Fried meat with green pepper and onion
Ingredients: pork, green pepper, onion, ginger, soy sauce, soy sauce, cooking wine, salt and cooking oil.
Exercise:
1, it is best to choose pork with fat and thin pork belly, so that the fried pork is not greasy. Wash pork and cut it into thin slices for later use. If there is a lot of fat, you can separate fat from lean meat. Then prepare a little ginger and cut it into filaments for later use.
2. Clean the green pepper and onion, then cut the green pepper into sections and the onion into small pieces.
3. Pour a small amount of cooking oil into the pot, first pour the fat part and shredded ginger into the pot, and stir-fry slowly with medium and small fire.
4. Then pour the lean meat into the pot, stir fry, and add a little salt, soy sauce, soy sauce and cooking wine to color the meat.
5. Finally, pour the onion and green pepper into the pot and stir well. Pepper and onion can be fried for a while to make them fragrant, so that green peppers won't feel spicy after being fried with lard.
The second course is fried meat and vegetables with edamame.
Ingredients: pork, edamame, green pepper, carrot, dried bean curd, ginger, soy sauce, cooking wine, salt, chicken essence and cooking oil.
Exercise:
1, fresh edamame with shell is peeled off separately, and there will be a film on the surface of the bean, which can be removed by rubbing it in clear water several times, and then drained for later use.
2. Wash the dried bean curd, carrots and green peppers respectively and cut them into cubes for later use.
3. Put the pork with skin in an iron pot, blanch the pig skin and burn the hair follicles on the surface, which can effectively remove the fishy smell. Then clean the cooked pork and cut it into cubes for later use; Dice ginger and add diced meat.
4. Pour a small amount of cooking oil into the pot, pour the diced meat into the pot, and stir-fry the oil slowly over low heat.
5, then add the right amount of cooking wine to deodorize, and add the right amount of soy sauce to enhance the color.
6. First pour the green pepper, carrot and edamame into the pot and stir-fry evenly, and stir-fry edamame thoroughly.
7. Finally, pour the dried bean curd into the pot, add appropriate amount of salt and chicken essence, stir-fry evenly 1 min, and then take out the pot.
3. Fried shredded pork with cowpea
Ingredients: lean pork, cowpea, pepper, ginger, cooking wine, soy sauce, soy sauce, salt, chicken essence and cooking oil.
Exercise:
1. Slice lean meat into filaments, cut ginger into fine powder, put in a bowl, add appropriate amount of salt, soy sauce, cooking wine, stir well, and marinate shredded pork for about 15 minutes.
2. Wash cowpea and cut it into small pieces for later use; Select some yellow, fresh and crisp line peppers, clean them, and then cut them into filaments for later use.
3. Cool the oil in a hot pot, pour the marinated shredded pork into the pot and stir-fry evenly, without adding various seasonings to the meat in the middle.
4. When the shredded pork is fried until it becomes discolored and cooked quickly, pour the green pepper and cowpea into the pot and stir well.
5. Wait until the cowpea is fried until the surface wrinkles are completely cooked, add the right amount of salt and chicken essence, stir well, and then you can go out.
The fourth kind of shredded pork with mushrooms
Ingredients: pork tenderloin, mushrooms, ginger, shallots, soy sauce, cooking wine, starch, salt and cooking oil.
Exercise:
1, tenderloin cut into filaments, ginger cut into filaments. Add a little salt, cooking wine, shredded ginger, starch and an appropriate amount of oil to the meat, grab it evenly by hand and marinate it for about 10 minutes.
2. Wash and squeeze the mushrooms and tear them into small flowers for later use.
3. Wash the shallots and cut them into sections for later use.
4. The wok is slightly hot, add proper amount of peanut oil, then immediately add the braised pork and stir-fry until the shredded pork becomes discolored. The oil temperature of fried shredded pork is also very important, and it is best to heat it in a hot pot, so that the sliced meat will not stick to the pot at all, and it will be tender when fried.
5, pour the mushrooms into the pot and stir fry evenly, stir fry the mushrooms until they are broken. Mushrooms must be squeezed dry, or water will come out when frying, which will affect the taste of meat.
6. Finally, pour the shallots into the pot, add appropriate amount of salt, soy sauce and chicken essence, stir well, and then take out the pot.
No.5 Pleurotus eryngii roasted trotters
Ingredients: trotters, carrots, Pleurotus eryngii, fragrant leaves, star anise, ginger, shallots, cooking wine, sugar, salt, light soy sauce.
Exercise:
1. Burn the fine hairs on the surface of pig's trotters with open fire, scrape off the burnt places, then cut them into small pieces and rinse them with clear water for many times.
2. Pour the washed pig's trotters into the pot, add ginger, onion and cooking wine, boil in cold water, skim off the floating foam, remove and rinse. keep
3. Put the blanched trotters in an electric cooker, add fragrant leaves, star anise, ginger, shallots, cooking wine, white sugar, salt, soy sauce and soy sauce, stir well, add a small bowl of water, the water is about flush with the trotters, then cover it, plug in the power supply and stew for one hour.
4. While stewing pig's trotters, clean carrots and Pleurotus eryngii and cut them into small pieces for later use.
After an hour, the pig's trotters are basically soft and rotten. Pour carrots and Pleurotus eryngii into the pot and stew for about 20 minutes again, then the trotters can be taken out of the pot. After a long period of stewing, the pig's trotters are soft and rotten, and carrots and Pleurotus eryngii absorb the flavor of the sauce, which is rich in sauce flavor. Chewing pig's trotters and drinking beer is not too delicious.
No.6 Dao corn Shao sparerib
Ingredients: ribs, waxy corn, carrots, ginger, rock sugar, dried peppers, peppers, aniseed, soy sauce, cooking wine, salt, chicken essence and cooking oil.
Exercise:
1. After buying fresh ribs, soak them in salt water for 30 minutes, and then marinate the remaining blood in the ribs. Then rinse the ribs under the tap several times and rinse them clean.
2, ribs cold water pot, add ginger, pepper, cooking wine, a little salt, cook for 5 minutes, then there will be some floating foam, remove the ribs and wash them for later use.
3, carrots peeled and cut into pieces, ginger slices for use.
4. Remove Tsing Yi and ear of corn from waxy corn, wash and cut into small pieces for later use.
5. Cool the pan and drain the oil, put the rock sugar into the pan, slowly fry the rock sugar on low fire to melt it, and then turn it into caramel color.
6. Pour the ribs into the pot, stir fry evenly and wrap them in sugar.
7. Wait until the ribs are fried, then put the ginger, dried peppers and aniseed into the pot and stir well. Add the right amount of salt, soy sauce and soy sauce and stir well. (aniseed can be fished out after boiling, otherwise it will be very heavy. )
8. Add enough water to the wok at one time, without adding water in the middle, and stew the ribs for about 40 minutes on medium heat.
After 9.40 minutes, pour the corn and carrots into the pot, cover and continue to stew for 20 minutes.
10 After another 20 minutes, the ribs are basically cooked. At this time, open a big fire and slowly drain the soup in the ribs, leaving a small amount of soup to cook.
No.7 cold cucumber shredded chicken
Ingredients: chicken breast 1, dried cucumber 1, garlic, ginger, onion, cooking wine, dried Chili, Chili noodles, salt, chicken essence, vinegar, soy sauce and edible oil.
Exercise:
1. Clean the surface of the chicken breast, put ginger slices, onion slices, cooking wine and a little salt into the cold water in the pot, and cook the chicken breast until it can be easily penetrated with chopsticks.
2. After the chicken breast is cooked, remove it and let it cool, and then tear it into filaments by hand. The finer the chicken breast is torn, the better, and it will be easier to taste later.
3. Wash the dried cucumber and rub it into filaments or cut it into filaments for later use.
4. Chop garlic and put it in a small bowl, and put the other half in Chili noodles and Chili segments. Chili noodles are mainly used to increase spicy taste, and Chili segments are used to enhance fragrance.
5. Burn a proper amount of oil in the pot, pour it into the material bowl after the oil is hot, fry the minced garlic and pepper until cooked, then add salt, chicken essence, soy sauce and cold vinegar into the material bowl and mix well for later use.
6. Put shredded chicken breast and shredded cucumber on a plate, pour in the prepared juice and mix well when eating.
No.8 dried stir-fried chicken skin
Ingredients: chicken skin, dried pepper, pepper, green pepper, garlic, ginger, cooking wine, soy sauce, soy sauce, salt, sugar, chicken essence and cooking oil.
Exercise:
1, this dish should first clean the chicken skin, carefully handle the tiny hairs on the surface of the chicken skin, and then burn the chicken skin on an open flame to destroy the sweat glands in the hair follicles, which can effectively remove the fishy smell of the chicken skin. Then put the chicken skin in cold water, add cooking wine and ginger, blanch the chicken skin in water, and then take it out and clean it.
2. Cut the chicken skin into diamond-shaped pieces for later use.
3. Slice ginger and garlic, cut green peppers into pieces, and prepare dried peppers and peppers.
4. Pour a little oil into the pot, pour the cut chicken skin into the pot, and stir-fry the chicken skin slowly with low fire until the surface is slightly browned.
5. Then, put the dried pepper, ginger, garlic and pepper into the pot, stir-fry with the chicken skin to get the fragrance, and then add cooking wine, soy sauce and soy sauce to remove the fishy smell.
6. Finally, pour the green pepper into the pot and fry until it is broken. Add appropriate amount of salt, chicken essence and white sugar, stir well and take out.
The ninth cold cucumber and pig's ear
Ingredients: pig ears, cucumber, garlic, shallots, spicy oil (red oil), white sugar, soy sauce and mature vinegar.
Exercise:
1. Slice the pig's ear obliquely. I was lazy this time and didn't cut it myself. As a result, the pig's ears were cut too thick and tasted bad. Cut the pig's ear obliquely with a knife, and it will taste better if it is thinner.
2. Clean the cucumber, cut it in half from the middle, then cut it into small pieces, and finally cut it into thin slices.
3. Cut the onion and slice the garlic for later use.
4. Put all the cut cucumbers, pig ears, shallots and garlic slices into a large bowl.
5. Add oil pepper (red oil), sugar, soy sauce and mature vinegar, and then stir well.
6. Stir well and serve.
10 Fried Beef Roll with Onion
Ingredients: a pack of fat beef rolls, an onion, two green peppers, garlic, soy sauce, salt and cooking oil.
Exercise:
1. Peel the onion, wash it and cut it into filaments for later use.
2. Remove seeds and shred green peppers, peel and slice garlic.
3. Boil the water in the pot, add the fat beef roll, add some cooking wine to remove the fishy smell, and immediately remove and drain the water after discoloration and curling.
4. Pour the right amount of oil into the wok, add green pepper and garlic and stir fry.
5. Pour the chopped onion into the pot and fry it until it is raw. If you don't like the spicy taste of onions, you can fry them softer, so they will taste sweeter.
6. Then pour the cooked fat beef roll into the pot, add the right amount of soy sauce, salt and chicken essence, and stir quickly and evenly before you can take it out!
The above is the specific method of this 10 dish. Friends who love meat should act quickly and have some meat!