Current location - Recipe Complete Network - Take-out food franchise - Practice of pig fat meat
Practice of pig fat meat
Stewed pork with brown sauce

The basic materials are pork belly with skin1000g, dried plums 200g, soy sauce 20g and clear oil1000g.

Production method:

1. Scrape the pigskin clean, put it in a cold water pot, cook it over high fire until it is 80% ripe, take it out, wipe off the moisture on the skin with a clean cloth, and apply soy sauce while it is hot;

2. Take the pan, pour the clear oil and heat it to 80%. Put the pork belly skin down into the pot and fry until it is dark red. Take it out to cool. Face down on the chopping block, cut into large pieces 7 cm long and 2 cm thick, and cut off the skin in the middle. Put the skin neatly in a bowl, put the dried plums on the meat, pour the soy sauce evenly, steam in a steamer for about 30 minutes until the meat is soft and rotten, and take it out and buckle it in a plate.

Steamed meat

Raw materials:

500g of pork ribs (or pork belly) with skin, 0/00g of rice flour/kloc, 200g of green beans, 0/0g of pepper/kloc, 0/0g of ginger onion/kloc, 50g of bean curd, 0/5g of fermented glutinous rice juice/kloc, and 0/0g of soy sauce.

Production process:

1. Wash and drain the green beans. Chop onion, ginger and pepper into fine powder. Scrape the pork clean and cut it into pieces 9 cm long, 4 cm wide and 0.5 cm thick.

2. Put soy sauce, bean curd, fermented glutinous rice juice, sugar, salt, ginger, onion, pepper powder and sugar into a deep dish and mix well. Add the sliced meat and stir together. Finally, add rice flour and a little soup and mix well.

3. Put the skin of the mixed meat slices down to the bottom of the bowl and put them neatly, and then put two pieces on each side. Finally, pour the green beans into the dish and mix well, put them in a meat bowl and put them in a cage. Steam for about 2 hours until cooked. When eating, turn it into a dish.

Dongpo braised pork

Ingredients: pork belly1500g, onion100g, sugar100g, Shaoxing wine 250g, ginger (patong) 50g, soy sauce150g.

Production method:

1. Scrape the pork belly clean, cut it into 10 cubes, put it in a boiling water pot for 5 minutes, take it out and wash it.

2. Take a large casserole, put it on the bottom with a bamboo grate, first spread the onion, put the ginger slices, then arrange the pigskin face down neatly on it, add the white sugar, soy sauce and Shaoxing wine, finally add the onion knot, cover the lid, seal the edge of the casserole with peach paper, put it on a big fire, cover the lid, stew on a low fire, and skim off the oil slick.

Baked square

Main materials and auxiliary materials]

Pork ribs (Wuhua) ... 3000g of onion ... 50g of sweet sauce ... 100g of salt and pepper ...100g.

[Cooking method]

1. Choose a piece of meat, the skin is about 1 cm thick, with seven ribs in the middle. Cut the ribs in the middle with a knife. Put the skin of the meat face down on the chopping block, trim the four sides with a knife to form a long square with a length of about 25.5 cm and a width of about 19.5 cm, and then poke many small holes in the meat surface with sharpened bamboo chopsticks to let the hot air come out when roasting.

2; Use an iron fork to cross between the second rib and the sixth rib of the meat block along the bone, then tilt the fork tip 6 cm deep to fork out the meat surface, and then fork people every 6 cm to make the fork tip fork out from the other side of the meat. Then use bamboo chopsticks with two sharp tips to pass through both sides of the pork ribs and nail them on the fork teeth, so that the meat slices can be fixed on the iron fork smoothly.

3. Build a baking pool with blue bricks, with a length of 1m and a width of 60-70cm, and put charcoal into the baking pool to ignite. When there is no flame and smoke, turn the charcoal into a concave shape, hold the fork handle horizontally, put it in the furnace and keep swinging for about 20 minutes until the moisture on the meat is dry and the skin is black and yellow, then leave the fire and cover it with a wet cloth. Scrape the dirt off the skin, turn the meat bones over and bake them evenly down until the ribs contract and the bones protrude. At this time, after 4 times of roasting and 3 times of scraping, the skin is very thin and the meat is cooked evenly. Finally, roast the skin with low fire for half an hour, so that fat oil can penetrate into the skin. When it creaks, take out the roast fork and bamboo chopsticks, and scrape off the skin and the surrounding coke with a knife, which is the roast square.

4. First, cut the roasted pigskin into rectangular blocks with a length of about 1.5 cm and a width of about 1.2 cm, then cut the meat into thin slices and put them on separate plates. Bring sweet noodle sauce, pepper, salt and onion when serving, and eat with hollow cakes.

Baota meat

Production method: raw materials

Pork belly .......... 500g.

Yibin sprouts ... 300g.

Cauliflower ............. 50g.

condiment

Raw flour

6 lotus leaf cake.

Old miso soup .............................................................................................................................................................................

working methods

1. Wash the pork belly and cook it in the old sauce soup until it is 70% mature; Wash broccoli and soak in water for later use;

2. Cut the cooked pork belly into pieces with a hob, put it in a bowl, put the sprouts on it, pour the old sauce soup on it, and steam it in a steamer for 2 hours;

3, the meat is buckled in the plate, surrounded by broccoli, the original juice is thickened with raw powder, drenched in the plate, and served with lotus leaf cakes.

Happy tips

When cooking braised pork, braised fish and other dishes, you should stir-fry them in sugar. When the oil in the pan is hot, add sugar and stir-fry over low heat. When the sugar gradually melts, adding a small amount of warm water can prevent the oil pan from splashing, and the fried sugar has a better color.

Adding vinegar to roast pig's trotters can decompose the colloid in bones into calcium and phosphorus and increase its nutritional value. Protein in pig's trotters is also easily absorbed by human body.

Special tips

Don't overcook the meat and don't cut it when you cut it.

Braised pork slices in brown sauce

Ingredients: pork belly (fat: thin = 3: 2, with skin), Pixian watercress, cooking wine, pepper, etc.

Side dishes: garlic sprouts/green peppers

1. Cook the fresh meat until it is medium-cooked.

Step 2 slice the cooked meat

3, burning oil

4. After the oil is boiled, add Pixian watercress and stir-fry over high fire until the fragrance is overflowing.

5. Cut the meat slices, fry them until the fat part becomes smaller and roll them up.

6, side dishes, stir fry.

Yuanbaorou

Materials:

Quail eggs or eggs, pork belly, oil, white sugar, shredded onion, Jiang Mo, soy sauce, cooking wine and salt.

Exercise:

1. When the eggs are cooked to two or three degrees (two or three minutes after boiling), take them out and stir them with cold water, and shell them for use.

2. Pork belly is cut into small pieces for use, and it is easier to taste when cut into small pieces.

3. When the oil is hot, put the meat in. When there is a layer of burnt skin outside, add sugar and stir-fry it to a sugar color. Stir-fry onion, ginger, aniseed, soy sauce and cooking wine evenly, put them in a casserole filled with warm water, boil them and stew the eggs in a saucepan for about 30 minutes. The longer the stew, the stronger the taste.

4. put salt in front of the pot.

Braised pork balls

Raw materials:

Pork belly 150g, horseshoe 10g, mushroom 10g, five hearts of green vegetables and a little ginger.

Seasoning:

500g of peanut oil (actual oil consumption is100g), 0/2g of salt, 0/0g of monosodium glutamate/kloc-0, 5g of sugar, 30g of corn flour, 0/50g of chicken soup/kloc-0, 0g of soy sauce king10g and 5g of sesame oil.

Production process:

1. Chop pork belly into paste, cut water chestnuts and winter flowers into rice, add salt, monosodium glutamate and cornstarch and beat until the meat is gelatinous, and beat into four big balls. Blanch the cabbage with boiling water, pick it up and put it on a plate. Slice ginger.

2. Put the oil in the pot, put the big balls at the oil temperature of 130 degrees, fry them until they are golden outside and cooked inside, and pick them up for use.

3. Leave oil in the pot, add ginger slices, chicken soup, meatballs, salt, monosodium glutamate, sugar and soy sauce, simmer on low heat until the juice is thick, and then thicken with wet raw powder.

Ancient pineapple meat

Composition:

300g of fat pork, pineapple 150g, flour 30g, starch 50g, baking powder 4g, rape leaves 150g, tomato sauce 25g, white vinegar 40g, sugar 50g, oil 50g, salt 3g, a little ginger juice and egg yolk 1.

Features:

Bright color, red and green, sweet and sour, fat but not greasy.

Gourmet: Shandong

Production process:

1. Cut pork into thin slices about 0.7 cm thick and add salt, monosodium glutamate, eggs, raw flour and cooking wine to taste. Cut the green pepper and radish into triangles.

2, pork slices hanging eggs, dry starch.

3. Mix white vinegar, tomato sauce, sugar, salt and pepper into juice.

4. Pork slices are fried in a hot oil pan.

5, the pulp head bursts, add green pepper and pineapple to stir fry, add the prepared juice to thicken, and add the fried pork to stir fry.

Edit entry screw meat

Shandong cuisine

Technology: frying

Materials for making screw meat:

Ingredients: 750g of pork (rear buttock tip).

Accessories: 75g of winter vegetables,

Seasoning: 20g of starch (corn), 25g of yellow wine, soy sauce 100g, monosodium glutamate 1g, 5g of onion, 5g of ginger, ginger juice 10g and 20g of onion oil.

The characteristics of screw meat:

This dish is bright in color, reddish, soft, waxy and salty.

The practice of screw meat:

1. Scrape the pigskin, cut it into strips with a width of 16 cm along the meat line, and then cut it into pieces with a thickness of 0.7 cm (a total of 12 pieces);

2. Spread the skins piece by piece on the board, cut the skins with a straight knife every 0.7 cm wide and 0.3 cm deep, put them in a bowl, add soy sauce (40 g), yellow wine (15 g), scallion oil (10 g) and ginger juice, and mix well for pickling.

3. Chop the onion and ginger for later use;

4. Wash Sichuan and winter vegetables, drain the water, put them in a bowl, add (5 grams) of yellow wine, (5 grams) of onion oil and minced onion ginger, and wipe them evenly for later use;

5. Spread the marinated meat slices (knife line down) on the chopping board, divide Sichuan winter vegetables into 12 parts, evenly put them on the meat, and roll them into meat rolls one by one;

6. Put one end with the skin upside down in a coarse porcelain bowl, pour (200) grams of clear soup, (45) grams of juice of soy sauce and bacon slices, put them in a cage, steam them for 2 hours, and take them out;

7. Pour the soup into the bowl and buckle the meat roll into the soup plate;

8. Put clear soup (150g), steamed gravy and soy sauce (15g) into a frying spoon, boil it with strong fire, skim the floating foam, thicken it with wet starch, then add yellow wine (10g), monosodium glutamate and scallion oil, and stir evenly with a spoon.

There are also all kinds of braised pork.