material
Semi-lean pork 250g, salt, raw flour, cooking wine, soy sauce, oil and water.
working methods
1. Wash and slice pork, and then marinate it with proper amount of salt, cornmeal, cooking wine, soy sauce, soy sauce and oil for 2 hours.
2. Add a little water and stir well.
3. Then steam for 7 minutes.
Practice 2,
material
Plum pork (or pork slices in hot pot) 150g, bean sprouts 120g, minced garlic 1 teaspoon, soy sauce 2 teaspoons, rice wine 1 teaspoon, boiled water/kloc-0.
working methods
1: Wash the plum blossom meat, dry it with kitchen paper towels, slice it, poke it with a knife, break the muscle tendon, and then marinate it for 20 ~ 30 minutes.
2: Stir well in advance to form a comprehensive sauce for use.
3: Heat the oil pan, add the meat slices and fry them until they are slightly burnt on both sides, then add the minced garlic and saute until fragrant.
4. Add bean sprouts and the comprehensive sauce of method (2).
5: Stir-fry the fire quickly and stir evenly.
Exercise 3,
material
200 grams of pork,
working methods
1: Marinate pork with marinade for about 20 minutes. Marinade: garlic paste: 1 sugar: 1 tsp Korean Chili powder: 1 tsp water: 2 tsp wine: 2 tsp soy sauce: 2 tsp sesame oil: 1 tsp soy sauce: 2 tsp syrup: 2 tsp.
2: fry directly in medium heat without refueling, and cut it into the right size with scissors when out of the pot.
3: Sprinkle a dish of sesame seeds and the like.
Practice 4, soy sauce stew.
material
Four pork chops, onion 1, mustard seed sauce 1 spoon, honey 1 spoon, flour 1 spoon, cream 1 small pieces, and broth 250c.
working methods
65438+
2: Cut the onion into pieces and fry it in the original pot until it is slightly yellow. Add the freshly fried meat and fry together. Add cream and flour and mix well. Add white wine → mustard sauce → broth. Broth can't cover meat. You can add some water, and the water level will cover the meat slightly.
3. Simmer for about 30 minutes. About 15 minutes, add honey and wait for the meat to become tender and tasty. Stir the bottom of the pot from time to time during cooking, because adding flour is easy to precipitate and burn.