The simple method of cooping meat, the home cooked method of cooping meat

Fragrant pear gu old meat.

Ingredients: pork, onion, pear, green pepper, chicken essence, carrot, egg white, starch, salt, cooking wine, tomato sauce, sugar, ginger.

Method Cut the pork into small pieces and marinate for 30 minutes with cooking wine, ginger, salt, chicken essence and egg whites. Wrap in dry starch and fry twice in an oil pan until golden brown, remove and drain the oil.

2.Cut the onions, green peppers and carrots into cubes, and stir-fry the vegetables in hot oil. Peel the pears and cut them into small pieces for later use.

3.Heat a little oil in a pan, pour in the tomato sauce and add sugar to make the sauce. Stir-fry the fried meat, add the fried vegetables, and coat it with the tomato sauce.

Pineapple cooper meat.

Ingredients: 500g of pork belly1 pineapple, green and red pepper (don't use too spicy), 1 egg, starch, white pepper, sesame oil, tomato paste, light soy sauce, aged vinegar, salt, sugar.

Method: Wash the pork and cut it into pieces, then cut the pieces into small pieces and put them on a plate. Add white pepper, salt, two tablespoons of cornstarch and an appropriate amount of sesame oil to a plate, stir, and marinate for about 15 minutes. Then add an egg to stir, and wait until the stirring is evenly placed for later use.

2.Wash the green and red peppers, cut them into small pieces and put them in a bowl for later use, then peel the pineapples, cut them into small pieces, and put them in a bowl for later use. Then pour vegetable oil into the pan, as much as you can, and here use the oil to fry the meat pieces.

When the oil in the pan boils, add flour to the meat pieces and put them in the pan, fry them, and fry the meat pieces until they are cooked, crispy, and crispy.

3.Change the pot again, pour tomato sauce into the pot, add some light soy sauce and aged vinegar, and then put a few spoonfuls of white sugar (you can put more white sugar here), put a small amount of water, **boil, wait for the soup to boil until it is viscous, and then pour in green peppers and red peppers and stir-fry.

4.After stir-frying the green and red peppers, pour in the fried pieces of meat, stir-fry, and finally pour in the pineapple cut into small pieces, and the delicious and delicious coo meat is ready.

Ingredients: 250 grams of pork rump tip, 2 slices of fresh pineapple, 1 green and red pepper, 1 egg, 30ml of water starch, 15ml of cooking wine, 5 grams of salt.

Sweet and sour sauce: 50ml of tomato paste, 15ml of white vinegar, 15g of sugar, 5g of salt, 30ml of water starch.

Method: 1. Wash and peel the pork, cut it into slices half a centimeter thick and 3 centimeters long, then add 5 grams of salt, cooking wine, eggs, and 30ml of water starch, mix well, and marinate for 15 minutes. Cut the pineapple into small cubes, and cut the green and red peppers into small cubes for later use;

2. When the oil pan is heated to 40% hot, put in the meat slices one by one and fry them until golden brown, drain the oil and then heat the oil to 80% hot, put in the fried meat slices again again, and then remove them for later use;

3. Add a little oil to the pot and heat it over medium-low heat, add the pure burning sauce of Fanranyou Tomato and slowly fry the red oil, then add sugar, white vinegar and salt to make a sweet and sour sauce, and finally pour in water starch in a circle, then add pineapple and mix well;

4. Then quickly pour in the meat slices, green and red peppers and mix well.

If you don't understand a problem, ask more, practice more and compare more, and you will always get a satisfactory solution. I hope mine can help you, it's not easy to hit by hand, hope, thank you!!

Pineapple black bear meat is a common practice, because each person's taste preferences have their own characteristics, but in fact, it is not difficult to cook, there are a lot of exquisite, share the more authentic methods I have seen, it may not be authentic, but it must taste good according to the recipe, and it will not be wrong. Prepare 500 grams of pork belly, pineapple, 1 pepper, half an onion, 1 egg, 30 grams of tomato paste, 30 grams of sugar, 30 grams of vinegar, 30 grams of juice, appropriate amount of cooking wine, appropriate amount of garlic, appropriate amount of green onion and ginger.

Let's talk about meat <> first, the authentic grunt meat is made of skinless pork with fat and thin, this advantage is that it is too oily and not firewood, some friends are worried about the grease mouth, haha, let's solve this problem. Of course, if you don't want to eat fatty meat at all, you can choose plum meat (neck) or tenderloin. Let's get the vegetables ready.

Many people cut the meat directly into cubes, which is not easy to cook through, and the fat is fat. What we have to do is: slice the meat, not too thin, not too thick, about centimeters.

It's not all slicing, but patting the meat with the back of a knife, which is better and easier to absorb the flavor. Then there is the code flavor, put a little salt in the meat (the meat salt is not fragrant), a little white pepper (to remove the fishy and greasy), a little cooking wine (to remove the fishy smell of pork), ginger slices, and green onions. Crack in an egg, stir well and let stand for 10 minutes.

After marinating, pick out the ginger slices and green onion segments. In the marinating process, the following bowl juice is used: ketchup:

Sugar: white vinegar: fruit juice = 1:

1:1:1 (There is no need to add juice, the taste of pineapple alone is very sour, adding a little red juice can add sweetness and brighten the color.)

Carrots mixed with juice from the farmer's orchard taste good and are nutritious.

A lot of people ask about juice, which is a bottled drink. Pat the starch evenly on both sides of the marinated meat slice (don't make it too thick). Then place on the ball in the palm of your hand.

Fry twice, once until cooked and twice until crispy. The second time to control the oil temperature. Golden.

Heat oil in a wok until minced garlic, add green peppers and onions, and stir-fry quickly. Pour the juice into the wok and bring to a boil until thick and bubbling. Add the vegetables and pineapple and stir-fry twice.