Tan meat is a specialty of Ya'an Hanyuan.

The layer of lard on top is for the meat to be preserved for a longer period of time, avoiding deterioration of the meat in contact with the air. The first step is to melt the oil, fish out the meat, heat the pot over low heat, put the whole piece of meat in it, then wait for the oil on top to melt away, fish it out, and when the meat cools down, slice it up and set it aside.

The altar meat is really random processing, are very very delicious, you can think of vegetarian dishes, can be fried with it. For example, green pepper, garlic shoots, garlic shoots, sauerkraut, kimchi, or prunes, lotus white and so on, all of these and it is very tasty to stir-fry together.

First, fry your favorite vegetables to 7 mature, and then put the just prepared altar meat into it, and then fried (fried vegetables put a little salt, because the altar meat itself has salt), and then do not need to put salt, and when the pot is about to start to add a little bit of monosodium glutamate (you can also do without) a plate of fragrant altar meat on the pot.

Expanded Information

Making Ingredients

500 grams of pork with skin, 75 grams of fried pork meatballs, 200 grams of eggs, 50 grams of chicken, 25 grams of ham, 50 grams of squid, 25 grams of asparagus. 25 grams of mushrooms, 10 grams of golden hook, 10 grams of ginger, 15 grams of green onion, 2 grams of pepper, 500 grams of fresh broth, 250 grams of lard, 25 grams of fine dry bean flour, 3 grams of refined salt, 15 grams of soy sauce, 20 grams of mash juice, 25 grams of rock sugar juice.

Practice 1

Production process

1. Pork, chicken, pork bones into a pot of boiling water for a few minutes to cook and fish out, pork cut into 7 cm square pieces, chicken cut into pieces. Eggs boiled, shelled, wrapped in fine in bean flour, into the lard pan fried into yellow fish out. Cut asparagus into chunks. Ham cut into thick strips, golden hooks, cuttlefish by water to rise and wash.

2. In the pottery small altar pad put pork bones, pork, chicken, cuttlefish, gold hooks, ham, asparagus, eggs, pork balls and so on into the altar, plus salt, soy sauce, wake up bad juice, rock sugar juice and gauze bags packed ginger (pat broken), green onions (pull knot)) pepper (pat broken), mushrooms (hair), and mixed into the fresh soup.

Then seal the altar mouth with paper (moistened), the altar will be placed on the chaff shell fire simmering for about five or six hours after removing the sealing paper, remove the ginger, green onions, mushrooms, gauze bags, loaded into the dish that is completed.

Practice two

Making ingredients

5000 grams of pork hard rib, 15 grams of rock sugar, 5 grams of cinnamon, green onions, ginger 10 grams each, 100 grams of soy sauce.

Production process

1. Wash the pork hard rib meat, cut into 2 cm square pieces, into the boiling water pot blanch 5 minutes out, rinse with water. Cut the green onion into 4-centimeter-long segments, cut the ginger into large pieces and tie them with twine.

2. Put the meat into the porcelain altar, add rock sugar, cinnamon, green onions, ginger, soy sauce and 1000 grams of water to soak through the meat to the degree of the plate to cover the mouth of the altar tightly, placed on medium heat boil for 5 minutes, and change the micro-fire simmering and stewing for about 3 hours, to the soup is thick and rotten meat can be. Dry 10 minutes, the meat and soup into the soup bowl, but also in the bottom of the altar with a plate, the original altar a piece of the table.

Preparation Essentials

1. Before entering the porcelain altar square meat should be blanched with boiling water to remove the blood;

2. Simmering stew should be used with a slight fire, the mouth of the altar should be covered tightly.

Practice three

Making ingredients

500 grams of pork hard rib. 15 grams of soy sauce, 10 grams of rock sugar, 10 grams of cinnamon, 5 grams of green onion, 5 grams of ginger.

Production process

Cut the pork hard rib into 2 cm square pieces, blanch in a pot of boiling water, wash with water. Put the meat into the altar add soy sauce, rock sugar, cinnamon, scallions, ginger, water (to submerge the meat as appropriate), use a plate to cover the mouth of the altar, first with a strong fire to boil, and then move to the micro-fire to simmer until the soup is thick and meat crispy rotten can be.

Practice four

Making ingredients

500 grams of pork with skin, fried pork meatballs 4 (about 250 grams). 500g of chicken, 250g of ham, 250g of cuttlefish, 50g of daikon, 250g of asparagus tips, 50g of portobello mushrooms, 4 eggs, 1,500g of fresh broth, several pork bones. 25 grams of ginger, 50 grams of green onion, 5 grams of refined salt, 10 pepper, 10 grams of soy sauce, 30 grams of mash juice, 20 grams of rock sugar juice, 20 grams of dried fine bean flour, 250 grams of cooked lard.

Production process

1. Skinned pork, chicken, pork bones into a pot of boiling water for a few minutes to cook and fish out. Eggs cooked, shelled, coated with dry fine soybean meal, into the lard pan fried into a yellow fish out.

2. Ginger pat broken, green onion knot, pepper, cracked, mushrooms rose together into a gauze bag.

3. ham cut into 5 cm long, 1.5 cm thick strip. Golden hook with water to rise well. Cuttlefish soaked in water to remove bones and impurities, each cut into 2 slices. Cut all the asparagus tips into 4 petals. Boiled chicken cut into 2 large pieces.

4. With an aluminum pot, the pork bone pad in the bottom of the pot, mixed with fresh broth, under the salt, wake up bad sauce, soy sauce, rock sugar sauce, wrapped in ginger, onion and mushroom bags, ink, ham, pork, chicken, golden hook, asparagus. Seal the mouth tightly with dampened thick paper, cover tightly, simmer and roast on a slight fire for about 4 hours. Then put in the fried eggs, meatballs, and then seal the mouth of the pan, continue to simmer for about 1 hour, remove the bag containing ginger, scallion and mushrooms, and put it into a plate to be ready.

Practice 5

Making ingredients

Eggplant . .400 grams

Tofu .... .1 block

Vegetarian chicken.... .1

Mushrooms .... .10pcs

Bamboo Shoots.... .100g

Yellow flowers .... .24 stalks

Winter vegetables . .5 grams

Daikon radish .... .25g

Red soy sauce . .20g

Rice flour . .250g

Egg . .1

Ginger ..... .5g

Scallion .... .5 grams

Salt ..... .5g

Sugar .... .5 grams

Monosodium glutamate .... .2 grams

Pepper.... .1g

Vegetable oil.... .1000g (about 100g)

Production process

1. tofu hanging dry water, add salt, monosodium glutamate, pepper, winter vegetables (into the grain), radish (into a piece), ginger, soybean flour, eggs, etc. Mixed into a stuffing, respectively, pigeon egg-shaped, sharp knife round shape, lion's head shape, into the frying pan and fried to a golden brown to be used.

2. eggplant cut into 3 cm thick, side length of 6 cm equilateral triangular pieces, rolled in rice flour, deep-fried in a frying pan until golden, and vegetarian chicken (sliced), lion's head, pigeon eggs, knife round, etc. were embedded in a bowl, and then into the mushrooms (cleaned), yellow flowers (pulled knot), asparagus (cut strips), ginger (beat), green onions (pulled knot), flavored into the cage after steaming, turn the buckle in the dish.

3. Vegetarian broth, red soy sauce, salt, sugar, monosodium glutamate, pepper, water bean powder into a thick thick gravy, poured on the plate is complete.

The essentials

1. Tofu first blanch, in addition to all the foreign flavors.

2. Set the bowl to be beautiful.

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