Stewed pork with brown sauce
Braised pork is a very popular home-cooked dish. If you want to cook it well, you need to master certain skills. When frying pork belly, you should put less oil, because the meat itself will produce oil. If you put too much oil, the braised pork will taste greasy.
1, prepare a good piece of pork belly, wash the pork belly first, and then burn the skin of the pork belly, so as to remove the fluff on the surface, or remove the fishy smell. After burning, soak it in water, then scrape the burnt part and then wash it.
2. After the pork is processed, put it in a pot with cold water, add onion and ginger, pour in cooking wine, boil it with strong fire, skim the floating foam on the surface after boiling, and then continue cooking for 10 minute.
3. Pork belly is cooked and fished out. When it is not hot, it is directly cut into small pieces. Don't cut it too small, or it won't taste good. Cut the meat and put it aside for later use.
4. Heat oil in the pot, add a handful of rock sugar and stir-fry until it is brown. First, stir-fry it with high fire and melt it. Then, stir-fry it with low fire until it shows dense small bubbles of jujube red. Pour in boiling water, stir-fry the sugar and put it in a bowl for later use.
5. Burn the oil in the pot again, add the pork belly and stir fry it. Stir fry the pork belly until it is evenly colored, stir fry the oil inside, stir fry the pork belly until it is slightly browned, and then add the onion, ginger and garlic to stir fry. Then add anise pepper with aniseed cinnamon, fragrant leaves and stir-fry for fragrance.
6. Add a proper amount of rice wine after frying, then pour in the fried sugar color, and then pour in the boiling water. The boiling water should not pass the pork belly, and you should start to add enough at a time. Next, add salt, soy sauce, rock sugar and oyster sauce to taste, boil over high heat, and simmer for 50 minutes over medium heat.
7. After stewing, pick out the aniseed inside, and then collect the juice on fire. When the soup is thick, turn off the fire, then put it in a plate and sprinkle with sesame and chopped green onion. Delicious braised pork is ready.
braised eggplant
When eating out, eggplant is a must, whether it's a barbecue or a restaurant order. The method is simple, and it is also a dish that you can't get tired of.
1, prepare two fresh eggplants, first clean the eggplants, then cut off the roots and heads of the eggplants, then cut the eggplants into smaller hob pieces, cut your eggplant pieces and put them in a bowl for later use, then add some salt, stir them thoroughly and marinate them aside for 20 minutes.
2. Prepare some green peppers and red peppers, remove seeds and pedicels, then clean them, then chop them into hob blocks, then prepare some onions, and cut them into hob blocks after cleaning.
3. Prepare some shallots, cut them directly into onion segments, then prepare some garlic, smash the garlic, chop it into garlic, prepare some ginger, cut it into thin slices, and then cut it into shredded ginger with a knife.
4. After the eggplant is marinated, squeeze out the water inside, heat the oil in the pot, add shredded onion and ginger, stir-fry until fragrant, then add the eggplant pieces and stir-fry.
5. Stir fry evenly, then add soy sauce, chicken essence and pepper to taste. After stir fry evenly, add garlic, green pepper, red pepper and onion. Stir fry for a moment
6. Stir-fry the onion and green pepper until it is cut off, then pour in some water starch, continue to stir-fry on high fire, stir-fry until the soup is rich, and put it directly into the plate, and the delicious braised eggplant will be ready.
fish in brown sauce
Braised fish is a delicious food that everyone likes. Braised fish can effectively reduce the fishy smell. Eat more fish in spring. Braised fish has a shiny appearance, and the sauce is wrapped on the surface of a piece of meat. The taste is rich and fragrant, which complements the tenderness and delicacy of the fish, making people feast.
1, prepare two fresh carp, first treat the carp, clean the internal organs, and then tear off the black film inside the carp, which is the source of the fishy smell. Then clean the carp, put the carp into the basin, then add the salt and cooking wine, daub it inside and outside, and wash it twice with clear water.
2. Next, put the carp into the pot, add the onion and ginger slices, then pour the cooking wine, directly grab and mix the onion Jiang Shui, and evenly spread it on the fish, so that the fishy smell can be effectively removed and the taste can be fully enjoyed. When finished, put the onion and ginger into the fish's stomach, and then set aside to marinate for 20 minutes to taste.
3, prepare some ginger, directly cut into pieces of ginger, and then prepare some garlic, cut into garlic cloves, appropriate amount of shallots, cut into onion segments, appropriate amount of millet spicy, directly cut into pepper segments. Put it in a bowl for later use.
4. Heat the oil in the pan. After the oil is hot, add the pickled carp and fry it slowly with low fire. When one side is browned, turn over and continue to fry the other side, so that the fish can be fried with low fire. After the fish is fried, it is directly served for later use.
5. Heat the oil in the pot again, add onion, ginger and garlic until fragrant, then add bean paste and stir-fry red oil to stir-fry sauce flavor, then pour boiling water, then start seasoning, add salt, soy sauce, chicken essence and pepper, add rock sugar, and then put the fish in low heat for stew.
6. After the fish is completely stewed, remove it, then boil the soup, pour in some water starch, cook it on low heat until it is thick, then pour it into the fish, sprinkle with chopped green onion, and the delicious braised carp will be ready.
fried shredded pork with sweet and sour sauce
Fish-flavored shredded pork is a famous Sichuan dish, which is salty, fresh, sweet and sour, with strong onion, ginger and garlic flavor, and its taste is made from condiments. The method of making fish-flavored shredded pork is very simple, and it can also be made at home. Rich in nutrition, you can eat CDs every time you serve.
1, prepare a proper amount of lean meat, first clean the lean meat, cut it into thin pieces, and then cut it into strips with uniform length. Don't cut the strips too thick, otherwise it will not be easy to taste.
2. Put the sliced meat strips into a bowl directly, then marinate the shredded pork, add salt, soy sauce, soy sauce, chicken essence, white sugar, pepper and oyster sauce, and stir well in one direction until it becomes sticky.
3. Next, add an egg white into the coming and going shredded pork, stir it fully and evenly again, then add starch, stir it fully and evenly again, then add some cooking oil into it, stir it evenly to prevent it from sticking together, and put it aside for 20 minutes after stirring.
4. Prepare a fresh lettuce, first wash the lettuce, then peel it, then cut the lettuce into thin slices, then cut it into shredded lettuce, cut it into a plate, then prepare a fresh carrot, cut it into thin shredded radish, cut it into a plate for later use, soak a proper amount of washed fungus, cut it into shredded fungus, and put it into a bowl.
5. Prepare a proper amount of garlic pickled peppers, first smash the garlic, then chop it into garlic, then prepare some pickled peppers and chop them up. Prepare some soybean sauce bean paste and chop it into pieces.
6. Prepare a small bowl, mix a juice in advance, add cooking wine, soy sauce, balsamic vinegar, white sugar salt, add some starch, pour in some water, stir well and set aside.
7. Heat oil in the pot, add half a spoonful of salt, then add shredded lettuce, shredded radish and shredded fungus, and stir-fry directly for about 2 minutes. When it becomes soft, put it directly into the plate for later use.
8. Cook the oil again, add more cooking oil, and then add the marinated meat. First, fry the water on the surface of the shredded pork, and then continue to fry, stir-fry the oil in the shredded pork, and stir-fry the shredded pork until it is brown and fragrant.
9. After the shredded pork is fried, pull it aside directly, then put the sauce in, stir-fry the red oil, stir-fry the fragrance, then add the minced garlic and soak the ginger, stir-fry the shredded pork evenly, and then add the fried vegetables and continue to stir-fry.
10, stir-fry to taste, then pour in the prepared juice, and collect the juice with strong fire. When the soup is thick, directly add the chopped green onion, stir-fry evenly and put it on the plate. Delicious and delicious fish-flavored shredded pork is ready.
Cola Chicken Wings
Coca-Cola chicken wings are delicious, their fragrance and the sweetness of cola are mixed together, and their delicious taste and attractive color capture the favor of meat lovers.
1, prepare a proper amount of fresh chicken wings, first put the chicken wings into the basin, add salt and then pour in some flour. The light salt water has a bactericidal effect, and the flour water has a strong decontamination ability. Then clean the chicken wings, remove them and control the water.
2, chicken wings in cold water pot, add onion slices and ginger slices, then pour cooking wine, boil over high fire, skim off the floating foam on the surface after boiling, and then continue to cook for 1 minute, after cooking, take it out and put it in warm water, wash it again, take it out and control the water for later use.
3. Heat oil in the pot, add chicken wings and fry slowly. When one side is browned, turn over and continue to fry the other side, and both sides are browned.
4. When the chicken wings are fried to brown and crisp, add onion slices and ginger slices, then pour in cola, then start seasoning, add salt, oyster sauce, white sugar or rock sugar, cooking wine, soy sauce and seasoning, boil over high fire for 2 minutes, and then turn to low heat to continue stewing 10 minute.
5. After stewing, open the lid, pick out the aniseed inside, and then continue to collect the juice on fire. When the soup is thick, it will be directly put into the plate, and the delicious cola chicken wings will be ready.
braised pork ribs
Braised pork ribs are a classic home-cooked dish, with rosy color, fresh, salty and slightly sweet taste, crisp and delicious, and thick and fragrant juice. The practice of braising spareribs is very simple, and the kitchen white can do it all at once.
1, prepare a proper amount of fresh spareribs, chop the spareribs into small pieces first, and then put them into water for cleaning. You can put some flour in it. Flour water has a strong dirt absorption ability, which can remove the dirt on the surface and control the water after cleaning.
2. Wash the ribs in cold water, then add the cooking wine, onion slices and ginger slices. Boil the boiling water with high fire. After boiling, skim off the floating foam on the surface, and then continue to cook for about 5 minutes. Take it out and put it in warm water for cleaning again.
3. Next, prepare some onion slices, ginger slices, cinnamon peppers and star anise. When ready, put them aside for use.
4. Do not put oil or water in the pot, then put the washed ribs in, stir-fry with low fire, first dry the water on the surface of the ribs, and then slowly stir-fry the oil inside. When the spareribs are browned, give them directly for standby.
5. Next, put some oil in the pot, then add rock sugar to stir-fry the sugar color. The rock sugar will be melted by fire, and then continue to stir-fry until the rock sugar presents dense bubbles. Put the ribs in, and continue to stir-fry to make them colored. After stir-frying, put the prepared aniseed in and continue to stir-fry.
6. Stir-fry until it tastes delicious, then add soy sauce and pour in boiling water. Add enough boiling water at a time, boil over high fire, stew for 3 minutes, and then simmer for 40 minutes.
7. After stewing, fish out the aniseed inside, then add salt to taste, and open the fire to collect the juice. When the soup is thick, put it directly into the plate, sprinkle with chopped green onion, and the delicious braised pork ribs will be ready.
Sweet and Sour Spare Ribs
Sweet-and-sour sparerib is a representative traditional dish with popular characteristics in sweet-and-sour flavor. It uses fresh pork chops as the main ingredient, and the meat is fresh and tender, and the color of the dish is red, bright and oily.
1, prepare a proper amount of spareribs, simply wash the spareribs first, then chop the spareribs into short spareribs, then put them into a pot, add flour baking soda, and stir for a few minutes, so that they will be cleaned more cleanly when cleaning, and also play a role in softening the meat quality.
2. After the ribs are mixed, put them directly into clean water and wash them several times until the water is no longer turbid. Next, put the washed ribs in a pot with cold water, add onion and ginger, pour the cooking wine into the fire and boil the water.
3. After the ribs are boiled, directly skim the floating foam on the surface, then continue to cook for about 3 minutes, cook and remove them, put them in warm water and wash them again. After washing, remove them and set aside to control the water.
4. Next, prepare some ginger and cut it into ginger slices, then prepare some green onions and cut them into onion segments, then prepare pepper, star anise, cinnamon, fragrant leaves and angelica dahurica stew, and finally prepare a proper amount of white rock sugar.
5. Heat the oil in the pot and stir-fry the ribs, dry the water on the surface of the ribs, and then continue to stir-fry, stir-fry the oil inside, and when the ribs are browned, directly serve them for later use.
6. Burn the oil again in the pot. Add onion, ginger and garlic until fragrant, then add rock sugar, stir-fry for a while, then add ribs, stir-fry for a while, then add soy sauce rice vinegar cooking wine, stir-fry until fragrant, then pour in boiling water, then add some soy sauce for coloring, and after the fire boils, turn to low heat and simmer for about 50 minutes.
7. After stewing, open the lid again, pick out the aniseed inside, and then collect the juice over high fire. When the soup is thick, put it directly into the plate, then sprinkle with white sesame seeds, and the delicious sweet and sour pork ribs are ready.
Poached Spicy Slices of Pork
Boiled sliced pork is a famous dish of Han nationality with good color and flavor, belonging to Sichuan cuisine. Spicy, delicious, very delicious, and full of CDs. Boiled sliced meat is also the most common dish. It is very satisfying to put a fresh and smooth sliced meat in spicy red oil with a bowl of rice!
1, prepare a better tenderloin, first wash the tenderloin and soak it in water 1 hour or so to soak out the blood inside, which can also effectively remove the fishy smell.
2. After the tenderloin is soaked, remove the water from it, then wash it, cut it into square pieces, and then cut it into thin and even tenderloin slices. Don't cut it too thick, otherwise it will not be easy to taste, and don't cut it too thick, otherwise it will be easy to boil.
3. Put the tenderloin slices into a bowl, then start seasoning and pickling, add salt chicken essence, oyster sauce, soy sauce and pepper, then add some cooking wine to remove the fishy smell, fully mix them evenly, stir them in one direction until they are sticky, then add starch egg white to continue mixing until they are sticky, and finally add some cooking oil to lock the water and prevent adhesion.
4. Prepare a piece of ginger, smash it, then chop it into Jiang Mo, then prepare some garlic, smash it, chop it into minced garlic, then prepare some bean sprouts, wash them, put them aside for later use, then prepare some vegetables, wash them and cut them into green vegetable segments.
5. Heat oil in a pan, add onion, ginger and pepper to stir fry until fragrant, then add bean sprouts and vegetables to stir fry. Stir-fry with strong fire can effectively prevent vegetables from coming out of the water. When the vegetables are slightly softened, add a little salt, stir fry for a while, and put them in a plate for later use.
6. Add some onion, ginger, garlic and pepper to the pot again, continue to stir fry, then add the bottom material of bean paste hot pot, continue to stir fry, pour boiling water after stir fry, then start seasoning, add salt, sugar, chicken essence and oyster sauce, soy sauce pepper to taste, cook for 2 minutes on high fire, and then use a strainer to remove the residue inside.
7. After the residue is fished out, put the marinated meat slices in one by one, and cook them slowly on low heat. When they are slightly shaped, turn them over and turn them gently. Make it heated evenly.
8. Cook the sliced meat until it turns white, put it directly into the basin and pour the soup in. Then add the minced garlic, chopped green onion, dried pepper and pour in hot oil to stimulate the fragrance. The delicious boiled sliced meat is ready.
Spicy Doufu?
"Mapo Tofu" was rated as one of the top ten classic dishes in Sichuan, with smooth taste and unique taste. Mapo tofu is a home-cooked food that people in the north and south like to eat.
1, prepare a piece of fresh and tender tofu, wash the tofu first, then cut it into thicker tofu slices, then change the knife and cut it into thicker tofu strips, and finally cut it into tofu blocks with uniform size.
2. Prepare some shallots, cut them directly into chopped green onion, then prepare some ginger, smash them, and chop them into Jiang Mo, and prepare some garlic, smash them and chop them into minced garlic. Ready to put in a bowl for later use.
3. Next, prepare some coarse Chili powder, and then prepare some fine Chili powder, and put it in a bowl for later use.
4. Prepare some pork that is four points fat and six points thin. First chop the pork into small pieces, and then chop it into minced meat. Don't chop it too much, or it will taste very grainy. Put the prepared meat stuffing into a bowl for later use.
5. Boil water in the pot, add salt and soy sauce for coloring. After the fire boils, add tofu pieces, cook for 2 minutes on low heat, and then take out the tofu pieces after cooking. The cooked tofu is not easy to spread and tastes better.
6. Next, burn oil in the pot, add minced meat and stir-fry until fragrant, stir-fry the oil inside, then add onion, ginger and garlic to stir-fry until fragrant, then add bean paste to stir-fry the sauce flavor and stir-fry the red oil.
7. After stir-frying, add Chili powder to stir-fry the Chili flavor, then add soy sauce and soy sauce to stir-fry the flavor, and then pour in the right amount of hot water. Boil over high heat for half a minute.
8. After cooking, add the tofu, gently stir it to taste, then add pepper and white sugar, cook until it tastes, then add some water starch, and continue to turn it to make the soup thicker. Cook it and put it on the plate, and the delicious Mapo tofu will be ready.
Mala xiang guo
Spicy incense pot is a common practice of local people, which combines spicy flavors from Sichuan and Chongqing, and is characterized by hemp, spicy, fresh, fragrant, oil and gangsters. Spicy incense pot belongs to spicy taste, but it is quite popular among diners all over the country.
1, prepare a fresh potato, peel off the potato skin first, then wash the potato skin, then cut it into thinner potato chips, and put the sliced potato chips into a bowl for later use.
2, prepare a lotus root, first clean the lotus root, then cut off the head and tail of the lotus root, and then cut off the skin of the lotus root. Then cut into lotus root slices as thin as potatoes.
3. Prepare some fresh corn, cut it into small pieces, and then add some vegetables you like, as well as hot pot balls, vegetable beef balls, flowering sausage, crab sticks and elbow meat rolls for lunch. Add some oiled prawns, and you can add them as you like.
4. Next, prepare some green peppers, cut them into sections, then prepare some red peppers, cut them into sections, and then prepare some ginger and cut them into pieces. A handful of garlic, cut into garlic slices.
5. Prepare some pork belly, cut the pork belly into thin slices and put them in a bowl for later use.
6. Boil water in the pot, add salt to the water, then add mushrooms, corn, potatoes and lotus roots. After blanching, remove them and put them aside for use. Continue to boil the water in the pot, add meat and vegetables, and continue to cook. Take it out after cooking and set it aside.
7. Burn the oil in the pot, add the pork belly and stir fry, stir fry the oil inside, then add the green pepper, red pepper and garlic to stir fry the fragrance, and then add the seasoning of the spicy pot.
8. Stir-fry the aroma, then stir-fry the meat, vegetables and vegetarian dishes quickly and evenly, so that they are evenly wrapped with spicy materials, and all of them are stir-fried. Then add the green vegetables, continue to stir-fry, and when the green vegetables are broken, then sprinkle the white sesame seeds, stir-fry them evenly, and put them into a bowl to make a delicious spicy pot.