Material: ribs? 500 grams of chives? 1 ginger? 1 garlic? 2 petals of starch? of appropriate amount

Seasoning: cooking oil? 500 grams (actually 45 grams) of soy sauce? 1/2 tablespoons balsamic vinegar? 1 tablespoon of refined salt? 1/2 teaspoons of sugar? 1 tablespoon monosodium glutamate? 1/2 spoons

Practice:

1. Wash the ribs and chop them into small pieces; Wash and slice ginger and garlic; Wash shallots and cut into powder;

2. Put the oil in the pot, when it is heated to 50%, fry the ribs until the surface is brown, and drain the oil;

3. Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate, ginger slices and garlic slices, stir-fry with the ribs, pour in warm water without ribs, boil over high fire, and simmer for 30 minutes;

4. When the ribs are fragrant and soft, add sugar, vinegar and minced chives, thicken them with water starch, and collect the concentrated juice over high fire.

Features: ruddy color, sweet and sour and mellow.

A little bit of relief: sugar and vinegar should be put last, and the sweet and sour taste can come out.

Pan-Fried Beef Steak with Black Pepper

Ingredients: beef, garlic head, ginger, onion, egg, salt, monosodium glutamate, black pepper, cornstarch, soy sauce, cooking wine, tomato sauce!

Cooking steak is probably divided into two parts! First, the production of steak cake. Second, black

The production of pepper sauce!

First, choose beef tenderloin, or about 300 grams of ordinary beef (more or less depending on your appetite) and cut it into palm-sized slices! After cutting, use a hammer to loosen it (if there is no special one, use a hammer of a rolling pin! ) Then put it on a plate and dice the garlic head, ginger and onion! A little more. I'll need it when I make black pepper sauce later! Mix these things with the freshly cut beef, add a small amount of salt, pepper, monosodium glutamate, cooking wine, soy sauce, raw flour and an egg, grab them by hand, and marinate them aside after seasoning. It takes ten minutes! Add raw flour in ten minutes, grab it and leave it for five minutes! Want that dry effect! But raw flour must not be too much, because it will affect the meat quality of beef! Ok, the steak cake is ready for frying! Put some oil, preferably butter, if not, use salad oil! Fry the marinated beef slices in the pan, and it is in this step to master the raw and cooked degree! Beef is cooked very quickly. Generally, both sides change color after cooking, which is four or five ripe. If it's about 150 degrees, it will be cooked for about five minutes. According to this tip, beginners can find the feeling ~ it is best to turn the noodles once every 20 seconds to half a minute when frying steak, so that both sides are heated evenly and the taste is good. Generally, you should not cook a medium-well-done steak, because the more cooked the beef is, the stronger it will be, and there is no point in mixing the pepper sauce. Westerners like to eat medium-rare, the kind where you can see bloodshot when you cut the beef. Every time I fry it for four or five times, I suggest you eat it for six or seven times! Because it suits the taste of China people! ok! You can load the disk and prepare for the second step of the program!

Second, stir-fry the chopped garlic, ginger and diced onion with a small amount of oil. Be careful not to burn too much. After the oil is spicy, just stir-fry it with a small fire! Then add tomato sauce (it seems that there is special black pepper sauce in western food, but ordinary people generally don't prepare it, so I use tomato sauce and a lot of black pepper instead! But be careful that you can't add too much ketchup, and you can't let it take away the black pepper and meat. Now don't forget that the pot is still frying, don't be distracted! Let's go on, stir the contents of the pot and add water, more water because we need to add raw flour to thicken it!

Add cooking wine, salt and monosodium glutamate while collecting the soup, and finally add black pepper, and add more black pepper (you can taste the soup at this time) until you feel the rich black pepper flavor!

Well, you can combine the results of the two steps into one, and just pour the soup on the prepared steak cake!

Try it and see how it compares with the steakhouse on the street. If you want to make it perfect, get yourself some dinner packages, macaroni and red wine, and you can have a candlelight dinner.

Stewed Pork Ball in Brown Sauce

Ingredients: half a catty of pork in front leg, chopped. Tender lotus root section. One egg. Eight cabbages. A small piece of ginger. Three onions. Three tablespoons of soy sauce. One tablespoon of dry starch, and another spoonful of starch and appropriate amount of water are mixed into thick juice. Appropriate amount of salt and monosodium glutamate

Practice: 1, chop the lotus root into fine particles, cut the onion into sections, beat the ginger with a knife, and beat the eggs into dry starch and stir them into a whole egg paste clockwise.

2. Pour the egg paste into the meat and minced lotus root, add a proper amount of salt and two tablespoons of soy sauce, and stir it clockwise.

3. Pinch the meat into flat balls.

4. Heat the oil in the pot to 70% heat, fry the meatballs for about two minutes, and fry them into the skin to seal the inside of the meatballs.

5. Take out the drained oil and plate it for later use.

6. After the oil in the pot is filled out, put it into the meatballs, add about two pounds of soup or water, three tablespoons of soy sauce, ginger and onion, and then simmer for more than an hour.

7. Take out the meatballs and plate them for later use after they are cooked thoroughly.

8. Put the cabbage into the soup in the pot and cook for about one minute until cooked.

9. Take out the cabbage and put it in a meatball plate, thicken it in the pot and pour it into the plate.

fried shredded pork with sweet and sour sauce

The main ingredient of this dish of fish-flavored shredded pork is pork. It is necessary to choose 30% fat and 70% thin pork to shred and stir fry, so as to make the shredded pork fresh and tender. The dishes are ruddy, tender, fresh and full of fish flavor. The raw materials are pork (about 200 grams), water-made magnolia tablets, fungus, pickled red pepper, ginger, garlic and so on. Seasoning: salt, vinegar, sugar, etc.

When it is made, pork, magnolia slices and auricularia are shredded, put into a bowl and marinated with seasoning, then add the seasoning and broth to boil to make a sauce, then put the shredded pork in an oil pan and stir-fry it, add ginger, garlic and pickled red pepper to stir-fry the fish flavor, then add the magnolia slices and auricularia slices and stir-fry them, and cook the sauce to get the final product.

Practice 1

Ingredients: 200 grams of lean pork, 25 grams of water-borne fungus and 25 grams of water-borne magnolia tablets.

Seasoning: 40g of pickled pepper, each of soy sauce, sugar and minced garlic 1 0g, chopped green onion and cooking wine15g, 8g of vinegar, 3g of refined salt, 50g of monosodium glutamate1g, 50g of starch, 20g of oil125g and 50g of clear soup.

Practice:

1, cut pork into filaments about 7 cm long and 0.5 cm thick. Sliced magnolia slices and auricularia auricula, put them into a bowl with shredded pork, add refined salt and wet starch and mix well.

2. Put sugar, vinegar, soy sauce, chopped green onion, wet starch and broth in the bowl, and make it into a sauce.

3. Heat the wok, add lard to 60% heat, add shredded pork and stir-fry, add ginger, garlic and chopped red pepper to stir-fry until fragrant, then add magnolia slices and fungus to stir-fry for a few times, then cook the sauce and turn it over a few times.

stir-fried boiled pork slices in hot sauce

1, cook the meat first. Put water in the soup pot, add onion, garlic, ginger, pepper, star anise, cinnamon and fragrant leaves (in fact, the latter two items are not necessary, and the first few are always available at home), boil the water and add the meat (the size of the meat should be appropriate, if it is too big, it will be cooked too well outside and not penetrated inside. Boil the water first because of "hot water cook the meat, cold water stew soup", boiling water. Cook for10-15 minutes until chopsticks can be inserted.

2. While in cook the meat, you can prepare auxiliary materials, such as onions, garlic sprouts, green peppers and fungus, which are all suitable for putting in, depending on what you like to eat. Personally, I like to put onions, peppers, fungus and carrots. They are beautiful and delicious. Cut these things into thin slices of the same size, and the carrots should be thin, because the process of frying later is not long, or other materials are cooked, and it is still raw.

3. After the meat is cooked, remove it and slice it. Here is a tip for cutting meat. The freshly cooked meat is hot and soft, but it is not easy to cut. Put it in the freezer of the refrigerator and freeze it for 3 minutes, so it won't burn your hands, and the meat will be hard and easy to slice. The knife should be sharp, if it is unfavorable, sharpen it, and don't cut the meat badly.

4, put the wok, put less oil, put the cut meat in when the oil is hot, stir fry, and the oil fire is not too big. This is a process of "boiling". When you see that the meat is rolled up, it looks like a small nest-Sichuan people call it "Dengzhanwo", just take it out.

5. At this time, there may still be residual oil in the pot, so don't put a little more or less, and put in the douban hot sauce. (There are many brands in the market, you should use Pixian douban and Juancheng brand, which is the best taste I eat. Of course, you can also like other sauces. Now that the cuisines are integrated, you can completely innovate the dishes. At this time, if the fire is not big, it will paste the sauce. Add a little sugar to harmonize the flavors, then add the chopped auxiliary materials, stir fry, then add the just-fried meat, stir fry, and then add the chicken essence. Because the bean paste is salty, it will be dull if you add salt. If you don't feel at ease, try it first. If it's not salty, put salt in it.

Braised Spanish mackerel is a good dish, so try it.

Ingredients: Spanish mackerel, 500 grams of onion, 25 grams of ginger, 25 grams.

Seasoning: 5 grams of pepper aniseed each, 500 grams of vegetable oil (consumption 40-60 grams), cooking wine 10 grams of vinegar, 5 grams of monosodium glutamate, 50 grams of white sugar, 5 grams of salty salt, 5 grams of wet starch 15 grams of onion oil.

Production method:

1. First, remove the gills and five internal organs of Spanish mackerel and wash them, and slice them into pieces after 4-6 minutes with an oblique knife.

2. Add vegetable oil to the spoon and heat it for 50-60%. Add the fish pieces and fry until golden brown. Take out the oil and control the oil.

3. Leave a little base oil in the spoon, add white sugar and stir-fry until it is dark brown, add onion, ginger slices and fish pieces and stir-fry, and add cooking wine, vinegar and salty salt in turn, add about 300g-400g of soup, boil with high fire to remove the floating foam, then add pepper sauce, and then use slow fire to burn thoroughly, and take out the sauce bag after the soup is thickened.

Features: bright red, fresh and delicious.

Dongpo's braised pork

Menu one

Ingredients: pork belly1500g, onion100g, white sugar100g, 250g Shao wine, 50g ginger (patong), and 0/50g soy sauce.

Production method:

1, scrape and clean pork belly, cut it into 10 square pieces, cook it in a boiling water pot for 5 minutes, take it out and wash it.

2. Take a large casserole, put it on the bottom with a bamboo grate, first spread the onion, put the ginger pieces, then arrange the pork skin face down neatly on it, add the white sugar, soy sauce and Shaoxing wine, finally add the onion knot, cover the lid, seal the edge of the casserole with peach paper, put it on a strong fire, boil it, cover it, stew it with low fire, and skim it off.

note:

1, Jinhua "Liangtouwu" black pig is the best choice for pork.

2, 100 grams of onions, 50 grams of which are tied with onions.

Flavor characteristics:

Thin skin and tender meat, red and bright color, strong flavor and mellow juice, crisp and rotten but not broken in shape, fragrant and waxy but not greasy.

Menu 2

Ingredients: 600g pork belly, 2 star anise, coriander 1 tree.

Accessories: Shaoxing wine 1 bottle, 3 tablespoons of soy sauce, and rock sugar 1 tablespoon.

Practice:

1, cut the pork belly into four squares, blanch it first, then apply soy sauce, fry it in hot oil and color it, then take it out and shower it with cold water immediately.

2. Put the meat in a pot, add star anise and all seasonings to boil, and turn to low heat until the meat is cooked and rotten, about 1 hour.

3. When the soup is slightly dry, sprinkle with coriander powder, and then turn off the fire and clip it out for consumption.

note:

1, burning meat with wine instead of water can not only remove the fishy smell, but also make the meat tender; The purpose of frying and burning is to completely remove greasy.

2. The pork belly is thin but not firewood, fat but not greasy, and the part where the meat layer does not fall off is better.

Raw materials: pork belly, ginger, shallots, soy sauce, Shaoxing yellow wine, sugar, etc.

Method: After the pork belly is cooked, cut it into cubes, put the onion in the casserole with the ginger at the bottom, put the pork belly skin down on the onion ginger, add soy sauce, sugar, yellow wine and onion knot, cover it, boil it with strong fire, then simmer it with low fire for 2 hours, then put the meat into a clay pot, cover it, seal it with peach paper, and steam it thoroughly in a cage.

Menu 3

manufacture craft

1. Scrape the remaining hairs on the pork skin, wash it, put it in a boiling water pot for about 3 ~ 5 minutes, boil the bleeding water, take it out and cut it into 20 small squares;

2. Take a large casserole 1 piece, use a small bamboo frame as the bottom, spread the onion and ginger pieces (peel and pat them loose), put the pork skin down on the onion and ginger, add sugar, soy sauce and yellow wine, then add the onion knot, cover it and boil it with high heat;

3. Then seal the side seam of the casserole, simmer for about 2 hours on slow fire, and open the lid;

4. Turn the meat over (with the skin facing upwards) and continue to cover and seal it until it is crisp and cooked;

5. Remove the casserole from the fire, open the lid, put the meat into special small pottery pots, and skim off the oil slick on the gravy;

6. Divide the soup into cans, cover and seal, and steam for about half an hour with high fire until the meat is crisp.

Process tips

1. The raw material must be fresh pork ribs with thin skin and thin skin (Jinhua "Liangtouwu" pig is the best), boiled and shaped, and then cut into squares with uniform size with a straight knife (the size of the blocks can also be changed according to everyone's preferences);

2. Use wine instead of water (you can also add a little water), and the seasoning must be added at one time to highlight the mellow local flavor;

3. Stewing and steaming combined with mastering the heat, boiling with strong fire, stewing with low fire, and steaming with strong fire until crisp, can achieve the requirements that the meat is crisp and rotten, the shape is unchanged, and the oil is not greasy.

Diet nutrition

Pork rib (pork belly): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; Has the effects of tonifying kidney and nourishing blood, nourishing yin and moistening dryness; However, due to the high cholesterol content in pork, obese people and those with high blood lipids should not eat more.

Recipe phase grams

Pork rib (pork belly): Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef.

Menu four

Raw materials:

Pork belly rib1500g

Shaojiu 250 ml

50 grams of ginger

Soy sauce150ml

Sugar100g

50 grams of onion

Method:

1, choose pork streaked with thin skin and thick meat (Jinhua "Liangtouwu" is the best), scrape all the hair on the skin, wash it with warm water, put it in a boiling water pot for five minutes, boil the bleeding water, then wash it, and cut it into 20 cubes.

2. Take a big casserole, put it at the bottom with a small steaming rack, first spread the onion and ginger pieces, then arrange the pork neatly on it, add sugar, soy sauce, Shaoxing wine, add onion knots, cover the lid, boil it with strong fire, seal the edges, and simmer it with low fire for about two hours. When the meat is 80% crisp, open the lid, turn the meat pieces over, then seal them, and continue to simmer it with low fire. Then use a casserole to keep the end away from the fire, skim off the oil slick, put the skin up into two special small pottery pots, cover them, seal the pots with peach paper, and steam them on high heat for about half an hour until the meat is crisp and tender. Before eating, put the can into a steamer and steam it with high heat for 10 minutes before serving.

Features:

Stewed with thin-skinned tender meat and famous wine, this dish is red and bright in color, rich in mellow juice, crisp and rotten but not broken in shape, fragrant and waxy but not greasy.

Steamed sparerib with Hexiangfen

Ingredients: pork ribs 500g, spiced rice flour100g, 4 fresh lotus leaves, lard, cooking wine, salt, soy sauce, sugar, onion, ginger and sesame oil.

Practice: 1. Chop the ribs into 5cm long pieces, shred the onion, mince the ginger, wash the lotus leaves, and cut each piece into 4 small pieces.

2. Marinate the ribs with cooking wine, salt and soy sauce, add vermicelli, ginger slices, white sugar, chicken essence and spiced rice flour, mix well, put them in a plate, spread lard on them, steam them in a cage for 20 minutes and take them out.

3. Take small pieces of lotus leaves, brush each piece with sesame oil, then add ribs, wrap them into squares, put them in a steamer, steam them until they are cooked, and take them out and put them on a plate.

Baked pork chop with spicy sauce

Ingredients: a lotus leaf (dry), 500 grams of ribs, 200 grams of glutinous rice.

Seasoning: salt, monosodium glutamate, cooking wine, sugar, soy sauce, soy sauce, ribs sauce.

Practice:

1. Soak the dried lotus leaves in warm water until soft, rinse them clean, and don't rub them.

2. Chop the ribs into 6 cm long segments and rinse them with clear water.

3. Add all the above seasonings to the ribs, add glutinous rice and mix well.

4. Cut the lotus leaves into small circles to make the bottom, wrap the marinated ribs in glutinous rice, put them in, wrap them up, and steam them in a cage for 2.5 hours.

Chef's comments:

The fragrance of lotus leaves combines the sweetness of glutinous rice with unique flavor, and the ribs are tasty but not greasy.

Rib rice:

Ingredients: Chopped large chops, small chops, ribs and so on.

Ingredients: ginger, onion, sugar, soy sauce, salt, white wine, chicken essence (or monosodium glutamate) and star anise.

Steps:

First, wash the rice, water the flowers for the first time, put the rice water in a small basin for the second time and the third time, and steam the rice. Second, wash the ribs and let go of the water to take a risk.

Third, take out the ribs, rinse them with clear water and put them in a pressure cooker or casserole (I usually use a pressure cooker).

Fourth, pour the rice washing water into the ribs, and the amount of water is better than the ribs.

5. Put the chopped green onions and ginger into the pot, put a proper amount of star anise, and add soy sauce to your personal taste. My principle is to put more soy sauce and less salt, put a tablespoon of sugar, add about 5 grams of white wine, and cook wine. Personally, I think white wine tastes better.

6. Cover the lid, put it on the stove and stew for about 15 minutes, then simmer for 10 minutes (the time of pressure cooker).

Seven, turn off the fire, after the gas in the pot is naturally emptied, you can open the pot.

Eight, after opening the pot, add a spoonful of chicken essence or monosodium glutamate.

Nine, put the soup bowl on the table.

Braised pork joint

1. Raw materials: 500g elbow meat, 50g soy sauce 1 5g refined salt/0g aniseed1piece, 2 pieces of scallion, 2 slices of fresh ginger, 50g cooking wine, a little honey, auricularia auricula, magnolia slices, monosodium glutamate and wet dough powder, and an appropriate amount of two clear soups.

Second, the production method:

L, cook the elbow until it's 80% ripe, and then take it out. Put a layer of honey on the skin, put it in a wide oil pan, and fry it until the bubbles on the skin are dark red, and then take it out.

2. Cut the whole elbow into a circle according to the size of the steaming bowl. With a knife, cut the elbow into deep and impenetrable elephant-eye pieces, put the skin down in a steaming bowl, and put the onion, ginger and aniseed. Take a bowl of clear soup (pork bone soup), add soy sauce, refined salt and cooking wine, find a good taste and pour it into the elbow bowl. Put it in a steamer and steam it for 2.5 hours with high heat. After coming out of the cage, pick the onion, ginger slices and aniseed, and buckle them in the soup plate.

3. Put the soup pot on a strong fire, scoop in two spoonfuls of clear soup, pour in the original soup of steamed elbow, and put in magnolia slices, auricularia slices, refined salt and monosodium glutamate. Good taste, a little bit of water, just pour it on the elbow after boiling.

Third, characteristics: soft texture, deep red color, clear soup and fresh taste, dipped in Changzhi smoked vinegar when eating, with a mellow flavor.

Put less base oil in the pot, add oyster sauce, soy sauce, edible color, elbow juice, thicken with seasoning, beat the oil, and pour it on the dried elbow. The effect is very good.

Stewed beef and mutton in casserole

Ingredients: 250g of mutton (hind legs) and 250g of beef (lean).

Seasoning: sesame oil10g, soy sauce 25g, sweet noodle sauce10g, cooking wine 5g, salt 5g, star anise10g, green onion 5g, ginger 5g and garlic (white skin) 5g.

Features: ruddy color, soft and mellow, fresh and salty.

Practice:

1. Chop the beef and mutton into domino pieces with a knife and soak them in clear water;

2. Take out the beef and mutton, put it in a boiling water pot and cook it thoroughly, then take out the clean water;

3. Put the pot on the fire, add sesame oil to heat it, add onion, ginger and garlic and stir-fry until fragrant;

4. Add the sweet noodle sauce and stir-fry it a little, then add the cooking wine, soy sauce and beef and mutton pieces and mix well;

5. Put it in a casserole, add water (to the extent that the meat has not been cut), boil it on fire, and simmer it with low heat until the meat is soft and rotten.