Meat delicacies encyclopedia
Meat delicacies encyclopedia, meat is loved by every meat eater, and they never tire of it. Meat has high protein content, rich nutrition, and does not grow long. Fatty meat, there are hundreds of ways to cook meat. The following is a comprehensive content sharing about meat delicacies. Meat delicacies 1
1. Braised pork
Ingredients: about 500g pork belly, 3 green onions, 5 slices of dried hawthorn, 1 small piece of brown sugar
1. Separately process the white and green scallions of the shallots, cut the white scallions into sections and mince the green scallions; break the brown sugar into small pieces with a knife
2. Pour an appropriate amount of boiling water into the pot, add the pork belly pieces and white scallions, blanch for 5 minutes and remove. , clean the pot
3. Pour the blanched and drained pork belly into a clean pot, fry over low heat (do not add oil)
4. Fry until the surface of the meat When it is slightly browned (don't fry it too much, because it will continue to fry later) and some oil oozes out, add the brown sugar cubes and stir-fry evenly over low heat.
(If the pork belly used has a lot of fat and a lot of oil, in order to avoid greasiness, you can pour out some of the oil and use it for cooking)
5. Slowly fry over low heat until the sugar melts, while stirring continuously Stir-fry, firstly, to prevent the sugar from sticking to the pan, and secondly, to coat the meat with the sugar juice
6. Pour in an appropriate amount of boiling water, just enough to cover the meat, add the hawthorn slices, and cook on low heat for 30 minutes About
7. After 30 minutes, turn to medium heat (you can use high heat if you move quickly), add 1 tablespoon of dark soy sauce, an appropriate amount of salt, and stir-fry constantly - the final step of "reducing the juice" is very critical , must not walk away, stir-fry constantly to make the soup coat every piece of meat
8. Sprinkle chopped green onion at the end
2. Fish-flavored shredded pork
Ingredients: 120g tenderloin, 75g winter bamboo shoots, 50g fungus, 5g green onion, 5g ginger, 10g garlic, 20g pickled red pepper, 3 teaspoons sugar, vinegar 2 teaspoons, 1 teaspoon light soy sauce, 1 teaspoon cooking wine, 1/2 teaspoon starch, 3 tablespoons water
1. Cut the pork loin into shreds, add 1 teaspoon cooking wine, a little salt and water starch, mix well, and marinate 10 minutes
2. Shred winter bamboo shoots, fungus, mince soaked red pepper, mince onion, ginger and garlic
3. 3 teaspoons sugar, 2 teaspoons vinegar, 1 teaspoon light soy sauce, 1 cooking wine tsp, 1/2 tsp of starch, and 3 tbsp of water to make a juice
4. Pour the shredded meat into hot oil, break it up and fry until cooked, set aside and set aside
5. Add to the pot Pour a little oil, add soaked red pepper and stir-fry until red oil comes out, then add onion, ginger and garlic and stir-fry until fragrant, add shredded winter bamboo shoots and shredded fungus and stir-fry
6. Pour in shredded pork and stir-fry, then add Pour the fish-flavored sauce along the side of the pot and stir-fry evenly
3. Coke Chicken Wings
Ingredients: 500g chicken wings, half a can of Coke, a section of green onion, a piece of ginger, a small spoonful of cooking wine, 1/4 tsp salt, 1/2 tsp dark soy sauce
1. Wash the chicken wings and slice the onion and ginger
2. Boil water in a pot, add the chicken wings and bring to a boil again Take out and drain the water
3. Heat a little oil in the pot, add chicken wings and fry until both sides turn yellow
4. Pour in cola, dark soy sauce, and add ginger Bring green onions, salt and cooking wine to a boil, then turn to low heat until the soup thickens. Meat delicacies 2
4. Sweet and sour pork ribs
Ingredients: 400 grams of pork rib bones, cooked sesame seeds 10 grams, a piece of ginger, about 10 grams of rock sugar or white sugar (20 grams to 50 grams), 25 grams of balsamic vinegar (the ratio of sugar to vinegar is 2:1), 5 to 10 grams of sesame oil, appropriate amount of salt, 1 star anise, 10 Sichuan peppercorns grains, a section of green onion, a little cooking wine, and an appropriate amount of dry starch
1. Chop the ribs into sections of about 5 cm, then wash them and put them in a pot and add water to cover the ribs
2 .Bring the pot to a boil, and then use a spoon to skim off the scum on it. You can use high heat to boil the scum and make it easy to skim off the scum.
3. Put it in the pat Add the loose ginger pieces, add star anise, peppercorns, cooking wine, and green onions and cook together. Cover the pot and cook for 40 minutes over low heat until the ribs are cooked
4. Take out the ribs to control the soup and put them in a basin Sprinkle dry starch into the pot and turn the pot upside down with both hands to coat the ribs with a thin layer of dry starch
5. Heat the wok, pour in salad oil or other cooking oil, and heat When there is slight smoke, put the ribs in
6. Fry the ribs over medium-high heat until they change color, then take them out to control the oil. Do not fry them too dry.
7. Pour out the oil in the pot, leaving a little bottom, then add 20 grams of rock sugar and slowly melt the rock sugar over low heat
8. After the rock sugar melts, the sugar liquid slowly changes color. And it will foam, and when the foam is about to disperse to both sides
9. Add 200 grams of soup for cooking the ribs, and put the fried ribs in too
10. Put Add 50 grams of salt, rock sugar or white sugar, a little pepper powder, and simmer over low heat. If you feel that the color of your ribs is not dark enough, you can add a few drops of dark soy sauce
11. Simmer over low heat until When the soup is thick and quick to dry
12. Add 25 grams of balsamic vinegar and cook over high heat to thicken the soup
13. After the soup is thickened, add an appropriate amount of sesame oil and stir-fry Turn off the heat evenly and sprinkle with cooked sesame seeds to prepare meat delicacies 3
5. Pickled fish
Ingredients: 500g grass carp, 350g sauerkraut, appropriate amount of coriander, appropriate amount of ginger, appropriate amount of garlic , appropriate amount of dried chili pepper, appropriate amount of salt, cooking oil, pepper
1. Chop the sauerkraut (add a little sour ginger in it), slice the garlic, mince the ginger, cut the coriander into sections, appropriate amount of dried chili and Peppercorns.
2. Catch the fish with a little salt, pepper and cornstarch.
3. Catch the fish bones with salt and pepper.
4. Add oil to the wok and sauté the garlic slices and minced ginger until fragrant.
5. When the garlic slices turn slightly yellow, add the chopped sauerkraut. After frying until fragrant, add appropriate amount of water or stock.
6. Boil the fish bones together in the soup. Cook until boiling.
7. After the pot is boiled, put the fish into the pot piece by piece and cut it open.
8. The fish is easy to cook. Add appropriate amount of pepper after it is cooked. Serve in a large bowl.
9. Add a small amount of oil to the pot, turn on low heat, and fry the Sichuan peppercorns and dried chilies until fragrant.
10. Pour the fried pepper oil on the fish. Sprinkle with coriander and serve.
6. Beef cubes with pickled peppers
Ingredients: 150 grams of beef, 12 pickled peppers, 4 cloves of garlic, 3 slices of ginger, 1 tablespoon of light soy sauce, a few drops of sesame oil 1 tablespoon peanut oil, 1 tablespoon water, 1 tablespoon sugar, 1/2 tablespoon 1. Cut the beef into small pieces, add 1 tablespoon light soy sauce, 1 small teaspoon peanut oil, a few drops of sesame oil, 1 tablespoon starch, and 1 tablespoon water. , stir the beef with your hands, and massage the beef for a while
2. Put the massaged beef aside and marinate for 30 minutes, allowing the beef to absorb the water and fully absorb the flavor
3. Sour Chop all the pickled peppers, garlic, and ginger and set aside
4. Put 1 tablespoon of peanut oil in the pot, heat it up, add the beef cubes and stir-fry until the beef changes color
5. Add the chopped pickled pepper, garlic, and minced ginger, stir-fry quickly and mix evenly, then add 1/2 tablespoon of sugar