How do you fry the meat dumplings to eat fragrantly? How do you fry the meat dumplings to eat fragra

Here's how to stir-fry the home-cooked pork dumplings:1. Cut the tomato into cubes.

2. Pour oil into the pot, 3. Add shredded green onion and stir-fry until fragrant.

4. Add minced meat and tomatoes and stir-fry.

5. Add salt and chicken essence.

6. Stir-fry until the tomatoes are ripe.

First prepare some fresh meat dumplings, then prepare some chopped peppers for later use, heat the oil, add green onions, ginger and garlic and stir-fry until fragrant, then put in chopped peppers and meat dumplings, then add green peppers, add seasonings, and stir-fry over high heat to get out of the pot.

To make the meat dumplings, you must separate the fat and lean meat to fry, so that the fried meat is delicious, you can put spices and seasonings according to your own preferences, and when you fry the pork dumplings, you must not add a little water, so that the fried meat dumplings are more fragrant!

Cut the pork belly into small cubes, add cooking wine and light soy sauce and marinate for 10 minutes, heat the oil in the pan, and when the oil is hot, add the marinated diced pork and stir-fry; Add the chopped chili and ginger and stir-fry together; Add an appropriate amount of bean drums, oil and spicy seeds and stir-fry together for a while, add an appropriate amount of balsamic vinegar to stir-fry together, and finally add an appropriate amount of five-spice powder and salt to taste.

Fresh lean beef cut into cubes, choose tofu, celery, carrots, stir-fry the diced beef in a hot pan, then pour in the side dishes, add light soy sauce, salt, sugar and pepper to taste.

Health benefits. Star anise: Qi regulation, pain relief, warm yang.

Cinnamon bark: disperse stasis and reduce swelling.

Zanthoxylum: Maintain ** and mucosal health.

Ingredients. Two pounds of front leg meat.

Ginger a small piece.

Leaves two. Anise Two or three.

Cinnamon one piece.

Sichuan pepper A small handful.

2 tablespoons of dried chili flakes.

Balsamic vinegar in a bowl.

Salt 10 grams.

Essence of chicken 8 grams.

Dried chili peppers four.

The practice of the pamper.

1.Buy the meat and wash it, and it is better to buy more fatty meat.

2.Separate the fat and lean meats and cut them into small pieces.

3.Heat the pot and stir-fry the fat first.

4.Prepare the desired spices.

5.Finely chop the ginger into a foam.

6.The fatty meat will come out with a lot of oil after a while, so put the minced ginger and spices in it and stir-fry it to bring out the fragrance.

7.Then put the lean meat in and stir-fry.

8.Stir-fry the water in the meat and pour in the balsamic vinegar, which is the amount of a small bowl of rice.

9.Turn off the heat and cover the pot and simmer for half an hour.

10.After half an hour, add the dried chili noodles and stir-fry evenly, and continue to cook for 10 minutes.

11.Cook until the water is dry, add salt.

12.Add the chicken bouillon.

13.Turn on high heat and stir-fry evenly, and the water can be drained.

14.Put it in a bowl and you're done.

Tips: 1.To make the snails, you must have a little more fat, so that when you store it, you will not spoil it by sealing the meat with oil.

2.Add a little more vinegar and stew the meat with the water in the vinegar, otherwise the meat will taste too woody. It's not tasty.

3.Put the finished meat dumplings in a larger bowl and seal the surface with oil to store them in the refrigerator, and when you eat them, you can scoop out some with a spoon.

4.Don't put green onions in the cooking, otherwise the meat will be easy to spoil.

Soup is generally composed of four parts, the meat soup, the bleached pork soup, the bottom meat soup and the base soup. The pork belly is made with three parts of the meat and seven parts of the fat, and the meat is boiled into "spicy chili oil" with vinegar as the base of the hot pot, which can be kept for a long time. The preparation of the bleached pork is the omelette skin, the fried pork and the fried whistle noodles.

Vegetables (diced carrots, diced tofu, diced potatoes, diced lettuce, black fungus, egg scones with diamond-shaped pieces), minced green onion and garlic sprouts, spicy oil, salt, rice vinegar, five-spice powder, cold water.

Condiments: 20 grams of winter ru, 15 grams of ginger slices, red pepper.

15 g of silk, fennel.

15 grams, 5 grams of ginger, 8 nutmeg, sand kernels.

5 grains, 2 cloves, 15 grams of star anise, 150 grams of chili powder, 1 piece of cinnamon, 40 grams of salt, 25 grams of chicken essence, 10 grams of black pepper. Add minced ginger and stir-fry for a few seconds, pour in a small amount of salt, when an appropriate amount of vinegar can smell the aroma of vinegar, pour in water. Then add salt, a small amount of flavor, and monosodium glutamate.

A small amount, a small amount of thirteen spices (note, taste it, the flavor of the soup is slightly stronger than what you normally eat.) Fresh noodles are delicious).

Stir-fry together, add a small amount of dark soy sauce after the meat is collected, and stir-fry again to color the meat. Then add a full amount of rice vinegar, stir-fry together, and finally add a full amount of boiling water, add an appropriate amount of iodized salt, bring to a boil over high heat, and change to a simmer (dexterously grasp). Cook for one hour and sauté the sugar to a moderate extent.

Fait. Pour in garlic table, black fungus, and golden needle cabbage successively.

Stir-fry the tofu evenly, then add the pork dumplings, and then add boiling water. Put an appropriate amount of sweet potato vermicelli in a small plate, add water and stir well. After the water is boiled, pour it into the pot, bring it to a boil again, add an appropriate amount of salt, and then add the raw egg slices and amaranth.

The meat should be fried for a while, then put in the carrots, fungus tomatoes and stir-fry again, put in pepper, star anise, ginger slices, salt and other seasonings, this is the fried cheeks, add water to the pot after the meat dumplings are fried, and then put in the cut water tofu, boil the water for a while after the water boils, put oil in the pot, boil, pour in the garlic for stir-frying, and then pour in diced potatoes, diced carrots, black fungus and safflower respectively and stir-fry.

If you want to fry the meat, like when you fry the meat, you must put more oil, it is best to use soybean oil, and add some pepper and bean paste to stimulate the aroma of the meat, and it can also make the taste of the meat richer; You can put some shiitake mushrooms, shiitake mushrooms can stimulate the aroma of meat very well, and also because the integration of shiitake mushrooms and meat is better.

Ingredients to be prepared, pork, celery, oil and salt, cooking wine, oysters, oyster sauce, green onions, ginger, garlic; Cut the meat and put it aside for later use, cut the celery into dices, put in the prepared green onions, ginger and garlic and stir-fry until fragrant, stir-fry the chopped pork quickly, pour in the prepared cooking wine, oyster sauce, etc., put in the celery and stir-fry evenly, put in water and cook for about three minutes.

Select the pork front leg meat, then cut it into small cubes, heat the oil in the pot and put in the meat, then add seasonings and stir-fry evenly; The added condiments are star anise, cinnamon, bay leaves, minced ginger, green onions, segments, monosodium glutamate, soy sauce, and edible salt.

The meat is delicious and tender:

1. How to make meat: choose rib meat, (pork belly, it is best to be slightly fattened, so that the taste is smooth) scrape the meat skin (no skin), wash it, and drain the water. Excipients:

Green onions, ginger, dried chili peppers (line chili peppers are the best) Seasoning: salt, vinegar, dark soy sauce, Sichuan pepper powder, chili powder (special grade powder, monosodium glutamate, chicken essence.

2. Cutting meat: cut the fat and lean meat separately; The fat is cut into 1 x 2 cm pieces, about 2 3 mm thick, the thickness is the same, and the oil can be exhausted at the same time when stir-frying. Lean meat can be cut into slices or cubes that are the same size as the fatty meat.

After the meat is cut, the fat and lean parts are opened. (Marinate the meat with a trace amount of starch, baking soda, vinegar, canola oil for about 20 minutes).

3. Ignition the fire, put rapeseed oil after the pot is hot, (warm) oil heat the pot, first put the fat meat and stir-fry (stir-fry the oil out, the fat is not greasy), stir-fry constantly to prevent sticking to the pan. Fry for 15 minutes.

4. When the oil is clear again, add ginger, dried chili, cooking wine, five-spice powder and stir-fry, then add salt (a little more than the usual amount of fried meat), vinegar (about 100ml of vinegar is needed to add vinegar to the whistle of 2 kg of meat), cover and simmer over low heat for 10 minutes to let it taste, because there is vinegar, so this process does not need too much stir-frying. (When medium-rare, add salt and vinegar, and when medium-rare, add spicy noodles.) ）

5. After the meat is cooked, sprinkle the chili powder evenly, let the oil naturally soak the chili powder (so that the color of the fried cheeks is very red), and stir-fry over low heat for 7-8 minutes.

Pork dumplings are a delicacy made with pork, pork, vinegar, etc. The meat is delicious and fragrant. In addition to making noodles, the hot noodles are sandwiched into the steamed buns and eaten very fragrantly.

The meat is fried like this, tender and delicious:Ingredients: 600 grams of minced pork, 300g of mustard, 10 cloves of garlic, 10 slices of ginger, 20 Sichuan peppercorns, 4 spoons of chili powder, 1 spoon of five-spice powder, 2 spoons of light soy sauce, 2 spoons of bean paste.

Steps: 1. For minced pork bought in the supermarket, you can also buy your own pork belly to chop up.

2. Take out the mustard [kohlrabi] from the refrigerator in advance for later use.

3. Pat the garlic with a knife, cut the ginger into small pieces, this time I used fresh peppercorns.

4. When the ingredients are ready, you can start frying the dumplings.

5. Put oil in the pot, more than usual.

6. After the oil is heated, add Sichuan pepper, garlic and ginger and stir-fry until fragrant.

7. Stir-fry the garlic until it looks like this, and then add the minced pork.

8. Add the minced pork, let it heat evenly, and add two spoons of cooking wine to remove the smell.

9. Don't keep turning it, let the minced pork slowly fry and scorch until it is fragrant.

10. Add two spoons of light soy sauce to increase the fragrance, and you can smell the sauce and meat in the distance.

11. When you smell the flavor of the sauce, add two spoonfuls of bean paste to coat the minced meat with the fragrance of the bean paste.

12. Pour in the mustard (kohlrabi), stir-fry evenly, and add 4 tablespoons of salt. (Because you need to add water to mix when you use it later, you need to add more salt when you fry it, and it can also be stored for a longer time and is not easy to deteriorate).

13. Finally, add chili powder, stir-fry quickly, and evenly wrap on the pork.

14. After stir-frying evenly, add a little Sichuan pepper powder and five-spice powder and continue to cook for two minutes.

15. Remove from the pot and serve on a plate.

16. A bowl of spicy pork is ready, and after cooling, put it in the refrigerator for preservation.

17. Finished product! When cooking noodles, add two spoons of rice to make the soup base, add some vegetables, an egg, sprinkle with chopped green onions, and a bowl of highly nutritious noodles is ready.

Main ingredients of stir-fried pork belly: 800 grams of pork belly, 2 spoons of adjunct bean paste, 2 spoons of light soy sauce, 30 grams of green onion, ginger and garlic, 5 grams of starch, 5 grams of pepper, 3 spoons of oil.

1. Chop the pork belly after washing, the finer the better. It is recommended not to hit with a machine, it is delicious without a knife.

2. Add two tablespoons of bean paste and pepper to the minced meat, mix well, and marinate for 10 minutes.

3. Add starch after ten minutes, wear disposable gloves and grasp the letter evenly, not too dry. You can add some water to moisten it up.

4. Marinate for 5 minutes.

5. Prepare chopped green onions, ginger and garlic.

6. After the pot is hot, the oil is not put in, put in the meat filling, and fry for a while.

7. Add green onions, ginger, garlic and cooking wine to remove the fishy taste, change the heat to slowly force out the fat oil.

8. It's about ten minutes. Pour some light soy sauce and stir-fry evenly.

Pork dumplings are a delicacy made with pork, pork, vinegar, etc. The meat is delicious and fragrant. In addition to making noodles, the hot noodles are eaten with rice and sandwiched into steamed buns.