How to make chimney meat? The most authentic way to make chimney meat?

Ingredients: 500 grams of pork belly with skin, 2 star anise, 2 spoons of Sichuan pepper, 6 dried red peppers, seasoning: salt, cooking wine, dark soy sauce.

Method 1: Cut the pork belly into cubes, heat a small amount of oil in a wok, and add the meat to fry until it is slightly yellow.

Add chili pepper and star anise and stir-fry until fragrant, then add cooking wine, dark soy sauce, and a small amount of salt and stir-fry well.

Add water to cover the meat, turn to low heat for an hour after boiling, and cook for an hour to soften and taste.

Ingredients: pork belly, half an onion, a few garlic heads, a little ginger, oyster sauce, dark soy sauce, 10-12 monocrystalline rock sugar, cooking wine, a little cooked sesame seeds.

Method 1: Wash the pork belly and cut it into 1*1cm cubes; Finely chop the onion and garlic and slice the ginger for later use.

2. Heat the pot with cold oil, when it is hot, change the heat to low, put in the onion and stir it into a green onion crisp (the corners are a little yellow), and pick it up for later use.

3. Put minced garlic in the pot, stir the ginger slices to bring out the fragrance, add the minced meat and stir until the meat turns white.

4. Add oyster sauce, dark soy sauce, cooking wine and a small amount of water, bring to a boil over low heat and marinate for 60 minutes.

5. Add green onion crisp and rock sugar before cooking, until the rock sugar melts, and then serve, sprinkle some cooked sesame seeds and eat.

Ingredients: fennel seeds, star anise, Sichuan pepper, grass fruit, cinnamon, dark soy sauce, salt, sugar, oil, chicken essence (, pork belly (2 catties) or more materials can be increased or decreased according to personal taste).

Method 1, pork belly, cut into pieces of meat 1,5 cm thick and 2 cm wide, wrap it in gauze and tie it with thread.

2. Boil a pot of boiling water, put the meat pieces and ginger slices into the boil, and wait for a layer of white foam to float in the pot. The purpose is to remove the smell and oil.

3. Strain out the foam and water, put the meat aside, then rinse it with water and set aside.

4. Put oil in a saucepan, add sugar, fry with a spatula, fry until golden brown and turn into syrup, then pour the meat into it and color the meat.

5. Then add seasonings and water, cover the pot, simmer for 1 hour, and slowly dry the water.

Ingredients: pork (pork belly), dried plum vegetables (black dried vegetables, moldy dried vegetables), eggs, ginger, cinnamon, star anise, rock sugar, cooking wine, dark soy sauce.

Method 1: Rinse the skinless pork or pork belly and cut into cubes.

2) Heat the meat in a wok and stir-fry the oil.

Put ginger. Wine.

Cinnamon. Aniseed.

Stir-fry with dark soy sauce. Add water to bring the diced meat to a boil.

Reduce heat to low and cook for 50 minutes.

3) Soak the dried plum vegetables in lightly salted water.

Wash repeatedly until the water becomes clear and free of impurities, and squeeze out the water.

4: Bring water to a boil and reduce the heat.

Add the eggs (rinse the skin) and cook over medium heat for 15 minutes.

Remove and rinse with cold water to peel off the eggs.

5: Put the eggs and dried plum vegetables in the meat pot.

Add the caster sugar. Continue to simmer for 40 minutes.

Ingredients: Pork (lean) 150g.

Excipients: Egg white 40 grams.

Seasoning: 40 grams of vegetable oil, 20 grams of soy sauce, 20 grams of cooking wine, 1 gram of salt, 3 grams of sugar, 2 grams of vinegar, 10 grams of starch (corn), 25 grams of bean paste, 15 grams of green onions, 15 grams of garlic, 15 grams of ginger, 3 grams of monosodium glutamate.

How to make Sichuan-style diced pork:

1.Cut the green onion into green onion segments, and cut the ginger and garlic into slices for later use;

2.Put the starch in a bowl and add water to make wet starch;

3.Cut the lean pork into cubes and marinate it with soy sauce, cooking wine, salt and monosodium glutamate to taste, then add egg white, water starch, and grasp it well with your hands;

4.Mix soy sauce, sugar, vinegar, broth, cooking wine, salt, monosodium glutamate, and water starch into a sauce;

5.After the pot is heated with vegetable oil, the diced meat and the bean paste are stir-fried at the same time, and the bean paste is fried to the fragrance and then added the green onions, ginger slices and garlic slices to stir-fry, and then pour in the mixed sauce, and stir-fry after the sauce is fully cooked.

You can choose according to your own taste, pickled vegetables, vegetables, tea eggs, etc., with rice, meat and vegetarian, color and food.

Food: 500g pork belly, 15 oyster mushrooms, 2 raw eggs, 4 oily wheat vegetables, 1 shallot, appropriate sugar, appropriate salt, appropriate light soy sauce, appropriate soy sauce, appropriate soy sauce.

The blanched pork belly should be cleaned, blanched to remove the blood foam, and the blanched pork belly can be moderately cut into several large sections for convenient practical operation, and the blanched pork belly should be cut into small dices, cut smaller, and then put aside for reservation. Clean the prepared shallots or shallots with cold water and chop them for later use. Prepare multiple boiled eggs in advance and put them in the marinade to cook together to make tea eggs.

Pour appropriate oil into the wok, first stir-fry the ginger foam and garlic paste, then add the chopped shallots and stir-fry again until golden brown. At this time, pour in the diced pork belly and fry until the meat turns pink** white, and then add light soy sauce, soy sauce, star anise, rice wine, five-spice powder, old rock sugar, and pepper in the white hungry sedan chair, and stir-fry evenly. Add an appropriate amount of warm boiled water, no need to over, less than 1-2cm of pork belly, stir-fry over fire.

When the sauce is boiling, pour all the food into a stone pot and reduce the heat to a simmer. As a reminder, don't forget to add boiled eggs and simmer for 1-2 hours. Finally, put in white rice, pour marinade, and then arrange the blanched vegetable leaves, cut tea eggs, and you can eat.

In order to avoid a greasy feeling, it is best to prepare a plate of vegetables to eat with it in advance.

For the selection of pork parts, fat or lean, and braised vegetable hob blocks or minced meat foam (that is, dried meat), the feeling of the entrance is also very different, but different people will have their own taste preferences, the meat of the hob block is relatively smooth, the taste is softer, but if it is not solved well, it is not easy to be greasy. The sauce of braised pork rice is relatively sweet, that is, a kind of salty and sweet layering, the aroma is strong and not easy to have too heavy greasy feeling, some areas will use old rock sugar or white sugar to season, and the salty concentration value of the sauce is also pure Taiwan braised pork rice is very important.

The method of making chimney meat is as follows:

Ingredients: 500 grams of chicken feet, four eggs, six chicken wings, half a green onion, two bottles of beer, an appropriate amount of chicken powder, a spoonful of fragrant trough marinade, 5 grams of garlic, a piece of ginger, a small handful of green onions, marinade, spices, appropriate amount of oil, a spoonful of light soy sauce, three spoons of dark soy sauce, one and a half spoons of chili.

1. Cut the green onion into sections, peel and cut the ginger into large pieces, and pat the garlic flat and peel.

2. Wash the green onion and tie the green onion knot.

3. Put some pepper, star anise, bay leaves, cinnamon, grass cole, licorice, licorice. Clove. When you are ready, remember to soak all the ingredients in warm water for about half an hour before putting them in the pot, one is to remove the dust on the spices, and the other is to remove the heavy smell of Chinese medicine.

4. Chicken feet and chicken wings are thawed in advance and soaked in cold water to clean the blood, and the reverse side of the chicken wings is cut with a knife, which is convenient for the flavor and will affect the aesthetics.

5. Cut the nails with scissors and prepare all the ingredients and materials.

6. Put half of the casserole water directly, and put the small spices in a sandbag, otherwise it is not good to throw it directly into it.

7. Throw the ginger and garlic knots into the green onion section and put a little rock sugar.

8. One tablespoon of oil, three tablespoons of light soy sauce, one tablespoon of half-aged soy sauce, and one spoonful of cooking wine. After everything is done, cover the lid, boil over high heat, turn to medium-low heat and slowly boil to get the flavor out first, this is very important, after boiling for 40 minutes, turn off the heat and simmer for an hour, if there is no time, ignore it, and put the ingredients directly.

9. Chicken wings and chicken feet in cold water, add a spoonful of cooking wine to boil over high heat, you will see a lot of foam, rinse with warm water and drain the water.

10. Put it on a plate and remember to cover it with plastic wrap, otherwise the skin will dry after a while, and the color will not look good.

11. Put the eggs in cold water and cook the shell lightly, and it is easier to taste it, and the stewed braised soup is boiled next, and the eggs are added first, and the eggs are more difficult to taste.

12. Add chicken feet and chicken wings for about half an hour, cover the lid and continue to cook on low heat for more than 30 minutes.

13. Put it on a plate at the end.

Seasoning: 40 grams of vegetable oil, 20 grams of soy sauce, 20 grams of cooking wine, 1 gram of salt, 3 grams of white sugar, 3 grams of vinegar, 10 grams of starch (jade infiltration chiwei rice), 10 grams of watercress congpei sauce, 15 grams of green onions, 15 grams of garlic, 15 grams of ginger, 3 grams of monosodium glutamate.

Preparation of braised pork:

1. Brine production:

Put the marinade into a gauze bag, tie the bag tightly, if there is no old brine, you need to use chicken bones and pork bones to cook bone broth first. The method is: take 5 catties.

Add 10 pounds of water to the bones (the bones need to be rinsed for 1 hour to remove blood, clean and knock off) and boil over low heat for 5 to 8 hours and then remove the bones.

Put the head into the marinade bag, add water to 50 catties, add an appropriate amount of pepper, pepper and ginger, boil it for about an hour on low heat, and the fragrance overflows as appropriate.

Use sugar color (see below for preparation method) to adjust the color of the marinade, then add 250 grams of cooking wine, salt, sugar, and an appropriate amount of monosodium glutamate.

Sugar color preparation method: put the salad oil in two or finger into the pot and heat it over low heat, add 2 taels of white sugar and fry until it is dark red, and immediately add water when it is just white bubbles.

Jin is sugar color. The above preparation of brine material with water 30 50 kilograms, can halogen raw materials 70 80 kilograms, should be replaced with the marinade package.

2. Pickling: raw materials to be pickled:

The pickling method of large pieces, chicken, duck, beef, duck neck, mouth strips, rabbit meat, quail, hooves, etc., are collectively referred to as large pieces. First of all, wash the above ingredients.

Net standby. Take 20 catties of water, add 10 grams of peppercorns, 5 grams of thyme, 250 grams of cooking wine, and 750 grams of salt (if the temperature of the group is too low, peppercorns and thymes are needed.)

Around 20 to 30 degrees in the spring, marinate for about 12 hours, and in the summer at 30 to 40 degrees, marinate for about 5 to 6 hours. Hoof flowers, pork belly and other traces of freshness.

The material can be marinated directly.

First of all, the spice part: 25 grams of star anise, 15 grams of cinnamon, 20 grams of cumin, 10 grams of licorice, 10 grams of saunai, 20 grams of Sichuan pepper, 10 grams of sand kernels, 15 grams of grass fruit, 5 grams of cloves.

The most important feature of braised pork is the flavor of braised meat, which is also the fragrance of spices, so spices are naturally the most important part of the seasoning. On the basis of this recipe, you can also add some tangerine peel, bay leaves, nutmeg, etc.

100 grams of ginger, 150 grams of green onions, 100 ml of cooking wine, 350 grams of rock sugar, 300 grams of salt, 100 ml of dark soy sauce, 100 ml of light soy sauce.

Green onion and ginger to remove the fishy flavor, cooking wine to remove the fishy artifact, rock sugar to assist sweetness, can reduce the astringency of the chop and less spices, but especially like sweet friends can reduce the amount of sugar, salt and salt, dark soy sauce color, light soy sauce into the flavor.

This is a 10-liter braised soup recipe, and the pot at home is generally small, and three or four liters are full, so the seasoning should be reduced proportionally.

Method: Wrap the marinade and boil it in a pot of boiling water to remove the bitter and astringent taste of part of the marinade.

Then put the marinade packets, green onion and ginger, as well as water and other seasonings into the soup pot and cook together for an hour to let the marinade soup absorb the flavor.

An hour later, the braised soup is ready, at this time there is no oil in the braised soup, the taste is relatively low, you can add some vegetable oil into it, the taste will be much mellow, or do not add oil, but first marinate some ingredients with more oil, such as pork belly, fat sausage, etc.