Preparation of meat delicacies
Braised pork with yam
Raw materials: pork belly, yam, ginger slices, star anise, cinnamon, fragrant leaves, crystal sugar, cooking wine, soy sauce, soy sauce and salt.
Exercise:
1. Cut the pork belly into several large sections, add ginger slices, cook in a cold water pot, drain the blood for a few minutes, wash it with warm water, dry the surface with kitchen paper and cut it into small pieces.
2. Pour a little oil into the pot, pour pork belly and stir-fry until it is oily. Turn to low heat and continue to add rock sugar and stir-fry until the pork belly is colored.
3. Add cooking wine, soy sauce, soy sauce, ginger slices, star anise, cinnamon, fragrant leaves and appropriate amount of hot water to the pot, and simmer for about 1 hour until the pork belly is soft and rotten.
4. Peel and cut the yam into hob blocks and soak in water.
5. After the pork belly is soft and rotten, add yam to continue stewing until the yam is soft and rotten, and finally collect the juice on high fire.
Braised pork with lotus root
Ingredients: pork belly 500g, dried plum 100g, lotus seed, ginger, onion and garlic 50g each, soy sauce 1 spoon, soy sauce 1 spoon, cooking wine 1 spoon, 3 pieces of sugar and rock sugar each, star anise and fragrant leaves.
Exercise:
1. Soak prunes and lotus seeds in water; Pork belly is boiled with star anise, fragrant leaves and ginger for about 15 minutes, and cooked for about 7 minutes. Take it out and soak it in cold water, dry it and brush it with a layer of honey.
2. Heat the oil in the pan to 80% heat, put the skin down in the oil pan and fry it until it bubbles, cut it into 5mm pieces, mix in soy sauce, soy sauce and cooking wine, and marinate for 2 minutes.
3. Wrap the lotus seeds with sliced meat, with the skin facing down? Put it in the bowl.
4. Put ginger, garlic and dried red pepper into the hot oil in the pot and saute. Add the drained dried plums and stir-fry until fragrant. Season with a little sugar and light soy sauce.
5. Then spread the fried dried prunes on the surface of the meat roll, press it with pressure, put the bowl in a steamer and steam it for about 60 minutes on medium heat.
Method for preparing meat delicacies
Dongpo braised pork
Ingredients: 500g pork belly, 0/00g leek/kloc-,50g ginger, 200g yellow wine, soy sauce and sugar.
Exercise:
1. Wash pork, blanch in cold water for 5 minutes, and cut into dices.
2. Put the onion and ginger slices at the bottom of the casserole, put the cut skin into the pot, add yellow wine, soy sauce and sugar, boil over high fire and stew for 2 hours.
3. Pick up the stewed pork belly, put it in a large bowl with the skin facing up, pour in the original juice of cook the meat, and steam for 30 minutes.
Boiled spicy pork slices
Ingredients: tenderloin, Chinese cabbage leaves, bean sprouts 100g, 4 green garlic, bone soup 1 bowl, 3 slices of ginger, dried Chili rings 1 spoon, pepper 1 spoon, 2 star anise, salt 1 teaspoon, and black pepper.
Exercise:
1. Shred Chinese cabbage, wash bean sprouts, slice tenderloin with salt, black pepper and egg white, marinate for 20 minutes, then mix in starch and let stand.
2. Add pepper, dried pepper and star anise into the cold oil, fry for fragrance, and take out pepper and pepper.
3. 1 tablespoon stir-fry pepper oil, shred ginger slices and stir-fry until slightly yellow, add cabbage and bean sprouts, stir well, add bone soup and boil.
4. Take out the cooked bean sprouts and cabbage and put them in a bowl.
5. Cook the sliced meat with strong fire, take it out and put it in a bowl. Mix the pepper powder and Chili powder and sprinkle it on it. Chop the green garlic and sprinkle it on it. Filter the soup and pour it into the bowl. Take another pot of 3-4 tablespoons pepper and Chili oil, heat it and pour it on it.
Skills of making meat delicious food
Pot meat
Ingredients: pork tenderloin 240g, water, oil, salt, cooking wine 1 teaspoon, starch, shredded onion10g, tomato sauce 70g, concentrated orange juice 2 teaspoons, sugar and white vinegar.
Exercise:
1. Wash pork tenderloin, put it in the refrigerator until it is slightly hard, take it out, cut it into pieces about 2 mm thick, put it in a container, add a little salt, cooking wine and starch, and marinate for 20 minutes.
2. Cut the onion into filaments; Pour tomato sauce and orange juice into a bowl, add appropriate amount of sugar, white vinegar, salt and water, and stir well to make juice.
3. Pour the starch into a large bowl, add a little water, add a little salt and a few drops of oil, and stir well.
4. Put the marinated meat slices into the starch paste, grab them evenly, and hang the starch paste evenly.
5. Pour the oil into the pot. When the oil temperature rises to 60% to 70%, put the sliced onion into the pot, hang the meat slices with starch paste, put them into the pot one by one, fry until the color is golden, and then fry for about 20 seconds.
6. Put a little oil in the pot. When the oil temperature rises, add shredded onion, stir-fry, pour in the sauce, stir-fry with a spatula, pour in the fried meat slices and stir-fry until the sauce is hung evenly, and then add a little oil to stir-fry evenly.
Steamed mutton with millet
Ingredients: 550g of mutton, 50g of millet, 0g of lobster sauce 1 0g, 10g of soy sauce10g, 2g of sweet noodle sauce10g, 2g of salt, 3g of onion1g, 3g of ginger and 5g of sugar.
Exercise:
1. Soak millet in clear water for 4 hours; Slice mutton into a bowl, add 10g douchi, 10g soy sauce, 10g sweet noodle sauce, 2g salt, 1g onion, 3g ginger and 5g sugar, mix well and marinate for 30min.
2. Spread a layer of millet, a layer of mutton and a layer of millet in a steaming bowl, and put the mutton and millet in the bowl in turn.
3. Boil the water in the steamer, add the mutton after the water is boiled, and steam for about 30 minutes.