stir-fried boiled pork slices in hot sauce
Ingredients: pork belly with skin, green garlic, bean paste, monosodium glutamate, soy sauce, sweet noodle sauce, Laoganma lobster sauce.
1. Wash pork belly with skin, cook it in a clear water pot, take it out, cool it and cut it into pieces; Wash the green garlic and cut it into horse ears for later use.
2. Add salad oil to the pot, heat it, add the sliced meat and stir-fry it to Dengzhanwo, add soy sauce, sweet noodle sauce, bean paste and Laoganma lobster sauce, then add green garlic and monosodium glutamate, stir-fry and serve.
Griddle pork belly
Ingredients: pork belly slices, crab mushroom, Agrocybe aegerita, celery, chopped red pepper, onion, salt, monosodium glutamate, clear soup and red oil.
1. Soak Crab Mushroom and Agrocybe aegerita in clear water and wash them.
2. Heat the oil pan, add pork belly and stir-fry until fragrant, add crab mushroom and Agrocybe aegerita to stir-fry, add clear soup, add salt, monosodium glutamate and red oil to stir-fry slightly, and then pour into the dry pan.
3. Sprinkle parsley, chopped red pepper and onion in the pot and eat while heating.
Boiled oil residue in fermented soybean
1. Cut or slice the pig fat.
2. Heat the pan, add the fat slices, stir-fry the excess oil, beat out the oil, fry it slightly golden, add the material head and lobster sauce, stir-fry until fragrant, stir-fry and color, add the pepper or garlic, stir-fry until raw, and serve.
Barbecued pork tendon
1. Clean pork tendon, blanch and wash.
2. Add water to the pot, salt, monosodium glutamate, sugar, soy sauce, star anise, onion and ginger to boil, add pork tendon and cook until it is mature, and take it out for later use.
3. Heat the oil from the pan, add the barbecued pork sauce, add the cooked pork tendon and stir well. Roast to taste, slice after cooling, and plate.
Toothpick meat
Ingredients: pork tenderloin, green pepper, onion, ginger and garlic, chopped green onion, dried pepper and pepper, spicy sauce, salt, cooking wine, monosodium glutamate, chicken essence, pepper oil, sesame oil and salad oil.
1. Cut the tenderloin, add ginger and onion, cook wine, salt and marinate.
2. Add water and bean powder and mix well. String them with sterilized toothpicks.
3. Set the oil pan and fry slowly with a small fire.
4. Leave the oil in the pan, add dried pepper and pepper, spicy sauce, ginger and garlic, chopped onion and green pepper, salt, cooking wine, monosodium glutamate, chicken essence, stir-fry, sesame oil and pepper oil.
Fish-flavored minced meat
1. Shred tenderloin, then diced, and marinated with salt, soy sauce and water starch; Soak the fungus, wash and cut into pieces; Chop pickled peppers, chop watercress, chop ginger, onion and garlic; Cut the onion leaves into chopped green onion, shred the bamboo shoots and dice them.
2. Mix bowl juice: take a small bowl, sugar: vinegar one to one, a little salt, soy sauce, cooking wine and water starch and mix well for later use.
3. Heat the pan, add salad oil to heat it, add minced ginger, onion and garlic, add watercress and pickled pepper, stir-fry until fragrant, stir-fry minced meat, stir-fry until cooked, add fungus, diced bamboo shoots, stir-fry until uncooked (you can blanch the vegetarian dishes first), add a bowl of juice, stir well, collect the juice slightly, and pour chopped green onion to serve.
Douchi Sichuan style pork
1. Peel and slice pork; Slice onion, garlic sprout and green pepper for later use; Douchi can be chopped.
2. Cook a little oil in the pan, add meat slices to saute until fragrant and oily, roll up, add more lobster sauce and a little sweet noodle sauce, or add less without bean paste, which mainly reflects the taste and fragrance of lobster sauce. Add a little white sugar and soy sauce, add onion and green pepper slices to saute until fragrant, and add garlic seedlings to stir-fry until tasteless, and then serve out.
Guokui huiguorou
Ingredients: white flour cake (white flour pot helmet), pork sitting buttocks, garlic sprouts, bean paste (which can be chopped together with lobster sauce), white sugar, monosodium glutamate or chicken essence, ginger and garlic rice, salt, sweet flour paste, soy sauce and salad oil.
1. Pork is cooked and sliced, garlic sprouts are cut into "horse ears" shape, white flour cake is cut into pieces with a knife, fried in oil pan and golden, and taken out for later use.
2. Place the pan on medium heat, stir-fry the meat slices until it rolls, stir-fry the ginger, garlic, douban and douchi until fragrant, stir-fry the red oil, add the sweet noodle sauce and soy sauce, add the pot helmet block, stir-fry the salt, monosodium glutamate and a little sugar, and finally add the garlic sprouts and stir well to get out of the pan.
Minced sour beans
1. Take out the sour beans in Sichuan pickle, soak them in clear water for a while, remove the salt, and take out the cut 1 cm.
2. Take a piece of pork belly, peel it and chop it into broken rice.
3. Heat the oil in the pan, add salad oil to heat it, add ginger, onion and garlic to saute until fragrant, add minced meat and stir-fry until crisp, add a little cooking wine, continue to stir-fry the sour beans (the sour beans can be watered in the pan in advance), stir-fry until raw, add salt, sugar, monosodium glutamate and chicken essence, stir-fry evenly, and serve.
fried pork with brown sauce
1. Wash the pork leg that is connected with fat and thin, put it in a soup pot and cook until the skin becomes soft and broken (that is, the lean meat is cut without blood), take it out and air-dry it and cut it into pieces about 6 cm long, 2.5 cm wide and 0.2 cm thick.
2. Heat the wok, add the cooked lard, when the oil is heated to 60%, add the pork leg slices and stir-fry until the oil comes out. After the meat slices are deformed, add the sweet noodle sauce and stir-fry until fragrant, then add the white sugar and soy sauce and stir-fry until fragrant.
Meatball soup
Ingredients: pork fat and lean meat, seasonal fresh vegetables, eggs, fresh soup, salt, ginger bean powder, onion, sesame oil, monosodium glutamate, pepper, water yellow flowers, soy sauce and clear water.
1. Cut the onion into chopped green onion, tear the yellow flower in half, and soak the ginger in a small amount of soup. Chop pork, add salt, monosodium glutamate, ginger, onion, water and eggs, shell and stir well. Then add water bean powder and stir evenly for later use.
2. Put the pot on a strong fire, add fresh soup and bring to a low heat. Squeeze the meat into balls, cook them in the slightly boiling fresh soup and take them out. Add seasonal fresh vegetables, yellow flowers and pepper to the fresh soup pot. Salt, monosodium glutamate, boil, then add meatballs, put them into jars and bowls, pour sesame oil and sprinkle with chopped green onion.
Braised Pork with Vermicelli
1. Cut the cleaned pork belly into even pieces, and soak the vermicelli in cold water in advance. The vermicelli soaked in cold water is stronger, tastes good and is easy to stew.
2. Put the pot on a high fire, add a little salad oil and burn it to 50%, add the meat, stir-fry the oil, and then pour out the excess oil.
3. Pour a proper amount of salad oil into the pot again, heat it, add ginger onion slices, star anise, fragrant leaves, cinnamon and dried Chili to stir-fry until fragrant, add meat and stir-fry, stir-fry until the color is the highest. Then add soy sauce and soy sauce, add appropriate amount of boiling water, boil over high fire, skim off the floating foam, and simmer for 30 minutes. You can pick out the spices.
4. Uncover the lid, put the vermicelli into the pot, cover it and continue to stew for 10 minute, and collect the juice to be thick, then take it out of the pot. Delicious pork stewed with vermicelli is fine, or you can add cabbage or sauerkraut to stew together, so that the taste is quite rich.
Stewed pork with brown sauce
1. Scrape and wash the pork, blanch it in a boiling water pot, take it out and cut it into pieces about 3.3 cm square.
2. Put the wok on medium fire, add cooked vegetable oil and heat it to 60% oil temperature, stir-fry the meat, add salt, cooking wine, fresh soup and sugar to boil, skim the floating foam, scoop it into the wok and add ginger, onion, pepper, star anise and crystal sugar. When the meat is raked soft with low fire, remove the ginger, onion, pepper, star anise and crystal sugar.
hunan taste fried pork
Ingredients: peeled pork belly, garlic, ginger slices, pepper, lobster sauce, spice sauce, salt, cooking wine, soy sauce, oyster sauce and salad oil.
1. Slice pork belly fat and thin separately, cut pepper with oblique blade, and chop lobster sauce.
2. Boil the pot until it is dry, without adding oil. Add a little salt and stir-fry the pepper to make it fragrant. Stir-fry the smell of the pepper and set it aside.
3. Put the pan on a strong fire, stir-fry the pan, pour in a proper amount of salad oil to heat it up, stir-fry fat slices, stir-fry lean slices, stir-fry ginger, garlic, chopped lobster sauce and spicy girl sauce, pour in cooking wine, oyster sauce, soy sauce and a little boiled water, stir-fry salt and monosodium glutamate evenly, and stir-fry until fragrant.
Lianguotang
Ingredients: pork leg with skin, white radish, onion, ginger, coriander leaves, soy sauce, salt, sesame oil, pepper, watercress, monosodium glutamate and pepper.
1. Heat the oil from the pan, add the watercress and stir-fry the red oil, put it into a bowl, and then add the soy sauce, monosodium glutamate and sesame oil and mix well, and use it as a dip.
2. Clean the pork leg with skin, put it in a clear water pot, boil it with high fire, add ginger slices, onion segments and pepper particles, cook the meat with low fire, take it out, let it cool, and cut it into thin slices connected with skin and meat.
3. Wash the white radish, peel it, clean it again, slice it, pour it into cook the meat's soup, add meat slices, salt, pepper and monosodium glutamate to boil it, put it in a bowl, and sprinkle with leek leaves.
4. When serving the table, prepare the dipping sauce in advance, and serve it together. When the meat slices are dipped in the sauce, you can eat rice again. After eating the meat, you can also drink a bowl of delicious broth. Hot, light and palatable.
Shanbei peasant-style snack meat
Ingredients: pork belly, dried pepper, pepper powder, fennel powder, ginger powder, salt, monosodium glutamate, ginger onion, soy sauce and rapeseed oil.
1. Fresh and clean pork belly is separated and sliced.
2. Put the pan on medium fire, pour a little rapeseed oil, add fat slices and stir-fry to get oil, add dried Chili and onion ginger to stir-fry until fragrant, then add lean slices and stir-fry evenly, add salt, monosodium glutamate, pepper powder, fennel powder, ginger powder and soy sauce to stir-fry evenly to get fragrant and colored, add appropriate amount of boiling water, the amount of water should not exceed two-thirds of the meat, bring to a boil with high fire, and simmer slowly.
3. Stew for about 49 minutes, and the juice will be thick and filled out.
Braised scallops and lion's head in casserole
1. Wash the lean pork, first cut it into filaments, then cut it into mud, then finely cut it into dices, then put them together, cut them a few times, put them into a bowl, add onion ginger juice, cooking wine, salt, monosodium glutamate, pepper and water, mix well, stir vigorously, then stick a little starch water on your hands and knead the meat paste into four lion-headed balls.
2. Add clear water to the casserole, bring it to a boil, add crosshead pills, cover the leaves, simmer for about an hour and a half with low heat, and add the cabbage to burn for a while.
Pepper cooked pork
Ingredients: pork sitting on the buttocks, pepper (cut into "horse ears" shape), douban, lobster sauce, sweet noodle sauce, sugar, soy sauce, salt, monosodium glutamate and salad oil.
1. Pork cooked and sliced; Put the pot on a strong fire, pour in a little oil, add a little salt into the pepper, stir-fry until fragrant, stir-fry the pepper, and take it out of the pot for later use.
2. Put the pan on medium heat, add a proper amount of oil to heat it, add the meat slices and stir-fry until it rolls, add the bean paste and lobster sauce to stir-fry until it is fragrant, then add the sweet noodle sauce and stir-fry, add a little salt, soy sauce, sugar and monosodium glutamate, and stir-fry until it is even.
Fried Pork Slices with Salted Pepper
Ingredients: pork belly, green garlic sprout, bean paste, lobster sauce, salt, soy sauce and mixed oil.
1. Pork belly is cleaned, peeled, sliced with a knife, sliced with green garlic sprouts, and chopped with douban and douchi respectively.
2. Put the pan on a high fire, add the mixed oil to heat it, add the sliced meat and stir-fry until fragrant. Add the watercress and lobster sauce to stir-fry until fragrant, add salt and soy sauce and stir well. Finally, add the green garlic seedlings and stir well, and then take it out of the pan and put it on the plate.
Potato huiguorou
Ingredients: pork sitting on the hip, potatoes, douban douchi (chopped), a little garlic sprout, sweet noodle sauce, salt, duplicated soy sauce and mixed oil.
1. Pigs sit on the buttocks and cook and slice, potatoes are peeled and cut into slices equal to the meat, and garlic seedlings are cut into sections.
2. Put the pan on medium heat, add a proper amount of mixed oil to heat it, add the meat slices and stir-fry until it rolls, add the douban and douchi to stir-fry the red oil, add the sweet noodle sauce and stir-fry until fragrant, add the potato slices and stir-fry until it breaks, add the copied soy sauce and a little salt, stir well, and finally add the garlic sprouts and stir-fry until cooked.
Fried meat with dried incense
Ingredients: pork belly, dried fragrant, garlic sprout, fermented soybean, delicious, spicy and fresh dew (which can also be replaced by other soy sauce), cooking wine and salad oil.
1. Slice pork belly; Cut the dried garlic into the same pieces, and cut the garlic seedlings into sections.
2. Heat the oil in the pan, stir-fry the meat slices to get the oil, stir-fry the black beans to get the fragrance, stir-fry the dried beans to get the fragrance, add a little cooking wine, which is spicy and delicious, and stir-fry evenly.
Scallion meat
1. Cut pork leg into pieces with a length of 3cm, a width of 1 .5cm and a thickness of1cm.
2. Heat the wok over high fire, add cooked lard. When the oil is hot, stir-fry the onion, add cooking wine, soy sauce, sugar and star anise, then add pork leg, simmer for about 30 minutes, then thicken the marinade over high fire, remove star anise and pour sesame oil.
3. When the pan is loaded, use the bottom of the onion and put the meat slices on it.
Sichuan style snack meat
Ingredients: peeled pork belly, Erjing pepper, ginger and garlic slices, (horse-ear-shaped) onion, oyster sauce, delicious, soy sauce, spicy fresh sauce, soy sauce, cooking wine, salt, a little sugar, monosodium glutamate and salad oil.
1. Slice the pork belly, and cut the horse's ear shape with two wattles.
2. Add oil to the pot, add green pepper and salt, stir fry, stir fry and remove for later use.
3. Stir-fry the pan with high fire, with the oil temperature of 50% to 60%. Stir-fry the fragrant oil without drying it. Stir-fry the oyster sauce, ginger and garlic slices, delicious fresh, spicy fresh dew, soy sauce, cooking wine, Erjing pepper, a little sugar and monosodium glutamate evenly, and then pan out.
Pickled pickled pepper twice-cooked pork
Ingredients: pork rump, pickled pepper, garlic sprout, watercress, soy sauce, salt, sugar, pepper, cooking wine, monosodium glutamate and salad oil.
1. Pork sitting on the buttocks is cooked and sliced; Chop watercress; Cut the garlic seedlings into horse ears.
2. Place the pan on medium heat, pour in proper amount of oil to heat it, add the sliced meat and stir-fry it to roll, add watercress and pickled pepper to stir-fry red oil, add soy sauce, a little cooking wine, salt, sugar, pepper and monosodium glutamate to stir-fry evenly, and then add garlic seedlings to stir-fry until raw and stir-fry evenly.
Fried meat with Chili peppers
1. Pork is cut into 3mm thick slices, pepper is pedicled, washed and torn into pieces by hand. You can sprinkle some salt into the pepper to make it more tasty, or you can cut it with a knife. When cutting, you'd better pat it with a knife. It's best to have more Liuyang lobster sauce, and a few cloves of garlic are flattened.
2. Add some rapeseed oil to the pot, stir-fry the chilies and stir-fry them until they are slightly covered with tiger skin.
3. Add a little rapeseed oil to the pot, add a little fatter meat slices to stir-fry the oil, add onion ginger, garlic pats and lobster sauce to stir-fry the flavor, add spicy girl sauce, if not, you can use bean paste instead, stir-fry the red oil, add a little balsamic vinegar, stir-fry the meat slices until they become discolored, add cooking wine to remove the fishy smell, soy sauce to color, and add Chili. This kind of Chili fried meat is especially fragrant and tough whether it is bibimbap, mixed noodles or steamed buns. The more you eat, the more fragrant you are, and you won't get tired of it at all.
Old fashioned braised pork
Ingredients: pork belly, pepper, star anise, cinnamon, fragrant leaves, soy sauce, soy sauce, braised pepper oil, monosodium glutamate, pepper powder, star anise powder, ginger powder, onion ginger and salad oil.
1. Clean the pork belly, cut into pieces, blanch in a cold water pot, remove the fishy smell, and take out and control the water for later use.
2. Put a pot on medium fire, add a little oil, add pork belly pieces and stir-fry to get oil and fragrance, then add ginger onion, star anise, cinnamon and fragrant leaves, add soy sauce with soy sauce, soy sauce with soy sauce, stir-fry until color, add salt, monosodium glutamate, pepper powder, ginger powder and star anise powder, stir-fry, add boiling water or fresh soup, and turn down.
Sesame shredded meat
Ingredients: pork, salt, cooking wine, onion, ginger, star anise, white sugar, monosodium glutamate, sugar color, cooked sesame, Chili oil, sesame oil, fresh soup and cooked vegetable oil.
1. Wash the pork cover or marbles and cut them into filaments about 10 cm long and 0.5 cm thick. Mix ginger (washed and broken), onion, salt and cooking wine well, and mix well with shredded pork for about 30 minutes.
2. Put the pan on a strong fire, put the cooked vegetable oil and burn it to 50% oil temperature, mix the shredded pork with cold vegetable oil, put it in the oil pan and fry until the seeds are scattered, then take it out. When the oil temperature rises to 70%, fry it in the pan and take it out until it is light red, and remove ginger and onion.
3. Wash the pot, add shredded pork, add fresh soup to boil, skim off the oil foam, add salt, sugar, star anise and sugar color (light red), collect the shredded pork soup with medium and small fire until it is dry, add monosodium glutamate and sesame oil, take it out of the pot, cool it, add Chili oil, sprinkle sesame oil and mix well.
Boiled braised pork
1. Put the base oil in the pot, stir-fry the green bamboo shoots, celery festival and garlic festival, and put them at the bottom of the tray.
2. Wash the pan and light it again, add oil and heat it, then add minced ginger and garlic, Pixian watercress and sea pepper noodles, stir-fry until fragrant, add a scoop of clear water, then put the prepared Dongpo meat in the pan and cook it together, add salt and monosodium glutamate and thicken it, then take it out of the pan and put it into a container, sprinkle with pepper noodles, pepper noodles, garlic paste and chopped green onion, and finally pour hot oil to stir the fragrance.
Pork to chicken
1. Cut fresh pork and chicken.
2. Boil the oil, add ginger onion, dried pepper, anise, cinnamon, fragrant leaves until fragrant, add pork, stir-fry pork to get oil, then add chicken, seasoning salt, soy sauce, sugar, chicken essence, monosodium glutamate, add hot water or fresh soup, boil over high fire, remove foam, turn to low heat for 40 minutes, and then collect thick soup. Just take it out of the pot.
Braised meatballs
1. Slice magnolia slices and mushrooms. Cut water chestnut into pieces. Cut the onion into knots. Ginger is broken. Fresh vegetables are cooked and chilled. Chop the fresh pork with the ratio of fat to thin of 4:6, put it in a pot, add water chestnut, salt, cooking wine, eggs (shelled), water bean powder and water and stir it into meat stuffing.
2. Put the pot on a high fire, put the cooked vegetable oil and burn it to 70% oil temperature. Squeeze the meat stuffing into meatballs about 1.7 cm by hand, fry them in the pot until the skin is crisp and light yellow, and then take them out.
3. Take another wok, add cooked vegetable oil, and when the oil temperature reaches 30%, stir-fry ginger and onion to taste, add fresh soup and bring to a boil (pick out ginger and onion), add meatballs, salt, sugar, magnolia slices and mushrooms, and simmer until soft and tasty, add fresh vegetables, and take them out and put them at the bottom of the plate. Add monosodium glutamate to the pot, hook it with water bean powder, collect the juice from the pot, and spoon it on the dish.
Grandma jar meat
1. Wash the elbow bone, blanch it, apply red soy sauce, fry it golden, wash the chicken leg, blanch it, add egg white and starch to the minced pork and make balls.
2. Add elbows, drumsticks, meatballs, crystal sugar and fresh soup to the chicken skeleton mat, stew them with low fire, pour them into a pot, put the raw juice into the pot, add salt, monosodium glutamate, water starch and thicken them, and pour them on the jar meat.
Braised pork in wool style
Ingredients: pork belly with skin, ginger onion, star anise, cinnamon, fragrant leaves, pepper, salt, cooking wine, sugar color, red rice, monosodium glutamate, fresh soup, bean powder and dried pepper.
1. Spices are scented with boiling water, and pork belly is diced.
2. Add ginger, onion, salt, cooking wine, pepper and blanch the meat into a clear water pot. Remove and control the dry water for later use.
3. Pour the oil into the pot, and when the oil temperature is 50% to 60%, put the meat into the oil and remove it for later use.
4. Leave the bottom oil in the pan, add the ginger onion, spices and dried peppers to stir fry until fragrant, add the meat pieces to stir fry until fragrant, heat the water, sugar, red rice and cooking wine, and heat the soup until it is silver red, then pour it into the pressure cooker for 20 minutes.
5. Beat out the dregs of the pressed meat, then pour the soup into the pot, put the meat into the soup for a while, dry the soup, add monosodium glutamate and salt, adjust the taste and serve.
Steamed meat pie with salted eggs
Ingredients: pork belly, salted eggs, starch, soy sauce, second soup, vegetable oil.
1. Wash the pork belly, chop it into minced meat, put it in a bowl, add a proper amount of soy sauce, two soups, add starch and mix well until it is strong, add salted protein and vegetable oil to the meat and mix well, put it on a plate and flatten it, then put the salted egg yolk on it.
2. Put the plate into the cage and steam it with a strong fire, pour the heated soup and soy sauce.
Diced minced meat and minced meat
1. Appropriate amount of pork belly, fat meat and lean meat are diced separately. Chop ginger and onion.
2. Heat the pan and pour a small amount of salad oil, stir-fry the fat diced, stir-fry the lard, stir-fry the ginger, onion and Chili noodles, and add some bean paste to stir-fry, add lean meat and stir-fry.
3. Seasoning: add salt, thirteen spices or five spices powder, stir-fry soy sauce until fragrant, pour in appropriate amount of boiling water, turn to low heat for 30 minutes, add monosodium glutamate and chicken essence, collect thick soup, and take out the pot.
4. It can be stored for a long time in the basin, and it can be taken as you eat.
Sautéed Shredded Pork with Green Pepper
Ingredients: lean pork, green pepper, salt, monosodium glutamate, soy sauce, bean powder, fresh soup, lard.
1. Clean the green pepper, cut it into 0.3cm shreds, remove the seeds by elutriation, cut the pork into two thick shreds with a length of10cm and a thickness of 0.3cm, put it in a bowl, add salt and water bean powder and mix well.
2. Salt, soy sauce, monosodium glutamate, water bean powder and fresh soup are mixed into juice. Add appropriate amount of oil and salt to the pot and stir-fry the green pepper until it breaks and fills the plate.
3. Put the wok on a strong fire. When the lard is burned to 60% oil temperature, add shredded pork and stir-fry the scattered seeds, stir-fry the green peppers evenly, spray the juice, stir-fry for a few times and serve.
Garlic ribs
1. Knock the pork chops loose, remove the tendons, rinse with water, drain the water, add salt, garlic water, cooking wine, sugar, peanut butter and monosodium glutamate for 2 hours; Add cornflour to the egg liquid to make a fried paste, wrap the marinated big row evenly and fry it until it is 90% cooked, take it out, fry it at 60% hot oil temperature until the skin is crisp, take it out and drain it, and plate it;
2. Fry the minced garlic dry and fragrant, and sprinkle it on the ribs.
Special dapai
1. Clean the ribs, pour the ginger and onion into a hot pot and put the ribs in the water for blanching.
2. Braised ribs with spiced brine.
3. The bread crumbs are fried golden, and the cooked meat is slightly fried.
4. Put oil in a hot pot, add green and red pepper, golden garlic, salt and sesame oil, and pour them on the ribs.
5. Pour the bread crumbs evenly on the ribs.
Fried Pleurotus ostreatus with oily meat
Ingredients: lean pork, Pleurotus ostreatus, ginger onion, egg, starch, water, salt, monosodium glutamate, soy sauce, cooking wine, pepper, lard, salad oil,
1. Clean the pork, change the knife and cut it into triangular pieces, put it into a basin, marinate it with appropriate amount of cooking wine and salt for a while, beat in appropriate amount of eggs, add appropriate amount of starch, and then add water to stir it evenly, so that the meat pieces can be evenly pasted.
2. Put the pot on a high fire, pour in a proper amount of salad oil and cook it until it is 50% hot. Add the sliced meat and fry it until it is mature. Remove and drain the oil, and serve with oily meat.
3. Clean the Pleurotus ostreatus, put it in a pot and blanch it until cooked, then take it out and drain it for later use.
4. Leave the bottom oil in the pan, add a little lard, heat it, add onion and ginger slices and saute until fragrant, add Pleurotus ostreatus and oily meat and stir-fry evenly, add salt, soy sauce, monosodium glutamate and pepper and stir-fry evenly, and add appropriate amount of water starch to stir-fry evenly.
fried pork with brown sauce
Ingredients: pork leg, green garlic sprout, sweet noodle sauce, sugar, soy sauce, cooked lard.
1. Wash the pork leg that is connected with fat and thin, put it in a soup pot and cook until the skin becomes soft and broken (that is, the lean meat is cut without blood), take it out and air-dry it and cut it into pieces about 6 cm long, 2.5 cm wide and 0.2 cm thick.
2. Heat the wok, add the cooked lard, when the oil is heated to 60%, add the pork leg slices and stir-fry until the oil comes out. After the meat slices are deformed, add the sweet noodle sauce and stir-fry until fragrant, then add the white sugar and soy sauce and stir-fry until fragrant.
Braised bamboo with sliced meat
Ingredients: yuba, pork, green pepper, red pepper, chopped green onion, shredded ginger, sliced garlic, salt, chicken powder, monosodium glutamate, soy sauce, sesame oil, water starch, fresh soup and chopped green onion oil.
1. Wash the yuba and soak it in cold water. Remove and cut into sections, blanch in boiling water, remove and drain; Wash pork and cut into thin slices; Remove the stems and seeds of green pepper and red pepper, wash and slice for later use.
2. Ignition in a pan, add scallion oil and heat it. First, add the sliced meat and stir-fry until it changes color, then add chopped green onion, shredded ginger and garlic to stir-fry until fragrant, then add fresh soup, add yuba, add salt and mix well, thicken it with water starch and pour sesame oil, and then take it out of the pan and put it on a plate.
Spicy cold pork
1. Shred the meat, mix ginger, garlic, onion, wine, soy sauce, salt, chicken essence, old brine, star anise, pepper and fragrant leaves and marinate for about half an hour.
2. Cut the pepper into shreds, heat the oil and stir-fry it with high fire. First put the meat, then add the Chili noodles, dried peppers and soy sauce, stir-fry until the hardness you like, put the sugar before taking out the pot, and let it cool.
Alfalfa slices
Ingredients: pork tenderloin, day lily, fungus, cucumber, egg, bean powder, ginger, onion and garlic, salad oil.
1. Slice tenderloin, add salt, cooking wine, soy sauce and water bean powder to marinate.
2. The day lily is watered, the fungus is washed, soaked and torn, the cucumber is cut into rhombic pieces, and the eggs are scattered and fried.
3. Cook the oil in the pan, add the tenderloin until it is smooth, add the minced ginger, onion and garlic and stir-fry until it is cut off. Add the basic flavor and serve.
Flavor Chinese cabbage stir-fried meat
Ingredients: Chinese cabbage, pork sitting on the hip, stick stick vermicelli (sweet potato vermicelli), garlic sprout or leek, millet spicy, dried Chili, spicy fresh dew, delicious fresh, soy sauce, cooking wine, onion, ginger and garlic, spice powder (which can be replaced by spiced powder), salt, monosodium glutamate, chicken essence, oyster sauce, boiled water, pepper oil and salad oil.
1. Wash the pig's buttocks, separate the fat from the thin, and cut them into strips respectively; Soak the vermicelli in water in advance for later use; Cut garlic seedlings or leeks into sections; Cabbage takes cabbage to help cut chopsticks, and the leaves can be reserved for frying other vegetables; Xiaomi spicy cut circle; Slice onion, ginger and garlic evenly.
2. Put the pan on a high fire, pour a small amount of oil into the pan, then add the fat slices, stir-fry until the color changes, stir-fry the oil, add the onion, ginger, garlic and dried pepper, stir-fry the lean slices, stir-fry the soy sauce and color it evenly, add cooking wine, salt, spice powder, oyster sauce and boiled water (less than one third of the meat), boil over high fire, and simmer for about 40 minutes.
3. Clean the pan, boil it, pour in a proper amount of salad oil, cook it, add onion, ginger, garlic and millet to stir fry until fragrant, add Chinese cabbage to stir fry until it changes color, add soaked vermicelli to stir fry evenly, add spicy fresh dew, delicious fresh meat, stir fry evenly, add a little garlic sprouts or leeks to stir fry evenly, add a little chicken essence and monosodium glutamate, and sprinkle a little pepper.
Fish-flavored minced meat
1. Shred tenderloin, then diced, and marinated with salt, soy sauce and water starch; Soak the fungus, wash and cut into pieces; Chop pickled peppers, chop watercress, chop ginger, onion and garlic; Cut the onion leaves into chopped green onion, shred the bamboo shoots and dice them.
2. Mix bowl juice: take a small bowl, sugar: vinegar one to one, a little salt, soy sauce, cooking wine and water starch and mix well for later use.
3. Heat the pan, add salad oil to heat it, add minced ginger, onion and garlic, add watercress and pickled pepper, stir-fry until fragrant, stir-fry minced meat, stir-fry until cooked, add fungus, diced bamboo shoots, stir-fry until uncooked (you can blanch the vegetarian dishes first), add a bowl of juice, stir well, collect the juice slightly, and pour chopped green onion to serve.
Braised Pork with Vermicelli
1. Cut the cleaned pork belly into even pieces, and soak the vermicelli in cold water in advance. The vermicelli soaked in cold water is stronger, tastes good and is easy to stew.
2. Put the pot on a high fire, add a little salad oil and burn it to 50%, add the meat, stir-fry the oil, and then pour out the excess oil.
3. Pour a proper amount of salad oil into the pot again, heat it, add ginger onion slices, star anise, fragrant leaves, cinnamon and dried Chili to stir-fry until fragrant, add meat and stir-fry, stir-fry until the color is the highest. Then add soy sauce and soy sauce, add appropriate amount of boiling water, boil over high fire, skim off the floating foam, and simmer for 30 minutes. You can pick out the spices.
4. Uncover the lid, put the vermicelli into the pot, cover it and continue to stew for 10 minute, and collect the juice to be thick, then take it out of the pot. Delicious pork stewed with vermicelli is fine, or you can add cabbage or sauerkraut to stew together, so that the taste is quite rich.
Don't forget to like it. Be careful and be happy every day.