How do you make fried pork in a farmhouse? How to make farmhouse stir fried meat?

Ingredients: sliced pork belly with skin (300g), green pepper (to taste), red pepper (to taste), bean paste (1 spoonful), garlic (to taste), ginger (several slices).

1. Cut the green and red peppers into small pieces, slice the ginger, and puree the garlic for later use.

2. When the pot is hot, do not put oil, pour in the washed and drained pork belly slices directly and stir-fry quickly until the oil comes out. (There is no need to put oil in the pan, because the pork belly will precipitate oil after stir-frying).

3. Drain the fried meat slices and serve them on a plate. (This is very important, the drained meat slices are tender but not greasy, and do not consume too much high-fat oil when eating).

4. After the meat slices are served, there is oil precipitated from the meat slices in the pot, pour the garlic paste into the pot and stir-fry until fragrant.

5. After the garlic paste is stir-fried, pour in the meat slices again and continue to stir-fry. After stir-frying for a minute or two, add a spoonful of bean paste and stir-fry well. Pour a little water into the stir-fry to make the oil in the pork belly better released and the meat more tender.

6. Pour in small pieces of chopped green and red peppers and stir-fry for a few minutes. Finally, pour in a spoonful of dark soy sauce, a spoonful of sugar to adjust the flavor, stir-fry well and serve on a plate. (You can also put a little chicken essence in it according to your personal taste before serving.) ）

The farmhouse stir-fried meat will be delicious as soon as you look at it.

Pork knuckle, beat in four eggs, stir-fry, cut into cubes, add green onions, chili peppers and stir-fry until fragrant, salt, Lao Gan Ma.

This should be done for farmhouse stir-fried meat.

Today's farmhouse stir-fried meat, let's make it together if you like.

Stir-fry the bean paste until fragrant, stir-fry the meat and add some chili peppers.

Farmhouse fried meat is chili fried meat, although the method is simple, but the meat is fragrant, fragrant and not greasy, this original farmhouse fried meat will let you eat two more bowls of rice. Chili peppers have only been in our country for a few hundred years, but they have deeply captured our appetite. Chili pepper is not only rich in nutrients, but also can increase our appetite, and also has the effect of relieving menstruation and invigorating blood, sterilizing and stopping diarrhea.

Method 1: Shred the lean meat into a bowl, add a little salt, light soy sauce, cooking wine and starch and grasp well and set aside. Wash the chili pepper and cut it into shreds, shred the ginger, and slice the chili peppers. Add oil to the pan, first put the shredded meat in the oil and slide until it changes color, then set aside.

Leave oil at the bottom of the pot and stir-fry the ginger and garlic slices until fragrant, then pour in the chili pepper and stir-fry until it is broken, then pour in the shredded meat, add a little salt, light soy sauce and sugar, stir-fry evenly and then put it on a plate.

Method 2: Use fat and thin pork belly, put the pork belly in boiling water, add a few drops of cooking wine and ginger, blanch and wash and then slice for later use. Wash the pepper and cut into hob pieces, slice the garlic and slice the ginger. Stir-fry the pork belly in a hot pan, stir-fry until the pork belly is slightly yellow, leave oil at the bottom of the pot, add garlic and ginger and stir-fry until fragrant, add a spoonful of bean paste and stir-fry for a while, pour in the chili, fry until the chili pepper is broken, put in the fried pork belly, add an appropriate amount of salt, light soy sauce and sugar, and stir-fry evenly.

And there is; 1) Cut one-third of the pork belly into thin slices for later use, cut two-thirds of the foreleg meat into thin slices and put them in a bowl, add salt and light soy sauce, a little dark soy sauce, stir well, add egg white, starch and mix well again and set aside. Remove the stems of a small handful of green peppers and cut them into large slices, and slice the garlic for later use.

2) Heat the oil, stir-fry the green pepper slices first, add some salt, and stir-fry continuously until the water is dry, and then put it out for later use.

3) Heat the oil again, heat the pork belly in the hot pan with cold oil, fry the oil, then add the lean meat slices, stir-fry evenly, add the green pepper and continue to stir-fry, add an appropriate amount of salt (there is already salt in the pepper and meat), stir-fry evenly. The delicious farmhouse fried meat is ready, isn't it very simple, I hope you like it.

Cut one-third of the pork belly into thin slices for later use, then add an appropriate amount of salt and light soy sauce, a little dark soy sauce, stir well, then add egg white, starch mix well again and set aside. A small handful of green peppers are cut obliquely into large pieces, garlic slices are set aside, the oil is boiled, the green pepper slices are stir-fried first, put a little salt, until the water is fried, put out the reserve, start the pot again to heat the oil, heat the pan with cold oil to fry the pork belly, fry the oil, then put in the lean meat slices, stir-fry evenly, add the green peppers and continue to stir-fry, put in the appropriate amount of salt (there is already salt in the pepper and meat), and finally stir-fry evenly out of the pot. The delicious farmhouse stir-fried pork is ready.

Hello! When making farmhouse stir-fried meat, you need to prepare the following materials: 500g of lean pork, 400g of pork belly with skin, 5 small green peppers, 5 peeled garlic, salt, chicken essence, rice wine, dark soy sauce, corn starch These materials are ready to start making, 1. First of all, clean the raw materials, drain the water, and set aside for later use.

2. Slice the prepared lean meat, put it in a basin, put in salt, chicken essence, rice wine, dark soy sauce, and corn starch After all the ingredients are finished, grasp the ingredients with your hands, and then cover with plastic wrap and marinate for about 5 minutes. 3. Cut the pork belly with skin into slices, peel the garlic and cut it into garlic slices, wash the small green pepper and cut it diagonally from the middle, and then change the knife to cut, which is the so-called hob method. 4. Wipe the cleaned vegetable pot, light the fire, let the bottom of the vegetable pot heat up, and pour in rapeseed oil (can also be salad oil and olive oil).

Wait until the oil temperature is hot.

After the sixth and seventh are ripe, first put in the pork belly slices with the skin, and stir-fry them repeatedly, so that the fat in the pork belly with the skin is stir-fried out, and when the pork belly with the skin becomes golden brown, the next most important home liquor can be poured into the pot, and after pouring, it will be stir-fried along the fire (because the white will boil when it touches the fire). After that, you can put the chopped green pepper slices and garlic slices into the pot, then add salt and chicken essence, and stir-fry. 5. When the small green pepper slices become soft and the tip of the nose smells a fragrance, you can put the marinated lean pork slices into the pot, fry them slightly for half a minute, and then sprinkle some dark soy sauce, and then you can put them out of the pot and put them on the plate.

First of all, we prepare a piece of pork belly, and then prepare green peppers, we first fry the green peppers, then scoop up and pour in the pork belly to fry the taste, then amplify the garlic and fry the fragrance, and then put in half a spoon of cooking wine, a little dark soy sauce, two spoons of light soy sauce, a little sugar, put in the fried green peppers and stir-fry for a while on high heat.

1. Thinly slice the pork belly. (Frozen to a little hard, better cut) 2 green peppers cut diagonally into sections, prepare garlic slices, millet spicy rings. 3Heat a little oil in a pot (you don't need too much, the pork belly itself will be oily), add the meat slices, and cook in cooking wine to remove the smell.

4. Stir-fry until the meat slices are slightly browned, remove the meat slices, and leave the oil in the pan (if there is too much, you can pour out a little). 5 garlic slices stir-fry until fragrant. 6 millet spicy and green peppers, stir-fry tiger skin lines.

7. Stir-fry the meat slices evenly. 8Pour in 2 spoons of light soy sauce + half a spoon of dark soy sauce + 1 pinch of salt + 1 pinch of sugar, stir-fry evenly, and remove from the pan.

Farmhouse stir-fried pork, in fact, is the essence of the chili pepper stir-fried meat, this dish is very simple but very delicious. Wash and slice the pork belly, cut the green and red peppers into pieces, prepare the minced ginger and garlic, heat the pot and pour a little oil, put the ginger and garlic in the hot oil and stir-fry until fragrant, put the pork belly, fry the pork belly and change color, put the green and red peppers, add light soy sauce, chicken essence and salt to taste, stir-fry evenly and you can get out of the pot.

In the practice of stir-frying pork in the farmhouse, the pork belly is cut into even slices, and then the peppers are shredded, the garlic is also cut into slices, and the coriander and greens are cut into sections. All set aside, fry the meat, put an appropriate amount of light soy sauce and dark soy sauce, and put garlic slices when it is almost cooked. Shredded peppers, continue to stir-fry, put the greens into the pot before coming out of the pot, stir-fry evenly, put on a plate, and sprinkle with coriander.

Wash and cut the pork belly into thin slices for later use, remove the seeds of green and red peppers, wash and cut into small pieces for later use, garlic sprouts, green onion segments wash and cut sections, ginger slices for later use, put the wok on the fire, pour a little oil into the pan, put in the pork belly and stir-fry until it is slightly yellow and oily, put in the green onion segment, ginger slices, cooking wine and soy sauce stir-fry, put in green and red peppers and stir-fry, put in garlic sprouts and stir-fry, put in salt, and a little sugar, monosodium glutamate and stir-fry evenly to turn off the heat and put on the plate.

Wash and drain the pork, slice the lean meat separately from the fat and lean meat, add some light soy sauce, oyster sauce, chicken powder, corn starch, salt, and finally put some peanut oil to marinate it and put it aside for the rest of the garlic seedlings to remove the tail and wash, wash the peppers, cut the garlic seedlings into sections, remove the seeds of the peppers, cut the hob pieces, oyster sauce, light soy sauce, chili sauce, chicken powder, adjust the sauce, put it aside for a hot pan, add a little oil, stir-fry the cut fatty meat, pour the oil and pour the cut lean meat, keep stir-frying on high heat, keep stir-frying until the meat turns white, enlarge the garlic stalks, stir-fry a few times, pour down the chili peppers, continue to stir-fry, Finally, add the garlic paste, pour in the prepared sauce and sugar, stir-fry evenly.

Shred the pepper, slice the pork belly, heat the oil in the pot and put the pork belly, fry until golden on both sides, fry the garlic slices until fragrant, fry the pepper until it is broken, put the pork belly, cooking wine, light soy sauce, dark soy sauce, and tempeh and stir-fry well, add salt and chicken essence and stir-fry evenly to get out of the pot and put it on the plate.

First, wash and drain the meat, then separate the fat and lean meat, slice the lean meat into shreds, and marinate the cut lean meat with seasoning. Then put the fatty meat in the pot and fry until the oil comes out, then add the lean meat, add the seasoning, stir-fry until cooked, and then add the side dishes you like to eat and fry out of the pot.

Stir-fried pork, which is very popular in both urban and rural areas, is really a popular side dish that has endured for a long time. The method is as follows: 1. Wash the pork, drain the water, and slice the fat and lean separately.

2. Add some light soy sauce, oyster sauce, chicken powder, corn starch, salt, and finally put some peanut oil to marinate and set aside. 3. Cut the garlic sprouts into sections, remove the seeds of the peppers and cut them into hob pieces, oyster sauce, light soy sauce, chili sauce, and chicken powder, and set aside for later use. 4. Heat the pan, add a little oil, stir-fry the cut fat to get the oil, pour down the cut lean meat, keep stir-frying on high heat, and keep stir-frying until the meat turns white.

5. Enlarge the garlic stalks and stir-fry a few times, pour down the chili peppers and continue to stir-fry, and finally add garlic sprouts. 6. Pour in the adjusted sauce and sugar and stir-fry evenly.

1Wash the meat, cut it and set aside, peel the edamame rice, wash it and set aside.

2. Pour oil into the pot, wait for the oil temperature to be 7 hot, add ginger, green onions, garlic and fry until fragrant, put in the meat and stir-fry, fry the meat until the meat turns white.

3Add edamame rice and stir-fry, pour in light soy sauce, dark soy sauce, salt, sugar, stir-fry until colored, wait until edamame rice is cooked, add green pepper and red pepper to match the color, collect the juice and put it on a plate.

First prepare the pork belly, then marinate the pork belly with cooking wine and salt for half an hour to remove the fishy smell, heat the oil, add the chili pepper and garlic, and finally put the meat down and fry for five minutes.

Slice the pork belly, marinate it with pepper, salt, ginger and cooking wine for 15 minutes, heat the oil, pour the green onion, ginger and garlic into the pot, stir-fry the fragrance, put in the sliced millet spicy and pepper pieces, stir-fry evenly, pour in the marinated pork belly, put in the condiments, fry and serve.