Pork, salt, black pepper, pepper, soy sauce, cooking wine, starch, flour, thirteen spices, dried pepper, onion and garlic, cooked peanuts and cooked sesame seeds.
1: Prepare the ingredients first. Pork slices, regardless of thickness. Add half a spoonful of salt, half a spoonful of pepper, half a spoonful of sesame, one spoonful of cooking wine and one spoonful of soy sauce, and marinate for half an hour.
2. Crispy paste: 200 grams of starch, 50 grams of flour, and 250 grams of water, stir evenly to form a thick paste, add a little black pepper, add a little salt, add a little thirteen spices, and stir evenly for later use.
3: Pour the crispy paste into the pork, grab it evenly, fry it in the oil pan until golden brown, and take it out. Frying for about a minute will be more brittle.
4: Leave the bottom oil in the pot, add onion, pepper, dried pepper and garlic slices, stir fry until fragrant, add crispy meat, add cooked white sesame seeds and onion slices, and stir well.
food
A little lean pork, any vegetables you like, Chili noodles, sesame seeds, Jiang Mo, minced garlic, Chili segments, pepper, chopped green onion, bean paste, starch, soy sauce, salt, chicken essence, oil and water.
step
Meat processing: Slice lean pork, add a little water and starch, and mix well.
Vegetables: Slice your favorite vegetables for later use.
Ingredients: Prepare in advance, and don't worry when cooking.
1: Boil the oil, stir-fry the prepared Jiang Mo, minced garlic (the lower part and the other half are reserved for the final oiling), pepper and bean paste, and then pour in a little water, salt, chicken essence and two spoonfuls of soy sauce. When the red soup is cooked, serve vegetables first. When the vegetables are cooked, take them out and put them in a bowl.
2: Cook the lean pork in a pot, then take it out, spread it on the vegetables cooked in advance, and finally add the minced ginger and garlic, chopped green onion, Chili powder and sesame seeds.
3: add another pot of oil, heat the oil to dry the pepper segments, and pour in the stimulating fragrance after three seconds.
Composition:
pork
Exercise:
1: Slice pork and wash it for later use.
2. Heat the empty pot, pour in the pepper, stir-fry with low fire and mash.
3: Put the chopped pepper into the meat, then add half a spoonful of pepper, half a spoonful of cooking wine, half a spoonful of soy sauce and a little salt to marinate for 20 minutes.
4. Pasta recipe: 30 grams of flour, 80 grams of raw flour, 5 grams of pepper powder, 3 eggs, 3 grams of pepper and 3 grams of salt, mix well, pour the batter into the marinated pork, and wrap each one with batter after mixing well.
5: Pour the oil into the pot and heat it until the chopsticks foam in the pot, then you can eat the meat. You should put the meat strips one by one, turn them over after setting, and fry them with 50% oil temperature for about 3 minutes until the surface is golden.
6: pour into the pot and fry for another minute, then you can eat. You can also sprinkle some Chili powder or heavy salt and pepper.
Materials:
A big bag of pork and mustard tuber
Exercise:
1: Wash and slice pork, put it in a bowl, add proper amount of chicken essence, half a spoonful of pepper, 1 spoonful of cooking wine, 1 spoonful of soy sauce, 1 spoonful of oyster sauce, 1 spoonful of raw flour and 1 spoonful of cooking oil, and then pour in.
2: Put water in the pot and steam for 15 minutes. Sprinkle chopped green onion after cooking.
Ingredients: a piece of lean meat, four green peppers, a handful of Flammulina velutipes, a parsley, two spoonfuls of soy sauce, two spoonfuls of oyster sauce, a proper amount of cooking oil, a spoonful of chicken essence and a bowl of potato starch.
Cooking method:
1: First, clean the green pepper, cut it into small pieces, put it in a bowl, add two spoonfuls of oyster sauce, two spoonfuls of soy sauce and one spoonful of chicken essence, pour in hot oil and stir well, then add chopped coriander for later use.
2: Cut off the root of Flammulina velutipes, then tear it, clean it with clear water, and control the water for later use.
3. Clean the lean meat, cut it into thin slices, wrap it with starch, and beat it into thin skin with a rolling pin.
4: Pour water into the pot and bring it to a boil. Add Flammulina velutipes and blanch for 3 minutes. Blanch it and put it in a bowl for later use.
5: Then add lean meat one by one and blanch for about one minute. Pick it up and put it on Flammulina velutipes
6: Pour in the prepared sauce, sprinkle with parsley and serve. Spicy, smooth and appetizing, super delicious.
Composition:
Half a catty of meat from a four-legged pig, 3-5 peppers, onions, ginger, garlic and those basic seasonings.
Exercise:
1. Slice the meat (unfrozen pork belly is the best), obliquely cut the line pepper into small pieces, and cut the onion, ginger and garlic into sections;
2. Turn the pot on low heat, first stir-fry the ginger section, then stir-fry the onion and garlic slices, and stir-fry the meat until the meat changes color and the oil is rich and moist;
3. Stir-fry soy sauce, soy sauce, oyster sauce, and colored peppers in turn, and stir-fry over high fire to give a fragrance (scoop Pixian bean paste if possible, and make do with it if possible! ), monosodium glutamate with salt, stir well and pan out.
Prepare the materials
Sliced pork belly, sliced ginger, chopped shallots (preferably shallots), rock sugar, cinnamon and star anise.
1: Blanch pork belly with ginger slices to remove blood foam, then rinse it with clear water, put it in a pot and stir-fry it with oil until the surface is golden. Add ginger slices, crystal sugar, cinnamon and star anise.
2: Add 1 tablespoon cooking wine, 2 tablespoons light soy sauce, 2 tablespoons dark soy sauce, stir-fry for a while, add onion, then pour boiling water into pork, cover and stew for 40 minutes to collect juice.
food
A catty of pork tenderloin.
step
1: Shredded pork, a spoonful of vegetable oil, a spoonful of cooking wine, a spoonful of starch and a spoonful of egg white, marinate for 20 minutes.
2. Adjust a sauce: three scoops of sweet noodle sauce, one scoop of oyster sauce, one scoop of sugar, one scoop of water and half a bowl.
3: Stir-fry the shredded pork until it becomes discolored, leave the bottom oil, pour the sauce to boil, and then stir-fry the shredded pork until it becomes thick.
food
Pork belly, Pixian red oil bean paste, garlic sprout, cooking wine, dried pepper, bean paste, soy sauce, sugar.
working methods
1: Cut garlic seedlings. If you like spicy food, you can prepare a few dried peppers for later use.
2: Cook the meat in cold water, add cooking wine, skim the floating powder in the middle, take it out after cooking, wash it, and cut it into thin slices for later use.
3: Burn oil in the pan. When the oil is hot, stir-fry the prepared pork, boil the meat slices out of the oil and roll them up slightly.
4. Push the meat aside, add dried Chili and bean paste to stir-fry red oil, and then add a little soy sauce to taste. If the taste is light, you can add a small amount of salt, because the bean paste itself is very salty. Don't add too much soy sauce and salt.
5: Finally, add chopped garlic and a small amount of sugar to refresh, stir-fry evenly and serve.
material
Pork, green pepper, carrot, onion, chopped green onion, minced garlic.
1: Fruit juice: 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, a little soy sauce, half a spoonful of rice vinegar, half a spoonful of sugar, 2 tablespoons of salt, 2 tablespoons of corn starch and water, and mix well for later use.
2. Cut the pork into symmetrical pieces and marinate with a little salt 15 minutes.
3: potato starch, corn starch 3: 1, add 2 tablespoons of cooking oil, add water and grab evenly, grab into a thick straight line.
4: Put the pork into the pot, grab it evenly, wrap it in batter, fry it in the oil pan until it is solidified, and then fry it crisp.
5: Leave the bottom oil, add onion, green pepper, carrot and chopped green onion, stir-fry until the juice is thick, add minced meat and minced garlic, and stir-fry quickly and evenly.