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How to make pot roast
Question 1: How to make crispy pot roast Ingredients Main Ingredients: 1000 grams of skinned pancetta

Supplementary Ingredients: moderate amount of baking soda, moderate amount of sugar, soy sauce 20ML, moderate amount of five-spice powder, 1 green onion, 3 slices of ginger, moderate amount of cooking wine, 5 bamboo skewers

Directions 1, boil the water in the pot, put the ginger slices, green onion, star anise, cooking wine and so on. Pork over boiling water, blanch bleeding water.

2, fish out the meat, with paper towels to wipe the water clean, in the meat skin surface with a bamboo skewer or toothpick fierce pinch, pinhole pinch the denser the better.

3, put a pinch of salt on the skin, coated with baking soda *** ***. Flip the pancetta, cut a few knives in the lean part of the meat to facilitate the flavor. Do not even cut off the skin.

4, the sugar, five spice powder, soy sauce, salt stirred into a sauce evenly coated in lean meat marinated for 2 hours.

5, marinated meat with bamboo skewers crossed to prevent deformation. Then use tinfoil to wrap the meat around. Pork skin should be exposed.

6, preheat the oven at 200 degrees, put the wrapped meat baked until the skin blistering and browning removed, use a knife to scrape the surface of the charred pork skin clean. Then spread a layer of oil, continue to put into the oven, bake almost 15 minutes.

7, baked meat skin skin browned and crispy. When the meat cooled down and sliced. Usually Cantonese-style crispy roast pork are dipped in sugar to eat. There are also many people dipped in soy sauce to eat.

Question 2: Guilin rice noodles inside the pot roast how to do Local snacks. Guilin rice noodles in an indispensable side dish.

The production of pot roast is also very delicate. The meat with skin is usually selected and fried until it is golden brown in color, crispy but not hard and not burnt, fat but not greasy, thin but tender and smooth, and then it is the best.

The method is as follows:

Main ingredients: pork ribs with skin 1 (about 400 grams)

Accessories: eggs, dry starch, soy sauce, sugar, refined salt, cooking wine, vinegar, oil

Preparation steps:

(1) wash the meat, marinate in soy sauce, sugar, salt, cooking wine, vinegar for half an hour.

(2) put the meat into a pot of boiling water, cook until nine mature, pick up while hot and tear off the skin, put on a plate.

(3) put the egg yolk in a bowl, add dry starch, salt and stir well, coated in meat back.

(4) pour oil in the pan, boil 6 mature, under the meat fried, fried to golden brown when fish out.

Question 3: How is the so-called pot roast made? Local snacks. Guilin rice noodles in an indispensable side dish.

The production of pot roast is also very delicate. The general selection of skinned pork, fried to golden color, crisp and not hard not burnt, fat and not greasy, thin is tender and slippery, only for the best

With skinned pork trough head meat scraping hair (large to cut into two halves, about 8 centimeters long and wide pieces), pot add water into the trough head meat, water must cover the meat, with a medium fire to cook through, gently with chopsticks string can be strung through, but can not be rotten to fish up. Then use a slightly thin bamboo skewer in the groove head meat skin evenly pierce insertion, pay attention to not insert too deep quarter can be. Inserted into a cold frying pan with low to medium heat, skin side up, so as not to stick to the pan, but the oil must be more to cover the skin. Fry until the skin burst, hard and crispy fish out can be made.

Suggest you ask the rice noodle store.

I'm going to ask you to ask the rice noodle shop.

Question 4: How to make the best pot roast Main Ingredients

Pancake

500g

Side Ingredients

Oil

Moderate

Salt

Moderate

Sugar

Moderate

Soy Sauce

Moderate

Soy Wine

Moderate <

Soy Sauce

Moderate

Steps

1. Clean the pork, cut it into pieces

2. Add oil, salt, sugar, soy sauce, cooking wine

3. Marinate for 2 hours

4. 2 hours

5. Put more oil into the bottom of the pot, and then put in the marinated pork

6. 6. Slowly fry until golden brown on both sides, and cover the pan properly until the meat is cooked

7. Let the meat cool down

8. Then cut a small piece

9. Pour in the sauce to fry the pork can be

Question 5: How to make secret pot roast Secret Pot Roast Ingredients for Secret Pot Roast

Plum Head Pork

Lee Kum Kee BBQ pork sauce

Secret pot roast

Plum head meat marinated in barbecue sauce for two hours, marinated in the meat with a toothpick to tie a few holes, easy to taste

After taste, the frying pan first high temperature frying, and then simmering on low heat, cooked can be, you can also use the oven barbecue

Problems: How to make Guilin pot roast For your reference only

First of all, choose a piece of blood meat (pork can be)

Please put ginger and pork, and then put it in the pot to cook the meat.

Put the ginger into the pressure cooker for forty minutes until the skin is rotten

Take the pressed meat out

Use a toothpick to insert holes and rub salt

Fry it in warm oil

The oil temperature should not be too high

When it is crispy and golden skin, fish it out

Let it cool down

Slice it and put it on a plate (the knife should be sharp, or it will be very easy to cut it)

The meat is not as good as it looks, but it will be better than it was in the past. p>

Question 7: How do you make the pot roast in Guilin Rice Noodles, and can anyone tell me if it will be fried pork? Pot roast and buckle meat in fact, there is only a little difference, that is, pot roast in the deep frying pot of water to fry a little more, this fire to grasp by themselves. Wish you success

Question 8: Guilin rice noodles in the pot to burn how to do crisp fire is the most important, and to have patience, can not be rushed

Question 9: Guilin rice noodles in the crispy pot to burn how to do the material main ingredients: skinned pork 1000 grams

Auxiliary ingredients: baking soda moderate amount of sugar appropriate amount of soy sauce 20ML, five spice powder moderate amount of green onions, ginger 3 slices. Cooking wine in moderation, 5 bamboo sticks

Practice 1, boil water in the pot, put ginger, scallion, star anise, cooking wine and so on. Pork over boiling water to boil, blanch bleeding water.

2, fish out the meat, with paper towels to wipe the water clean, in the meat skin surface with a bamboo skewer or toothpick fierce pinch, pinhole pinch the denser the better.

3, put a pinch of salt on the skin, coated with baking soda *** ***. Flip the pancetta, cut a few knives in the lean part of the meat to facilitate the flavor. Do not even cut off the skin.

4, the sugar, five spice powder, soy sauce, salt stirred into a sauce evenly coated in lean meat marinated for 2 hours.

5, marinated meat with bamboo skewers crossed to prevent deformation. Then use tinfoil to wrap the meat around. The pork skin should be exposed.

Question 10: the practice of Guilin pot roast Too much trouble, or do not do it, the production process has 6 - 7 channels, from the beginning to the production of the completion of the process, the time required more than 3 hours