How to make Hejiang crispy pork and what are the ingredients

Ingredients: 350 grams of pork belly, 2 eggs, 10 grams of black antler, 10 grams of sesame oil, 2 grams of vinegar, 1 gram of pepper, 10 grams of soy sauce, 20 grams of ginger, 10 grams of coriander, 20 grams of green onions, 10 grams of refined salt, 10 grams of cooking wine, 30 grams of wet starch, 2 grams of monosodium glutamate, 100 grams of fresh soup.

Production: 1. Peel the pork belly, cut the flower knife on both sides, and then change it into centimeter long, centimeter wide, and centimeter thick pieces.

2. Mix the eggs and wet starch into a paste; Soak and wash the staghorn cabbage and cut it into shreds; Shred 10 grams of green onion and ginger, and cut another 10 grams into cubes and pat loose. 3. Put the stir-fry spoon on the heat, add wide oil and burn it to heat, hang the meat pieces evenly with egg batter, put them into the oil, remove them when they are fried to golden brown, put them in the soup bowl, add soy sauce, cooking wine, fresh soup, green onions, and ginger pieces to steam through the upper drawer, and take them out for about 20 minutes.

4. Pick out the green onion and ginger, drain the soup into a stir-fry spoon, and put the meat in the soup plate.

5. Put the stir-fry spoon on the heat, add the antlers, refined salt to boil, skim off the foam, and then sprinkle the coriander segments, green onion and ginger shreds on the crispy meat, add monosodium glutamate, vinegar, sesame oil, pepper to the soup in the stir-fry spoon, and pour it on the crispy meat.

Warm reminder: The crispy meat is selected in the upper body of the pig, because the meat here is relatively tender, fat and thin to fry. After slicing the meat into slices, then add pepper, salt, white wine, ginger, starch, according to the amount of starch plus egg whites and mix thoroughly, not too clear and not too dry, after marinating for five minutes, remember not to mix with water, because the submerged meat is to be fried in the oil pan, if there is water, it is very dangerous, and the oil will explode when it encounters water.

The fried meat is not only very fragrant, but also the lard in the meat can be fried out, and it will be too greasy to eat. The meat only needs to be fried until it is eight ripe and can be scooped up. Then cut into small slices and place at the bottom of the bowl.

Potatoes or lotus roots can be placed on top of the meat, and the potato roots are cut into small pieces and steamed over high heat. Be sure to set it on fire, and the most effective is the steamer. After steaming, turn the head bowl over with a pot that can hold the soup, that is, the potatoes or lotus roots are at the bottom of the pot, and the crispy meat is on top.

Boil a little green vegetables and put it on the surface, at this time boil a little juice, add vinegar, chopped green onions, and minced ginger to the juice, and then pour it on the surface of the crispy meat. Vinegar is an indispensable seasoning, and the amount of it depends on personal taste.

Three-line meat, gray noodles, eggs, peppercorns, etc.

Homemade braised pork.

Ingredients: pork belly (according to the number of people).

Ingredients: rock sugar, green onion, ginger, garlic, cooking wine, dark soy sauce, five-spice powder (according to personal taste).

Method:1Cut the pork belly into cubes (I think the larger pieces of meat are delicious).

2.After the water in the pot boils, put in the meat pieces, after the water boils again, skim off the foam, remove the meat pieces and rinse with water.

3.Boil another pot of water, add green onions, ginger, garlic, cooking wine, five-spice powder, then add meat pieces, after the water boils, pour into the casserole and cook for an hour.

4.Add an appropriate amount of dark soy sauce and an appropriate amount of rock sugar, and continue to simmer for half an hour over low heat.

5.After receiving the thick soup, you can put it on the plate (you can leave some soup, add water starch and other boiling juices, and pour it on the braised pork to make it more tempting!) ）

Braised pork. Material:

1 piece of pork belly with skin, 2 tablespoons dark soy sauce, 2 tablespoons cooking wine, 2 tablespoons sugar, 2 green onions, 2 slices of ginger, 2 star anise, 1 tangerine peel, 1 cinnamon, 2 bay leaves, a little water, a little salt.

Method: 1. Wash the meat and put it in the pot, pour in water to cover the pork, then boil on high heat for 15 minutes, then remove the bleeding foam and let it cool, and cut the cooled pork into small pieces.

2. Heat an appropriate amount of oil into a wok, add pork and stir-fry for 5 minutes, stir-fry the oil and put it out.

3. After washing the pot, put in 2 tablespoons of water, pour in the sugar after the water boils, when the sugar becomes bubbles, put in the fried pork and stir-fry twice, then pour in the dark soy sauce and cooking wine and stir-fry for 2 minutes.

4. Pour the meat into the casserole (you can also use the iron pot for stir-frying meat), add green onions, ginger, star anise, tangerine peel, cinnamon and bay leaves, and then pour half a cup of water to soak the meat in the soup, add a little salt, cover the pot and simmer for 1 hour.

Suggestions: 1. To make braised pork, you must choose pork belly with skin, and the most delicious is the skin and fat.

2. Because a lot of the meat oil that has been fried in advance is fried, the braised pork is not greasy at all.

3. Because pork skin is very easy to stick to the pan, it is best to use a non-stick pan when frying meat.

4. Personally, I think the dishes stewed in a casserole are very fragrant, of course, you can also use a wok to cover and simmer or use a pressure cooker to save time, if you use a pressure cooker to stew meat, turn to the minimum heat for about 15 minutes after exhausting.

Briefly introducing these two, it is recommended that you go to the special cooking ** to learn, because those**have** text, you can learn more intuitively, so that the pure text is sometimes not very detailed.

The ingredients are: oil, sugar, soy sauce, monosodium glutamate, cooking wine, star anise.

Stir-fry the meat first, add cooking wine, star anise, stir-fry for a while, add soy sauce and sugar later. Stir-fry until the sauce color is uniform, add monosodium glutamate and water, the water is submerged to the meat in the pot 1 3 places, cover the pot, and turn on low heat. Remove from heat when the water is dry.

Ingredients: 1000 grams of pork belly, half a broccoli (medium), 6 slices of ginger, 3 cloves of garlic, 1 white onion.

Seasoning: 4 star anise, 1 small piece of cinnamon, 8 dried chili peppers, 30 grams of sugar, 1 teaspoon salt (5 grams), 300ml of cooking wine

Method: 1) Wash the pork belly and cut it into 3cm cubes, peel the garlic and cut it into thin slices.

2) Put the cut meat in a pot of cold water, boil the water over high heat and continue to cook for 2 minutes, remove it, rinse off the foam on the surface of the meat with warm water, and drain the water.

3) Pour oil into the pot, stir-fry star anise, cinnamon and dried chili peppers over low heat (about 30 seconds), add sugar, and slowly fry until the sugar dissolves and changes color to jujube red, the big bubbles in the oil turn into small bubbles, and when the small bubbles are about to disappear, the sugar color is fried. Add sliced green onion, ginger and garlic and continue to fry for 1 minute, 5) Add the pork belly and stir-fry quickly until the surface of the meat is coated with sugar. Then, pour in cooking wine, salt, pepper, soy sauce and stir-fry.

6) Add water, bring to a boil over high heat, simmer for about 1 hour, and reduce the juice.

7) Finally, place the braised pork and broccoli on a plate.

Ingredients: Meat Others: Oil, salt, soy sauce, sugar, ginger, monosodium glutamate, etc. Put oil and ginger first, and then fry the meat almost Put soy sauce and sugar When it's cooked, it's almost like that.

Prepare pork belly with skin, spices, green onions, ginger, soy sauce, rock sugar, and cooking wine.

There are so many on the Internet that I don't need to say it.

The practice of pot wrapped meat is detailed.

Cuisine and efficacy: home-cooked recipes.

Ingredients for making pot-wrapped meat:

2.Put the wok on the fire, put in the salad oil and burn until it is six or seven hot, first mix the delicious meat slices and thick paste, and then put the pieces into the pot one by one, fry them until they are crispy on the outside and tender on the inside, and drain the oil. 3.

Leave the bottom oil in the pot, add shredded ginger and green onion to fry until fragrant, add the fried meat slices, cook in the sauce, stir evenly, put it on a plate, sprinkle with coriander. Detailed introduction of spiced dried tofu Cuisine and efficacy: private dishes Recipes for school-age children Recipes for teenagers Menopausal recipes Osteoporosis recipes.

Taste: five-spice Process: boiled Five-spice dried tofu production materials:

Ingredients: 2500 grams of dried tofu 1Fold the dried tofu into a rectangle, bundle a bundle of every two sheets, put it into a 2500g pot of clear water, and put in the above various seasonings, boil it over a strong fire, cook it over slow fire and remove it, and cool it to serve.

2.Shred as you eat.

The meat should be washed and sliced, and it can be grilled directly, or it can be drowned in sauce and then grilled, and I have a Korean barbecue sauce recipe that you can refer to.

Ingredients: 2 tablespoons of garlic paste, 3 tablespoons of soy sauce, 1/2 tablespoon of sesame paste, 2 tablespoons of Korean chili paste, 1 small piece of ginger, 2 green onions, rice.

1 tablespoon of wine, caster sugar, 2 tablespoons of water, 1 spoonful of sesame oil, 1 spoonful of sesame oil Method: Chop green onion and ginger Mix all the ingredients evenly.

Don't mess around! The taste and method of the region and region are different!! Adapt to the tastes of your region!

Ingredients: Appropriate amount of yeast, appropriate amount of water (warm water), 1 teaspoon of baking powder, 400g of flour, half a pound of pork belly, appropriate amount of green onion, appropriate amount of ingredients, appropriate amount of Sichuan pepper, appropriate amount of bay leaves, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of rock sugar, appropriate amount of salt, appropriate amount of ginger, 1 small handful of coriander, 2 green peppers.

Method:1Dissolve the yeast in warm water, pour in 350g of flour, knead into a smooth dough, cover with plastic wrap and put it in a pot to ferment.

2.Pour the remaining flour and baking powder into the dough and continue kneading until the dough is smooth. Rise for another 10 minutes.

3.Divide the dough into 8 portions, knead it round, and roll it out with a rolling bowl.

4.Put the cake in a pan without oil, taking care not to be too hot. (No need to put a drop of oil).

5.When cooked at 7 minutes, transfer to the oven and bake until cooked through. (Comrades who do not have an oven can omit this step and cook it directly in a frying pan.) ）

6.Blanch the pork belly with boiling water, put it in a pot, stir-fry it with oil, pour in soy sauce, stir-fry for a while, add boiling water after coloring, add the remaining ingredients 2 in addition to salt, add it to the pot and stew until 7 is ripe, and then add salt.

7.Take out the stewed meat and chop it, then add coriander and green pepper to continue chopping. Add the soup to the appropriate amount of stew.

8.Use a knife to cut the bun in half, but be sure not to cut it completely, just clip in the meat.

Let's learn the traditional meat sandwich bun at our shop.

Lanzhou ramen is okay to eat, and Hejiang people are also used to eating it.

Float by, reminding you that there is no such thing as no competition in general.

Cut the meat into slices and set aside.

Take half a small bowl of starch, add a little salt, a little monosodium glutamate, a little thirteen spices or five-spice powder, add water and adjust to a paste.

Add the slices of meat and stir well. Heat the oil pan for 50% heat, put the meat slices dipped in starch paste, fry until slightly yellow, and remove from the pan. Serve immediately.

You can also pour sweet and sour sauce on it, which is crispy and smooth.

Authentic traditional meat sandwich bun production method raw materials:

300 grams of flour, 20 grams of baking powder, appropriate amount of warm water.

Method: 1. Dissolve the baking powder with warm water, pour it into the flour, and mix it into a dough with moderate hardness and softness by hand. Cover with a cloth and let rise for 40-50 minutes. Wait until the dough is completely expanded 2. Then: cut into 6 portions Knead each portion again, flatten, roll it out, and make it like this.

3. Heat it first, don't put oil. Put the pie in it and prick 9 small holes with a toothpick. Tie on both sides. Cover the pot, be careful not to burn, and turn over for a few minutes. You can already smell the scent.

4. The dough will swell a little, fluffy and soft and beautiful, of course delicious.

5. It looks fragrant when making braised pork!!

In fact, it's very simple to make braised pork, whatever you want, as long as you think these ingredients are delicious, I didn't put many ingredients, and a pressure cooker is the most suitable. Taste, rotten enough not to stuff your teeth!

a. Meat selection is very important. For personal taste, don't get too much fat.

b. Cut into small pieces. Add star anise powder, a slice of cinnamon. Light soy sauce (more is not afraid), a pinch of sugar and salt.

c. Add water to the meat.

d. Simmer over low heat for 25 minutes.

After opening the lid, if there is a lot of water, you can open the lid and cook it on high heat, and cook until the soup is thick.

Braised pork in watermelon rind.

Ingredients: watermelon rind, pork belly, star anise, soy sauce.

Method: a. Wash the pork belly and cut it into pieces, cut the watermelon into small pieces and peel it (you can leave more red meat part) for later use;

b. Put the watermelon rind and pork belly into the pot, add an appropriate amount of water, star anise, soy sauce, and simmer over medium heat for 30 to 40 minutes.

6. Then chop the stewed meat with a knife and pour some braised broth.

7. Cut the middle of the fried bun with a knife, do not cut to the end, leave a little edge.

8. Start sandwiching the meat: Put the meat foam in the middle, and that's it.

Put the meat powder or drown with bay leaves.