Meat recipe 1, stir-fried pork

Ingredients

Pork belly, pepper, garlic slices

Method

1. Choose the spicier green pepper and cut it with a rolling blade. Slice the fatted pork front leg meat into fat and lean parts respectively, and slice the garlic.

2. Heat more oil in the pan, add garlic slices, green pepper slices, and fat pork slices and stir-fry until fragrant, and stir-fry until the surface of the green pepper becomes slightly tiger-skin-like. Add the meat slices, adjust salt, dark soy sauce, light soy sauce, and chicken essence, and stir-fry quickly over high heat.

Method 2, boiled pork slices

Materials

Tenderloin, rapeseed (you can use cabbage, cabbage or lettuce and other vegetables you like), green onions, Ginger, garlic, soy sauce, dried chili, Pixian watercress, salt, pepper, egg white, oil, cooking wine, starch, stock or water, star anise, cloves, grass fruit (split)

Method

1. Cut the tenderloin into thin slices (it is best to cut the meat that has been frozen but not completely thawed); add 2 grams of salt, 5 grams of cooking wine, 5 grams of soy sauce, and one egg white to a large container. , 10 grams of starch, mix well with hands, marinate for 10 minutes.

2. When marinating the meat, you can do the following: wash and prepare the rapeseed (large rapeseed can be cut into sections); chop the green onion, mince the ginger, and mince the garlic. ; Cut the peppers into sections, remove the pepper seeds (you can keep them if you like spicy food), and chop the Pixian Douban into fine pieces with a knife.

3. Heat the pot, add salad oil (the amount you usually use for cooking), add a little Sichuan peppercorns and dried chili peppers and sauté until fragrant (use low heat); add a little green onion, ginger and garlic until fragrant; put Add the rapeseed and stir-fry over high heat for 2 minutes. Add salt and stir well; find a large container and place the fried rapeseed into a flat layer.

4. Put the usual amount of cooking oil in the pot, add finely chopped Pixian bean paste and stir-fry over low heat to produce red oil; add onions, ginger and garlic and stir-fry until fragrant; add broth or water to the pot and turn on high heat. Bring to a boil; shake the marinated meat slices with your hands and put them into the pot, spread them with chopsticks, and then boil the meat slices until they change color completely; pour all the cooked meat slices and soup onto the fried rapeseed; add the remaining Sprinkle chopped green onion and minced garlic on the surface of the meat slices.

5. Pour all the remaining salad oil into a clean and waterless pot, put the herbs, cloves, star anise and low heat to release the fragrance, then remove the spices and put them in the remaining Sichuan peppercorns ( Just sprinkle a little water to moisten it in advance, so that the fragrance can be revealed clearly and not burnt.) Slowly simmer the Sichuan peppercorns over low heat; when the color changes slightly and the fragrance develops, you can also take out the Sichuan peppercorns and leave them out, so that you won’t eat them when you eat them. Sichuan peppercorns; add the remaining chili segments and fry over low heat until fragrant; turn off the heat; while the oil is hot, pour it over the chopped green onion and garlic immediately.

Tips

A few tips to make the boiled meat slices particularly fragrant:

1. Dried chili segments and Sichuan peppercorns must be fried until they are brown, crispy and fragrant. Oil in which chilies and Sichuan peppercorns have been fried is used to stir-fry vegetables. Chop the fried chili pepper and sprinkle it on the meat slices. It tastes charred and full of flavor.

2. Pixian Douban must be stir-fried until fragrant.

3. The hot oil must be very hot when poured in at the end, so that the aroma of minced garlic can be brought out.