Delicious meat recipes:
Hunan snack meat
material
Pork belly, pepper, garlic slices
working methods
1. Select a hot and spicy green pepper cutting blade, and slice the pork and garlic on the fat front leg respectively.
2. Stir-fry garlic slices, green pepper slices and fat slices in hot oil until the surface of green pepper is slightly tiger skin-like. Add the sliced meat, add salt, soy sauce, soy sauce and chicken essence, and stir fry quickly.
Braised pork
material
Ingredients: 500g pork belly, cinnamon 1, 3 star anise (also called aniseed), 5 slices of ginger and 6 red dates (optional).
Seasoning: 30ml 2 tbsp soy sauce, 5g salt 1 teaspoon, 3g sugar15g.
working methods
1, pork belly cut into 2cm pieces, ginger peeled and sliced.
2. Pour oil into the pot, while the oil is cool, add cinnamon and star anise, stir-fry with low fire, then turn to high fire, pour pork belly, stir-fry for 2 minutes until the oil comes out.
3. Pour in soy sauce, sugar and salt, stir-fry all seasonings evenly, and continue to stir-fry for 5 minutes.
4, then pour in boiling water (must be boiling water), the amount of water should not exceed the meat noodles, boil and skim off the floating foam.
5. Add red dates and ginger slices, cover and simmer for 40 minutes. Pay attention to the amount of water in the pot during the period, and add a little boiling water when it is not enough.
After 6.40 minutes, open the lid and turn to high fire to collect the soup, so that every piece of braised pork will be wrapped in thick soup!
Dongpo braised pork
material
Pork belly, chives, ginger, soy sauce, soy sauce, cooking wine, rock sugar, star anise, pepper, cinnamon and clove.
working methods
1. Wash large pieces of pork belly, put it in a pot with cold water, add cooking wine to boil, skim off the floating foam, cook for 4-5 minutes, take it out, and cut it into cubes about 4-5 cm.
2, chives 1 wash the roots; Peel ginger and pat it loose; 2 or 3 star anises, pepper, cinnamon and cloves.
3. Spread the shallots evenly on the bottom of the casserole, put the ginger slices evenly with the skin facing down, sprinkle the spices in 2, pour in cooking wine, soy sauce, soy sauce and rock sugar, add warm water to avoid excessive meat, and turn to low heat. Cover and stew for about two hours, then add salt to taste.
4, open the lid, gently turn the meat, skin up, and then simmer for half an hour.