The recipe for pork is simple, and there are 100 ways to make pork

1.Slurp meat.

Ingredients: 500 grams of peeled pork belly, 150 grams of cooked fresh bamboo shoots, 30 grams of egg liquid, 25 grams of chili pepper, 5 grams of green onions, 5 grams of garlic, 5 grams of sesame oil, 40 grams of wet starch, 75 grams of dry starch, 750 grams of peanut oil, tomato paste.

Method:1Cut the pork into diamond-shaped pieces, mix the meat pieces with refined salt and Fenjiu, marinate for about 15 minutes, add egg liquid and wet starch and mix well, and stick dry starch on the stick.

2.Put the wok on a hot until 60% hot, fry the meat until it is 5 ripe, pour it into a colander and drain the oil.

3.Leave a little oil, put in the green onion and garlic, add the green onion to the aroma of the chili pepper, burn the tomato sauce until it boils slightly, dilute it with wet starch and thicken it, then pour in the meat pieces and bamboo shoots and stir-fry, rub and pour in sesame oil and peanut oil and stir-fry well.

2.Plum cabbage button meat.

Ingredients: pork belly, dried plum vegetables, green onions, ginger, garlic, star anise.

Method:1Blanch the pork belly in boiling water, remove the floating powder, add green onions, ginger and cooking wine and cook for 20 minutes.

2.After removing it, spread the soy sauce evenly on all sides.

3.Add oil to the pan and fry in the pan over medium heat.

4.Fry until browned.

5.Soak the umeboshi in warm water for 10 minutes, wash thoroughly, and stir-fry with oil, garlic, cooking wine, sugar, soy sauce, and salt.

6.Cut into slices of appropriate thickness.

7.Row in a bowl with the skin side down.

8.Evenly spread the stir-fried plum vegetables, put star anise, and steam in a pot for 40 minutes.

3.Mushu meat.

Ingredients: 150 grams of pork, 2 eggs, 50 grams of cucumber, 5 grams of fungus, chopped green onion, minced ginger, salt, cooking wine, sesame oil, monosodium glutamate, starch.

Method:1Crack the eggs into a bowl, first take a small amount of egg whites and put them in a clean bowl, then beat the remaining eggs with chopsticks to mix well.

2.Wash the pork and cut it into thin slices, use a little egg white just reserved, mix with wet powder, hang the slurry on the meat slices, and mix well.

3.Cut the cucumber into oblique slices, soak the fungus in water in advance, and tear it into small pieces.

4.Put oil in a pan, boil until 5 hot, put in the meat slices and slide them apart, remove and drain the oil.

5.Pour the beaten eggs into the pan and stir-fry until the eggs are formed, then set aside.

6.Leave a small amount of base oil in the pot, heat it over high heat, add chopped green onion and ginger, and stir-fry until fragrant.

7.Cook in cooking wine, add meat slices and stir-fry evenly, season with salt and monosodium glutamate, then add cucumber slices and fungus, stir-fry evenly.

8.Then pour the scrambled eggs into the pan and stir-fry them together.

9.Before cooking, drizzle with sesame oil.

The preparation of pork is as follows:

Ingredients: pork, salt, cooking wine, potato starch, carrots, coriander, green onions, ginger, garlic, cooking wine, soy sauce, sugar, vinegar, water, oil.

Steps: 1. Wash the meat and cut it into thick slices with the back of a knife, marinate with 1 gram of salt and 5ml of cooking wine for 20 minutes.

2. Pour 100 grams of potato starch into a bowl and add water to soak for more than 20 minutes to soak thoroughly.

3. Shred the carrots, coriander and green onion and ginger respectively, and slice the garlic for later use.

4. After 20 minutes, the water will float on the starch, pour the water away.

5. Grab all the soaked starch into the meat and wrap it well. If it feels too dry, stir with a teaspoon of oil.

6. Pour oil into the pot, heat it to 70%, and fry the meat slices into the pot one by one until they bubble and float.

7. Drain the fried meat and put it in a bowl.

8. After frying for the first time, the oil temperature continues to heat to the highest, and the meat is put in for re-frying. Fry and remove the oil.

9. To make sweet and sour sauce, pour 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar and 5 tablespoons of water into a bowl and stir well.

10. Put oil in the pot, turn on high heat, pour in the meat pieces, pour in the sweet and sour sauce, and quickly hang the juice out of the pot.

11. Remove from the pot and put on a plate. It's ready to eat.

Pork recipes include: small crispy pork, spicy boiled pork slices, steamed pork with mustard, stir-fried meat with chili, braised pork, etc.

1. Small crispy meat: 200 grams of starch, 50 grams of flour, 250 grams of water, stir evenly to form a thick paste, add a little black pepper, add a little salt, add a little thirteen spices, stir evenly and set aside. Pour the crispy paste into the pork and grasp it well, put it in the oil pan and fry it until golden brown and remove it, and fry it again for about a minute to make it smoother and crispy.

2. Spicy boiled pork slices: Heat the oil, fry the prepared ginger, minced garlic, Sichuan pepper and bean paste until fragrant, then pour a little water, salt, chicken essence, two spoons of light soy sauce, the red soup is boiled and the vegetables are blanched and then removed and put in a bowl. After the lean pork is blanched, take it out, spread it on the vegetables cooked in advance, and finally put minced ginger and garlic, chopped green onions, chili powder, and sesame seeds.

3. Steamed pork with mustard: Wash the pork and cut it into thin slices, put it in a bowl, add a little chicken essence, half a spoon of pepper, 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of oyster sauce, 1 spoon of corn starch, 1 spoon of cooking oil, then pour a bag of mustard into it and mix evenly and marinate for 10 minutes, put water in the pot and steam for 15 minutes, and sprinkle with chopped green onions after coming out of the pot.

4. Stir-fry meat with chili peppers: slice the trapped meat of Xinwu, cut the pepper obliquely into small sections, cut the green onions, ginger and garlic, start the pot on low heat, first the ginger segments, and then fry the green onion and garlic slices until fragrant, stir-fry the meat until the meat changes color and the fat meat grows oil, then soy sauce, dark soy sauce, oyster sauce, stir-fry the colored line pepper, fry the fragrance over high heat, and add salt to the monosodium glutamate and turn evenly out of the pot.

5. Braised pork: Blanch the pork belly with ginger slices and remove the blood foam, then rinse it with water, brush the oil in the pot and stir-fry over low heat until the surface is golden brown, add ginger slices, rock sugar, cinnamon, star anise, add 1 spoon of cooking wine, 2 spoons of light soy sauce, 2 spoons of dark soy sauce, stir-fry for a while, add green onions, then pour boiling water over the pork, cover and simmer for 40 minutes to collect the juice.

There are still many ways to eat pork, first prepare pork, then cut strips into cold water, blanch the blood and then put it in boiling water, continue to blanch for a while, so that the meat pieces can be completely set, and cut into cubes for later use. Put a little cooking oil in the pot, and at the same time stir-fry the chives, ginger, garlic and spices, and then put pork, star anise, cardamom, sand kernels, cinnamon, bay leaves, tangerine peel, and dried chili peppers in the pot, and stir-fry them together, so that the oil in the pork can be stir-fried separately, which can avoid the fatty taste. Then we have to start another pot, put a little oil in the pot, and at the same time need to pour in some white sugar, fry until the sugar turns jujube red when the low heat, and wait until the sugar bubbles change from big to small when the fire should be turned off in time, then pour boiling water, pour the fried sugar into the pork pieces, add a little Shao wine to boil, and then add some tea water to help the pork to remove the fish, and finally add soy sauce for coloring, and then turn on low heat for 45 minutes, and wait until the pork pieces are stewed out of the pot.

Benefits of eating porkEating pork is good for our health, first of all, pork is good for enhancing immunity and improving memory, because pork has a large amount of high-quality protein, and there are also amino acids necessary for our human body, which is good for human health.

Eating pork is also meaningful to promote the body's absorption of iron, which has the iron that our body needs, which can help the human body improve heme and cysteine, which can effectively improve the problem of iron deficiency anemia.

Shiitake mushroom pork sauce.

Ingredients: 400g pork, 10 shiitake mushrooms, 150g soybean paste, 2 star anise, 1 large piece of ginger, appropriate amount of bay leaves, appropriate amount of cinnamon.

Method: 1. Soak the mushrooms in warm water after washing. Soak and cut into finger-sized cubes of shiitake mushrooms.

2. Chop the pork into chopstick-sized pieces. For pork, you can choose pork hind leg meat, and the meat sauce made with a little fat is more fragrant.

3. After the wok is heated, pour in the cut pork and stir-fry over low heat.

4. Stir-fry until the meat is loose and the fat meat is oiled, leaving the fried oil in the pot.

5. Pour soybean paste into the wok and stir-fry over low heat until the soybean paste is thick and oily.

6. Pour in the mushrooms and pork cubes and continue to stir-fry over low heat.

7. Stir-fry until the meat is covered with sauce.

8. Pour in the water in which the mushrooms are soaked, add star anise, cinnamon, bay leaves, ginger slices, boil over high heat and simmer over low heat until the soup is viscous.

How to braised pork: 1. When the oil is cold, add cinnamon and star anise and fry it over low heat to bring out the fragrance, then change to high heat, 2. Pour in the pork belly and stir-fry to change color, continue to stir-fry for 2 minutes until the oil comes out, pour in dark soy sauce, sugar and salt.

2. After stir-frying evenly, continue to stir-fry for 5 minutes to color and taste.

3. Pour in boiling water, the amount of water should not be over the meat surface, and skim off the foam after boiling.

4. Add red dates and ginger slices, cover with a lid, turn to low heat and simmer for 40 minutes.

After a few minutes, open the lid and reduce the heat to high to reduce the soup.

Mao's braised pork.

Method: 1. Add water to boil the pork belly and remove it, wash it, and drain it.

2. Remove the oil from the pan, add the sugar, wait until the sugar turns into caramelized brown and bubbles, pour in the meat pieces and stir-fry quickly.

3. Fry as much as you can until all the pieces of meat are evenly turned into a nice reddish-brown.

Clean the pork, cut it into shreds, cut the green pepper into shreds, heat the wok with oil, add the green onions, ginger and garlic, fry the fragrance, then add the shredded meat and stir-fry the shredded meat to change color, then add the shredded green pepper and continue to stir-fry, add an appropriate amount of salt, a little soy sauce, and stir-fry until the green pepper changes color.

Spicy crispy pork.

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

1: First of all, prepare the ingredients, slice the pork, the thickness can be thick, add half a spoon of salt, half a spoon of pepper, half a spoon of sesame pepper, add a spoonful of cooking wine, a spoonful of light soy sauce, grasp and marinate for half an hour.

2) Crispy paste: 200 grams of starch, 50 grams of flour, 250 grams of water, stir well to form a thick paste, add a little black pepper, add a little salt, add a little thirteen spices, stir well and set aside.

3) Pour the crispy paste into the pork and fry until golden brown and remove from the pan, then fry for about 1 minute to make it crispier.

4) Leave the bottom oil in the pot, add the green onion, sesame pepper, dried chili pepper and eggplant, garlic slices and stir-fry until fragrant, add small crispy meat, add cooked white sesame seeds, green onion segments, and stir-fry evenly.

You can eat the braised pork rice with a thick marinade.

Material. 2 catties of pork, 4 tablespoons of dark soy sauce, 5 tablespoons of cooking wine, 5-6 small pieces of rock sugar, appropriate amount of salt, 2 star anise, 3-5 cloves, 3 bay leaves, 1 small piece of cinnamon, 1 small piece of ginger, and a few dried chili peppers.

Method. 1.Wash the pork, put it in a container, add cooking wine, and then add enough water, subject to the pork, soak for half an hour to 1 hour to remove the blood Daxin water;

2.Boil a pot of water in a pot, put all the ingredients except salt and meat together, boil over high heat, turn to low heat, slowly marinate for about half an hour, then add appropriate salt, continue to marinate to the required softness and hardness, and adjust the marinating time according to your preferences;

3.Turn off the heat, remove the braised pork into the container, remove the spices from the marinade, pour the marinade into the container containing the marinated meat, and soak the marinated meat. Leave it to cool and seep up and store it in the refrigerator. When you need to eat, take out an appropriate amount of braised meat and marinade and heat it.

A home-cooked recipe for pork

Stir-fried pork with shiitake mushrooms.

Ingredients: shiitake mushrooms, pork belly, green and red peppers, green onions, ginger, dried chilies.

Steps: 1. Peel and slice the pork, put it in a bowl, pour in a small amount of light soy sauce, cooking wine, pepper, stir evenly and marinate for about 15 minutes.

2. Wash the mushrooms and remove the stems, cut them into thick slices for later use. Boil water in a pot, add shiitake mushrooms after the water boils, blanch for about 3 minutes, then remove the water and set aside.

4. Pour oil into the pot, add the meat slices and stir-fry until the pork turns white, then add green onions, ginger and dried chilies.

5. After stir-frying until fragrant, add the shiitake mushrooms and stir-fry quickly for 1 minute. If the pot is too dry, you can add a small amount of cooking wine, and then add a small amount of light soy sauce or oil after the mushrooms are almost fried. Because the previous closed Kai has been added with light soy sauce or oil, so the salt can be added according to your taste.

6. Put in the green onion and garlic after the pepper is broken, stir-fry it again, and after the juice is finished, you can put it out of the pot and put it on the plate.

Such a delicious and rice-served stir-fried pork slices with shiitake mushrooms are ready, delicious, simple and easy to learn, and it is very enjoyable to eat with rice or steamed buns.

Answer: Pork can be made into back pot meat, dry pot pork belly, meatball soup, chestnut braised pork, etc.

Chestnut braised pork:

Ingredients: pork belly, king oyster mushrooms, ginger, green onions, chestnuts, garlic, dark soy sauce.

Method: 1. Cut the pork belly into 2 cm square pieces. Cut the oyster mushrooms into shreds, fry them in an oil pan until fragrant, remove and drain the oil and put them on the plate.

2.Heat the oil and add the ginger and green onion and stir-fry until fragrant, then fry the pork belly pieces until the meat changes color and set aside.

3. Heat oil in another pot, add rock sugar and fry over low heat until jujube red, pour in the fried meat pieces, add dark soy sauce and light soy sauce and stir-fry well, add an appropriate amount of water to boil and adjust the home-style taste, change to low heat and simmer for about 4 hours.

4. Stir-fry the steamed chestnuts and oiled garlic together before cooking, and sprinkle with shredded green onions and red peppers after serving.

Meatball soup: Ingredients: pork fat and lean meat, seasonal fresh vegetables, eggs, fresh soup, salt, ginger, bean flour, green onion, sesame oil, monosodium glutamate, pepper, yellow flower, soy sauce, water.

Production method: 1. Cut the green onion into chopped green onions, tear the yellow flowers in half, and pat the ginger and soak it in a small amount of soup. Chop the pork, add salt, monosodium glutamate, ginger, green onion, water, and eggs and stir well. Then add the water and bean flour, stir well and set aside.

2. Put the pot on the hot fire, add the fresh soup to boil and move to low heat, squeeze the meat filling into balls, put it in the slightly boiling fresh soup and cook and remove it. Put seasonal fresh vegetables, yellow flowers, and pepper in the fresh soup pot. Salt, monosodium glutamate, boil, then put in the balls, put them in jars and bowls, drizzle sesame oil, sprinkle with chopped green onions.

Dry pot pork belly:

Ingredients: pork belly slices, crab and ant mushrooms, tea tree mushrooms, parsley segments, red pepper pieces, green onion segments, salt, monosodium glutamate, clear soup, red oil.

Production method: 1. Soak crab mushrooms and tea tree mushrooms in water and wash them.

2. Heat the oil pot, stir-fry the pork belly until fragrant, add crab mushrooms and tea tree mushrooms to stir-fry, add clear soup, add salt, monosodium glutamate, red oil and stir-fry slightly, and then pour it into a dry pot.

3. Sprinkle parsley, chopped red pepper and green onion in a pot and serve while heating.

Back to the pot meat: Ingredients: pork belly with skin, green garlic, bean paste, monosodium glutamate, dark soy sauce, sweet noodle sauce, Lao Gan Ma tempeh.

Production method: 1. Wash the pork belly with skin, put it in a pot of clean water and cook it out, cool it and cut it into slices; Wash the green garlic and cut it into the shape of a horse's ear for later use.

2.Add salad oil to the pot and heat it, add the meat slices and stir-fry until the lamp nest, add dark soy sauce, sweet noodle sauce, bean paste, and old godmother tempeh and stir-fry until fragrant, then add green garlic and monosodium glutamate and stir-fry, and put it on a plate.