Black Pepper Pork Steak

Ingredients:

　　Pork leg80 grams,OnionQuarter of an onion,Green pepperQuarter of a green pepper, finely slicedBlack pepper1 small spoonful,Soy sauce1 small spoonful, oyster sauce 1 tablespoon, rice wine 1 tablespoon, sugar 1 small spoonful, water 30 cc, B. cornstarch slurry 1 small spoonful, sesame oil 1 small spoonful, a little salt, cornstarch 1 small spoonful

Steps: 1. Wash the pork leg meat and cut it into thick strips. Place in a large bowl and mix with all marinade ingredients for 10 minutes before frying over medium heat until golden and cooked.

2. Clean the onion, peel off the skin, and slice into strips;Green pepperWash, remove the stem and seeds, then cut into strips;

Set aside.

3. Heat oil in a pan, stir-fry the onion and green pepper strips over medium heat until fragrant, add all seasonings A from step 2 and pork steak slices, mix well, then add cornstarch slurry and sesame oil at the end.Garlic and Rosemary Roast

Pork

Ingredients:6 pounds of pork leg meat, wash and clean, 3 cloves of garlic, sliced, 1 teaspoon salt, ground black pepper half a tablespoon, bay leaf 3 pieces,AppleVinegar

100 ml, dried rosemary 1 teaspoonPreheat the oven to 160 degrees.2. Score several cuts on the pork with a small knife and stuff the garlic slices into these cuts.

Sprinkle salt and pepper over the pork.Place bay leaves under the pork.Lay the pork on top of the bay leaves, with the fat side up.Combine vinegar and rosemary in a bowl,Pour over the pork.3. Bake for 3 hours or until the internal temperature of the pork reaches 70 degrees Celsius.

Baste the pork periodically with oil while baking.After roasting, wrap it with aluminum foil and let it rest for 15 minutes before slicing and serving.Old Dry Bean Sauce Fried Pork

Ingredients:

Pork leg meat 400g, Old Dry Bean Sauce

Doubanjiang 50g,Chicken essence1 teaspoon (5g), garlic 3 cloves, old ginger 2 slices,Soy sauce2 tablespoons (30ml), rice wine 1 tablespoon (15ml), oil 4 teaspoons (20ml),Green onion2 stalksSteps: 1. Place the pork leg meat in the refrigerator to freeze for 20 minutes, until it stiffens before slicing into uniform thin pieces.2. Wash green onions and cut them diagonally into 5cm long segments.Slice garlic thinly.3. Heat oil in a hot pan, wait until it is five-fifths heated (place your hand above the pan, you can feel the heat rising), then add pork leg meat and fry slowly over low heat until both sides are crispy and the moisture has evaporated.

4. Add garlic slices and ginger slices to the pan; stir-fry with old dry bean sauce, rice wine, and soy sauce for about 3 minutes after releasing their aroma.5. Finally, add chicken essence and green onion segments, stir-fry until the green onions are cooked through.Gold Leaf Meat

Main ingredients: pork leg (700 grams), pig fat (165 grams), rice wine (45 ml),Sugar(85 grams), soy sauce (40 grams), five spice powder (a little), cornstarch (a little)

Steps: First, slice the pork leg into 24 thin slices; each two should be connected on one side so they can remain together.

Second, cut the pig fat into 12 round pieces like a silver dollar and marinate in a mixture of soy sauce, sugar, five spice powder, and rice wine for about twenty minutes.

Third, insert the marinated pig fat piece by piece into the uncut pork slices and secure them with bamboo skewers to form one string.

Main ingredients: 700 grams of pork leg meat, 165 grams of pork fat, 45 grams of rice wine,85 grams of sugar,40 grams of soy sauce, a little five-spice powder, a little cornstarch,

Step one, slice the pork leg meat into 24 thin slices, leaving one side uncut so that every two pieces are connected.

Step two, cut the pork fat into 12 round pieces about the size of a silver dollar, then marinate them in a mixture of soy sauce, sugar, five-spice powder, and rice wine for about twenty minutes.

Step three, insert one piece of pork fat into each uncut slice of meat, then use a skewer to thread the prepared meat together.