Today is the twenty-sixth day of the lunar month, there is a folk saying, "the twenty-sixth month of the lunar month, kill the pig and cut the meat of the year", "the twenty-sixth stewed pork", in the past, the countryside will kill the pig on the twenty-sixth day of the lunar month, divide the pork according to different parts, and then stew it well in advance, and take it out directly during the New Year, and put it on the table as soon as it is eager, saving trouble and time. Let's share 8 kinds of pork recipes, fragrant and hearty, done in advance, take it out for the New Year and heat it up before serving.
Ingredients: Pork belly, green onion, ginger, cooking wine, light soy sauce, sugar, bean curd.
Step 1: Wash the pork belly, cut it into small pieces, put it in a pot, add water, add green onion and ginger slices, pour in an appropriate amount of cooking wine, boil the water and blanch for 3 minutes.
2. Pour a small amount of oil into the pot, put the pork belly in the pot and fry until the surface is golden brown, then put it out for later use.
Stir a tablespoon of sugar and 1 tablespoon of water, pour it into a pot, boil the sugar over high heat, and then turn to medium heat to boil the syrup until it is reddish-brown.
4. Add the pork belly and green onion and ginger, then pour in 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of bean curd juice, and add water to cover the pork belly.
6. After boiling the soup over high heat, turn to low heat and simmer for 30 minutes. After simmering, the soup can be thickened.
Ingredients: pork, green onion, ginger, starch, egg, minced steamed bun, salt, oil, light soy sauce, oyster sauce, five-spice powder.
Steps] 1. Soak the green onion and ginger shreds in hot water for 20 minutes, and leave the green onion and ginger water for later use.
2. Add 1 tablespoon of salt, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of five-spice powder to the meat filling, and stir well with chopsticks in one direction.
3. Beat 2 eggs into the meat filling, pour in an appropriate amount of green onion and ginger water, and stir all the way in one direction with chopsticks until the meat filling completely absorbs the egg liquid and green onion and ginger water.
4. According to the soft and hard state of the meat filling, add an appropriate amount of water starch, and then use chopsticks to stir in one direction until the meat filling is re-energized.
5. Put in a bowl of minced steamed buns, pour in some cooked oil, and finally beat in one direction with your hands for about 10 minutes to beat the meat filling.
6. Pour oil into the pot and boil until it is hot, dip the spoon in the hot oil to prevent sticking, squeeze out the meatballs from the tiger's mouth, and put them into the oil pan with a spoon in turn.
11. Fry the meatballs over medium heat until the color is golden and the surface is crispy.
Ingredients: pork backbone, light soy sauce, dark soy sauce, rock sugar, green onion, ginger, star anise, bay leaf, cinnamon, soybean paste, sweet noodle sauce, five-spice powder.
Steps] 1. Chop the pork ribs into small pieces, soak them in clean water, pour water into the pot, and blanch the pork ribs in the water.
2. Slice the green onion and ginger, pour an appropriate amount of oil into the wok, put the green onion and ginger into the oil pan and fry until fragrant, and then put the blanched pork ribs into the pan and stir-fry.
3. Pour in 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of soybean paste, 1 tablespoon of sweet noodle sauce, half a tablespoon of five-spice powder, 1 tablespoon of sugar, stir-fry until the ribs are colored, add water to cover the ribs, add star anise and cinnamon and other spices, turn on high heat and cook until the soup boils.
4. Pour into a pressure cooker and simmer for 40 minutes. Simmer until the ribs are soft and rotten.
Ingredients: pork, cooking wine, dark soy sauce, light soy sauce, sugar, Sichuan pepper powder, sweet potato starch.
Steps] 1. Put the pork slices into a bowl, add 1 tablespoon of cooking wine, half a tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, a small amount of sugar, 1 tablespoon of Sichuan pepper powder, grasp well with your hands, and marinate for a while.
2. Half a bowl of sweet potato starch, beat 1 egg, add a small amount of water to make a yogurt paste.
3. Heat the oil to seventy percent oil temperature, put the meat slices into the oil pan in turn, and fry them over medium heat until all the meat slices float up and the surface becomes golden brown, you can take it out, and if you want to be more crispy, you can fry it again.
Ingredients: pork, egg, green onion, ginger, star anise, Sichuan pepper, corn starch, light soy sauce, dark soy sauce, salt, chicken juice, five-spice powder, white pepper powder.
Steps] 1. Put the green onions, shredded ginger, star anise and Sichuan peppercorns into a bowl, pour hot water and soak for a while, soak the fragrance, and leave the juice for later use.
2. Add an egg white, half a bowl of green onion and ginger water and an appropriate amount of water starch to the meat filling and stir well.
3. Add 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, 2 teaspoons of salt, 1 teaspoon of chicken juice, an appropriate amount of five-spice powder and white pepper, and finally drizzle with some cooked oil, stir well with chopsticks in one direction, until the meat filling is strong.
4. Beat 4 eggs into a bowl, stir with chopsticks, and then add half a bowl of water starch and stir well.
5. Heat a frying pan, add a spoonful of egg mixture, and gently shake the pan to flatten the egg mixture.
6. Spread the cooled omelet, evenly spread a layer of meat filling on top, coat the edge with a layer of egg liquid to facilitate bonding, roll the omelet from bottom to top, and roll it tightly without leaving gaps.
7. Then put it on a plate, put it in a steamer, and steam for 15 minutes after the water boils.
8. Steam and let cool the slices and put them on a plate.
Ingredients: pork belly with skin, green onion, ginger, garlic, bay leaf, star anise, Sichuan pepper, cooking wine, light soy sauce, dark soy sauce, bean curd, sweet noodle sauce, five-spice powder, Sichuan pepper powder, white pepper powder.
Steps] 1. Put the pork belly into cold water, add green onions, ginger, star anise, bay leaves, peppercorns, and other spices, put in an appropriate amount of cooking wine, a small amount of salt, cook for half an hour, and then take it out and let it cool for later use.
2. Cut the green onion into chopped green onions, cut the ginger into ginger slices, and finally cut some minced garlic for later use.
3. Use a toothpick to prick a few holes in the skin of the cooled pork belly, then brush some soy sauce on the skin of the meat, and put it in a ventilated place to dry the moisture on the surface of the skin.
4. Heat the oil temperature in the pot to about 60% hot, put the pork belly skin down into the oil pan, cover the pot, fry until the skin of the meat becomes darker, turn over and fry the other side.
5. After frying, soak the meat skin downward in cold water. Soak for about half an hour, take it out and take a look, there are a lot of bubbles bulging on the surface.
6. Cut the fried pork belly vertically from the skin of the meat, cut it into meat slices with a thickness of two or three millimeters, put the cut meat slices into a bowl, add 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 piece of bean curd, 1 spoon of sweet noodle sauce, 1 spoon of cooking wine, an appropriate amount of five-spice powder, an appropriate amount of white pepper powder, an appropriate amount of Sichuan pepper powder, an appropriate amount of sugar, put onions, ginger, star anise, bay leaves, etc., mix evenly with your hands, marinate for an hour, and let the meat slices fully absorb the juice.
7. Take out the marinated meat slices, the skin of the meat is upward, one by one, and the skin is placed in the bowl by hand.
8. Boil the pot on water and put the bowl on the steaming drawer to steam for an hour.
Ingredients: pork knuckles, soybeans, light soy sauce, cooking wine, rock sugar, salt, green onion, ginger, bay leaf.
Step] 1. Soak the soybeans in advance until the volume is three times larger.
2. Chop the pig's feet and blanch them in boiling water.
3. Pour oil into the pot, put in half a bowl of rock sugar, add a small amount of water and fry until the rock sugar melts, and boil the syrup to reddish brown.
4. Put in the pig's trotters on the sugar, add the green onion, ginger and bay leaves, pour in light soy sauce, cooking wine, salt, add water to cover the pig's trotters and boil, put in the soaked soybeans, transfer to the pressure cooker and simmer for 50 minutes, it's OK.
Ingredients: minced meat, rape, ginger, green onion, garlic, salted duck egg yolk, light soy sauce, dark soy sauce, sugar, pepper, thirteen spices, salt, breadcrumbs, starch.
Steps] 1. Prepare 7 points lean and 3 points fat pork filling, and beat two eggs into the meat filling. Stir in one direction until the meat fillings absorb the egg mixture.
2. Add an appropriate amount of chopped green onion, minced ginger, pepper, thirteen spices, 2 tablespoons of light soy sauce, a little salt, a little dark soy sauce, half a bowl of breadcrumbs, stir in one direction to make the meat filling strong.
3. Take a quarter of the minced meat and put it in the palm of your hand, gently press it flat, wrap a salted duck egg yolk in the minced meat, and then form a round ball.
4. Put the meatballs on a plate and steam in a steamer for 15 minutes.
5. Pour an appropriate amount of oil into the wok, add the minced green onion and garlic to stir-fry the fragrance, pour an appropriate amount of light soy sauce, dark soy sauce and sugar into the wok, and then add some water starch to thicken.
6. Put the steamed meatballs into the soup and simmer for a while, gently turning the meatballs to absorb the flavor of the soup.
9. Blanch the rape in advance at the bottom of the plate, put out the meatballs, collect the soup, and pour it on top of the meatballs.