a spoon. Wait until the sugar melts and turns red and bubbling, add another 50 grams of water, stir well, and put the juice into a bowl for later use. Put 100 grams of oil in a pan, wait until the oil is 8 hot, and pour in the meat pieces. At the same time, enlarge 50 grams of green onions, 30 grams of ginger slices, stir and stir-fry with the meat pieces. After a minute, dripping the juice into the pan in fractions to stain. When the pieces of meat turn golden brown, add water to cover the pieces. Then add an appropriate amount of refined salt and brown sugar, brown sugar should not be too much, a little sweet. Finally, put 5 star anise, a piece of cinnamon, and cook over low heat. When the pieces of meat are soft, a plate of fragrant braised pork is ready. Fat and thin, sweet and soft, melt in the mouth. Immerse in water to remove blood from the capillaries; Adding some cooking wine to the water is easy to absorb the meat fiber and remove the meat smell. The meat should not be soaked more, and the umami will be lost if it is soaked more, generally about 10 minutes. Cut the pork into pieces and boil it in hot water, remove it after boiling, and wash off the blood foam. This is a crucial step in the braised braised field. Be sure to simmer over low heat for more than 1 hour. In fact, in the final analysis, this classic dish with strong family affection seems simple, but in fact it is important to burn it. The heat is not enough, and the meat is hard. After the heat is over, the meat is too soft and unformed, which seriously affects the final juice and appearance. ”