1 Pork belly is cooked in bone soup with star anise, cinnamon, ginger and onion until it is 80% cooked.

2. Slice the cooked meat and prepare the ingredients: garlic sprouts, carrot slices, shredded onion and ginger, and bean paste.

3. Stir-fry the sliced meat in a hot oil pan, and add a little cooking wine, sugar and soy sauce.

4. Then add garlic sprouts, carrot slices, shredded onion and ginger, and stir-fry with bean paste.

5. Stir-fry and serve.

Practice 2

raw material

Pig hind leg meat with skin, garlic sprout, Pixian watercress, soy sauce, sweet sauce, monosodium glutamate, melted lard.

make

1. Scrape and wash the pork, put it in a soup pot and cook it until it is just cooked, take it out and cool it and cut it into pieces. Wash the garlic sprouts and cut them into horse ears.

2. Put the oil in the pot, add pork slices and stir-fry until the oil looks like a "lamp nest", add chopped Pixian watercress and stir-fry until fragrant and colored, add sweet sauce and stir-fry until fragrant, add soy sauce, garlic sprouts and monosodium glutamate and stir-fry until the garlic sprouts are broken, and serve.

Practice 3

1: Cook the meat until it is 9 minutes cooked and slice it.

2: Add oil, stir-fry green peppers first after heating, add ginger and garlic after about 30 seconds, and remember to slice them.

3. Stir-fry the green pepper and ingredients after they are fragrant. My practice here is not like ordinary ones. I want to get all the flavor out of the green pepper. When it is in place, the green pepper should become soft.

4: Add watercress, stir-fry the fragrance, and stir-fry with the green pepper, garlic and ginger in front.

5: Eat meat. Don't fry the meat too much, it should be tender and tender, but not too oily and greasy.

6: The most unique step. Do owe. 10g starch+half a bowl of water+a little soy sauce. Pour this thing down before taking the pan, stir fry and take the pan.

Practice 4

Raw materials:

400g pork leg with batch, green garlic sprout100g, 25g Pixian watercress, and about10g sweet noodle sauce.

Method:

Wash the meat, cook until the meat is ripe and soft, take it out, cool it and slice it for later use, and cut the green garlic into sections; Stir-fry the sliced meat in a 60% hot oil pan until it turns into an ear shape. Stir-fry the chopped Pixian watercress and color it, then stir-fry it with sweet noodle sauce to make it fragrant. After seasoning, turn over the green garlic and serve.

Practice 5

Raw materials:

Pork belly, green pepper/red pepper/garlic sprout/onion/cabbage (choose and match according to taste), ginger, garlic, pepper, white sugar, soy sauce (soy sauce) and salt.

Practice:

1, pork belly in boiling water for about 2 minutes to remove blood.

2. Change the water, add pork belly, ginger, garlic and pepper, and cook for about 15 minutes. The meat can be pounded with chopsticks.

3. Cool the cooked pork belly and slice it

4. Do not put oil in the wok. Add side dishes (such as green pepper slices) and stir-fry until 7% is ripe. Take it out for later use.

5, or don't put oil, add meat slices, stir-fry until the oil comes out, add sugar, soy sauce, add side dishes, stir-fry quickly to avoid pasting the pot, add the right amount of salt, and get out of the pot.

Practice 6

raw material

370g of pork hind legs, 70g of green garlic (green pepper and yellow garlic can also be used), 25g of big oil, 2g of noodle sauce12g, each of soy sauce and cooking wine12g, 5g of sugar, 5g of bean paste and onion, 3g of monosodium glutamate.

manufacturing process

(1) Cut the meat into 4cm-wide strips, cook it in boiling water and cut it into pieces, and cut the green garlic into inches.

(2) Stir-fry white meat in hot oil until the meat is oily and rolled up, that is, add bean paste and flour paste, stir-fry green garlic and other seasonings, and stir-fry for several times.

Practice 7

Materials:

Pork belly, bean paste, green garlic sprout, onion, red bell pepper (in fact, many kinds of vegetables can be used as ingredients, just see what you like), onion, ginger, garlic, cooking wine, salt, monosodium glutamate, sugar, vinegar and cooking oil.

Prepare:

1. First, add water to pork belly, put some ginger slices and cook until it is medium-cooked, that is, chopsticks can be pierced. Pick up the slices for later use.

2. Shoot the green garlic seedlings and cut them into sections; Cut the onion and red pepper into pieces you like.

3. Chop the bean paste into mud, shred the onion and ginger, and chop the garlic into foam.

Practice:

1. Heat the pan, put a little oil on high fire and stir-fry the onion and red bell pepper for 30 seconds.

2. Heat the pan and drain the oil. When the onion, ginger, garlic and bean paste are fried to red oil, add white sugar and a few drops of vinegar, and stir-fry the prepared pork belly slices 1 min and spray the cooking wine. Then stir-fry the green garlic seedlings until they change color, and put in the prepared onions and red peppers.

3. Adjust the salt (because the bean paste is salty, so put less salt) and monosodium glutamate out of the pot.

Practice 8

raw material

Ingredients: pork leg meat, hind leg meat and second knife meat are the best.

Accessories: according to different seasons, there are mainly green garlic seedlings, green peppers, ginger, garlic moss, cabbage, Chinese cabbage and so on.

Seasoning: Pixian watercress, sweet sauce, soy sauce and mixed oil.

Production method

Scrape and wash the pork leg with fat and thin joints, put it in a soup pot and cook until the cooked skin of the pork is soft, take it out and cool it thoroughly, and cut it into pieces with a length of 5 cm, a width of 4 cm and a thickness of 0.2 cm; Cut the green garlic sprouts or other auxiliary materials into pieces, put the wok on high fire, add the pork fat and heat it to 60%, stir-fry the meat slices until the oil is spit out. When the meat slices are in the shape of a lamp nest, stir-fry the chopped Pixian watercress and color it, add soy sauce (not too much) and stir-fry, then add the auxiliary material pan and stir-fry until it breaks.

Practice 9

250 grams of pork leg.

Ingredients: dried salted vegetables, 25g, green peppers, onion 1 5g, onion 1 piece, white flour pot kui1piece, and flour.

200 grams

Seasoning: salt 1 0g, cooking wine10g, soy sauce 5g, lobster sauce10g, sweet sauce10g, sugar 5g and beans.

20g of clove, 25g of butter, 5g of pepper and 50g of refined oil.

Practice:

1 Wash pork leg (second-cut pork), put it into clean water, add a small amount of ginger, onion and pepper, cook until it is 80% ripe, take it out, cool it in the air, and cut 0.2×4×7 transverse ribs.

Sliced meat with a thickness of cm, cut and set aside.

2. Wash the dried pickles, green peppers and shallots and cut them into 1.2 inch sections. Cut the onion into two thick shreds, and cut the white-flour crispy rice into two layers, then cut them into small prismatic pieces respectively, and heat them.

Deep-fry the oil until it is yellow, and take it out when it is crisp.

3. Take 200 grams of flour, add proper yeast, water, and make dough. Bake in the oven for 0/80 minutes until the skin is golden. Take it out, cut it at 1/5, hollow it out, close it and set it aside.

4. Add a proper amount of oil to the wok and stir-fry the sliced meat. When the meat begins to spit out oil and looks like a lamp, add watercress, sweet sauce and lobster sauce and continue to stir-fry. When the oil is red and fragrant and the meat is colored, add the cut dried pickles, green pepper and onion slices, stir-fry, add soy sauce, monosodium glutamate and white sugar, take out the pan, put them into a crisp box and put them on a plate.

Practice 10

Ingredients: 200g cooked white meat (with skin). Accessories: 50g of bamboo shoots, 50g of green garlic seedlings, 50g of scallion, 0g of dried chili 10, 5g of chili1.5g, 50g of stock, 0.5g of sesame oil, 25g of soy sauce and 50g of soybean oil.

manufacturing process

1, cut the cooked white meat into pieces 1 inch and a half long, 1 inch wide and 7 cm thick; Cut the green garlic seedlings into sections; Cut the onion into horseshoe pieces; Cut bamboo shoots into small pieces; Dried peppers are seeded and shredded.

2. Add soybean oil to the frying spoon and boil, then add garlic sprouts, green onions and dried peppers to cook. Then stir-fry the meat, add bamboo shoots, soy sauce, monosodium glutamate, broth and marsh wine, stir-fry a few times, pour sesame oil on it, and serve.