How to make rotten meat delicious, how to fry meat is easy to rot and delicious

Ingredients. Pork.

300g excipients. Oil. Amount.

Salt. Amount. Sprouts. Amount.

Preparation of rotten meat sprouts.

1.Slaughter the meat into rotten meat.

2.Wash the sprouts.

3.Chop. 4.Stir-fry the rotten meat until fragrant.

5.Add the sprouts and continue to stir-fry and season to taste.

6.Load the tray.

100 home-cooked dishes.

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Sprouts recipe home cooking.

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1.Pork belly, cut into cubes.

2.Cut the potatoes into cubes.

3.Add honey and soy sauce to the pork belly, stir, add a little oil to the hot pan and stir-fry over low heat, slightly charred out of the pan.

4.After stir-frying the meat, add the ingredients, green onions, ginger, garlic, and thirteen spices to stir-fry and add the pork belly.

5.Add a little MSG and remove from the pan.

Ingredients: pork belly.

Seasoning: Ginger (5 slices) Grass fruit (1 piece) Honey rock sugar (to taste) Star anise (8 pieces (small)) Salt (1 teaspoon).

Dark soy sauce (1/3 tablespoon) Light soy sauce (to taste) Cooking wine (1 tablespoon) Monosodium glutamate (to taste).

Method: 1. Cut the pork belly into mahjong-sized pieces, rinse them well, put a tablespoon of cooking wine, and soak them for one hour. Remove and drain.

2. Put oil in the pan and stir-fry the meat pieces until they are slightly yellow.

3. Add dried chili peppers, grass fruits, star anise, ginger, and stir-fry until fragrant.

4. Put two tablespoons of cooking wine, stir-fry a few times, then put dark soy sauce, light soy sauce, and stir well.

5. Add boiling water, submerge the meat, transfer to the casserole and simmer for two hours, add salt.

6. Simmer until the pork belly is crispy, put honey rock sugar on high heat to reduce the juice, shake the pot, do not turn.

7. When the soup is evenly wrapped on the meat, put some monosodium glutamate to enhance the flavor.

Ingredients: pork belly (one layer of oil and one layer of lean) Seasoning: ginger (five slices).

Light soy sauce (1/3 tablespoon), light soy sauce (to taste), cooking wine (1 tablespoon), honey, sugar (to taste), oyster sauce (to taste).

Method: 1. Cut the pork belly into mahjong-sized pieces, rinse them well, add water to the pot, butter and ginger slices, wait for the foam to be finished over medium heat, and wash them with water. Drain.

2. Prepare the oil pan and add the ginger slices. Add the meat and stir-fry the meat pieces until lightly browned. Honey under white sugar.

3. Put two tablespoons of cooking wine, stir-fry a few times, then add dark soy sauce, light soy sauce and oyster sauce and stir-fry well.

4. Put in boiling water, submerge the meat, transfer to the casserole and simmer for two hours, add salt.

5. Wait until the soup is evenly wrapped on the meat.

1000 grams of pork belly with skin, 80 grams of rock sugar, honey, a handful of green onions, 5 6 slices of ginger, 3 star anise, 1 small piece of cinnamon or 2 bay leaves, 1 tablespoon of dark soy sauce, 1 teaspoon of cooking oil, about 8 10 grams of salt, 1 tablespoon of cooking wine.

Method: 1. Wash the pork belly, remove the residual pig hair from the pork skin, cut it into 3 square pieces, do not blanch, so that the taste of the meat is more delicious; Then prepare all the spices;

3. With the slow heating, gently tap the rock sugar with a spatula and it will be broken into small cubes;

4. Then turn on the low heat, the rock sugar will slowly change color;

5. Wait until a layer of foam has formed on the sugar solution and the foam begins to spread to both sides;

6. Pour in the pork belly and stir-fry over medium heat to coat the pork belly in syrup;

7. Add green onion and ginger slices, pour in dark soy sauce and stir-fry until fragrant;

8. Pour in hot water just over the pork belly, then add cooking wine, star anise, cinnamon or bay leaves;

9. After the heat boils, pour it into the soup pot or casserole, cover the pot, simmer for an hour on low heat, open the lid in the middle and put in salt and mix well and cover immediately;

For many years, the lean meat was fried and it was very hard. I'll teach you a way to do it, it's delicious! I don't like adding starch the most. My approach is better than hooking.

1. When buying meat, you must remember to bring some fatty meat, don't buy pork belly, buy the kind of meat that is easy to separate from fat and thin;

2. When cutting the meat, cut the fat and lean meat separately, add a little salt and a little soy sauce after the lean meat is cut into slices, grab it with your hands, and set it aside;

3. The fat meat should be sliced, fried out of oil, the fire should not be too big when frying, pay attention not to fry the paste, when the fat meat is slightly yellow, put the submerged lean meat into it and fry, if it is fried with other dishes, it is not easy to cook can be put in and fried with lean meat, easy to cook, you can fry the meat first and then put the vegetables to fry.

Give it a try, it's delicious. And it's very fragrant, and the meat can be fried in full. Note that a little salt has already been put in when the meat is drowned, and a little less salt should be added when adding salt again.

If it is fried beef, you should add sugar, salt, raw oil, and soy sauce to submerge it for about two hours. It's easy to fry and doesn't stuff your teeth.

1. Before the pork belly is stewed in the pot, it is necessary to remove the fishy smell of the pork belly by blanching, put a small half pot of water in the pot, put cooking wine and ginger slices, put in the pork belly pieces, remove them after boiling over high heat, and rinse them in clean water;

2. Blanch the pork belly, cut it into small pieces, and put it on a plate for later use; After putting in a small half pot of water in another pot, put all the condiments you have just prepared into the pot, then put about 1-2 spoons of cooking wine, 1 spoon of dark soy sauce, 2 spoons of light soy sauce to taste, put about 1 spoon of salt to taste, and finally put in a small piece of rock sugar, and boil the soup over high heat;

3. Put in the meat pieces we have just cut, boil again over high heat, turn to medium-low heat and cover the pot, simmer for 40-40 minutes, and stew the pork belly in the pot until soft and flavorful;

4. After 40-60 minutes of medium-low heat simmering, open the lid, there is not much soup left in the pot, then you can try the softness and saltiness of the pork belly, if it is too light, you can add a little salt;

5. Here a pot of stewed soft pork belly is ready, you can make stewed pork belly at home according to this method, after the meat pieces are stewed soft and rotten, you can add your favorite ingredients to the pot, such as potatoes, lotus roots, mushrooms, chestnuts, etc., simmer for 5-10 minutes, and the ingredients in the pot will also be soft and rotten.

Wash the tomato pepper and finger the soaked cowpeas and set aside. Heat the rapeseed oil in a pan until the smoke dissipates, pour in the minced meat, and stir-fry quickly until browned. Stir-fry the chopped green peppers quickly and evenly. <

1. Wash the small peppers and put the soaked cowpeas together and set aside.

2. Cook the rapeseed oil in the pot until the smoke is gone, serve until the minced meat is added, and quickly stir-fry until it is yellowed.

3. Quickly stir-fry the chopped green peppers evenly.

4. When the green pepper is raw, you can start the pot and put it on a plate.

1. Wash the small peppers and put the soaked cowpeas together and set aside.

2. Heat the rapeseed oil in the pan until the smoke is exhausted, add the minced meat, and quickly stir-fry until yellow.

3. Quickly stir-fry the chopped green peppers evenly.

4. When the green pepper is raw, you can start the pot and put it on a plate.

Pork value: Pork, also known as pork meat, is the meat of domestic pigs of the pig family. It is rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other nutrients.

Pork is the main non-staple food of daily life, which has the effect of replenishing deficiency and strengthening the body, nourishing yin and moisturizing dryness, and enriching the skin of Zheng people. Those who are weak after illness, have postpartum blood deficiency, and have thin yellow muscles can be used as nutritional tonic products.

As one of the important animal foods on the table, pork is particularly delicious after cooking or processing because the fiber is finer, the connective tissue is less, and the muscle tissue contains more intermuscular fat.