I usually don’t like to eat beef and mutton, so I eat pork more often. Here are some home-cooked pork recipes that I have collected, and they are now provided to you. I hope they can be helpful to you. help!

Guobaorou:

Guobaorou is a dish derived from the Northeastern pork belly, but now it is sliced ??meat, wrapped in starch made from potatoes, and placed in oil. It is fried inside, so it is also called "pot fried meat". It is crispy on the outside, sweet and sour, and tender on the inside.

Traditional "Guobao Pork"

Ingredients: 300 grams of pork tenderloin, 5 grams of shredded green onion, 20 grams of coriander, 10 grams of refined salt, cooking wine, soy sauce, sugar, vinegar, MSG, Appropriate amounts of fresh soup, water starch, and salad oil.

Preparation method:

1. Cut the pork tenderloin into large pieces 7 cm long, 5 cm wide and 0.2 cm thick, mix well with refined salt and cooking wine; add water starch and a little salad oil to make a thick paste; use soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch, etc. to make a sauce.

2. Put the wok on the fire, put in the salad oil and heat it until it is 60 to 70% hot. First mix the well-cooked meat slices with the thick paste, then spread them out piece by piece, and put them into the pot one by one. Fry until crispy on the outside and tender on the inside, remove and drain.

3. Leave the bottom oil in the pot, add shredded ginger and green onion, fry until fragrant, add the fried meat slices, cook in the sauce, stir evenly, remove from the pot and put on a plate, sprinkle with coriander and serve.

Features: golden color, crispy on the outside and tender on the inside, sweet and sour.

How to make the first half of Guobaorou: (Improved "Guobaorou")

The method of making the first half of the improved "Guobaorou" is the same as the traditional "Guobaorou" "It's basically the same, except that when making the sauce, we learned from the preparation method of Cantonese "sweet and sour sauce" and added some Cantonese seasonings to the sauce, so that the finished dish blends the north and the south and has a unique flavor.

Ingredients: 750 grams of tomato sauce, 3 bottles of Binghua plum sauce, half a bottle of OK juice, 200 grams of tomato sauce, 1 bottle of sugar, 1500 grams of white vinegar, 2 bottles of carrots, 3 tomatoes, 2 tomatoes, 1 fresh lemon. A little each of carmine and lemon yellow pigments.

Preparation method:

1. Wash and slice carrots, tomatoes and fresh lemons.

2. Put the pot on the fire, add 4500 grams of water, add carrots and tomato slices, bring to a boil over high heat, then switch to low heat and cook until the carrots and tomatoes are crispy, and remove the residue. , add tomato sauce, plum sauce, OK juice, ? juice, tomato sauce, sugar, white vinegar, stir evenly and then heat for a while, remove from heat.

3. Mix the carmine and lemon yellow pigments with water and slowly add them to the pot until the color is golden red. Finally, put the fresh lemon slices into the pot and soak until the flavor is released. You can use it at any time. ?Approximately 75 grams of new style sauce can be used for each dish?

Features: 1. Carrots, tomatoes and fresh lemons are added to the new juice, which adds the aroma of fresh vegetables and fruits, which sublimates the taste of the dishes.

2. Tomato sauce, sour plum sauce, OK juice, juice, tomato sauce, etc. are added to the new sauce, which makes the taste of the dishes more mellow.

Boiled pork slices

Ingredients: 300g tenderloin, 150g parsley, 150g lettuce leaves, 100g green garlic (or garlic sprouts or green onions), 50g Pixian watercress, chili powder, Sichuan peppercorns Appropriate amount of powder (according to personal taste), salt and peppercorns (5-8 pieces), and dried chili peppers.

Note: (I think: it is best to have more vegetables and less meat)

Method: 1. Cut the celery, lettuce leaves, green garlic into small sections, slice the tenderloin, and cut the dried pepper into small pieces

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2. Knead the meat with starch, add a small amount of salt, cover with cooking wine and let it sit for about 15 minutes

3. Pour the peanut oil into the pot and heat it, add a small amount of salt, and add Sichuan peppercorns and dried chili peppers, saute until fragrant

4. Put the green vegetables into the pot and stir-fry until they are raw, (it will take too long to become chewy) and put them into a larger basin

< p>5. Pour a little oil into the pot, heat it up, add Pixian bean paste and stir-fry until fragrant, add water and bring to a boil.

6. Slide in the meat slices. Be sure to break up the meat slices and do not form clumps. Cook and place on top of the vegetables or add bamboo shoot tips, celery and garlic sprouts from the side of the pot, and put them into a bowl. (Put celery on the bottom and cover the meat slices),

7. Put Sichuan pepper powder and chili powder on the meat slices, pour oil into the pot and bring to a boil (about 100 grams), pour in Sichuan pepper powder and chili powder

Serve it up

How to make boiled pork slices (2)

Ingredients: 200 grams of pork, Chinese cabbage (preferably lettuce), green onions, ginger, Appropriate amount of garlic, a small handful of Sichuan peppercorns, Pixian bean paste, soy sauce, cooking wine, salt, chicken essence,

Chili noodles, Sichuan peppercorns

Method:

1, Slice the meat and marinate it with soy sauce, starch and cooking wine for a while.

2. Pour oil into the pot. After the oil is hot, add the watercress and stir-fry until fragrant. Then add onions, ginger, garlic and Sichuan peppercorns and stir-fry until fragrant.

3. Add water. After the water boils, add the chopped Chinese cabbage, cook until it is broken, and take it out.

4. Slide the meat slices into the pot piece by piece, and wait until the water boils. , roll it twice and it’s ready to be served

5. Sprinkle the chili noodles and Sichuan peppercorn noodles on the surface of the served meat slices

6. Heat oil in the pot and wait until the oil boils , pour it into a bowl, and the boiled meat slices are ready!