What are the easier to make meat dishes?

The method of braised pork The first type: 1. Cut the bought pork belly (that is, the kind of lean meat and fat that used to be layered) into 1 cm square (regardless of thickness, only length and width); 2. Put oil in the pot (put more), add a spoonful of sugar (white sugar can also be put more) after heating, and fry until the paste is made (at this time, the pot should be smoking, don't be afraid). Pour in the chopped meat and seasonings (thick slices of ginger, cloves (do not crumble) garlic, cinnamon, dried chilies, star anise, orange peel (not tangerine peel)) and stir-fry over high heat for 3 minutes, when the meat turns dark red; 3. Add an appropriate amount of salt, a spoonful of dark soy sauce, 1 5 tablespoons of vinegar, half a spoon of sugar, 2 tablespoons of cooking wine, half a spoon of chicken essence, clear soup (cold water is also acceptable) until the meat is submerged 3 mm, and boil over high heat (it begins to be fragrant); 4. Pour it into a stew pot and boil for 1 and a half hours, at this time the soup should be small and viscous (if there is too much soup, you can collect the soup on high heat, but you have to stand by and watch), add green peppers (not very fat kind of bell peppers), you can add some coriander, then taste salty, and simmer for another 3 minutes.

The second type: It can be said that it is a common dish, and the method must be different in different places and different people. When buying meat, you must buy pork belly with skin, fat meat and lean meat basically account for half, and you must bring pork skin, otherwise you don't do it at all.

Wash the meat and cut it into cubes, 2 cm square, do not blanch with water, pour an appropriate amount of oil directly into the pot (I use peanut oil), put the meat into the pot after the oil is hot, and fry! The process of frying is indispensable, one is to take out the lard * in the fatty meat, and it is not greasy to eat, and the other is to increase the aroma of the meat (the fire is not too fierce), fry until the appearance of the meat is a little golden, stop the fire, take out the meat, and pour out the oil. Remove from another pan and pour oil.

Stir-fried meat with chili peppers: Wash and cut the meat and drown it in soy sauce, wash and cut the green peppers and put a little salt for later use; Put oil in a clean pot, put the meat and stir-fry twice, put some minced ginger, put in the prepared green peppers, stir-fry over high heat until fragrant, put some salt to taste, add garlic cloves, a few Liuyang bean drums, drizzle with sesame oil, and put it on a plate.

Burdock stir-fried pork belly, burdock is a more nutritious ingredient, and recently I have begun to notice its benefits, so I made a plate, and it tasted good in the same way as before. Ingredients: skinless pork belly, burdock seasoning:

Green onion, salt, sugar, cooking wine, soy sauce, chicken essence Method: 1. Slice the pork belly and set aside. After the burdock is cleaned, the skin is peeled with a peeler, then shaved into strips with a peeler, and then soaked in water for a while, then drained for later use.

Cut the green onion into slices. 2. After the pot is hot, pour in the oil, put the pork belly and stir-fry, pour a little cooking wine after the oil is stir-fried, pour in the burdock, sugar, soy sauce, chicken essence and stir-fry, then cover and simmer for 1 minute, add salt seasoning.

Let's make barbecue, I personally think it's easier.

1. "Stir-fried minced pork with leeks" is a quick lazy meat dish, delicious and delicious, and can be eaten by all ages.

Ingredients: leek, tenderloin.

Excipients: vegetable oil, flavor fresh, chicken essence, chili pepper, oyster sauce, salt.

Method: 1. Wash and cut the leeks into sections, cut the peppers into rings, and mince the ginger and tenderloin.

2. Heat the pan with cold oil, add the meat filling, fry the minced ginger to bring out the fragrance, add the sharp pepper and leek and stir-fry evenly, 3. Then add the flavor level fresh, chicken essence, salt, oyster sauce and stir-fry evenly to taste out of the pot.

2. "Stir-fried Fat Beef with Pleurotus Eryngeryng", which is a fast dish and a lazy dish, after all, it can be done in less than 10 minutes, there is meat and vegetables, and the whole family can eat it.

Ingredients: Pleurotus eryngii, fat beef, green and red peppers.

Excipients: vegetable oil, salt, light soy sauce, oyster sauce, ginger, pepper.

Method: 1. Wash and slice the oyster mushrooms in light salted water, wash the green and red peppers and cut into oblique pieces, and mince the ginger.

2. The fat cow is blanched and discolored in boiling water, and the fat cow can be fished out if it is slightly scalded and discolored, otherwise it will be old.

3. Heat the pan with cold oil, heat the oil for 8 minutes, and stir-fry the minced ginger and chili pepper to make it fragrant.

4. Add oyster mushrooms and stir-fry to bring out the water and fragrance.

5. Add salt and stir-fry evenly.

6. Add fat and stir-fry evenly.

7. Add light soy sauce and stir-fry the oyster sauce evenly.

8. Add pepper and stir-fry evenly.

1. Wrap meat in a pot.

Pot wrapped pork is a Northeast dish, the earliest in order to adapt to the taste of foreign guests, the salty and fresh taste of "burnt pork strips" was changed into a sweet and sour dish. Usually the pork loin is sliced and marinated, wrapped in fried pulp, fried in a pot until golden brown, and then stir-fried in the pot to thicken. The finished dish is golden in color and sweet and sour in taste.

2. Oily meat.

It is available in Jiangsu, Shanghai, Shanxi and Zhejiang, the color is golden and bright, the taste is salty and fresh, the smell is vinegary, the texture is soft on the outside and tender on the inside, the juice is appropriate and transparent, not thin or thick, and there is a slight oil.

3. Stir-fried pork.

A very down-to-earth but delicious home-cooked dish in Hunan cuisine, spicy and delicious, and the meat slices are delicious and not greasy. Loved by people.

4. Braised pork.

The most common and classic meat dish, the key to braised pork is the heat, the taste of good braised pork is fat but not greasy, soft and elastic, the gravy is delicious and rich, and the sauce is fragrant.

5. Bean curd pork.

The combination of the sauce aroma of red bean curd and the meaty aroma of pork belly gives birth to a very rich and fragrant compound taste, which is super delicious but not greasy, especially suitable for summer.

6. Burn white. The meat made by burning white is fat but not greasy, and the steamed meat is soft and rotten, and it melts in the mouth. It absorbs the aroma of sprouts and umeboshi, and the meat has a rich and long flavor, and the excess fat enriches the dried vegetables, making them very delicious.

7. Crispy meat. Crispy meat is a very common meat dish in the north. The crispy meat on the outside and tender on the inside can be eaten directly, or it can be used as a vegetable soup, which is a very classic taste.

Stir-fried meat with chili, stir-fried meat with garlic sprouts, bacon.

Stir-fried meat with green peppers, steamed eggs with meat foam.

I think the greens are very easy to make, the cola chicken wings are also very good, and the taste is okay

Stir-fried pork is the fastest.

Specialty dry steamed chicken.

Ingredients: 1 Tuzi rooster (about 1500 grams) Hakka wine brewing 120 ml fish sauce 100 ml Coriander, salt, monosodium glutamate, chicken essence, tea oil each appropriate amount of production:

1.After the chicken is slaughtered and cleaned, it is steamed in a basket until it is medium-cooked, then taken out to cool and then cut into long strips, placed in a container and poured into the flavor sauce made with Hakka wine, fish sauce, salt, monosodium glutamate, chicken essence and tea oil. 2.

Put the container with the chicken in the microwave and heat it for 12 minutes, take it out and pour the juice from the bottom on the chicken skin repeatedly, then pour out the juice (for other purposes), put it back in the microwave for 5 minutes, take it out and put the chicken in a hot claypot, and finally garnish with coriander.

Crayfish spine with five-flavor sauce.

Ingredients: 500 grams of Antarctic deep-sea boiled shrimp, 15 grams of minced ginger, 5 grams of chopped green onions, 15 grams of bell peppers, 10 grams of minced garlic.

Seasoning: 50 grams of tomato paste, 15 grams of oyster sauce, 30 grams of rice vinegar, 30 grams of caster sugar.

Production: 1. Deep-sea crayfish is one of the most expensive seafood, the nutritional content of crayfish is second to none, 9 times the content of ordinary shrimp Astaxanthin is a highly active antioxidant and a good anti-inflammatory, as well as unsaturated fatty acids, essential nutrients for the brain, and a variety of minerals, vitamins and essential amino acids for the human body, and the taste is even more fragrant.

2. All materials should be cut as needed and set aside.

3. To make the five-flavor sauce: Mix tomato paste, oyster sauce, caster sugar, rice vinegar, add minced ginger, garlic, bell pepper and chopped green onion, and put it in the refrigerator.

4. Remove the shell and impurities of the crayfish, put it on ice, and eat it with five-flavor sauce.

Mushu meat. Slice the meat first. Over-oiled. Then add the condiments and stir-fry and add the eggs.

Boiled pork slices are best cooked, and thin slices of meat can be boiled in spicy soup. You can also steam white meat, steam large pieces of meat and cut them into slices and eat them with dipping sauce. Hope.

1. Sweet and sour tenderloin: Sweet and sour tenderloin is one of the classic traditional dishes, with pork loin as the main material, with flour, starch, vinegar and other ingredients, sweet and sour, making people appetite. This dish is available in Zhejiang cuisine, Shandong cuisine, Sichuan cuisine, Huaiyang cuisine, and Cantonese cuisine.

2. White cut meat: It is a home-cooked cold dish full of local flavor in Shanghai, during the New Year's Festival, boil a side of pork, remove the bones while it is hot, cut into thick slices after cooling, and dip it with soy sauce. The heirloom restaurant has been improved in the selection of materials and production technology, and has become the housekeeping dish of Shanghai 16 Pu Dexing Restaurant.

3. Stir-fried pork with cumin: Stir-fried beef shredded with chili pepper with cumin as the main seasoning sandwiched in Baiji bun is a traditional dish in the northwest and is deeply loved by the masses.

4. Crispy pork: It is a traditional dish with jujube silver characteristics, and a local specialty snack in Shanxi Province, Shaanxi Province, Henan Zhengyanxi Province and other places. Crispy, tender, refreshing, fat but not greasy, it is more common in various parts of China, mainly in Shanxi, Henan, Jiangxi, Shandong, Sichuan, Shaanxi, Yunnan and other places.

1. Spicy crispy pork

Ingredients: pork, salt, black pepper, sesame pepper, light soy sauce, cooking wine, starch, flour, thirteen spices, dried chili, green onion and garlic, garlic, cooked peanuts, cooked sesame seeds.

2. Spicy boiled pork slices.

Ingredients: lean pork, vegetables and oranges, chili noodles, sesame seeds, minced ginger, minced garlic, chili peppers, Sichuan peppercorns, chopped green onions, bean paste, starch, light soy sauce, salt, chicken essence, oil, water.

3. Small crispy pork.

Ingredients: pork, Sichuan pepper, pepper, cooking wine, light soy sauce, salt, flour, corn starch, Sichuan pepper powder, eggs, cooking oil, chili powder.

4. Steamed pork with mustard.

Ingredients: pork, mustard, chicken essence, pepper, cooking wine, light soy sauce, oyster sauce, corn starch, cooking oil, chopped green onion.

5. Knock the meat slices.

Ingredients: 1 piece of lean pork, 4 green and red peppers, 1 handful of enoki mushrooms, 1 coriander, 2 spoons of light soy sauce, 2 spoons of oyster sauce, appropriate amount of cooking oil, 1 spoonful of chicken essence, 1 bowl of potato starch.

6. Stir-fry meat with chili peppers.

Ingredients: pork, string pepper, green onion, ginger, garlic, cooking oil, soy sauce, dark soy sauce, oyster sauce, monosodium glutamate, salt.

7. Braised pork.

Ingredients: pork belly, ginger, green onion, rock sugar, cinnamon, star anise.

8. Shredded pork in Beijing sauce.

Ingredients: pork tenderloin, vegetable oil, light soy sauce, cooking wine, starch, egg white, sweet noodle sauce, light soy sauce, oyster sauce, sugar, water.

9. Return to the pot meat.

Ingredients: pork belly, red oil bean paste, garlic sprouts, cooking wine, dried chili, bean paste, light soy sauce, sugar.

10. Northeast Meat Section.

Ingredients: pork, green pepper, carrot, onion, chopped green onion, minced garlic, light soy sauce, oyster sauce, dark soy sauce, rice vinegar, sugar, salt, corn starch, water, potato starch, cooking oil.

11. Stir-fried meat with cauliflower.

Ingredients: cauliflower, pork, green pepper, carrot, red pepper, garlic, ginger, salt, light soy sauce, sugar, oyster sauce, sesame oil.

12. Stir-fry meat with dried tofu.

Ingredients: dried tofu, lean meat, green pepper, chili, ginger, green onion, pepper, starch, cooking wine, sesame oil, light soy sauce, salt.

13. Stir-fry shredded pork with beans.

Ingredients: long beans, lean meat, red pepper, garlic, green onion, salt, white pepper, sesame oil, sugar, dark soy sauce, oyster sauce, water starch.

14. Mushu meat.

Ingredients: lean meat, cucumber, egg, carrot, fungus, green onion, ginger, salt, water starch, egg white, sugar, pepper, light soy sauce.

15. Fish-flavored shredded pork.

Ingredients: lean meat, fungus, green pepper, carrot, garlic, green onion, salt, sugar, starch, dark soy sauce, sesame oil, bean paste, egg white, cooking wine.