How to make hot pot meat? How to make pork shabu shabu delicious

Ingredients: two-knife pork, green garlic, green onion, ginger, garlic, dried red pepper, Sichuan pepper, Pixian bean paste, cooking wine, sugar, soy sauce.

How to make it: 1. Add green onions, ginger slices, peppercorns, and rice wine to a pot of pork belly with skin in cold water and bring to a boil.

2. Skim off the foam, boil until eight are ripe, take out and cool naturally (chopsticks can be inserted).

3. Cut the meat into thin slices, slice the ginger and garlic, and cut the green onion into oblique sections.

4. Pat the white part of the green garlic with a knife first, and then cut it all diagonally into sections for later use.

5、.Put the wok on the heat and add a small amount of oil to stir-fry the chili, Sichuan pepper and green onion and ginger.

6. Add the meat slices and stir-fry until the color of the meat slices becomes transparent and the edges are slightly rolled up.

7. Put the meat on the side of the pot, add the Pixian bean paste (you can chop it finely first) and fry the red oil.

8. Add a little soy sauce or sweet noodle sauce appropriately to adjust the color, and stir-fry evenly with the meat slices.

9. Add green garlic, a little cooking wine, and the sugar can be adjusted to taste.

9-1.Meat selection should be fine: fresh pork to be slaughtered on the same day, fat four hind legs two knives, thin six wide and three fingers, too fat is greasy, too thin is burnt, too wide and too narrow are difficult to form.

9-2.Boiled meat to be seasoned: boiled meat in clear water, it is difficult to produce the aroma of meat, therefore, after the water boils, you should first put in ginger (pat it open with a knife), green onions, garlic, pepper hanging soup, etc., and then put in the washed pork, six ripe to pick up and set aside, can not be cooked too soft.

9-3.Cutting meat should be skillful: many people wait for the meat to be cold and then cut, fat and thin are easy to break, hot when it is hot, it is difficult to even the knife, the chef who knows how to take the meat to soak it in cold water, take advantage of the cold outside and the inside when the knife is hot, if there is a refrigerator, you can put the freshly cooked meat in the freezer room for two or three minutes, which is better to cut.

9-4.The ingredients should be proper: the watercress must be authentic Pixian watercress, chopped with a knife, and the soy sauce should be thick and can be hung on the wall of the bottle.

9-5.Cooking should be accurate: mastering the heat is the key to returning to the pot.

Use medium heat, after the meat slices, that is, chop the finely chopped Pixian bean paste, mix and stir-fry, so that the unique color and taste of the bean paste penetrate deep into the meat. The master who has the right temperature of the oil can boil the meat slices into a curly nest shape, commonly known as "lamp nest". When the meat slices are nested, immediately put in a little sweet noodle sauce and soy sauce, or put a few drops of cooking wine and a little chicken essence to increase the fragrance and umami, and then immediately add the ingredients, change to high heat, and stir-fry until cooked.

Ingredient breakdown. 400 grams of pork belly.

4 green and red peppers.

200 grams of green garlic.

2 tablespoons of Pixian bean paste.

10 grams of tempeh.

5 grams of sugar. Appropriate amount of chicken bouillon.

Peanut oil to taste.

Slightly spicy taste. Stir-fry process.

Ten minutes takes time.

Normal difficulty. Steps to prepare the meat back in the pot.

Ingredients: pork belly, you can also use pork rump meat, commonly known as two-knife meat.

Ingredients: green and red peppers, green garlic, tempeh, Pixian bean paste.

Bring the meat under cold water to a boil over high heat, cook until the meat is just cooked, and cut into thin slices when the meat is cold.

Bring the meat under cold water to a boil over high heat, cook until the meat is just cooked (it can be penetrated with chopsticks without bleeding), and cut the meat into thin slices after it is cold.

Remove from the oil pan and stir-fry the meat slices.

When the meat slices are a little rolled in oil, stir-fry the bean paste in Xia Pi County.

Add the chopped tempeh and stir-fry until fragrant.

Add the green and red peppers and sauté until they break green.

Finally, add the green garlic and stir-fry until fragrant.

Finally, add sugar, and the chicken essence is seasoned and ready to serve.

Tips. 1. The meat should be thinly cut before it can be rolled up.

2. When cooking meat, be sure to put some ginger slices, green onions, and cooking wine in the pot to remove the smell.

3. Add ingredients in order.

1. Raw materials for pork hot pot: 1000 grams of broth, 500 grams of pork tenderloin, 250 grams of spinach, 250 grams of shuifa vermicelli, 100 grams of winter bamboo shoot meat, 50 grams of mushrooms, 50 grams of shrimp soy sauce, 50 grams of sesame paste, 25 grams of sea rice, 15 grams of cooked pork, 15 grams of cooking wine, 5 grams of refined salt, 1 gram of monosodium glutamate.

2. Cut the pork loin into thin slices 6 cm long and 3 cm wide; Wash the spinach and set aside; Cut the bamboo shoot meat into thin slices 3 cm long and 1 cm wide; Thinly slice the mushrooms; Soak the rice in cooking wine and a little warm water for 15 minutes.

3. Add broth to the hot pot, add bamboo shoot slices, sea rice, cooked pork, mushroom slices, refined salt, and after burning the liver, add monosodium glutamate and cooking wine. The hot pot is served with sliced meat, spinach, vermicelli, shrimp soy sauce, and sesame paste, and the meat slices and spinach are blanched in batches and dipped in the flavor.

4. After eating the meat slices, put all the spinach and vermicelli into the hot pot, then add an appropriate amount of broth, and eat it with the soup after boiling.

5. When picking pork, it is okay to touch it with your fingers first, feel its elasticity and hardness, fresh meat, hard and soft, meat with elasticity, and feel its heaviness and elasticity in your hands. In addition, if you compare the texture of meat and fat, the color of the meat is light red with a touch of gray, bright and shiny.

Ingredients: 1000 grams of lean meat, 500 grams of white radish, 200 grams of shiitake mushrooms.

Excipients: 6 Chaotian peppers, 2 coriander, 1 small piece of ginger, 5 cloves of garlic, 2 star anise, 20 grams of bean paste, 10 ml of soy sauce, 8 grams of salt, 5 grams of sugar, 5 ml of cooking wine, 20 ml of cooking oil, 5 grams of chili powder, 5 grams of white sesame seeds, 1000 ml of water, 5 grams of dried chili peppers.

1. Prepare the ingredients.

2. Cut the lean meat, white radish into cubes, shiitake mushrooms, ginger slices, garlic minced, dried chili peppers, coriander (for decoration), and red peppers (for decoration).

3. Blanch the lean meat in a pot under cold water, when blanching, put half of the ginger slices and cooking wine into the pot, put ginger and cooking wine to play a role in removing the fish, and remove the lean meat after blanching.

4. Pour 10ml of cooking oil into the pot, add bean paste and dried red pepper to stir-fry the red oil after the oil is hot, and then add ginger slices and star anise to stir-fry to bring out the fragrance.

5. Put the blanched lean meat into the pot and stir-fry, then add sugar and extremely fresh soy sauce and stir-fry evenly.

6. Pour the water into the pot, then add salt to taste, after the water boils, pour all the water into the electric pressure cooker, select the lean meat key and press it until it is fully cooked.

7. Blanch the white radish, then remove it for later use.

8. Blanch the mushrooms, remove them and put them on top of the white radish for later use.

9. Remove the pressed lean meat, put it on top of the mushrooms, and then pour in an appropriate amount of stewed broth.

10. Put the dried chili noodles, minced garlic and white sesame seeds on top of the lean meat.

11. Pour the remaining 10ml of cooking oil into the wok, turn off the heat when the oil temperature is hot, and then pour it on the dried chili noodles.

12. Sprinkle with coriander and small red pepper and put it on the boiler to get ready to start.

13. The lean hot pot is really delicious.

Excipients: 25 grams of oil, 1 tablespoon of cornstarch, 2 grams of salt, 1 tablespoon of water starch, 20 grams of fresh soy sauce, 5 grams of sugar, a little chopped green onion.

Steps: 1. Prepare the ingredients.

2. Wash the mushrooms and bamboo shoots and slice them, slice the pork, add rice wine, corn starch, and 10 grams of fresh soy sauce and marinate for 1 hour.

3. Pour the mushrooms and bamboo shoots into boiling water, blanch them, and then scoop them up.

4. Pour oil into a hot pan, put the warm oil into the meat slices and pass the oil until it changes color, then scoop it up.

5. Pour the bamboo shoots and shiitake mushrooms into the stir-fry to bring out the fragrance and add salt.

6. Cook the rice wine and stir-fry well.

7. Pour in fresh soy sauce and stir-fry evenly.

8. Finally, thicken with water starch and remove from the pot.

9. Sprinkle with chopped green onions and serve.