How many ways are there in total for pork? A complete list of 100 ways to prepare pork

1. Tenderloin is a strip of lean meat under the backbone that is connected to a large rib. There is no gluten in the meat, it is the most tender meat in pork, and it can be sliced, shredded, diced, fried, boiled, fried, and fried.

2. The buttocks are located on the top of the buttocks, all of which are lean meat, the meat is fresh and tender, and can generally replace the tenderloin, which is mostly used for frying, boiling and stir-frying.

3. Sitting on the buttocks is located above the hind legs, and the buttocks below the buttocks are all lean meat, but the quality is older and the fiber is longer, and it is generally used as white cut meat or back to the pot meat.

4. Pork belly is the meat of the elbow bone of the rib part, which is sandwiched by a layer of fat meat and a layer of lean meat, which is suitable for braised meat, white stew and steamed pork.

5. Sandwich meat is located in the upper part of the front leg, which is old and tendonous, and has a strong ability to absorb water, which is suitable for making stuffing and meatballs. There is a row of ribs in this area, called small ribs, which is suitable for sweet and sour pork ribs, or for soup.

6. Front row meat is also called brain meat. It is a piece of meat close to the neck on the back, lean and fat, and the meat is more tender, which is suitable for rice noodle meat and stew.

7. Breast meat in the abdomen under the ribs. There are many connective tissues, all of which are bubble-shaped, and the meat quality is poor, so it is used for boiling oil.

8. Marble meat is located on the hind legs, all of which are lean meat, the meat is more tender, can be sliced, diced, and can replace the tenderloin.

9. The hooves are located in the lower part of the front and rear legs, and the hind hooves are better than the front hooves, and they can be braised and stewed.

10. Neck meat, also known as blood neck, this piece of meat is fat and thin, and the meat is of poor quality, so it is generally used for filling.

11. Pig's head is suitable for sauce, burning, boiling, and pickling, and is mostly used to make cold dishes, among which pig ears and pig tongue are good dishes for wine.

Delicious pork belly stewed potatoes and eggplant beans that lick the plate

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.

Nine dishes of pork, shiitake mushrooms, and green onion dumplings.

300g of nine vegetables, 300g of pork, 100g of shiitake mushrooms, 500g of flour, 15ml sesame oil, 2g of refined salt, 5ml light soy sauce, 8g of oyster sauce, 2g of monosodium glutamate, 5g of pepper, 5g of minced ginger.

Step 1Wheat flour for 20 minutes.

Step 2Wash the nine vegetables, soak them in cold water for 10 minutes, remove and drain the water.

Step 3Wash the shiitake mushrooms.

Step 4Add minced ginger, salt, monosodium glutamate, light soy sauce, oyster sauce and pepper to the minced pork and stir in one direction.

Step 5Put the nine vegetables, shiitake mushrooms, green onions, green garlic and the stirred pork filling together, add sesame oil, salt, and monosodium glutamate and stir well to form a dumpling filling.

Step 6The good noodles are made into a medium-sized dough and rolled out to make dumpling wrappers.

Step 7Add the filling in the middle of the dumpling wrapper.

Step 8Pinch the front and back pieces tightly and wrap the dumplings.

Step 9Add water to the pot and bring to a boil, put the dumplings into the pot and boil, and then take them out and enjoy when they are cooked.

Nutritive value. 1.Shiitake mushrooms are rich in provitamin D, but vitamin C is very scarce, and they lack vitamin A and provitamin A.

2.Mushroom protein contains 18 kinds of amino acids, and among the 8 kinds of amino acids necessary for the human body, shiitake mushrooms account for 7 kinds, and most of them belong to L-type amino acids, with high activity, easy to be absorbed by the human body, and the digestibility is as high as 80%.

3.Shiitake mushrooms contain a lot of glutamic acid and umbelliferosine, which are rare in food, so the flavor is particularly delicious.

Pork Nutritional Value:

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Stir-fried pork slices with mushrooms.

Ingredients: Prepare a pound of pork loin, half a pound of mushrooms, a little pea clip, an appropriate amount of green onions, salt, sugar, monosodium glutamate, soy sauce, starch.

Method: 1. Soak the mushrooms in salted rice washing water for 40-50 minutes, then take out, rinse and slice; Slice the pork loin, add soy sauce, green onions, and starch and mix well and marinate.

2. Put 3 tablespoons of oil in the pot, wait for the oil to be hot, fry the mushrooms and peas clips slightly and then take them out, fry the loose meat slices with the remaining oil in the pot, add the mushrooms and pea clips and stir-fry well, and season with salt, sugar and monosodium glutamate.

Features: The fried pork slices with mushrooms taste more fragrant and delicious, and the nutritional value is rich, which can make people's appetite greater.

Stir-fried pork fillet with broccoli.

Ingredients: Prepare a pound of broccoli, a pound of pork tenderloin, an appropriate amount of green onions, salt, monosodium glutamate, soy sauce, starch.

Method: 1. Divide the broccoli into small florets after removing the hard stems, put them in boiling water and take them out.

2. Slice the pork tenderloin, add green onions, soy sauce and starch, mix well, and marinate.

3. Put 3 tablespoons of oil in the pan, wait for the oil to heat until it smokes, fry the pork until it is medium-cooked, then add the broccoli that has been scalded in Sichuan, stir-fry well, add seasoned salt and monosodium glutamate, and then thicken with starch and water.

Features: Broccoli fried pork slices have a very fragrant taste, and eating this dish can boost your appetite and increase your appetite.

Hong Kong-style barbecued pork.

Ingredients: 500 grams of pork leg, 250 grams of soy sauce and maltose, 300 grams of sugar, 100 grams of salt, 100 ml of cooking wine, 15 grams of five-spice powder, 10 grams of red lees.

Method: 1 After peeling, removing the bones and fattening the pork leg meat, cut it into long strips with an "M" shaped knife method, connect them together, and then cut them into long strips. Wash 1 time with warm water, drain and set aside.

2 Add the main ingredients to soy sauce, sugar, salt, five-spice powder, etc. according to the proportion of seasoning, rub and mix well with the meat strips, soak for 40 minutes, and stir every 20 minutes to evenly absorb the seasoning, and then add white wine and red grains, and then mix and mix.

3 Preheat the oven to 180 °C, spread the marinated meat strips on the grill and bake in the middle of the oven for 25 to 30 minutes (halfway through the grilling, remove and brush with the marinade once).

4 Take out the grilled meat strips and let them cool slightly, then brush the maltose inside and out, and bake in the 160 oven for 20 minutes (take out the meat strips and brush the marinade in the middle of baking).

Crispy fat sausage. Raw material.

1 fat sausage, 1 shallot, 1 tablespoon sausage washing ingredients, 1 3 cups flour, 1 teaspoon pepper, 1 4 tsp chicken broth mix, 1 2 tsp salt, appropriate amount of white powder, marinade: 20 grams, 15 grams of ginger, 1 star anise, 2 tablespoons soy sauce, 1 teaspoon sugar.

Method. 1.Fat sausage treatment and cleaning.

2.Put the method 1 fat intestine into boiling water and blanch for about 3 minutes, remove and set aside.

3.Take a pot of fat intestines with 1200cc of water, marinade materials, and method 2 and boil, cover the pot and cook over low heat for about 1 hour, turn off the heat and let it cool before taking it out for later use.

4.Mix pepper, chicken powder and salt into pepper and salt for later use.

21.Braised fat sausage.

Raw material. 500 grams of pork intestine, green onion, ginger, 20 grams of garlic slices, half of green and red peppers, appropriate amount of salt, 600 ml of cooking oil, 2 spoons of light soy sauce, half a spoon of dark soy sauce, 23 spoons of sugar, 2 spoons of cooking wine.

Method. 1. After the large intestine of the pig is cleaned, put water in the pot, add green onion and ginger slices and cooking wine and cook until cooked.

2. Take out the fat intestine, cut it into small sections after cleaning, and wipe off the water.

3. Put oil in the pot, heat it to 6-7 oil temperature, put it in the large intestine, fry it until the skin is golden brown, and put it out.

4. Add an appropriate amount of oil to the pot and stir-fry the chives, ginger and garlic slices.

5. Put it into the large intestine, cook cooking wine, light soy sauce, dark soy sauce, add sugar, add an appropriate amount of water, simmer the large intestine until it tastes, and the soup is thickened.

6. Add salt to taste.

7. Add the green and red peppers and stir-fry until fragrant, then turn off the heat and put on a plate.

5.Stuff the shallots into the fat intestine of method 3, then smear a little white powder on the surface of the fat intestine, then put it in a hot oil pan, and fry it until the surface is crispy.

6.When eating, cut the fat sausage of method 5 into thick slices and dip it in pepper and salt of method 4.

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.