Recipe: Under the meal - electric pressure cooker version of the old lady barbecue

Home Cooking Recipe: Under the meal - electric pressure cooker version of the old lady barbecue

Notes:

This old lady's barbecued pork must have been unfamiliar to Guangzhou people. The name was unconstrained, but it was a local delicacies that the Cantonese restaurant of a small scale could order. There is no oven in the house to make a more fragrant honey sauce pork roast? Then try to use the electric pressure cooker to cook the old maiden. Our family generally uses the kind of small electric pressure cooker, and the fat position of the fat fork is made, and the meal is just right! Interested in watching more interesting slow life proposals and recipes, please pay attention to my public number: eat a bite

Ingredients:

Steps:

  1. Home Cooking Recipe: Pork belly with a fork, this action can help to taste, not to be omitted.

    Pork belly with a fork, this action can help to taste, not to be omitted.

  2. Home Cooking Recipe: Pour the cooking wine into the pork belly, evenly spread on both sides, and let stand for half an hour.

    Pour the cooking wine into the pork belly, evenly spread on both sides, and let stand for half an hour.

  3. Home Cooking Recipe: Mix soy sauce, pork roast, oyster sauce and salt into a sauce.

    Mix soy sauce, pork roast, oyster sauce and salt into a sauce.

  4. Home Cooking Recipe: Spread the sauce on both sides of the pork belly, then wrap it in plastic wrap and store it in the refrigerator.

    Spread the sauce on both sides of the pork belly, then wrap it in plastic wrap and store it in the refrigerator.

  5. Home Cooking Recipe: Marinate for more than 12 hours. (This dish is recommended to be marinated one night in advance)

    Marinate for more than 12 hours. (This dish is recommended to be marinated one night in advance)

  6. Home Cooking Recipe: Pour the pork belly with the sauce into the pressure cooker, and choose the gluten hooves to cook. After the pork belly is pressed, pour the gravy into the small pot. Mix the juice in the middle and high heat until it is thick. Do not completely dry or it will be too salty. .

    Pour the pork belly with the sauce into the pressure cooker, and choose the gluten hooves to cook. After the pork belly is pressed, pour the gravy into the small pot. Mix the juice in the middle and high heat until it is thick. Do not completely dry or it will be too salty. .

  7. Home Cooking Recipe: After the juice is collected, take out the slices and enjoy.

    After the juice is collected, take out the slices and enjoy.

  8. Home Cooking Recipe: This version of the old lady fat fork is not difficult, but do not use lean meat, otherwise it will eat firewood. hope you'll like it!

    This version of the old lady fat fork is not difficult, but do not use lean meat, otherwise it will eat firewood. hope you'll like it!

Tips:

Updated on April 11th, must see! ! ! ! This old maiden is a dish that our family often makes. It is made with electric pressure cooker. It is very time-saving and there are no complicated steps in the preparation stage. But last night I saw some netizens reflecting the problem, so I decided to put all the details that might cause errors. I will analyze it and hope to help everyone. 1. About the selection of meat The old maiden pork is different from the honey sauce pork that everyone is more familiar with. Generally speaking, I will use plum meat at home to make honey sauce, while the old maiden pork is served with pork belly, which is the third line, which is my recipe picture. This kind of supermarket will usually be sold, and a box is packed. However, if ordinary pork belly is used, the fat and lean meat are often unevenly distributed, so the whole taste will be reduced. The thin part of the firewood and the large part of the fat are particularly greasy. 2. Regarding saltyness, I have always thought that cooking is a very personal matter. It is difficult to adjust the taste of all people. However, in order to facilitate the cooking of the kitchen, it is necessary to quantify the recipe. At least it can be given. An approximate range value. This old lady has been using this marinade recipe in my family. The guests who came here did not say that it was salty. Generally, this dish was quickly cleared. Of course, it may be because my family is still slightly heavy. If you are having a mild taste, it is recommended to reduce the amount of marinade in proportion. But beyond that, there are several factors that may cause the final to be too salty. · The pork belly is too early to be sliced. You can see it in the recipe. I have sliced ​​all the cooking steps, so I will see the white cut surface. This step can't be changed, especially if it is cut at the beginning for convenience. It can't be cut when collecting juice, otherwise it will be too strong. ·The pork is too big to go to the Cantonese restaurant to order the maiden's pork. Usually, after the table, everyone can find that the pork is not big, and the total amount is not much. This is because the old maiden has a strong taste and the fat content is better than ordinary honey. The sauce fork is high, so it is suitable for dinner. So my suggestion is to cut according to the standard on my picture, otherwise it will probably cause the taste to be salty and greasy. · When you go to the table, if you follow the steps and cooking requirements, you will have the remaining sauce. Don’t feel pity. After the pork is sliced, you can put it on the plate directly. Don’t put the sauce. Pour into the plate and enjoy. · Completely collect juice and completely collect juice, never! ! ! ! ! ! ! ! ! In the recipe, it is mentioned that after the pork belly is pressed, even the gravy is poured into the small pot, and the juice is thickened in the middle and high heat. Note that the juice is slightly thicker and can be wrapped in pork. Instead of receiving the same status as a forked sauce. Because everyone can see that the pork belly is pressed with an electric pressure cooker, and the marinade becomes thinner than the original because of the steam moisture. Therefore, it is necessary to slightly absorb the juice, which can make the pork roast look shiny. · There is no electric pressure cooker. As you can see from the title, this old lady's recipe is an electric pressure cooker version. When I talk about the experience of making it, I put the marinade and the pork belly into the pot. I don't need to add water. After the pressure is good, the pickles will not receive juice, but will become thinner and the pork belly will become smaller. If your electric pressure cooker can only adjust the firepower, you can try the high pressure 20 minute option. I also saw a friend’s message asking if I could use a rice cooker or a common pressure cooker. Let me talk about the ordinary pressure cooker, because my family is not in use, this is really no way to answer, I am very very sorry. As for the rice cooker, from my personal point of view, the essence of the old mother's barbecue is that the ratio of fat and lean meat is well distributed and the fat meat is imported. I can't eat the fat meat of my own, and my husband is tired of oil. To get the taste we are satisfied with, the small household electric pressure cooker is the most ideal cooking utensil at present. The rice cooker has also been done, do not put the pickle into it, the ultra-fast cooking is pressed 3-4 times, the process should also pay attention to turn over, and finally take out the water and even the marinade and honey to cook together, it feels a bit lost. The selling point, and the taste is not as good as the electric pressure cooker. From the function of the rice cooker, it will be more suitable for making honey sauce. If you like the thin honey sauce, next month, I will update the rice cooker to cook the recipe for honey sauce. 3. In the recipe, the peeled pork belly I shared 270g, made a little more in the picture, as the amount of two people is enough, after all, the old mother's barbecue is a meal, with a boil Green vegetables, or add a soup or stir-fry just enough to be full.


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