How to make meat dishes, how to make meat dishes normally? Inexperienced?

Potato vermicelli stew.

This dish is the child's favorite food, potatoes are stomach-nourishing, rice mixed with some soup, and then served with potatoes, vermicelli and meat slices, to ensure that the child is full of energy after eating!

Method: Step 1: Cut the potatoes into small pieces, clean and control the water. Cut the meat into thin slices and marinate under.

Step 2: Heat the oil in a pan, stir-fry the meat slices first, fry until white, add light soy sauce and salt to taste, and then add water to simmer.

Step 3: Add vermicelli and simmer over high heat until soft, add potatoes and simmer until cooked through.

Spicy drunken chicken. Method:

Ingredients: whole chicken or boxed chicken thighs, chicken wings, coriander, green onion, onion, salt, monosodium glutamate, bean paste, soy sauce, sugar, cooked sesame seeds, high liquor, spices, dried chili, Sichuan pepper, garlic, ginger.

Steps:1Slaughter the chicken into small pieces, sprinkle with salt and mix well, then put it in a hot oil pan and fry it until golden brown, then remove it and set aside. Peel the garlic from both heads and mix with a knife.

Divide each garlic clove in two. Ginger slices. Cut the parsley into 10 cm long segments, cut the green onion into knots, the onion into cubes, and the dried pepper into 2 cm long knots.

2.(More oil) heat the oil in the pot until 7 layers are hot, pour in the Sichuan bean paste and stir-fry, wait for the oil and watercress to fry dry, when the oil turns dark red, pour in.

Prepare garlic cloves, ginger slices, spices, dried chili peppers, Sichuan peppercorns, stir-fry constantly, and when the aroma comes out, pour in the fried chicken pieces, and then add a small amount of sauce.

Oil, a teaspoon of sugar, salt, high liquor, stir-fry and add a bowl of clear soup or water, cook over high heat until the juice is reduced, then add green onions, onions, coriander, cooked sesame seeds.

Monosodium glutamate, stir-fry and remove from heat.

The Tao will become bitter. 2.As long as the liquor is full of two liqueurs (2kg of chicken), too much will only make the chicken bitter.

3.This dish is spicy, so the amount of dried chili peppers and peppercorns should not be less. And spicy dishes should be focused on salt, salt is the best flavor.

Lord, the taste of salt is weakened, and no other fragrance can be reflected.

4.The juice must be drained, otherwise the flavor of the chicken is not strong enough.

1. Sauce bones.

Ingredients: 300 grams of pork hind leg water bone. Seasoning:

10 grams of salt, 10 grams of soy sauce, 15 grams of monosodium glutamate, 8 grams of ginger and green onion, 3 grams of star anise, 2 grams of cinnamon, two bay leaves, 3 grams of grass fruit, 400 grams of old soup, 2000 grams of water, 20 grams of rock sugar, 5 grams of red yeast rice, 15 grams of pork rib sauce.

Preparation: Put the seasoning into a bucket and mix it into a marinade for later use. Cut the water bone into two sections from the middle, boil the water for 1 minute on high heat, put it in the prepared marinade bucket and simmer for 40 minutes until it is rotten, remove it and control it, put it in a clean pot, add 200 grams of marinade, put in rock sugar and pork rib sauce, and put it on a plate.

2. Stir-fried shredded pork with winter bamboo shoots.

Ingredients: 400 grams of net winter bamboo shoots, 50 grams of lean pork, 10 ml of soy sauce, 1 gram of monosodium glutamate, 50 ml of fresh soup, appropriate amount of vegetable oil, chopped green onion, shredded ginger and refined salt.

Method: Wash and cut the winter bamboo shoots into shreds, and wash and cut the lean pork into shreds. Put vegetable oil in the pot and boil it until it is hot, add chopped green onion and ginger to stir up the fragrance, add shredded pork lean meat, soy sauce, rice wine, and shredded winter bamboo shoots and stir-fry to taste, add refined salt and fresh soup and simmer slightly, add monosodium glutamate when it is cooked, turn it over several times, and put it on the plate.

3. Shredded pork with green peppers.

Ingredients: 4 large green peppers, 200 grams of pork tenderloin, 1 small piece of ginger, 2 cloves of garlic, 5 grams of cooking wine, 5 grams of light soy sauce, 10 grams of dark soy sauce, 5 grams of dry starch, 15 grams of water, 5 grams of sesame oil, 3 grams of salt, 6 grams of sugar, appropriate amount of water starch.

Production steps: cut the large green pepper horizontally, remove the core inside, and cut it into shreds; Slice the tenderloin into strips along the texture. Put the shredded pork into a bowl, add dark soy sauce, light soy sauce, sugar (half of the total amount), cooking wine, grasp well with your hands and marinate for 15 minutes.

Add a tablespoon of water to the meat, and when you have eaten all the water, add the dry starch and grasp well. Add a small amount of oil to the wok, after the oil is hot, add the green pepper shreds and stir-fry until soft, remove from the pan and set aside.

Heat the pan again, pour in a small amount of oil, stir-fry the ginger and garlic slices after the oil is hot, pour in the shredded meat and stir-fry quickly. When the shredded meat is about eight years old, stir-fry the shredded green peppers together. Add salt and sugar (the remaining half) and stir well, then pour in water starch to thicken the thickening, stir well and then remove from the pot.

Braised duck collarbones.

Ingredients: 8 duck collarbones, appropriate amount of oil, half a bottle of beer, appropriate amount of cinnamon, appropriate amount of salt, appropriate amount of dark soy sauce, appropriate amount of rock sugar, appropriate amount of light soy sauce, appropriate amount of red pepper, appropriate amount of fennel.

Method 1: Wash the duck's collarbone with water.

2. Heat the oil in the pan and stir-fry the small red pepper.

3. Add the duck collarbone and stir-fry.

4. Pour in an appropriate amount of beer.

5. Add an appropriate amount of dark soy sauce and stir-fry well.

6. Add cinnamon and fennel and stir well.

7. Add an appropriate amount of salt and stir well.

8. Add rock sugar and bring to a boil, change to low heat and simmer until crispy.

9. Finally, add an appropriate amount of light soy sauce and stir-fry well.

Haha, heat the oil, remove the smell of ginger, fry the meat dishes over high heat, see if you like to be a little older and tenderer, put an appropriate amount of salt, put two tablespoons of cooking wine, and cook for a while, put an appropriate amount of water to cover the dishes, cover the pot, and burn it.

When making meat dishes, first cook some chili peppers and ginger in oil, then stir-fry the meat just right, add the greens, and stir-fry it a little before serving.

<> "Beef Stew with Potatoes.

Method: The first step, beef, potatoes, tomatoes, onions, green onions, ginger and garlic, bay leaves, star anise, beef under cold water Wang finger pot, put green onion and ginger cooking wine to blanch.

Stir-fry the socks with green onions, ginger, garlic and bay leaves, stir-fry until fragrant, add beef, add a spoonful of cooking wine, a spoonful of light soy sauce, step 2, a spoonful of dark soy sauce, a spoonful of oyster sauce, stir-fry to color, add tomatoes, add an appropriate amount of water, and simmer over low heat for 40 minutes.

Step 3: Add potatoes and onion cubes, add a few pieces of rock sugar, an appropriate amount of salt, and cook until the potatoes are cooked through.

Diced chicken with double peppers. Method: Remove the bones of the chicken thighs and cut them into small dices, a spoonful of cooking wine, a spoonful of oyster sauce, a small amount of white pepper and salt, a spoonful of starch, grasp and marinate for 20 minutes, prepare the ingredients, pour the hot oil into the pot into the marinated chicken thighs, fry the chicken until browned, leave a little oil and pour in the minced garlic, pour in millet spicy and green peppercorns and stir-fry evenly, add a spoonful of light soy sauce, a small amount of sugar and chicken essence, and stir-fry evenly.

Sweet and sour pork ribs: put the pork ribs in a pot under cold water, blanch the green onion and ginger cooking wine, remove and drain the water, two spoons of light soy sauce, one spoonful of half old soy sauce, pour oil into the pot, put in rock sugar and boil over low heat to bring out the sugar color, pour in the pork ribs and fully coat the sugar color, two spoons of vinegar, a spoonful of sugar, pour in the water and green onion and ginger that have not been used for the ingredients, boil over high heat and simmer for about 40 minutes, and finally reduce the juice over high heat and sprinkle a little salt.

Braised chicken in scallion oil. Method:

In the first step, chop four chicken thighs into two spoons of cooking wine, two spoons of light soy sauce, one spoonful of dark soy sauce, black pepper, and an appropriate amount of salt and marinate for 10 minutes.

The second step is to pour oil into the pot and heat the green onion and ginger slices and boil until browned and fragrant, remove all the green onions, add the chicken thighs and marinated sauce, cover the lid and simmer over medium heat for 15 minutes (you can turn it over appropriately halfway).

Loofah pickled pepper bullfrog.

The first step is to marinate the green onion and ginger cooking wine for 20 minutes, cut the loofah into strips, soak the ginger and soak the ginger, garlic, green onion and green pepper for later use.

The second step, green pepper and ginger are set aside, the bullfrog is served in oil, put in all the ingredients, a spoonful of bean paste and fry until fragrant, add a bowl of water to boil, add loofah and bullfrog, white sugar chicken essence, a spoonful of light soy sauce, boil for three minutes and put in the ginger and green pepper segments to get out of the pot.

Chicken wings in a claypot. Method: A spoonful of soybean paste, two spoons of light soy sauce, a spoonful of cooking wine, a spoonful of dark soy sauce, a spoonful of oyster sauce, a spoonful of sugar, chicken wings fried on both sides of golden brown, leave the bottom oil in the pot to fry chives and ginger, a spoonful of bean paste fried red oil, pour in chicken wings and carrots, corn rice cake, pour in the sauce, add water and boil the ingredients, cook for half an hour on medium-low heat, and reduce the juice on high heat.

1. Roasted chicken nuggets with chestnuts.

Ingredients: 110 grams of chestnuts (fresh), 500 grams of chicken thighs, 10 grams of green onions, 5 grams of ginger, 4 grams of starch (corn), 10 grams of oyster sauce, 5 grams of liquor, 3 grams of sugar, 3 grams of pepper.

Method: Soak the chestnuts in water for 1 hour, use a toothpick to remove the coarse film in the seam, wash it and put it in a large bowl, cover the chestnuts with water, put it in an electric pot, add 2 cups of water to the outer pot, and take it out when the switch jumps. Cut the chicken thighs into small pieces, put them in cold water and bring them to a boil, pour out the water, remove the chicken thighs and rinse off the foam.

Put the starch in a bowl and add water to make wet starch. Stir-fry chives and ginger with 2 tablespoons of oil, add 3 tablespoons of chicken and seasoning oyster sauce, 1 tablespoon of wine, 1 tablespoon of sugar, a little pepper, 3 cups of water, then add the chestnuts and simmer over low heat for 20 minutes. When the soup is slightly dry, pick out the green onion and ginger, pour water and starch to thicken, and then put it out.

2. Ants go up trees.

Ingredients: 1 handful of sweet potato vermicelli, 100 grams of minced meat, 1 tablespoon of Pixian bean paste, 3 slices of ginger, 1 tablespoon of minced garlic, 1 tablespoon of chopped green onion, 4 tablespoons of stock (about 50 ml), 1 small handful of Sichuan peppercorns, 3 dried chili peppers (cut into sections), 1 tablespoon dark soy sauce, a little monosodium glutamate, 1 teaspoon of Sichuan pepper powder.

Method: Soak the vermicelli in hot water until soft (about 15 minutes), then use scissors to cut it a few times to make it shorter, drain the water and set aside. Pour an appropriate amount of cooking oil into the wok and heat it, after the oil is hot, add peppercorns, chili peppers, minced garlic and ginger slices to burst the fragrance, and then add minced meat and fry until it changes color.

When the minced meat changes color, push it aside, tilt the pan slightly, add the watercress on the oily side and stir-fry it a few times before mixing it, then pour in the stock (either bone stock or chicken broth). After pouring in the broth, add the soft vermicelli soaked in advance and stir-fry until the soup is dry, and finally add the dark soy sauce and sprinkle with Sichuan pepper powder, monosodium glutamate and chopped green onion and stir-fry well.

3. Beer duck.

Ingredients: 500g duck meat, 1 beer can, green onion, ginger, garlic, dried chili, cinnamon, star anise, salt, dark soy sauce, light soy sauce, chicken essence, rock sugar.

Method: Clean up the duck and cut it into pieces, blanch it with hot water to remove the blood. Pour the duck pieces into the hot oil pan and fry until slightly yellow, then add the green onion, ginger, garlic, star anise, and cinnamon to stir-fry until fragrant.

Pour in dark soy sauce and light soy sauce, bring out the basic color, add beer and water, submerge the ingredients, add rock sugar, boil over high heat and simmer for 40 minutes, and finally reduce the juice over high heat, and the soup will be wrapped around the duck.

Baked fragrant bones in southern milk pear juice.

500 grams of raw material tender ribs, 2 Ya pears, 200 grams of southern milk, an appropriate amount of Sumei sauce, cooking wine, and garlic cloves.

Method 1 Cut the ribs into long strips, wash and dry them and put them in a container; After peeling and pitting the pear, put it in a pulverizer, add a few garlic cloves, beat it into a paste, and pour it into a container for tender ribs.

2 Add an appropriate amount of crushed southern milk and juice, plum sauce, cooking wine, mix well; Marinate in the refrigerator for about 4 hours.

3 tender ribs on a baking sheet; Preheat oven to 175 and bake for about 20 minutes.

4 After preheating, turn the oven to high heat and bake the tender ribs for 4 minutes, turning the noodles once.

Pork ribs with fermented bean curd. 1 kg of raw material small pork ribs, a little shredded ginger, a little shredded green onion, 3 pieces of spicy tofu, 1 2 cups of spicy tofu milk, 1 2 cups of wine, 2 tablespoons of sugar, 2 cups of water.

Method 1Wash the small ribs and cut them into long strips, then put them in boiling water and blanch them, then remove and drain the water; Crush the spicy tofu and set aside.

2.Take a deep pot and mix well with all the seasonings, then put in the small ribs in Method 1, cook over low heat for about 1 hour, until the soup is thick, then take out the pork ribs, and serve hot with tender ginger and green onions.

1. **Chicken. Ingredients: chicken, star anise, cinnamon, bay leaves, dried chili peppers and other ingredients.

Method: Wash the chicken, chop the pieces, put it in a pot of boiling water with cooking wine, blanch and drain; Heat the pan with oil, put star anise, cinnamon, bay leaves, dried chilies, Sichuan pepper, green onion and ginger slices and stir until fragrant; Add the chicken pieces and stir-fry for 3 minutes, add light soy sauce, dark soy sauce and sugar until colored; Add boiling water, cover the chicken pieces, bring to a boil, add tomato sauce and lemon juice, cover and turn to low heat for 20 minutes. Add green and red peppers, salt, pepper and reduce the juice over high heat.

2. Spicy pig's trotters. Ingredients such as pork trotters, green onions, ginger, garlic, etc. Method:

Wash the pig's trotters, slice ginger and garlic; Boil water in a pot, put in green onion and ginger slices, pour in a little cooking wine, put the pig's trotters in the water after the water boils, sprinkle the foam and remove the pig's trotters. Put oil in a pot, add dried chili peppers, Sichuan peppercorns, ingredients, ginger slices, garlic slices and stir-fry until fragrant; Add the pig's trotters and stir-fry, add dark soy sauce, aged vinegar and salt to taste, add water to cover the pig's trotters; Bring to a boil on high heat, turn to low heat until the pig's trotters are cooked and rotten, and then the juice can be reduced.

3. Stir-fried beef with green onions. 500g beef, 1 green onion, a little garlic. Method:

Slice the beef, add egg whites, cooking wine, dark soy sauce, marinate for 10 minutes, add starch and cooking oil; Once the oil is hot, sauté half of the shredded green onion and minced garlic. Add the beef and stir-fry until it is 9 ripe, add the remaining green onions, light soy sauce, salt, chicken broth mix. White pepper, sesame oil.

Stir-fry and remove from the pan.

As a kitchen novice, I can only cook one meat dish at present, which is sweet and sour pork ribs. Although it is only this dish, every time you eat it, you will find it delicious. Today I will share a simple method, all the seasonings and ingredients are common in the kitchen.

The first step is to prepare the ingredients. I usually buy two ribs, and here I want to say that the ribs used to make sweet and sour pork ribs must be fresh. It is best to do it at noon and go buy ribs in the morning.

In addition to pork ribs, prepare vinegar, cooking wine, dark soy sauce, light soy sauce, salt, and sugar. Needless to say, other kitchen essentials such as oil, pots, plates, and shovels are not to mention.

The second step is to cook the ribs. After buying the pork ribs, you can remove the excess lean meat, then put the pork ribs into the pot, pour in water and cook for 30 minutes. Go to the kitchen halfway through and don't let the water boil dry. Once cooked, scoop up the ribs and place them on a plate.

The third step is to marinate the ribs. After the ribs have been cooked for 30 minutes, pour two tablespoons of vinegar, one tablespoon of cooking wine, one tablespoon of light soy sauce, and half a tablespoon of dark soy sauce (I mean two ribs). The dark soy sauce is half a tablespoon, so don't put too much of it.

Then marinate for 20 minutes, during which time you can flip the ribs and let them absorb the flavor.

Step 4: Get out of the pot. After 20 minutes, pour a small amount of oil into the hot pan (don't pour too much), then put the pork ribs into the pan and stir-fry (you can turn on low heat to avoid oil splashing), stir-fry until the ribs are golden brown, then pour the soup of the marinated pork ribs into the pot, add a little water (if you want to leave the soup, you can add a little more), then add three tablespoons of sugar (sugar must not be added less), a little salt to taste. At this time, wait for the water in the pot to boil, then adjust the heat to low and cook for 10 minutes.

Step 5: Remove from the pot. Simmer for 10 minutes, then turn on high heat to reduce the juice, then pour in a little vinegar (half a tablespoon if you're not sure) before cooking, and then you can get started.

In fact, the method is very small, and the ingredients used are also very common. If you want to do it, you can try it!