black truffle sauce pork belly slice

Ingredients:

200g pork belly, 5g black truffle sauce, one piece of steamed bun.

Seasoning:

15g miracle cap sauce, 5g milk powder.

Procedure:

1Cut off part of the cooked pork belly with a knife.

2Turn the steamed bun into a Japanese character shape, roast it with beef fat and garlic paste, and spread black truffle sauce and cap leaf salad on it.

3Place a piece of cucumber slice on the bottom, and arrange the golden pork belly slice on top.

Wide Skin Pork

Main Ingredients:

500g pork belly

Auxiliary Ingredients:

1 teaspoon five spice powder, 2 tablespoons edible oil, 8g salt, 3 scallions, 2 tablespoons, 3 slices of ginger, a little baking soda

Procedure:

1. Wash the pork belly, then put it in a pot with cold water, add scallions, ginger and 1 tablespoon, cook until the meat turns color, use a fork to pierce, no blood overflow;

2. After the meat is cooked, immediately take it out and rinse it with cold water, use tweezers to pull out the hair, then use a toothpick to poke holes;

3. Spread with baking soda; then sprinkle half a teaspoon of salt on the pork skin and marinate for about 20 minutes;

4. Turn the meat over and cut it open, cut it open to almost the fat, do not cut the pork skin;

5. Cut the meat, and spread five spice powder and salt into the meat's slits and sides;

6. Place it on a wire rack and let the meat moisture enter naturally for 2 hours or more;

7. Wrap the surrounding tin foil around it, exposing only the meat skin surface;

8. Put it in the oven, set the temperature to the highest temperature of 230 degrees, bake on and below, baking time about 45 minutes;

9. Take it out, spread a layer of edible oil, then put it back in the oven to bake until the skin is dry.

Mushroom Wind Pork Steamed Lettuce

Main Ingredients:

6 slices of mushroom, 6 slices of wind pork.

Auxiliary Ingredients:

6 pieces of thick lettuce

Seasoning:

150g flavor essence soy sauce, 3g sesame oil, a little pepper, 30g sugar, 5g flavor essence, 15g cooked chicken oil, 5g flower wine

Procedure:

1Wrap mushroom and cooked wind pork with thick lettuce, arrange slices alternately, prepare for later use.

2Roll up the wrapped wind pork and stack it neatly in the dish, sprinkle with cooked chicken oil and flower wine, steam in the pot for 40 minutes to take it out.

3Make a pot, heat chicken oil, pour oil, then drizzle with soy sauce.

Soy Sauce Supreme:

500g vegetable water, 150g flavor essence soy sauce, 30g sugar, 5g flavor essence, a little pepper, 3g sesame oil

Vegetable Water:

2000g water, 60g celery, 50g carrot, 5 dry scallions, 1 root of bell pepper, 30g coriander cooked for 1 hour, then filter out.