Regarding meat recipes, I believe that many friends in life like to eat meat, and many people like to eat meat. Meat has a unique taste and delicious practices, and many raw materials can be used to make many different delicious foods. I sorted out the meat recipes below.

Meat menu 1 braised pork

1, pork belly washed and cut into pieces.

2. Put half a pot of cold water in the pot and put the meat in the cold water. After the water is boiled, boil it for two minutes, remove it, rinse it with warm water and drain it.

3. Drain the oil after the pot is hot. When the oil temperature is 50% hot, add star anise and ginger slices and stir-fry until fragrant.

4. Add pork belly and stir-fry until golden grease appears on both sides of the meat, and use a spatula to support some oil.

5. Stir fry the soy sauce for about one minute.

6. Add cooking wine, stir fry, add salt and sugar, inject hot water without meat, put an onion knot in the pot, and turn to low heat for one hour.

7. It's almost time. Open the fire to collect the juice, add chicken essence to taste, stir fry a few times, sprinkle with chopped green onion and start the pot.

8. Delicious braised pork is put on the table and eaten.

9, soft and delicious braised pork, a bowl of rice, perfect match.

10, fat but not oily, thin but not firewood, absolutely delicious.

Steamed chicken with spicy sauce

1. Slice ginger, shred shallots, and take more than ten peppers for standby.

2. Wash the chicken, add water to the soup pot until there is no chicken, add ginger, onion and pepper, and bring to a boil.

3. After the fire boils, turn it to low heat 10- 15 minutes and turn off the fire.

4. Take out the chicken and put it in ice water until it cools.

5. Take out the chicken, chop it up, and set it aside.

6. Heat with a small fire pot, pour in peanuts and bake until the leather coat bursts. Pay attention to turn it over at any time, and don't burn it.

7. Chop onion and garlic, prepare pepper, peel peanuts after cooling, and chop them for later use.

8. Pour the oil into the pot and burn it to 50% to 60%. Add onion, pepper and some minced garlic and stir fry.

9. When the oil temperature is 80%, turn off the fire, let it cool slightly, and filter out the hot oil.

10. Pour the hot oil into a bowl filled with Chili powder and stir it slightly.

1 1. Filter out the red oil.

12. Add minced garlic, light soy sauce, vinegar, salt, monosodium glutamate, sugar, sesame oil, pepper powder and chicken soup into the red oil, mix well and let it cool.

13. Sprinkle chopped peanuts on the chicken, pour the prepared red oil on the cut chicken, sprinkle chopped coriander, and you can eat!

Meat recipe 2 lotus buckle meat

Ingredients: pork belly 500g, dried plum 100g, lotus seed, ginger, onion and garlic 50g each, soy sauce 1 spoon, soy sauce 1 spoon, cooking wine 1 spoon, 3 pieces of sugar and rock sugar each, star anise and fragrant leaves.

Practice: 1, dried plums, lotus seeds soaked in water; Pork belly is boiled with star anise, fragrant leaves and ginger for about 15 minutes, and cooked for about 7 minutes. Take it out and soak it in cold water, dry it and brush it with a layer of honey.

2. Heat the oil in the pan to 80% heat, fry it in the oil pan until the skin bubbles, cut it into pieces of about 5 mm, mix in soy sauce, soy sauce and cooking wine, and marinate for 2 minutes.

3. Wrap lotus seeds in sliced meat and put them face down in a bowl.

4. Put ginger, garlic and dried red pepper into the hot oil in the pot and saute. Add dried plums and stir-fry until fragrant. Season with a little sugar and light soy sauce.

5. Then spread the fried dried prunes on the surface of the meat roll, compact it, put the bowl in a steamer and steam it for about 60 minutes on medium heat.

Dongpo braised pork

Ingredients: 500g pork belly, 0/00g leek/kloc-,50g ginger, 200g yellow wine, soy sauce and sugar.

Practice: 1. Wash the pork, cook it in cold water for 5 minutes, and cut it into cubes.

2. Put the onion and ginger slices at the bottom of the casserole, put the cut skin into the pot, add yellow wine, soy sauce and sugar, boil over high fire and stew for 2 hours.

3. Pick up the stewed pork belly, put it in a large bowl with the skin facing up, pour in the original juice of cook the meat, and steam for 30 minutes.

Boiled spicy pork slices

Ingredients: tenderloin, Chinese cabbage leaves, bean sprouts 100g, 4 green garlic, bone soup 1 bowl, 3 slices of ginger, dried Chili rings 1 spoon, pepper 1 spoon, 2 star anise, salt 1 teaspoon, and black pepper.

Practice: 1. Shred cabbage, wash bean sprouts, slice tenderloin with salt, black pepper and egg white, marinate for 20 minutes, then mix in starch and let stand.

2. Add pepper, dried pepper and star anise into the cold oil, fry for fragrance, and take out pepper and pepper.

3, 1 tbsp stir-fry pepper oil, shred ginger slices and stir-fry until slightly yellow, add cabbage and bean sprouts, stir well, and add bone soup to boil.

4. Take out the cooked bean sprouts and cabbage and put them in a bowl.

5. Cook the meat slices on high fire, remove them and put them in a bowl, mix well and sprinkle with pepper powder and Chili powder, sprinkle with minced onion and garlic, filter the soup and pour it into the bowl. Take another pot of 3-4 tablespoons pepper and Chili oil, heat it and pour it on it.

Meat menu 3 1, abalone and braised pork

Ingredients: pork belly 1 kg, abalone 1 kg, ginger 1 root, 2 shallots, dried pepper 1 teaspoon, soy sauce 1 teaspoon, seafood sauce 1 teaspoon, 2 teaspoons of light soy sauce, cooking wine.

1, abalone processing, using scissors is the fastest, go in and separate the abalone meat from the shell, rinse it clean, rinse the pork belly with water and dry the water.

2, the iron pot is hot, and the pork belly is baked with skin. One side until it turns brown and curly, rinse and set aside.

3, abalone meat is changed into a cross knife, which can be cut more densely and the effect is better. Pork belly cut into large pieces for use.

4, a little base oil in the pot, pour a large piece of pork belly into the pot, fry until a few sides are brown and oily, add 1 a small handful of rock sugar, ginger slices, onion segments, dried peppers and a small amount of pepper to stir-fry for fragrance.

5. Add 1 tablespoon soy sauce and 1 tablespoon seafood sauce to the pot. If you don't have seafood sauce, you can add some sweet noodle sauce, pour in 2 spoonfuls of soy sauce and stir-fry half a spoonful of cooking wine, which tastes even.

6. Add the processed abalone, stir-fry over high heat until the abalone curls, stir-fry for about 3 minutes, and let the ingredients be cooked thoroughly.

7. Add water without ingredients, pour all ingredients into the pressure cooker and cook for 20 minutes on high fire to make the braised pork soft and rotten.

8. Finally, open the lid of the pressure cooker, continue to cook on medium heat until the juice is collected, and add salt and monosodium glutamate according to personal taste.

2. Raw fried chicken

Ingredients: half a chicken, mushrooms, onions, ginger and garlic; Salt, spiced powder, sugar, white wine, pepper, chicken powder, soy sauce.

1. Cut the chicken into pieces with appropriate size, rinse it with flowing clean water several times, soak it for 10 minute to disperse the blood, rinse it again and take it out for later use.

2. Squeeze the chicken into a pot, pour a little white wine, sprinkle some salt and chicken powder and marinate for 5 minutes.

3. Burn oil in the pot, which is slightly more than usual. When the oil temperature is 70% hot, control the chicken to dry again and then put it into the pot for frying.

4. When the chicken is fried until it changes color, add onion, ginger and garlic. If you like spicy food, you can add some dried Chili to stir fry.

5. After the chicken is born, add a proper amount of spiced powder, pepper, sugar, salt and a small amount of soy sauce, stir-fry evenly over high fire and stir-fry the fragrance.

6. There will be soup in the pot, add a proper amount of soaked dried mushrooms or fresh mushrooms, cover the pot, and simmer for about 5 minutes on medium heat to make it tasty.

7. Finally, stir fry evenly and collect the juice. When there is little soup in the pot, you can take it out and put it on the plate.

3, sauce bone

Ingredients: pork bone, ginger, onion, fragrant leaves, star anise, cinnamon, dried Chili, rock sugar.

1. Wash the blood outside the big bone with clear water, and then soak it in clear water for about 30 minutes. You can change the water halfway to let the blood in the big bones slowly separate out, so that the stewed big bones are delicious and odorless. When soaking, you can prepare ingredients, such as a little onion, ginger slices, 3 fragrant leaves, 2 star anise, 1 cinnamon, and a proper amount of dried pepper for later use.

2. Add enough water to the pot, pour cold water into the cleaned big bones in the cold pot, add a little ginger slices, onion segments and cooking wine, boil the water for 2 minutes, and remove the impurities at the end of the blood and remove the big bones.

3. Boil the sugar color. If you want the sauce bone to be bright and appetizing, you must have a sugar color. Add crystal sugar and water 1: 1, a little cooking oil and simmer. When the sugar solution is boiled to purple, pour in a bowl of boiling water. Remember this is boiled water. If cold water is used to hold the wok, the sugar color will be good after stirring evenly.

4. Add wide oil to the pot, pour the oil into the prepared ingredients, stir fry over medium heat, then pour the cooked bones and stir fry evenly.

5. Add the cooked sugar color, 2 tablespoons of soy sauce, 3 tablespoons of soy sauce, 2 tablespoons of soy sauce, a proper amount of salt and enough water, and stir the seasoning evenly.

6. After the fire boils, turn to low heat and simmer for 40 minutes. If you want to save time, you can also pour it into the pressure cooker and press it for 20 minutes. But in the end, you need to pour it into the wok, collect the fire juice and the soup. It will be very thick, and a plate of sauce bone will be ready.