A complete collection of Chinese food recipes and its practice-peasant stir-fried meat.
1, wash the raw materials, slice pork belly and lean meat for use (I didn't buy good pork belly, it was a little fat);
2. Marinate the lean slices with salt, chicken essence, cooking wine, soy sauce and raw flour for about 5 minutes;
3, wash the raw materials, pork belly and lean meat are sliced for later use (I didn't buy a good pork belly, a little fat).
4. Marinate the lean slices with salt, chicken essence, cooking wine, soy sauce and raw flour for about 5 minutes;
5. When the pork belly is fried to yellow, add the chopped pepper and garlic slices and continue to stir fry. In many practices, pork belly will be served out, which is not needed here;
6. Add a little salt and continue to stir fry a few times;
7. Put the marinated lean meat slices into the pot and stir fry for a while.
Sautéed Sliced Pork Tripe with Coriander
1, wash the raw pork belly with alkali and vinegar, remove the white oil and impurities, wash it with clear water, rinse it with boiling water and then change the water;
2. Add the onion, cooking wine and ginger slices and cook them thoroughly with low heat. Remove and cut into filaments.
3. Shred the onion, slice the garlic and cut the parsley.
4. Heat the oil in the pan, saute the shredded onion and garlic slices, add the shredded belly and stir fry, add cooking wine, salt, ginger juice, monosodium glutamate and vinegar, finally add pepper and coriander, pour a little sesame oil and stir fry, and then take out the pan and plate.
Three samples
1, pig's belly, pig's liver and pig's large intestine, respectively, cooked and fished out; Cut pig's belly and pig's large intestine into blocks, and cut pig's liver into thicker slices; Add a little starch water, stir evenly and size;
2. Sliced peppers and carrots (peppers can be used for flavor, but more can be put, and carrots can be used for ornament); Cut onion, ginger and garlic.
3. Mix the marinade with soy sauce, salt, monosodium glutamate, sugar and pepper noodles in a small bowl, stir well, adjust the mouth, and put a little starch in the seasoning bowl after it is released with water (it is not advisable to put more, this dish is thin);
4. Lubricating oil: pour the oil from the pan (put more oil). When the oil burns to 50% heat, pour the cut main ingredients and auxiliary materials into the oil pan, fry it slightly, then remove it, and control the oil to dry;
5, another pot, put a little oil to heat, add onion, ginger, minced garlic and cook wine, simmer;
6. Then pour the marinade into the pot. When the marinade boils, put the main ingredients into the pot together, and turn the pot over so that the marinade can be evenly wrapped on the ingredients, so that it can be taken out in a short time.