Cooking methods and skills of a can of meat
How to cook a can of meat? What is the nutritional value of a can of meat? What's the secret of cooking a can of meat? Yipin jar meat is a dish that the general population can eat. It can tonify kidney and nourish blood, nourish yin and moisten dryness, and also strengthen spleen and stomach, which is very beneficial to people's health. When cooking a jar of meat, we put the main ingredients and auxiliary materials into the soup in turn to flavor, thicken and put them into the tableware. This dish soup is thick, waxy and nutritious.
A jar of meat tastes fat but not greasy, thin but not firewood, crisp and rotten, with strong flavor, strong flavor of small ingredients and fine aftertaste. A can of meat is made of pork, which is our most common food every day. Yipin jar meat tastes delicious. After cooking, it is fat and thin, and the meat is delicious. A jar of meat can help people nourish the spleen and stomach, nourish yin and tonify deficiency, and help tonify kidney and blood.
Yipin jar meat
Ingredients: 750g pork ribs (pork belly) and 250g pork (lean meat). Seasoning: 30g of fermented bean curd (red), 50g of star anise, 50g of sweet noodle sauce, 20g of sugar, 0/0g of cooking wine, 0/0g of salt/kloc, 50g of chives, 50g of garlic (white skin), 25g of ginger and 30g of vegetable oil.
How to taste jar meat:
1, cut pork belly and lean meat into 4cm square;
2, onion cut into sections, ginger cut into thick slices; Sufu is broken with chopsticks;
3. Take the spoon to the fire, add the base oil, add the meat when the oil is hot, stir fry over high fire, and add sugar to stir fry;
4. When the meat is golden and transparent, add sweet noodle sauce, ginger slices, onion segments, garlic cloves, salt, aniseed, fermented bean curd, cooking wine and soup, and bring to a boil;
5, then turn to a small fire for 20 minutes, and turn to a small fire 6 to mature;
6, the jar is on fire, pour the stew, simmer for about 2 hours, until the meat is rotten.
Tips for making a can of meat;
1. fry the meat quickly. If you don't master it well, make the sugar into a sugar color and then add it.
This dish is ready. Urgent fire can soak all kinds of spices in meat. After the third and fourth festivals, it can be stewed with low fire, and the oil in the meat can be extracted to make the meat fat but not greasy. Small fire can keep the meat shape, thin but not broken, firewood.
Yipin jar meat is mainly made of ribs and lean pork, with other ingredients. This kind of auxiliary material can be matched according to local characteristics and own taste, and the requirements are slightly less. The prepared jar meat is very suitable for people with constipation, dry cough, blood deficiency, kidney deficiency, physical weakness and thirst, but it is not suitable for people with damp heat and phlegm stasis, and people with obesity and hyperlipidemia should not eat more.