the first course, boiled sliced meat. Boiled sliced pork is an authentic Sichuan dish with rich flavor. It can be cooked with bean sprouts or Flammulina velutipes, and the spicy degree can be adjusted according to your own taste, so it is very delicious.
the second course, sweet and sour pork ribs. Sweet and sour pork ribs originated in Wuxi, Jiangsu Province, and are widely spread and loved by everyone in Jiangsu, Zhejiang and Shanghai. Sweet and sour sparerib is a traditional home-cooked dish with sweet and sour taste, rich taste and stimulating taste buds.
the third course, fried pork slices with mushrooms. First, add the lean meat slices to the raw powder of raw cooking wine and marinate them slightly. Turn them over with the mushrooms, and add some raw extract flavor. Lentinus edodes itself is a delicious fungus. After absorbing gravy, it complements the taste of sliced meat and is simple and convenient to make.
the fourth course, winter melon ribs soup. Wash and blanch the spareribs, wash the floating foam and stew again, and add wax gourd halfway. The wax gourd can be cut into thin slices, which is easier to taste. Winter melon has the effect of diuresis and detumescence. Eating it properly will help you lose weight.
the fifth course, shredded pork with green pepper. Shredded pork with green pepper is also a typical Sichuan dish with strong aroma. The daily practice of shredded green pepper is also relatively simple. Add shredded green pepper to a small amount of soy sauce and marinate it slightly. Shred green pepper is also marinated with salt, stir-fry in a pot, and add a small amount of bean paste and soy sauce to taste.
the sixth course, stewed eggs with minced meat. The stewed eggs with minced meat can be steamed directly with the stewed eggs, or after the eggs are steamed, the minced meat can be fried separately and poured on the stewed eggs. Stir-fried minced meat alone will be more delicious, and the soup will penetrate into the stewed eggs, which is very delicious.
the seventh course, moo Shu pork. Muxu Meat is a Shandong cuisine belonging to eight major cuisines, life's core monuments Muxiu Meat, named after it looks like Muxiu after being stir-fried with fungus eggs. Marinate the meat first, stir-fry it in the pot until it changes color, fish it out, add the eggs again, stir-fry and shape it, and finally put it in the pot with other side dishes and add seasoning to taste it. It is simple and convenient.
the eighth course, sweet and sour tenderloin. Sweet and sour pork tenderloin is sweet and sour, and foreign friends prefer to eat this dish. The sour and sweet taste, which children love to eat, mainly belongs to Jiangsu and Zhejiang cuisine. I can't finish the practice in one or two sentences, so I won't elaborate here.
the ninth course, deep-fried steak. This is a common home-cooked dish, and many noodle restaurants will also sell it together. The fried brand is crispy outside and tender inside, and the taste is crispy. The big row of meat should be knocked carefully with the back of the knife first, so that the big row of meat can be softer, tender and more delicious.
the tenth course, sausage. Every New Year's Day, every household in Xiaobian will make sausages. You can buy the meat for sausages at the pork stall and give a certain processing fee. The pork stall has the service of making sausages. The sausages made by ourselves are lean and taste better. Steam it directly on the pan and cut it into pieces to eat.
That's all I want to share with you today. Let's share 1 dishes cooked with pork first, which will be updated in the next few days. Please leave a message below to discuss your favorite collections.