1, braised pork
Materials:
Ingredients: pork belly (what is pork belly? It is the kind of fat and thin meat, and the more layers, the better. As the saying goes, eat meat, fat and thin! ) 2 kg (not too little or you can't make delicious braised pork! ),
Seasoning: salt, sugar (preferably rock sugar powder), onion, ginger slices, cooking wine (as for the dosage, except for 3 tablespoons of sugar, others mainly depend on personal taste)
Exercise:
1. Wash the meat, cut it into cubes, and soak it in cold water with cooking wine for 5 minutes. Take out and drain the water.
2. Cool the oil in the hot pot. When the oil smokes slightly, add rock sugar and continue stirring. You will find that rock sugar will become like white sugar, then like yellow sugar, then like brown sugar, and then like ... no more! Add meat quickly, or the sugar will burn! Don't stop your shovel! Keep stirring! Sugar will hang unevenly on the meat, so leave it alone and continue to stir you. At this time, sugar will be evenly hung on the meat because of heating.
3. now add water! Fresh meat and sliced onion and ginger. Bring the fire to a boil and turn it down for half an hour.
Now you can add salt to the meat. Please pay attention to this step, only add salt when the meat is cooked to 6 ripe! There are two reasons: 1. Adding salt too early will make protein shrink, and the meat is not easy to cook. 2. What salt do you use at home? What salt ... Stupid! Iodized salt! What happens when iodine is heated? Don't you know? Go back to junior high school chemistry! )
5. Cook again 15-20 minutes! Don't eat yet. If you are a fan of bibimbap, you can serve it now. If you like dried braised pork, turn on a big fire and serve the dried juice.
2. Sichuan style pork
Materials:
Half a catty of pork belly, one pepper, 4-5 green garlic, (in fact, authentic Sichuan-style pork should be decorated with dried bean curd and a red pepper, which we didn't have, so it was omitted), 2 teaspoons of white sugar, 2 grams of soy sauce 1 sugar spoon, salt, chicken essence, cooking wine, ginger slices and onion segments; Garlic slices, Pixian bean paste 1 tablespoon
Exercise:
Pretreatment: Cook the whole pork belly in hot water (chopsticks can be pierced thoroughly). During the period, order some cooking wine, put two pieces of ginger and two or three pieces of onion; Then put it in cold water to cool. Among them, the step of cold water cooling can make the meat shrink quickly, help shape and increase chewing intensity, which is a key step for ordinary chefs to become chefs and cannot be omitted.
1, green pepper is cut into diamond-shaped sections, and green garlic is sliced into inches. Garlic and garlic leaves are separated.
2. Slice the pretreated pork belly as thin as possible. This is all I have. Relatively thick.
3, garlic mashed (not photographed), Pixian watercress chopped into velvet (broken and delicious).
4. Put the processed meat slices into the oil pan and stir fry. Until the meat slices roll up and turn brown.
5. Put the super-good meat slices aside, add minced garlic and Pixian watercress, and stir-fry the red oil on low heat.
6. Pour in pepper and garlic, and add sugar, soy sauce and salt. Note: Pixian bean paste and soy sauce are salty, so be sure to put salt properly.
7. When the pepper and garlic are fragrant, add the green garlic leaves and chicken essence and mix well. The green garlic leaves ripen quickly, which takes only 30 seconds or even less, as long as you see the green garlic leaves wrapped in oil.
8, eat out of the pot ~ ~
3. Northeast braised pork
Materials:
Pork tenderloin, egg, onion, ginger, coriander, carrot, white sugar, white vinegar, soy sauce, salt, water starch.
Exercise:
1, pork tenderloin cut into large pieces, about 2-3 mm thick, not too thin, too thin and fried.
2. Shred onion, ginger, coriander and carrot, and adjust appropriate amount of sugar+white vinegar+soy sauce+salt to make juice according to personal taste.
3, water starch and a little egg white are mixed into a batter of appropriate consistency, so that the meat slices are easily and evenly wrapped in a layer of paste, but not too thick.
4. When the oil in the pot is 50% to 60% hot, put a piece of meat wrapped in batter, fry it over medium heat and take it out.
5. Turn to high heat, add the fried meat slices and fry until crisp and colored. I didn't fry too much. Generally, restaurants fry more than this. I like something with a little Microsoft flavor.
6. Leave a little base oil in the pot, add onion, ginger, coriander and shredded carrot and stir well.
7. Add the fried meat slices and stir fry evenly. Pour in the sauce and stir fry quickly.
4. Steamed pork with flour
Introduction:
This dish is relatively simple to cook and needs to be steamed in a steamer until the meat is soft. It is characterized by bright red color, salty and slightly spicy. Meat is fat but not greasy, and it is easy to lose slag. Sweet potato is slightly sweet, waxy and delicious. You can also substitute peas or pumpkins for sweet potatoes. In addition, there is no need to add salt to this dish, because the salty taste of Pixian watercress and bean curd is enough. Steamed pork rice noodles, Pixian watercress, and supermarkets all have them.
Materials:
300 grams of pork belly with skin, 200 grams of sweet potato, 5 ml of vegetable oil, 60 grams of steamed pork rice flour, 5 grams of Pixian bean paste, chopped, 10 ml of bean curd and 4 grams of small pieces of bean curd, 1 g of pepper, 5 grams of ginger rice, 5 grams of onion rice and 1 g of pepper.
Exercise:
1. Scrape the pork belly and cut it into pieces with a width of 4 cm and a thickness of 0.3 cm. Peel the sweet potato and cut it into pieces about 3 cm square.
2. Put the sliced meat into the pot, add 5ml of vegetable oil, Pixian watercress, bean curd, half piece of bean curd, pepper, ginger rice, onion rice and pepper, finally add a little water or fresh soup and rice flour, mix well and let stand 15min.
3. At the same time, you can put enough water in the steamer and boil it with high fire.
4. Add wax paper for cooking at the bottom of the steamer, then put the cut sweet potatoes at the bottom of the steamer, and then arrange the prepared meat slices on the sweet potatoes. When steamed in this way, the gravy will be mixed into the sweet potato to make it tasty. Put the steamer into the steamer and pay attention to the steam. Be careful not to dry the water in the pot when steaming.
5. Steam on medium fire for about 1 hour until the meat and sweet potatoes are soft, and take them out of the steamer to eat.
5, moo Shu meat
Introduction:
A little egg, a little cucumber and a little sliced meat can make my favorite moo Shu pork.
Materials:
Pork150g, 2 eggs, 50g cucumber, 5g auricularia, chopped green onion, Jiang Mo, salt, cooking wine, sesame oil, monosodium glutamate and starch.
Exercise:
1. Beat the eggs into a bowl, first put a small amount of egg whites into a clean bowl, and then beat the remaining eggs evenly with chopsticks.
2. Wash the pork and cut it into thin slices. Use a little egg white just reserved, add wet powder, paste the meat slices and mix well.
3. Slice cucumber obliquely; Soak the fungus in water in advance and cut it into small pieces.
4, put oil in the pot, burn to 50% heat, put the meat slices into the slide, remove and drain the oil.
5. Pour the beaten eggs into the pot, stir-fry until the eggs are shaped, and then take out the eggs for later use.
6, leave a small amount of base oil in the pot, open fire, add chopped green onion and Jiang Mo, stir-fry.
7. Cook the cooking wine, add the meat slices and stir well, add salt and monosodium glutamate to taste, then add the cucumber slices and fungus and stir well.
8. Pour scrambled eggs into the pot and stir well.
9. Pour some sesame oil before cooking.
6. Dongpo meat
Materials:
Pork belly 1000g, onion 100g, rock sugar 100g, Shaoxing wine 500g, ginger 50g, soy sauce 100g and soy sauce 20g.
Exercise:
1. Wash the ribs and cook them in a boiling water pot for 5 minutes.
2. After flying, take out the pork belly and cut it into 7 cubes.
3, take a casserole, spread with minced onion and ginger, and bottom.
4. Arrange the pork belly neatly on it, add rock sugar, soy sauce and soy sauce.
5, finally pour Shao wine, the height of the wine is enough to drown the meat.
6. Boil on high fire and simmer for 2 hours until the meat is crisp and rotten, and easily penetrate with chopsticks.
7. Take out the meat and put the leather face up in the box.
8. Cover and put in a steamer, and steam for half an hour on high fire to make the meat more crisp.
9. Take out the steamed Dongpo pork and pour it with the original juice of cook the meat.
7. sweet and sour pork
Materials:
Ingredients: peeled pork belly 500g, cooked fresh bamboo shoot meat150g, egg liquid 30g, pepper 25g, onion 5g, garlic paste 5g, sesame oil 5g, 65438+ refined salt 0.5g, Fenjiu 7.5g, wet starch 40g, dry starch 75g and peanut oil 750g. Salted tomato sauce.
Exercise:
1. Cut the pork into diamond-shaped pieces, mix the meat pieces with refined salt and Fenjiu, marinate for about 15 minutes, add egg liquid and wet starch, mix well and stick dry starch.
2. Put oil in the wok and heat it to 60%. Fry the meat until medium-rare, pour it into a colander and drain the oil.
3. Leave a little oil, add the onion and garlic, add the onion when the pepper is fragrant, cook the tomato sauce until it is slightly boiling, thicken it with wet starch, then add the meat and bamboo shoots, stir fry, spread sesame oil and peanut oil, and stir well.
8. Sauce skeleton
Materials:
Ingredients: pork spine
Accessories: ginger, onion, aniseed, pepper, cinnamon, fennel, geranium, sugar, soy sauce, vinegar, oil and salt.
Exercise:
1, boil water in the pot, boil the spine, pour a little vinegar, cover the pot and cook for 3 minutes, then take out the bones.
2. Put a little base oil in the pot, put sugar when the oil is 60% hot, and then keep stirring the sugar. As soon as the sugar turns black and smokes, you need to add a lot of water immediately.
3. After the water is put into the pot, add ginger (peeled, photographed and sliced), onion (sliced), aniseed, pepper, cinnamon, fennel and fragrant leaves.
4. After the water is boiled, add the spine, and then add the right amount of soy sauce and salt.
5. Turn on the water again for 5 minutes, then turn off the fire for 30 minutes, and then turn off the fire for 5 minutes to eat.
9, buckle meat
Introduction:
Bright color, soft and mellow, fat but not greasy.
Materials:
Ingredients: pork ribs (pork belly) 500g,
Seasoning: soy sauce 25g, cooking wine 10g, pepper 2g, honey 10g, onion 15g, ginger 15g, star anise 3g, pea starch 8g, monosodium glutamate 2g, white sugar 5g and soybean oil 70g.
Exercise:
1. Scrape off the sludge and fluff from the pork belly, wash it, cut it into big cubes, cook it in a pot until it is seven-cooked, and take it out;
2. Apply honey to the skin, put the skin into 80% hot oil, fry until it is red, and take it out;
3. Soak the pepper in water, pick out the pepper, and keep the pepper water;
4. Change the fried pork belly into large pieces with a length of 9 cm and a thickness of 0.2 cm, put them in a bowl with the skin facing down, add soy sauce, cooking wine, pepper water, onion, ginger, broth 250 g, aniseed and sugar, and steam them in a drawer;
5, take out the steamed meat, pick out the seasoning residue, pour the soup into the frying spoon, and buckle the meat in the plate;
6. Boil the spoon with high fire, thicken it with 15g wet starch (8g starch with water), add monosodium glutamate, pour in Ming oil, and pour it on the plate to buckle the meat.
10, braised pork
Materials:
Material: 500g lean pork,
Seasoning: soy sauce 100g, cooking wine 5g, sugar 5g, onion 5g, ginger 5g, star anise 3g and cinnamon 5g.
Exercise:
1, select pork belly and cut it into square pieces;
2. Cut the onion and ginger;
3. First put the meat in the pot and fry until it turns white, add cooking wine, soy sauce and white sugar, and then add onion, ginger, aniseed and cinnamon. After a little stirring, add the broth, bring to a boil, skim off the floating foam, and simmer for more than an hour, and the meat will be crisp and rotten.
1 1, steamed meatballs
Introduction:
Canned food is a very useful supporting role for people who are not good at cooking, adding a lot of taste changes to monotonous ingredients. For example, this melon is not only a great soup, but also can be cooked with minced meat, which is super delicious!
Materials:
800g ground meat, full-flavored melon 1 can, onion 10, 2 tablespoons white powder, 2 tablespoons soy sauce and 2 tablespoons canned soup of full-flavored melon.
Exercise:
1, the strip-shaped melon is broken for use.
2. Chop the shallots and stir them with wax gourd and ground meat.
3. Add soy sauce and white powder and mix well.
4, knead into a ball, put it on a plate, then pour a little soup of canned melon, seal it with plastic wrap, boil the water, and turn to low heat for 45 minutes.
Because a lot of white powder is added today, meatballs are considered to have a solid taste. The seasoning part is mainly considered as the main course of a meal. This time, the amount of soy sauce was just right. It was really a meal.
12, barbecue sauce
Materials:
6 tablespoons of soy sauce, 2 tablespoons of oyster sauce, garlic powder 1/2 tablespoons, white pepper powder 1/2 tablespoons, cinnamon powder 1 tablespoon, 2 tablespoons of sugar, sesame oil 1 tablespoon, and 2 tablespoons of fish fillet.
Exercise:
1. Stir all the ingredients (except sashimi) evenly to get barbecue sauce.
2. When barbecuing, brush the sauce on the sliced meat or chicken legs and bake evenly. Remove the fish fillets to add flavor.
13, shredded pork with fish flavor
Materials:
Pork tenderloin 300g, green pepper 1 piece, carrot 1/4 pieces, winter bamboo shoots 1/2 pieces, and black fungus 6 pieces.
Composition:
Braised pork seasoning (5ml soy sauce, 5m cooking wine, 20ml water starch),
Fish-flavored sauce (5ml soy sauce, vinegar 15ml, sugar 45g, salt 1g, water starch 20ml),
80ml salad oil, minced onion, ginger and garlic, 4-5 pickled peppers in Sichuan.
Exercise:
1, pork tenderloin is cut into filaments and marinated with bacon seasoning for more than ten minutes;
2. Cut green pepper, carrot and winter bamboo shoot into filaments respectively, soak auricularia auricula in soft water, wash and cut into filaments for later use;
3. Mix fish flavor juice for later use, mince onion, ginger and garlic for later use, and mince pickled pepper for later use;
4. Put enough oil in the pot. When the oil is 60% to 70% hot, put it into the shredded pork fire and quickly slide it until it turns white, and remove it for use;
5, put a little oil in the pot, add onion, ginger and minced garlic to stir fry, add spicy powder and spicy powder to stir fry red oil;
6. Add carrots, winter bamboo shoots and fungus and stir fry for 2 minutes. Add pepper and stir well.
7. Add the fried shredded pork and stir well;
8. Pour in the fish sauce and stir well.
Tips:
1. Pickling and frying of shredded pork: Marinate shredded pork in advance and fry it quickly on the fire to ensure the smoothness and tenderness of shredded pork;
2, the choice of side dishes: the side dishes usually used in fish-flavored pork are winter bamboo shoots, black fungus, green pepper (or pointed pepper) and carrots. Generally speaking, winter bamboo shoots are essential, and other items are optional;
3, the choice of pickled peppers: the pepper used to make fish-flavored pork is Sichuan pickled peppers. If you can't buy it, you can use chopped pepper instead. Pickled peppers and chopped peppers should be pickled in similar ways, but there are still differences, and the choice of peppers is also different. From the color point of view, pickled peppers can be fried in red oil, and the dishes are a little red, but chopped peppers will not be colored and taste a little different. I've also fried shredded pork with chopped pepper, which tastes almost the same, but it's still almost the same ~ only the real Sichuan pickled pepper flavor is the most authentic;
4, the modulation of fish-flavored sauce: the taste of fish-flavored shredded pork is right, except the choice of pickled pepper is the modulation of fish-flavored sauce. Generally, the ratio of sugar to vinegar is 3: 1, which can be slightly increased or decreased according to personal taste ~
14, Sichuan boiled meat
Materials:
Tenderloin 350g, Chinese cabbage 100g, lettuce stem 150g, parsley 80g, shallot 20g, garlic 1 teaspoon, ginger sauce 1 teaspoon, bean paste 2 tablespoons, sugar 1 teaspoon, and appropriate amount of dried red pepper.
Exercise:
1. Slice tenderloin first.
2. break the tissue with a meat hammer to make the meat thinner and bigger.
3. Cut into small pieces.
4. Marinate the meat slices with marinade for about 20 minutes.
5. Wash and cut Chinese cabbage, celery and chives, and grind garlic and ginger into paste.
6, dry pot, put the dried red pepper and pepper into the pot and saute. After cooling, the red pepper is cut into small pieces.
7, cold oil in the pot, first add dried red pepper and pepper to stir fry, then add garlic and ginger to stir fry.
8. Add 2 tablespoons of bean paste and stir-fry until the red oil is out of the pan.
9. Add broth or water, 1 teaspoon sugar and chives.
10, add the marinated meat slices after boiling, and don't turn them over when cooking until the soup boils again. The meat was cut thin and cooked quickly.
1 1, put the cabbage stalks in the remaining soup pot and cook them slightly.
12, add cabbage leaves and celery and cook until it is broken.
13, prepare a big bowl, and put the cooked dishes at the bottom of the bowl first.
14, and then spread the cooked meat slices.
15, heat 2 tablespoons of oil and 2 tablespoons of red pepper oil in the pot.
16, give the sliced meat a hot bath.
15, shredded pork with Beijing sauce
Materials:
300g pork tenderloin, 2 green onions, egg 1 piece (actual consumption: half egg white), 30ml cooking wine, 5g dry starch 1 teaspoon, 30g 2 tablespoons tomato sauce, oyster sauce 1 spoon, 30ml sweet noodle sauce and 65438+ sesame oil.
Exercise:
1, tenderloin is cut into 3mm thick slices, and then cut into 3mm wide filaments. Put it in a bowl, add cooking wine, add half an egg white, stir well, then add dry starch and marinate for 10 minute.
2. Remove the green part of the green onion, only take the onion segments, wash them and cut them into 4 cm long segments, then cut them in half, cut them into filaments and put them on the plate.
3. Pour the oil into the pot and heat it to 80%. After there is slight smoke, pour in shredded pork and spread it out quickly with a shovel. Stir-fry shredded pork until it changes color, and take it out for later use.
4. Leave a little base oil in the pot, turn to low heat, first pour tomato sauce, then oyster sauce, and finally pour sweet noodle sauce. After stirring, pour the fried shredded pork back into the pot, stir fry quickly with high fire, so that each shredded pork is covered with sauce, and then pour a little sesame oil out of the pot.
16, sweet and sour tenderloin
Introduction:
The color is bright red, sweet and sour, crisp outside and tender inside.
Materials:
250g pork tenderloin. Sugar 25g, flour 10g, Shaoxing wine 15g, sesame oil 10g, soy sauce 25g, vinegar 25g, onion 5g, cooked vegetable oil 750g (about 50g) and refined salt1g.
Exercise:
1. Cut pork tenderloin into 0.5cm thick slices, chop them lightly with a knife, replace them with domino slices, and put them in a bowl. Add 5g of Shaoxing wine and refined salt, and mix well with 25g of wet starch and10g of flour for later use.
2. Soy sauce, sugar, Shaoxing wine, vinegar, wet starch 15g and water 25g are mixed into sweet and sour juice for later use.
3. Put the pot on medium fire. When the vegetable oil is heated to 60% heat (about 150℃), put the burnt meat in a frying pan and fry it 1 min, and take it out.
4. When the oil temperature rises to 70% heat (about 175℃), fry for 1 min and take out the oil drain when 1.
5. Leave the bottom oil in the pot, add the onion, stir-fry the fragrance, put the meat in the pot, quickly pour the prepared juice into the pot, and turn the wok over.
6. When the sauce is evenly wrapped around the meat stuffing, pour out the sesame oil from the pot and put it on the plate.
17, braised pork with dried plum vegetables
Materials:
Raw materials: pork belly, dried plums,
Accessories: onion, ginger, garlic and star anise.
Exercise:
1. Blanch pork belly in boiling water, remove floating powder, add onion, ginger and cooking wine and cook for 20 minutes.
2. After taking out, spread soy sauce evenly on several sides.
3. Add oil to the pan and fry in the pan over medium heat.
4. Stir-fry until the color is higher.
5. Soak dried prunes in warm water for 10 minute, wash them thoroughly, and fry them with garlic, cooking wine, sugar, soy sauce and salt.
6. Cut into pieces with appropriate thickness.
7. Put the skin down into the bowl.
8. Spread the fried dried plums evenly, add star anise and steam for 40 minutes.
Tip: If you can pour the soup into the wok after steaming, you'd better boil the soup and pour it back on the meat.
18, ants in the tree
Introduction:
I never understood why fried noodles with minced meat were called ants climbing trees. After cooking today, I went to Baidu to know that there is another legend. The origin of this dish is said to be related to Dou E, a character written by Guan Hanqing, a playwright in the Yuan Dynasty. I won't tell you the specific story because it's too long. Let me talk about my cooking process first.
Materials:
0/50g of vegetable oil/kloc-,200g of vermicelli, 80g of meat foam, 20g of onion, ginger and garlic cloves, 30g of bean paste, 0/50g of soup/kloc-and 30g of dried pepper.
Exercise:
1. Soak the vermicelli in cold water for half an hour in advance. A little Microsoft will do. )
2. Put cold oil in the pot, add ginger and garlic until fragrant, add meat foam and stir-fry until cooked.
3. Add 2/3 tbsp bean paste and 1 tbsp cooking wine, stir-fry until red oil is produced, and add the soaked vermicelli.
4. Pour 2/3 cups of stock, soy sauce 1/2 tablespoons, bring to a boil over medium heat, and turn to low heat until the water is dry.
5. Finally, just sprinkle some parsley and chopped green onion before cooking.
Tips:
1. When making vermicelli, you must use chopsticks instead of a spatula.
2, the soup can not be too dry, too dry tastes bad.
Be sure to eat it while it's hot, and it won't taste good when it's cold.
19, home-made shredded green pepper
Introduction:
This is a fast and beautiful home-cooked dish, delicious and simple.
Materials:
150g green pepper, 200g tenderloin, 50ml vegetable oil, 5ml soy sauce, 3ml cooking wine, 2g salt, 3g starch, a little monosodium glutamate, 30ml water or fresh soup.
Exercise:
1. Slice tenderloin, mix starch, salt, soy sauce, cooking wine and 10 ml water (fresh soup) evenly, and let stand for 5 minutes; Seed the green pepper and shred it. Make a sauce with soy sauce, monosodium glutamate, starch and water (fresh soup).
2, pot to medium heat, pour a little vegetable oil and burn it to 50% heat, then add shredded green pepper and salt, break it and shovel it out.
3, pot to fire, pour vegetable oil to heat, stir-fry shredded pork; Stir-fry the green pepper for 3 minutes, then pour in the sauce, stir well, and then add monosodium glutamate to serve.
20, garlic white meat
Materials:
Meat, cooking wine, onion, ginger, water, soy sauce, sugar, garlic paste, sesame.
Exercise:
1, put a proper amount of water in the pot, add ginger, onion, cooking wine and meat to cook.
2. Pick up the cooked meat, let it cool, and cut it into thin slices.
3. Mix soy sauce, sugar, mashed garlic and sesame seeds into juice and pour it on the sliced meat.
4, pour a few more spoonfuls of red oil, fragrant.
2 1, fried meat with mushrooms
Materials:
Ingredients: 200 grams of lean pork and 200 grams of fresh mushrooms.
Seasoning: lard 75g, salt 3g, cooking wine 10g, onion 15g, corn starch 10g, monosodium glutamate 3g, ginger 8g, pepper powder 1g and pepper powder1g.
Exercise:
1, meat slices and mushrooms respectively;
2. Mix meat with salt and cooking wine, and wet starch on the pulp;
3. Use cooking wine, monosodium glutamate, onion, ginger, soup, pepper noodles, pepper noodles and wet starch to make juice;
4. Heat the wok and pour in the oil. When the oil is hot, cut the meat slices and push them with a spoon until the shredded pork is scattered.
5. Stir-fry the mushrooms for a few times, add the appropriate juice after the fragrance, and turn evenly when bubbling.
22, Chili fried meat
Introduction:
The food is delicious. Just look at my photos, and you will have an appetite. . .
Materials:
Lean pork in pig's forelegs, Hunan pepper (preferably the kind commonly known as chicken intestine pepper), a little fat, garlic,
Soy sauce, salt, monosodium glutamate, rapeseed oil
Exercise:
1. Slice lean meat with salt and soy sauce. Slice the pepper and pat the garlic loose.
2, stir-fry fat and garlic, stir-fry lean meat, peppers and other spices.
Tips:
1, simply stir-fry and quickly season, which is the real trick.
2, don't thicken and marinate, the more complicated the pepper fried meat, the less interesting it is.
23. Four happy parties
Materials:
Raw materials:
650g pork stuffing, 1 egg, 4 horseshoes, half steamed bread, minced onion and ginger+sliced onion and ginger.
Seasoning:
Soy sauce and cooking wine 1 tsp soy sauce 1 tsp salt, 2 tsp water starch (dry starch 1 tsp water 1 tsp), 6 aniseed peppers 1.
Exercise:
1. Wash and dry pork, chop it into stuffing, not too fine;
2. Peel and chop the horseshoe; Cut the steamed bread into small squares;
3. Beat the eggs into minced meat, add minced onion and ginger, add all the "seasonings" except pepper aniseed, beat in one direction, and add a few drops of water to beat together. Then add chopped horseshoe and diced steamed bread and mix well;
4. Make the meat stuffing into balls;
5. Add oil to the pot. When it is 60% hot, add meatballs and fry until the surface is golden, and take out and drain the oil;
6. Add a proper amount of water to the casserole, add the fried meatballs, onion ginger slices and pepper aniseed, adjust the soy sauce to your favorite color, turn to low heat after boiling, and then remove the meatballs;
7. Continue to boil the soup left in the casserole, add water starch (except weight) to thicken it until it is thick, pour sesame oil on it, and then pour it on the meatballs.
Tips:
1, you might as well make more at a time, fry and let it cool, and then put it in the refrigerator for freezing. It is very convenient to stew or stew Chinese cabbage directly when necessary;
2, this weight can make more than a dozen balls. The traditional four-happiness Meetballs are relatively large, but it is best to make them smaller at home to facilitate eating;
3. Adding steamed bread can make the taste of meatballs softer;
4. The last step 7, stew can also be changed into steamed vegetables. If it is steamed, the fire will last for about 15 minutes.
24. Peasant fried meat
Materials:
Pork belly 200g, auricularia auricula 100g, green pepper 1, red pepper 1, garlic, cooking wine, light soy sauce.
Exercise:
1. Soak the fungus and wash it. Drain water for later use.
2. Slice pork belly with skin, slice garlic and cut green pepper into strips.
3. Pour a little oil into the pot, heat it and stir-fry the pork belly.
4. Stir-fry some oil in pork belly. Huang Shi pork slices, add fungus, green pepper and garlic slices and stir fry.
5, add salt to taste the pot.
25. Braised trotters
Introduction:
Strong taste, fat but not greasy.
Materials:
Ingredients: trotters 750g, salted onion 13g, ginger 8g, sesame oil cooking wine 25g, pepper 5g, rock sugar 50g, sugar 1300g.
Exercise:
1. Wash pig's trotters, chop off claw tips and cut them in half. Cook them thoroughly with water and put them in cold water.
2, ginger, onion mashed for use.
3. Heat a little sesame oil with a frying spoon. When the rock sugar is fried into purple, turn the soup into light red.
4. Add trotters, cooking wine, onion, ginger, salt and pepper. After the soup is boiled, skim off the froth. After the pig's trotters are colored on a big fire, move them to a small fire for stewing and collect concentrated juice.
26. Potato stew
Introduction:
You don't need a pressure cooker, just a wok. Simple manufacture and convenient use. It is a delicious dish for beginners.
Materials:
300g of pork belly (roughly cut into 2cm×2cm× 1cm), 300g of potatoes (of any size), a little onion, ginger and garlic, salt, 4 pieces of star anise, 0/0 slices of pepper/kloc-0, 50g of vermicelli, 30g of edible oil and 500g of water.
Exercise:
1. Wash pork belly and cut into pieces. Cook in cold water until cooked for 5 minutes. Don't wait for the water to boil, take out the pork when it turns slightly white.
2, stir-fry oil pan, white sugar stir-fry and color (brown sugar is also ok), if the color is not good, you can put a proper amount of soy sauce, add cooked meat, add star anise and pepper and stir-fry.
3. When the meat color is even, add 500g of water (not too much, try to add it all at once), cover the pot and stew for10-15min.
4. Add appropriate amount of salt, add potato pieces, and continue to stew for about 10 minutes.
5. Then add chopped shallots.