The meat 臊子 manufacturing method, the 臊子肉manufacturing procedure steps

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 fragrant.

Pork (ribs for restaurants, hind legs are mostly used) do not need to be peeled, no matter how fat or thin, cut into cubes and chop finely.

Don't put water when making a, you must pay attention to this. Because it is made of flower meat, (you can also use lean meat, but you also need to add some fat separately to ensure that it will not dry up and burn off during the flat frying process), and the vinegar should not be too much, so the taste will not be right. 1 kg of meat with 50ml of vinegar.

Meat dumplings are an indispensable part of the daily diet of Lanzhou people. Whether it's noodles, noodles and fried noodles, or noodles and meat buns.

It's all indispensable. When stir-frying the pork dumplings, first add minced ginger, minced garlic, and stir-fry until fragrant, then pour in diced meat and stir-fry, then add various seasonings, and finally put in chopped green onions when it comes out of the pot, which is really fragrant and irresistible. Every time I stir-fried pork dumplings just came out of the pot, my husband would come over and dig a few bites with a spoon.

Seeing that he ate so deliciously, I couldn't help but take two bites. Having said all this, I almost forgot the topic, so let's go and watch the production process together.

Material. Ingredients: 600g of pork front sandwich;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of chopped green onion, appropriate amount of minced garlic, appropriate amount of minced ginger, appropriate amount of Sichuan pepper powder, pepper powder.

Appropriate amount, cooking wine.

Appropriate amount, appropriate amount of sugar, appropriate amount of balsamic vinegar, light soy sauce.

Appropriate amount, appropriate amount of dark soy sauce.

Meat cheeks. Wash the meat before the pig and drain the water.

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Cut into diced meat. Finely chop the green onion, ginger and garlic.

Stir-fry in a hot pan with minced ginger and garlic until fragrant.

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Pour in the diced meat, stir in the peppercorn powder and pepper and stir-fry over medium-low heat until it changes color.

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Add sugar and cooking wine and stir-fry, then add balsamic vinegar, light soy sauce, dark soy sauce and salt and stir-fry evenly.

Finally, pour in the chopped green onion, stir-fry evenly, and turn off the heat.

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Sprinkle a little dried red pepper to garnish after cooking. Whether it's spicy noodles, fried noodles, or noodles, or meat buns, it's super good.

Tips: The meat in front of the pig is more tender and fragrant than the meat in the hind leg of the pig. When stir-frying the pork dumplings, stir-fry them over medium-low heat throughout the whole process, so that the fried meat is very tender. Don't add water. Putting in chopped green onions will enhance the flavor in particular, remember that chopped green onions should not be put too early, otherwise the fried meat will smell fishy.

Ingredients: 3 catties of pork, half a green onion, 8 dried chilies, 1 garlic, 1 piece of ginger, 2 star anise, 2 bay leaves, 1 cinnamon, 1 tablespoon of salt, 1 tablespoon of cooking wine, 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of five-spice powder, 2 tablespoons of chili powder.

Method: 1. The pork is ready, and the pork belly is usually fried, but today it is made with slightly lean pork hind leg meat.

2. After cleaning the pork belly several times, control the water, cut it into small thin slices, fat and lean and open it.

3. Prepare half a green onion, 8 dried chilies, 1 garlic, 1 piece of ginger, 2 star anise, 2 bay leaves, and 1 cinnamon.

4. Finely chop the ginger, slice the garlic, cut the dried chili pepper, cut the green onion, wash the star anise, cinnamon and bay leaves.

5. Pour in 3 times more oil than usual stir-frying, burn the oil to 5 hot, put in the fat first, stir out the fat oil over medium and high heat, and stir out the fat and fat meat will be fat but not greasy.

6. Add the prepared lean meat and stir-fry until the lean meat changes color and shrinks.

7. Add the prepared star anise ginger and dried chili peppers, garlic slices, bay leaves and stir-fry until fragrant, add green onions, add 1 tablespoon of salt, 1 tablespoon of cooking wine, 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of five-spice powder, and season.

8. Cover the pot and simmer over medium-low heat for about 20 minutes, add 3 tablespoons of balsamic vinegar and stir-fry for 20 minutes, and simmer for about 10 minutes.

9. At this time, when the meat is cooked, add 2 tablespoons of chili powder, do not stir, let the chili noodles be naturally soaked in oil, stir evenly, and the meat is finished.

10. Put it in a clean and waterless basin, which can be stored and eaten for a long time, which is very convenient.

Heat the pan with cold oil to put the meat filling into the pot, stir-fry the meat and change color, then cook in cooking wine, and fry to dry the water.

Sichuan green and red peppercorns, minced meat and stir-fry to dry the water until the oil comes out.

Add green onions, ginger, minced garlic, and stir-fry a large spoonful of Pixian bean paste to stir-fry the red oil.

Stir-fry with peppercorns, a little dark soy sauce, half a spoon of sugar, a tablespoon of sweet paste, and an appropriate amount of salt.

Pork is made into a meat dumpling, which is preserved for a long time, has a variety of ways to eat, is convenient to eat, is both a vegetable and a seasoning, and is sour and fragrant. This recipe is also suitable for making ribs.

Ingredients: fatty and lean meat, star anise, cinnamon, bay leaves, pepper, grass fruit, cumin, white cardamom, green onion, ginger, light soy sauce, dark soy sauce, salt, vinegar.

Today I will share with you the correct practice of Shaanxi's special meat dumplings, basically every household in Shaanxi will make meat dumplings. It can be used for stir-frying, sandwiching buns, and the most useful is to mix noodles and eat. The aroma is tangy, the aftertaste is endless, and the method is simple.

Make more at a time, take it as you eat, and keep it for a long time.

Cut the pork belly into cubes, add oil and spices in the pot and stir-fry until fragrant, then add diced meat and stir-fry quickly, remove the water and stir-fry until fragrant.

Choose the pork belly, lean and even, not too lean, otherwise the burnt pork belly will be too dry and affect the taste. When the vegetable oil is poured into the pot for seven minutes, pour in the meat slices and fry until white, then add cooking wine, salt, five-spice powder, Sichuan pepper powder, ginger powder and stir-fry well, cover the pot and simmer.

Burn for five minutes. Add the chili powder and dark soy sauce, stir well, then cover and simmer for 10 minutes. Lift the lid and take a look, and if the meat is juicy, stir-fry over medium heat.

A home-cooked recipe for the meat of the saki

Prepare 2 large pieces of pork belly, about 5 catties, and my family usually uses pork thighs or pork belly as the main meat.

After cleaning the pork belly several times, control the water, separate the fat and lean meat, cut it into small slices or small dices, and open the fat and lean meat.

Prepare a few dried chili peppers, 1 head of garlic, 1 piece of ginger, 2 star anise, 3 bay leaves, 1 piece of cinnamon, and an appropriate amount of chili powder.

Pour a small amount of oil into the pot, turn to low heat when the oil is slightly hot, pour the fat meat you just cut into it first, and stir-fry the oil in the fat meat over medium heat, so that the meat will be fat but not greasy.

Then put in the prepared lean meat and pour it in, stir-fry evenly, add an appropriate amount of cooking wine, and keep stir-frying until the lean meat changes color and shrinks.

Add the various seasonings prepared before, minced ginger, chili peppers, star anise, garlic slices, and continue to stir-fry to bring out the aroma of the ingredients.

Add an appropriate amount of light soy sauce and a small amount of dark soy sauce, add thirteen spices and stir-fry evenly, cover the pot and turn to medium-low heat and simmer for about 20 minutes, during which you should stir-fry several times to prevent it from sticking to the pan, and finally add 3 tablespoons of balsamic vinegar, a spoonful of salt and stir-fry, and then simmer for about 10 minutes, then sprinkle some dried chili noodles on the surface of the meat, stir to let the chili powder naturally blend with the meat oil, turn off the heat.

After the oil temperature has cooled down, pick out the large seasonings, put them in a crisper box, or refrigerate them in a bowl, and take them as you go.

Here's how to make the meat:

1. Prepare the ingredients, 500 grams of pork belly, 5 grams of minced ginger, 15 ml of cooking wine, 5 grams of soy sauce, 5 grams of five-spice powder, 10 grams of salt, 10 grams of vinegar, and 5 grams of dried chili powder.

2. Clean the meat and use a knife to separate the fat and lean meat into pieces.

3. Put a little oil in the pot, turn the pan to resist collapse after the oil is hot, and add the fat meat to stir-fry first.

4. Stir-fry until the skin of the meat is shiny, then pour the lean meat into the pot.

5. Use medium heat and stir-fry the meat pieces constantly.

6. Add minced ginger, cooking wine, soy sauce and five-spice powder and stir-fry for two minutes, then add salt and vinegar, cover the pot, and simmer over low heat for 10 minutes.

7. After the meat is fried, sprinkle with chili powder evenly, and stir-fry it to get out of the pot.

The home-cooked recipe for the meat is as follows:

Ingredients: 1600 grams of pork.

Excipients: appropriate amount of oil, appropriate amount of salt, 1 tablespoon of sugar, 1 tablespoon of light soy sauce, dark soy sauce, 15 bay leaves, 4 star anise, 5 cinnamon leaves, 2 grass fruits.

1. Materials. <>

2. Wash and drain the meat, and cut into thick, wide slices.

3. Heat the oil in a wok on low heat, and when the oil is cool, add white sugar and start frying the sugar.

4. The oil starts to bubble.

5. When the foam in the oil gradually finishes, pour into the meat slices and stir-fry.

6. Stir-fry. <>

7. At the beginning of the stir-frying, the moisture will slowly come out, and continue to stir-fry over medium heat.

8. Until the water from the meat disappears and the oil is left, then add an appropriate amount of light soy sauce and stir-fry well.

9. Then add an appropriate amount of dark soy sauce and stir-fry for coloring.

10. Finally, add all the ingredients and stir-fry well.

11. Add boiling water that is higher than the meat surface, bring to a boil on high fire, then turn to low heat and simmer slowly. (If you want to leave the old marinade, add more water here, and leave a bowl at the back).

12. When the moisture is reduced and the meat is almost cooked, add an appropriate amount of salt and stir evenly into the old taste until the meat is cooked and the water is almost finished. Serving. (If there is still a lot of water, you can collect the juice on high fire) and put it in the refrigerator to keep it fresh after cooling.

Main ingredients: foreleg meat, green onions, ginger, star anise, bay leaves, cinnamon.

The first step, the washed pork first separate the fat and lean meat, we cut the fat into long strips of about 2 cm, and then cut into thin and uniform slices, after the fat meat is cut, we also cut the lean meat into small pieces, the size of the cut is moderate, cut and put on a plate for later use.

The second step, then we prepare a piece of ginger to crush it, and then chop it into minced ginger, it is indispensable to make ginger for the meat, and there should be more, to achieve the purpose of removing the smell and increasing the fragrance, after cutting, put it on a plate for later use, prepare a green onion, and cut it into small pieces for later use.

The third step, let's start to fry the meat, pour a little more oil into the pot, and then pour in the fat and stir-fry first, to stir-fry the fat of the fat, so that it will not be greasy, and keep stir-frying on high heat to prevent sticking to the pan, until the meat skin becomes translucent, the meat slices become golden, and a lot of oil appears in the pot.

The fourth step, then we pour in the cut lean meat, this time change to medium heat, the lean meat first stir-fry until it changes color, with the continuous stir-frying, the fat will become turbid, at this time do not worry, continue to stir-fry, until the lean meat is completely discolored.

The fifth step, we add minced ginger and green onions, and then add star anise, cinnamon, bay leaves, continue to stir-fry, the fragrance of the ingredients to it to fry, with continuous stir-frying, the oil in the pot is no longer so turbid, until the oil in the pot becomes cool.

Sixth, let's start seasoning, add salt, cooking wine, five-spice powder, soy sauce, and then stir-fry these seasonings evenly, then pour in a little more balsamic vinegar, cover the pot after stir-frying the fragrance, and simmer for 10 minutes on medium-low heat.

Seventh, with the slow stewing, the aroma of the meat has been emanated, full of fragrance, when the time is up, we turn off the heat, sprinkle some chili noodles, if **put the chili noodles, the temperature is too high, the chili noodles are easy to fry and turn black, and after the chili noodles are infiltrated by the oil, we can stir it evenly.

This way out of the Zangzi meat, the color is red and bright, looks very beautiful, fried Zangzi meat, we put it into a clean and waterless container, as long as the finished Zangzi meat does not see raw water, put it in the refrigerator, or a ventilated place, it will not be bad for half a year, the Zangzi meat is sour and spicy and delicious, the taste is particularly authentic, the meat that has just come out of the pot, sandwiched with hot steamed buns, it is extremely satisfying to eat.

Tips: 1. Some people want to remove the skin of the meat when they make the meat, but in fact, the best thing to eat is the skin of the meat, which is very elastic, don't throw it away.

2. Compared with the hind leg meat, the taste of the front leg meat is more tender, and the fat meat should not be too little, otherwise there is little fat, and the lean meat will become more dry.

3. Vinegar can be used to remove the smell and increase the flavor, but don't put white vinegar, the mellow flavor of vinegar is true. If you can't eat this sour taste, you can leave it out, or put it less, according to your taste.

It's easy to make pork dumplings.

1 Cut the meat into 2 cm cubes with a 2:8 ratio of fat to lean meat. Chop the green onions, ginger and garlic and set aside.

2. Put the bottom oil in the pot (the oil can be a little more), heat it over medium-high heat, and when the oil temperature is 5 (put the chopsticks to make small bubbles), add the green onions, ginger and garlic and stir-fry.

3. Turn the meat over medium heat, stir-fry the core of the sail until the meat filling is white, add sugar, cooking wine, light soy sauce, dark soy sauce and salt to make the meat filling taste and color.

4 When the meat is ripe, add sugar and a small amount of white vinegar, cover the pot and simmer it; Turn on the high heat to evaporate the vinegar, and then turn off the heat when the diced meat is firm.