Braised pork slices in brown sauce
Ingredients: pork belly with skin, green garlic, bean paste, monosodium glutamate, soy sauce, sweet noodle sauce, Laoganma lobster sauce.
1. Wash pork belly with skin, put it in a clear water pot, cook it, take it out, let it cool, and cut into pieces; Wash the green garlic and cut it into horse ears for later use.
2. Add salad oil to the pot, heat it, add the sliced meat and stir-fry it until it reaches Dengzhanwo, add soy sauce, sweet noodle sauce, bean paste and Laoganma lobster sauce, then add green garlic and monosodium glutamate and stir-fry.
Griddle pork belly
Ingredients: pork belly slices, crab mushroom, Agrocybe aegerita, celery, chopped red pepper, onion, salt, monosodium glutamate, clear soup and red oil.
1. Soak the Crab Mushroom and Agrocybe aegerita in clear water and wash them.
2. Heat the oil pan, add pork belly and stir-fry until fragrant, add crab mushroom and Agrocybe aegerita and stir-fry until fragrant, add clear soup, add salt, monosodium glutamate and red oil and stir-fry slightly, then pour into a dry pan.
Sprinkle coriander, chopped red pepper and onion in the pot and eat while heating.
Boiled oil residue in douchi
1. Cut pig fat into pieces or slices.
2. Heat the pan, add the fat slices, stir-fry the excess oil, beat out the oil, stir-fry until it is slightly golden, add the material head and lobster sauce, stir-fry until fragrant, stir-fry the color, add the pepper or garlic, and stir-fry until it is raw. Serve.
Barbecued pork tendon
1. Wash pig's trotters, blanch them and wash them.
2. Add water to the pot, bring salt, monosodium glutamate, sugar, soy sauce, star anise, onion and ginger to a boil, add pork trotters and cook until cooked, and take them out for later use.
3. Heat oil in the pot, add the barbecued pork sauce, and add the cooked pork trotters and stir well. Bake to taste, cool, slice and plate.
Toothpick meat
Ingredients: pork tenderloin, green pepper, onion, ginger, garlic, chopped green onion, dried pepper, pepper, hot sauce, salt, cooking wine, monosodium glutamate, chicken essence, pepper oil, sesame oil and salad oil.
1. Slice tenderloin, add ginger, onion, cooking wine, salt and pickles.
2. Add water and bean flour and stir well. String them together with sterilized toothpicks.
3. Put in an oil pan and fry slowly on low heat.
4. Leave oil in the pot, add dried pepper, hot sauce, ginger and garlic, chopped green onion, green pepper, salt, cooking wine, monosodium glutamate, chicken essence, stir fry, sesame oil and pepper oil.
Fish minced meat
1. Sliced tenderloin, then diced and marinated with salt, soy sauce and water starch; Soak auricularia auricula, washing, and cut into pieces; Chop pickled peppers, chop watercress, and chop ginger, onion and garlic; Cut onion leaves into chopped green onion, shred bamboo shoots and dice.
2. Mix bowl juice: take a small bowl, sugar: vinegar one to one, a little salt, soy sauce, cooking wine and water starch and mix well for later use.
3. Heat the pan, add salad oil to heat it, add Jiang Mo, scallion and minced garlic, add watercress and pickled pepper, stir-fry, add minced meat, stir-fry, add auricularia auricula and diced bamboo shoots, stir-fry until it is not cooked (the vegetarian dishes can be blanched first), add a bowl of juice, stir well, collect the juice slightly, and pour chopped green onion to serve.
Douchi Sichuan style pork
1. Pork peeled and sliced; Slice onion, garlic sprout and green pepper for later use; Douchi can be chopped.
2. Cook a little oil in the pot, stir-fry the meat slices to give oil, roll them up, add a little more lobster sauce and a little sweet noodle sauce, or add less bean paste, which mainly reflects the taste and fragrance of lobster sauce. Add a little sugar and soy sauce, stir-fry onion and green pepper slices, stir-fry garlic sprouts until they taste bad, and then serve.
Guokui huiguorou
Ingredients: white flour cake (white flour pot helmet), pork sitting on the buttocks, garlic seedlings, bean paste (which can be chopped together with lobster sauce), white sugar, monosodium glutamate or chicken essence, ginger and garlic rice, salt, sweet flour paste, soy sauce and salad oil.
1. Pork is cooked and sliced, garlic sprouts are cut into "horse ears" shape, white flour cakes are cut into pieces with a knife, fried in oil pan until golden, and taken out for later use.
2. Put the pot on medium fire, stir-fry the sliced meat until it boils, stir-fry the ginger, garlic, watercress and lobster sauce until fragrant, stir-fry the red oil, add the sweet noodle sauce and soy sauce, add the helmet block, stir-fry the salt, monosodium glutamate and a little sugar, and finally add the garlic sprouts and stir-fry evenly.
Chopped sour beans
1. Take out the snap beans from Sichuan pickles, soak them in clear water for a while, remove the salt, take them out and cut them into pieces of about 1 cm.
2. Take a piece of pork belly, peel it and chop it into broken rice.
3. Heat the oil in the pot, add salad oil to heat it, add ginger, onion and garlic to saute until fragrant, add minced meat and stir-fry until crisp, add a little cooking wine, continue to stir-fry the sour beans (water can be added to the pot in advance), stir-fry until raw, add salt, sugar, monosodium glutamate and chicken essence, stir-fry evenly, and serve.
Braised pork
1. Wash the pork leg connected with fat and thin, put it in a soup pot and cook until the skin is soft and broken (that is, when the lean meat is cut without bloodshot), take it out and dry it and cut it into pieces about 6 cm long, 2.5 cm wide and 0.2 cm thick.
2. Heat the wok, add the cooked lard, and when the oil is heated to 60%, add the pork leg slices and stir fry until the oil comes out. After the meat slices are deformed, add sweet noodle sauce and stir-fry until fragrant, then add sugar and soy sauce and stir-fry until fragrant.
Meatball soup
Ingredients: pork fat and lean meat, seasonal fresh vegetables, eggs, fresh soup, salt, ginger bean powder, onion, sesame oil, monosodium glutamate, pepper, water lily, soy sauce and clear water.
1. Onion cut into chopped green onion, yellow flower torn in half, ginger soaked in a little soup. Chop pork, add salt, monosodium glutamate, ginger, onion, water and eggs, shell and stir well. Then add water bean powder and stir evenly for later use.
2. Put the pot on the fire, add the fresh soup and heat it on low heat. Squeeze the meat into balls, cook it in slightly boiling fresh soup and take it out. Add seasonal fresh vegetables, yellow flowers and peppers to the fresh soup pot. Salt, monosodium glutamate, boil, then add meatballs, put them in jars and bowls, pour sesame oil and sprinkle with chopped green onion.
Braised pork with vermicelli
1. Cut the clean pork belly into even pieces and soak the vermicelli in cold water in advance. Cold-soaked vermicelli is thicker, tastes good and is easy to stew.
2. Put the pot on a high fire, add a little salad oil and burn it to 50%, add the meat, stir-fry the oil, and then pour out the excess oil.
3. Pour a proper amount of salad oil into the pot, heat it, add ginger onion slices, star anise, fragrant leaves, cinnamon and dried peppers, add meat and stir-fry until the color is the highest. Then add soy sauce and soy sauce, add appropriate amount of boiling water, boil over high fire, skim off the floating foam, and simmer for 30 minutes. You can choose spices.
4. Uncover the pot cover, put the vermicelli into the pot, cover the pot cover and continue to stew for 10 minutes until the juice is thick, and then take it out of the pot. Delicious pork stewed vermicelli is fine, or you can stew it with cabbage or sauerkraut, which is quite rich in flavor.
Braised pork
1. Scrape the pork, blanch it in a boiling pot, take it out and cut it into pieces about 3.3 cm square.
2. Put the wok in medium fire, add cooked vegetable oil and heat it to 60% oil temperature, stir-fry the meat, add salt, cooking wine, fresh soup and sugar to boil, skim the floating foam, scoop it into the wok, and add ginger, onion, pepper, star anise and crystal sugar. When the meat is raked with low fire, take out ginger, onion, pepper, star anise and rock sugar.
Hunan taste fried pork
Ingredients: peeled pork belly, garlic, ginger slices, pepper, lobster sauce, spice sauce, salt, cooking wine, soy sauce, oyster sauce and salad oil.
1. Slice pork belly fat and thin respectively, cut pepper obliquely, and chop lobster sauce.
2. Boil the pan until it is dry, and don't put oil in it. Add a little salt and stir-fry the pepper until fragrant. Stir-fry the pepper and set it aside.
3. Put the pan on a strong fire, stir-fry, pour in a proper amount of salad oil, heat it, stir-fry fat slices, stir-fry lean slices, stir-fry ginger, garlic, chopped lobster sauce and spicy girl sauce, pour in cooking wine, oyster sauce, soy sauce and a little boiling water, stir-fry salt, monosodium glutamate and stir-fry.
Lianguotang
Ingredients: pork leg with skin, white radish, onion, ginger, coriander leaves, soy sauce, salt, sesame oil, pepper, watercress, monosodium glutamate and pepper.
1. Heat the hot oil from the pan, add the watercress and stir-fry the red oil, put it in a bowl, and then add the soy sauce, monosodium glutamate and sesame oil and mix well for use as dipping sauce.
2. Wash the pig's leg with skin, put it in a clear water pot, bring it to a boil with high fire, add ginger slices, onion segments and pepper particles, cook the meat with low fire, take it out, let it cool, and cut it into thin slices with belt meat.
3. Wash the white radish, peel it, wash it again, slice it, pour it into cook the meat's soup, add meat slices, salt, pepper and monosodium glutamate, boil it, put it in a bowl and sprinkle with leek leaves.
4. When serving, prepare dipping sauce in advance and serve together. You can eat rice after dipping the meat slices in the sauce. After eating meat, you can also drink a bowl of delicious broth. Hot, light and delicious.
Shanbei peasant-style snack meat
Ingredients: pork belly, dried pepper, pepper powder, fennel powder, ginger powder, salt, monosodium glutamate, ginger onion, soy sauce and rapeseed oil.
1. Separate the fresh and clean pork belly and slice it.
2. Put the pot into medium fire, pour a little rapeseed oil, add fat slices and stir-fry to get oil, add dried Chili and onion ginger and stir-fry until fragrant, then add lean slices and stir-fry evenly, add salt, monosodium glutamate, pepper powder, fennel powder, ginger powder and soy sauce and stir-fry evenly until fragrant and colorful, add appropriate amount of boiling water, the amount of water should not exceed two-thirds of the meat, and boil over high fire and stew slowly.
Stew for about 49 minutes, the juice will be very thick and will be poured out.
Stewed scallop and lion's head in casserole
1. Wash the lean pork, cut it into fine filaments, then cut it into mud, then finely dice the fat, then put it together, chop it a few times, put it into a bowl, add onion ginger juice, cooking wine, salt, monosodium glutamate, pepper and water, mix well, stir hard, then stick a little starch water on your hands and knead the mud into four lion's head balls.
2. Add water to the casserole, bring it to a boil, add crosshead pills, cover the leaves, simmer for about an hour and a half, and add Chinese cabbage to burn for a while.
Boiled pork with pepper
Ingredients: pork sitting on the buttocks, pepper (cut into "horse's ear" shape), douban, lobster sauce, sweet noodle sauce, sugar, soy sauce, salt, monosodium glutamate and salad oil.
1. Pork cooked and sliced; Put the pot on a big fire, pour in a little oil, add a little salt to the pepper, stir-fry, stir-fry the pepper, and take it out of the pot for later use.
2. Put the pan on medium heat, add appropriate amount of oil to heat it, add the sliced meat and stir-fry until it is boiling, add the bean paste and fermented soybean paste and stir-fry until fragrant, then add the sweet noodle sauce and stir-fry until even.
Fried pork slices with salted pepper
Ingredients: pork belly, green garlic sprout, bean paste, lobster sauce, salt, soy sauce and blended oil.
1. Wash the pork belly, peel it, slice it with a knife, slice the garlic sprout, and chop the watercress and lobster sauce respectively.
2. Put the pot on the fire, add the mixed oil to heat it, and add the sliced meat to stir fry. Add watercress and lobster sauce and stir-fry until fragrant. Add salt and soy sauce and stir well. Finally, add the green garlic seedlings and stir them evenly, then take them out of the pot and put them on the plate.
Potato huiguorou
Ingredients: barbecued pork, potatoes, douban fermented soybean (chopped), a little garlic sprout, sweet noodle sauce, salt, repeated soy sauce and mixed oil.
1. Pigs sit on their asses and cook and slice, potatoes are peeled and cut into pieces equal to meat, and garlic seedlings are cut into sections.
2. Put the pan in medium heat, add a proper amount of mixed oil to heat it, add the sliced meat and stir-fry until it boils, add the watercress and douchi and stir-fry the red oil, add the sweet noodle sauce and stir-fry until fragrant, add the potato chips and stir-fry until broken, add the copied soy sauce and a little salt, stir-fry evenly, and finally add the garlic sprouts and stir-fry until cooked.
Fried meat with dried incense
Ingredients: pork belly, dried incense, garlic sprout, fermented soybean, fresh incense, spicy, fresh dew (which can also be replaced by other soy sauce), cooking wine and salad oil.
1. Sliced pork belly; Cut the dried garlic into the same pieces, and cut the garlic seedlings into sections.
2. Heat oil in the pot, stir-fry the meat slices to give oil, stir-fry the black beans to give fragrance, stir-fry the dried beans to give fragrance, add a little cooking wine, spicy and delicious, and stir evenly.
Onion meat
1. Cut the pig leg into pieces with a length of 3cm, a width of 1.5cm and a thickness of 1cm.
2. Heat the wok on high fire and add cooked lard. When the oil is hot, stir-fry the onion, add the cooking wine, soy sauce, sugar and star anise, then add the pork leg and simmer for about 30 minutes, then thicken the marinade with strong fire, remove the star anise and pour in the sesame oil.
3. When filling the pot, use the bottom of the onion and put the meat slices on it.
Sichuan style snack meat
Ingredients: peeled pork belly, Erjing pepper, sliced ginger and garlic, (ear-shaped) onion, oyster sauce, fresh fragrance, soy sauce, spicy fresh sauce, soy sauce, cooking wine, salt, a little sugar, monosodium glutamate and salad oil.
1. Slice pork belly, cut two pieces of meat into the shape of horse ears.
2. Put oil in the pot, add green pepper and salt, stir fry, stir fry and remove for later use.
3. The fire turned the wok, and the oil temperature was 50% to 60%. Don't dry the fried oil. Stir-fry oyster sauce, sliced ginger and garlic, delicious, spicy and fresh dew, soy sauce, cooking wine, Erjing pepper, a little sugar and monosodium glutamate evenly.
Pickled pickled pepper twice-cooked pork
Ingredients: pork rump, pickled pepper, garlic sprout, watercress, soy sauce, salt, sugar, pepper, cooking wine, monosodium glutamate and salad oil.
1. The pig sits on its ass, cooks it and slices it; Chop watercress; Cut garlic sprouts into horse ears.
2. Put the pan on medium heat, heat it with proper amount of oil, add the sliced meat and stir-fry until it boils, add the watercress and pickled pepper and stir-fry to get red oil, add soy sauce, a little cooking wine, salt, sugar, pepper and monosodium glutamate and stir-fry evenly, then add the garlic sprouts and stir-fry until raw.
Fried meat with Chili peppers
1. Pork is cut into 3mm thick slices, pepper is pedicled, washed and torn into pieces by hand. You can sprinkle some salt in the pepper to make it more tasty, or you can cut it with a knife. You'd better pat it with a knife when cutting. It's best to have more lobster sauce in Liuyang and flatten a few cloves of garlic.
2. Add some rapeseed oil to the pot, add pepper and stir fry until it is slightly covered with tiger skin.
3. Add a little rapeseed oil to the pot, add a little fatter meat slices and stir-fry to get oil, add onion, ginger, garlic pats and lobster sauce to stir-fry to get fragrance, add spicy girl sauce, if not, use bean paste instead, stir-fry red oil, add a little balsamic vinegar, stir-fry the meat slices until they change color, add cooking wine to remove fishy smell, color soy sauce, and add pepper. Whether it's bibimbap, mixed noodles or steamed stuffed buns, this kind of Chili fried meat is particularly fragrant and tough. The more you eat, the more fragrant you are, and you won't get tired at all.
Old fashioned braised pork
Ingredients: pork belly, pepper, star anise, cinnamon, fragrant leaves, soy sauce, soy sauce, braised pepper oil, monosodium glutamate, pepper powder, star anise powder, ginger powder, onion ginger and salad oil.
1. Wash pork belly, cut into pieces, blanch in a cold water pot, remove fishy smell, and drain.
2. Put the pot on medium fire, add a little oil, add pork belly pieces and stir-fry until fragrant, then add ginger onion, star anise, cinnamon and fragrant leaves, add soy sauce and stir-fry until it changes color, add salt, monosodium glutamate, pepper powder, ginger powder and star anise powder, stir-fry, add boiled water or fresh soup, and turn off the fire.
Sesame shredded meat
Ingredients: pork, salt, cooking wine, onion, ginger, star anise, white sugar, monosodium glutamate, sugar color, cooked sesame, Chili oil, sesame oil, fresh soup and cooked vegetable oil.
1. Wash pork skin or marbles and cut them into filaments about10cm long and 0.5cm thick. Mix ginger (washed and broken), onion, salt and cooking wine well, and mix well with shredded pork for about 30 minutes.
2. Put the pot on a big fire, add cooked vegetable oil and burn it to 50% oil temperature, mix the shredded pork with cold vegetable oil, fry it in an oil pan until the seeds are scattered, and take it out. When the oil temperature rises to 70%, put it in a pot and fry it until it is light red. Take out ginger and onion.
3. Wash the pot, add shredded pork, add fresh soup to boil, skim off the oil foam, add salt, sugar, star anise and sugar color (light red), collect the shredded pork soup over low heat until it is dry, add monosodium glutamate and sesame oil, take it out of the pot, let it cool, add Chili oil, sprinkle with sesame oil and mix well.
Boiled braised pork
1. Put base oil in the pan, stir-fry green bamboo shoots, celery knots and garlic knots, and put them at the bottom of the tray.
2. Clean the pan, light it again, heat it in oil, then add minced ginger and garlic, Pixian watercress and sea pepper noodles, stir-fry until fragrant, add a spoonful of water, then put the prepared Dongpo pork into the pan and cook it together, add salt and monosodium glutamate, thicken it, then put it in a container, sprinkle with Chili noodles, Chili noodles, garlic paste and chopped green onion, and finally pour it in.
Pork turns into chicken
1. Cut fresh pork and chicken.
2. Boil the oil, add ginger onion, dried Chili, star anise, cinnamon, fragrant leaves and fragrant herbs, add pork, stir-fry the pork until it is oily, then add chicken essence, seasoning salt, soy sauce, sugar, chicken essence and monosodium glutamate, add hot water or fresh soup, boil over high fire, remove foam, turn to low heat for 40 minutes, and then collect thick soup. Take it out of the pot.
Braised pork balls
1. Slice magnolia and mushroom. Cut the horseshoe into pieces. Cut the onion into knots. Ginger is broken. Fresh vegetables are cooked and refrigerated. Chop fresh pork with the ratio of fat to thin of 4:6, put it in a pot, add water chestnut, salt, cooking wine, eggs (shelled), water bean powder and water and stir to make meat stuffing.
2. Put the pot on a strong fire. When the cooked vegetable oil is heated to 70% oil temperature, the meat stuffing is squeezed into meatballs with the size of about 1.7 cm by hand, fried in a pot until the skin is crisp and light yellow, and taken out.
3. Take another wok, add cooked vegetable oil, when the oil temperature reaches 30%, add ginger and onion, stir fry to taste, add fresh soup to boil (pick out ginger and onion), add meatballs, salt, sugar, magnolia slices and mushrooms, simmer with low fire until soft and rotten, add fresh vegetables, take them out and put them on the bottom of the plate. Add monosodium glutamate to the pot, hook the bean powder, collect the juice from the pot and spoon it on the dish.
Grandma jar meat
1. Boned elbow, blanched, smeared with red soy sauce, fried golden, washed chicken legs, blanched, minced meat with egg white and starch to make balls.
2. Add elbows, drumsticks, meatballs, crystal sugar and fresh soup to the chicken skeleton pad, stew with low fire, pour into the pot, put the original juice into the pot, thicken it with salt, monosodium glutamate and water starch, and pour it on the jar meat.
Braised pork with wool
Ingredients: Pork belly with skin, ginger onion, star anise, cinnamon, fragrant leaves, pepper, salt, cooking wine, sugar color, Redmi, monosodium glutamate, fresh soup, bean powder and dried Chili.
1. Saute the seasoning with boiling water and dice the pork belly.
2. Add ginger, onion, salt, cooking wine and pepper, and blanch the meat in a clear water pot. Remove and control dry water for later use.
3. Pour the oil into the pot, and when the oil temperature is 50% to 60%, put the meat into the oil and remove it for later use.
4. Leave the base oil in the pan, add ginger onion, spices and dried peppers and stir-fry until fragrant, add meat and stir-fry until fragrant, heat the water, sugar, Redmi and cooking wine, heat the Tonga until it is silvery red, and then pour it into a pressure cooker and stew for 20 minutes.
5. Beat out the dregs of the pressed meat, then pour the soup into the pot, put the meat in the soup for a while, dry the soup, add monosodium glutamate and salt, and serve.
Steamed meat pie with salted eggs
Ingredients: pork belly, salted eggs, starch, soy sauce, second soup, vegetable oil.
1. Wash pork belly, chop it into minced meat, put it in a bowl, add appropriate amount of soy sauce, make soup twice, add starch and mix well until it is thick, add salted protein and vegetable oil into the meat and mix well, put it in a plate and smooth it, then spread salted egg yolk on it.
2. Put the plate in a cage and steam it with high fire, then pour in the heated soup and soy sauce.
Diced meat and minced meat
1. Dice pork belly, fat meat and lean meat. Chop ginger and onion.
2. Pour a small amount of salad oil into the pot, stir-fry the diced fat, stir-fry the lard, stir-fry the ginger, onion and pepper noodles, add some bean paste and stir-fry, and add lean meat.
3. Seasoning: add salt, thirteen spices or five spices powder, stir-fry soy sauce, pour appropriate amount of boiling water, turn to low heat for 30 minutes, add monosodium glutamate and chicken essence, collect thick soup, and take out the pot.
4. It can be stored in a basin for a long time and can be taken away when eating.
Fried shredded pork with green pepper
Ingredients: lean pork, green pepper, salt, monosodium glutamate, soy sauce, bean powder, fresh soup, lard.
1. Clean the green pepper, cut it into 0.3cm shreds, wash and remove seeds, cut the pork into two thick shreds with a length of 10cm and a thickness of 0.3cm, put them in a bowl, add salt and water bean powder and mix well.
2. Salt, soy sauce, monosodium glutamate, water bean powder and fresh soup are mixed into juice. Add the right amount of oil and salt to the pot and stir-fry the green pepper until it is full.
3. Put the pot on the fire. When lard is heated to 60% oil temperature, add shredded pork and stir-fry loose seeds, stir-fry green peppers evenly, spray juice and stir-fry for a few times to serve.
Garlic ribs
1. Knock the pork chop loose, remove the tendons, wash it with clear water, drain the water, add salt, garlic water, cooking wine, sugar, peanut butter and monosodium glutamate for 2 hours; Add raw flour into the egg liquid to make a fried paste, evenly fry the marinated large rows of parcels until they are 90% cooked, take them out, fry them at the temperature of 60% hot oil until the skin is crisp, take them out, drain the water and put them on a plate;
2. Stir-fry minced garlic to give off fragrance and sprinkle it on ribs.
Special dapai
1. Wash the ribs, pour the ginger and onion into a hot pot, and blanch the ribs in water.
2. Braised ribs.
3. The bread crumbs are fried golden and the cooked meat is slightly fried.
4. Put oil in a hot pot, add green and red pepper, golden garlic, salt and sesame oil, and pour it on the ribs.
5. Pour the bread crumbs evenly on the ribs.
Fried Pleurotus ostreatus
Ingredients: lean pork, Pleurotus ostreatus, ginger onion, egg, starch, water, salt, monosodium glutamate, soy sauce, cooking wine, pepper, lard, salad oil,
1. Wash the pork, change the knife and cut it into triangular pieces, put it in a pot, marinate it with proper cooking wine and salt for a while, beat in proper eggs, add proper starch, and then add water and stir well to make the meat pieces hang evenly.
2. Put the pot on a big fire, pour a proper amount of salad oil and cook until it is 50% hot. Add the sliced meat and fry until cooked. Take out the drained oil and eat it with oily meat.
3. Wash the Pleurotus ostreatus, put it in a pot and blanch it until it is cooked, remove it and drain it for later use.
4. Leave the bottom oil in the pot, add a little lard, heat it, add onion and ginger slices and stir fry until fragrant, add Pleurotus ostreatus and oily meat and stir fry evenly, add salt, soy sauce, monosodium glutamate and pepper to stir fry evenly, and add appropriate amount of water starch to stir fry evenly.
Braised pork
Ingredients: pork leg, green garlic sprout, sweet noodle sauce, sugar, soy sauce, cooked lard.
1. Wash the pork leg connected with fat and thin, put it in a soup pot and cook until the skin is soft and broken (that is, when the lean meat is cut without bloodshot), take it out and dry it and cut it into pieces about 6 cm long, 2.5 cm wide and 0.2 cm thick.
2. Heat the wok, add the cooked lard, and when the oil is heated to 60%, add the pork leg slices and stir fry until the oil comes out. After the meat slices are deformed, add sweet noodle sauce and stir-fry until fragrant, then add sugar and soy sauce and stir-fry until fragrant.
Braised bamboo with sliced meat
Ingredients: yuba, pork, green pepper, red pepper, chopped green onion, shredded ginger, sliced garlic, salt, chicken powder, monosodium glutamate, soy sauce, sesame oil, water starch, fresh soup and chopped green onion oil.
1. Wash yuba and soak it in cold water. Remove and cut into sections, blanch in boiling water, remove and drain; Wash pork and cut into thin slices; Remove the pedicels and seeds of green pepper and red pepper, wash and slice for later use.
2. light the fire in the pot and heat it with scallion oil. Stir-fry the sliced meat until it changes color, then stir-fry the chopped green onion, shredded ginger and shredded garlic until fragrant, then add fresh soup, add yuba, add salt and mix well, thicken it with water starch, pour sesame oil on it, and take it out of the pot and plate.
Spicy cold pork
1. Shred the meat, mix ginger, garlic, onion, wine, soy sauce, salt, chicken essence, old brine, star anise, pepper and fragrant leaves, and marinate for about half an hour.
2. Shred peppers and stir-fry in hot oil. First put the meat, then put the Chili noodles, dried Chili peppers and soy sauce, stir-fry until the hardness you like, put sugar before taking out the pot, and let it cool.
Alfalfa slices
Ingredients: pork tenderloin, day lily, fungus, cucumber, egg, bean powder, ginger, onion and garlic, salad oil.
1. Slice tenderloin and marinate with salt, cooking wine, soy sauce and water bean powder.
2. Water the day lily, wash the fungus, soak it, shred it, cut the cucumber into diamond-shaped pieces, break up the eggs and fry it.
3. Heat oil in a pan, add tenderloin until smooth, add Jiang Mo, onion and minced garlic and stir-fry until fragrant. Add basic flavors and serve.
Stir-fried meat with flavored cabbage
Ingredients: Chinese cabbage, barbecued pork sitting buttocks, stick vermicelli (sweet potato vermicelli), garlic sprout or leek, millet spicy, dried Chili, spicy fresh dew, fresh fragrance, soy sauce, cooking wine, onion, ginger, garlic, spice powder (which can be replaced by spiced powder), salt, monosodium glutamate, chicken essence, oyster sauce, boiled water, pepper oil, etc.
1. Wash pig butt, separate fat and thin, and cut into strips respectively; Soak the vermicelli in water in advance for later use; Cut garlic sprout or leek into sections; Cabbage takes cabbage to help cut chopsticks, and leaves can be reserved for frying other dishes; Xiaomi spicy cut circle; Slice onion, ginger and garlic evenly.
2. Put the pot on a big fire, pour a small amount of oil into the pot, then add the fat slices, stir-fry until the color changes, stir-fry the oil, add the onion, ginger, garlic and dried pepper, stir-fry the lean slices, add the soy sauce and stir-fry until the color is even, add cooking wine, salt, spice powder, oyster sauce and boiled water (less than one third of the meat), boil over a big fire, and simmer over low fire.
3. Wash the pan, bring it to a boil, pour in a proper amount of salad oil, cook it, add onion, ginger, garlic and millet and stir-fry until fragrant, add Chinese cabbage and stir-fry until it changes color, add soaked vermicelli and stir-fry evenly, add spicy fresh dew and delicious fresh meat, stir-fry evenly, add a little garlic sprout or leek and stir-fry evenly, add a little chicken essence, monosodium glutamate and sprinkle a little pepper.
Fish minced meat
1. Sliced tenderloin, then diced and marinated with salt, soy sauce and water starch; Soak auricularia auricula, washing, and cut into pieces; Chop pickled peppers, chop watercress, and chop ginger, onion and garlic; Cut onion leaves into chopped green onion, shred bamboo shoots and dice.
2. Mix bowl juice: take a small bowl, sugar: vinegar one to one, a little salt, soy sauce, cooking wine and water starch and mix well for later use.
3. Heat the pan, add salad oil to heat it, add Jiang Mo, scallion and minced garlic, add watercress and pickled pepper, stir-fry, add minced meat, stir-fry, add auricularia auricula and diced bamboo shoots, stir-fry until it is not cooked (the vegetarian dishes can be blanched first), add a bowl of juice, stir well, collect the juice slightly, and pour chopped green onion to serve.
Braised pork with vermicelli
1. Cut the clean pork belly into even pieces and soak the vermicelli in cold water in advance. Cold-soaked vermicelli is thicker, tastes good and is easy to stew.
2. Put the pot on a high fire, add a little salad oil and burn it to 50%, add the meat, stir-fry the oil, and then pour out the excess oil.
3. Pour a proper amount of salad oil into the pot, heat it, add ginger onion slices, star anise, fragrant leaves, cinnamon and dried peppers, add meat and stir-fry until the color is the highest. Then add soy sauce and soy sauce, add appropriate amount of boiling water, boil over high fire, skim off the floating foam, and simmer for 30 minutes. You can choose spices.
4. Uncover the pot cover, put the vermicelli into the pot, cover the pot cover and continue to stew for 10 minutes until the juice is thick, and then take it out of the pot. Delicious pork stewed vermicelli is fine, or you can stew it with cabbage or sauerkraut, which is quite rich in flavor.
Don't forget to like it. Be careful and be happy every day.