How to make Korean style spicy stir fried pork, how to make spicy pork?

The preparation of Korean-style spicy stir-fried pork.

Slice the pork, cook wine, ginger, and peppercorns, and marinate for a while.

Sauce: 1 tablespoon of soy sauce, 1 tablespoon of chili noodles, 1 tablespoon of soy sauce, 1 tablespoon of minced garlic, 3 tablespoons of chili paste, Sichuan pepper noodles, sesame oil, a little ginger.

Cut the onions, carrots, green onions (you can also add some cabbage, mushrooms, etc.) and add the meat to the seasoned sauce, leaving a little sauce to mix with the vegetables!

The onions, carrots, and shallots are stir-fried before adding the sauce and meat.

Add a little oil to the wok, first over high heat, medium heat, high heat to reduce the juice, and put it on a plate!

Eunshi teaches you how to make spicy fried pork in Korean style.

Ingredients. 500 grams of pork leg.

Accessories. Onions.

1 pc. Seasoning.

Soy sauce. 1 scoop. Ginger. 5 grams.

Garlic. 4 petals. Sesame oil. 2 scoops.

Korean-style hot sauce. 1 3 cups.

Paprika. 2 scoops.

Pepper. Half a scoop.

Sugar. 2 scoops.

White sesame seeds. 1 scoop.

Vegetable oil. Amount.

Shallots. 1 small handful.

The Korean style of spicy stir-fried pork.

1.Wash and cut the pork leg into thin slices, chop the garlic into minced garlic, mince the ginger, cut the onion into strips, and cut the shallots into sections.

2.Marinate the pork with minced garlic, minced ginger, Korean hot sauce, chili powder, sugar, soy sauce, sesame oil and pepper for at least 10 minutes.

3.Heat vegetable oil in a wok over high heat and add the pork.

4.When the pork is halfway white, add the onion and continue stir-frying.

5.After the pork is cooked and stir-fried until fragrant, add the green onion and stir-fry slightly.

6.Sprinkle with cooked white sesame seeds (you can taste the taste before cooking, and then season).

Ingredients: 3 grams of garlic, 40 grams of coriander, 1 chopped green onion, 300 grams of pork.

Excipients: 20 grams of starch, 200 ml of cooking oil, 2 grams of salt, 1 gram of chicken powder, 1 gram of pepper, 15 grams of chili flour.

1. 3 grams of garlic slices, 40 grams of coriander cut into sections, 1 green onion, 300 grams of pork shredded.

2. Pour in shredded pork, 20 grams of starch, and grasp well.

3. Put 200ml of cooking oil in the pot, add shredded pork, fry over medium heat until six mature, control the oil and remove it.

4. Continue to heat the oil temperature and re-fry for 30 seconds.

5. Put 5ml of cooking oil in the pot, put in garlic slices and chopped green onions, stir in high heat until fragrant, pour in shredded pork, 2 grams of salt, 1 gram of pepper, 1 gram of chicken powder, 15 grams of chili noodles, stir-fry evenly, pour in coriander, and stir-fry evenly.

6. Finished product of spicy shredded pork.

I'm from Hunan, and I'll teach you two tricks, which are absolutely easy to understand.

Steamed cured meat, preserved fish, preserved chicken, chili, oil, not salt, if the bacon is salty, just steam.

Stir-fry the bacon with garlic, steam the bacon softly, slice it, put it in hot oil and fry it for a while, add the garlic moss cut into sections, and fry the garlic moss until fragrant.

Stir-fried bacon with garlic is fried bacon with garlic leaves, first fry the garlic leaves until fragrant, and then put the steamed bacon and cut it into slices. Just mix it up a little.

Spring bamboo shoots fried bacon, just the right time, first fry spring bamboo shoots, and then put bacon.

Steamed bacon with dried beans is made by cutting long beans into segments and steaming them with bacon. I don't know if you bought it.

There is also fried bacon with radish skin, and the radish skin should be soaked first. Stir-fry again.

It's too much, anyway, you just have to remember that the bacon is generally steamed first and then cut, so that it is easy to cut, and the cooking is more delicious, especially if you buy it in the supermarket. Before frying, use your tongue to lick the salty or not, and then decide whether to put salt or not, generally Hunan bacon is salty.

How to cook spicy pork in Shanghai? Clean the meat and cut it into pieces, pour it into the pot, add green onions, ginger and garlic to remove the smell, remove and stir-fry, add bean paste and light soy sauce oyster sauce.

Preparation of bean plate sauce (sweet noodle sauce):

Cut the meat into cubes and fry it in oil until it is dehydrated. Change to a slight heat, if you like spicy, you can add chopped dried red pepper at this time and fry it a little; Then, add bean plate sauce or sweet noodle sauce, stir-fry non-stop to prevent it from sticking to the pan, add pepper and a little monosodium glutamate.

The bibimbine also tastes good.

It's bacon, right?? Stir-fry green peppers, or soak them in rice water and cook them, so that they are not salty!

Korean recipe for spicy stir-fried pork belly:Ingredients: 1 pork belly, 3 green onions, 1 tablespoon Korean chili powder (adjust according to taste), 2 tablespoons Korean chili paste (adjust according to taste, 5 cloves of garlic, half an onion, appropriate amount of sugar oyster sauce, 1 tablespoon of rice wine, appropriate amount of sesame oil oyster sauce, appropriate amount of black pepper oyster sauce, appropriate amount of oyster sauce with oyster sauce.

Steps: 1. Slice the pork belly, cut the green onion into sections, shred the onion, and mince the garlic.

2. Add minced garlic, onion, green onion, 1 tablespoon chili powder, 2 tablespoons chili paste, 1 tablespoon rice wine, appropriate amount of black pepper, appropriate amount of sugar and appropriate amount of oyster sauce to marinate for more than one hour.

3. Add an appropriate amount of oil to the pot, put in the marinated pork belly and stir-fry for 3-5 minutes.

4. After the pork belly is cooked, add an appropriate amount of sesame oil to complete.

Material. Italian nib noodles 100g, beef hot pot slices 200g, garlic 5 cloves, onion half, carrot 1 4 shallots, 3 green peppers, 2 golden mushrooms, 1 pack, black pepper, cheese powder, appropriate amount.

Method. Prepare the materials.

Finely chop the garlic; onions, carrots shredded; Slice the shallots; Remove the bottom of enoki mushrooms, cut into sections and peel apart; Remove the green pepper and cut into small pieces.

Cut the beef slices in half and add the marinade to marinate to taste.

Boil a pot of water, add 1 small spoon of salt, boil the water and put it on the surface of the pen tube and cook until it is medium-cooked, remove and set aside.

In another frying pan, add 2 tablespoons of oil, minced garlic, onion and carrots, and stir-fry over medium-low heat until evenly exposed to the minced oil to soften.

Stir the pan to the side, leave a hole in the middle, pour in the beef and fry until it turns from red to white.

Pour in the boiling water (about 300cc), spread the pen tube noodles, green onions, enoki mushrooms and green chilies, cover the pot and let it simmer for about 3 minutes.

Open the lid and stir well, adjust the cooking time according to your family's preference, sprinkle with black pepper and cheese powder and you're done.

To make this noodle, you must buy thin alkaline noodles, and never use dried noodles. Xiaokang beef sauce is a local specialty, from snacks to large, when the stew added a small spoonful on a whim, the result is delicious, in order to be rigorous so this time the recipe is also added, there should be no difference is not too big... This surface was made a long time ago, so I didn't keep any process diagrams, but it was very simple to do, so just look at the text

Materials. Beef.

Amount. Lye water noodles.

Amount. Vegetable.

As much as you want, the meat and vegetables are matched, and the presentation looks good, and you can not have it.

Well-off beef sauce (sweet and spicy).

Amount. Pixian bean paste.

Amount. Dried chili peppers.

Several. Spices (star anise, cumin, cinnamon, nutmeg, etc.).

Amount. Green onions, ginger and garlic.

Amount. Oyster sauce.

Amount. Rock candy. Amount. Oil.

Amount. Salt. Amount. Wine.

Amount. Coriander or chives.

It's just a little embellishment.

The steps of the preparation of spicy beef noodles.

Save the practice to your phone.

Step 1space

Wash the beef, cut it into pieces, put it in a pot of cold water, add a little cooking wine, and bring it to a boil to remove blood foam impurities.

While blanching the meat, you can boil another pot of boiling water and set aside.

Step 2 The whole dried chili pepper is oiled and fried until it changes color and is fragrant, and then removed and set aside. Leave an appropriate amount of base oil, fry star anise, cumin, cinnamon, nutmeg and other spices over low heat (you can buy stewed meat ingredients prepared in the supermarket or according to your usual stew habits), fry the fragrance, add green onions, ginger and garlic to stir-fry, put in blanched beef pieces, add an appropriate amount of Pixian bean paste and sweet and spicy well-off beef sauce (dosage ratio of about 3:1), oyster sauce, rock sugar, dark soy sauce, light soy sauce, stir-fry evenly.

Dark soy sauce is colored, and raw soy sauce is fresh. The amount of all spices and seasonings should be controlled by yourself, not too much, which will mask the aroma of the meat.

Step 3After stir-frying evenly, pour in enough boiling water, simmer on high heat for 10 minutes, cover and change to medium-low heat, and simmer for about 2 hours. You can't add water halfway, so you must add enough boiling water at the beginning, if the water is really not enough, you can only add boiling water halfway to prevent the meat from being cold and tightened, but it is best to add enough at one time at the beginning.

Step 4 When the meat is almost ready, cook the noodles and blanch the vegetables, cook the noodles according to the stated time, and do not cook the noodles too badly.

Step 5 When the meat is almost ready, add the dried chili pepper after the oil, if you want to make the spicy taste a little bit clear, let it go in advance, taste the saltiness, and add the appropriate amount of salt to taste. At this time, the soup is thick, and the meat is rotten and fragrant.

Step 6 space<>

Put the noodles in a bowl, if the beef toppings are too salty, you can leave an appropriate amount of noodle soup to neutralize, put in the blanched greens, pour the beef and beef broth, sprinkle with chopped coriander and chives, it's really super delicious!

Finely chop the garlic; onions, carrots shredded; Slice the shallots; Remove the bottom of enoki mushrooms, cut into sections and peel apart; Remove the green pepper and cut into small pieces.

Cut the beef slices in half and marinate them with marinade.

Boil a pot of water, add 1 teaspoon of salt, boil the water and put it in the pen tube to cook until medium-rare, remove and set aside.

In another frying pan, add 2 tablespoons of oil, minced garlic, onion and carrots, stir-fry over medium-low heat until evenly touched by the oil.

Stir the pan to the side, leave a hole in the middle, pour in the beef and fry until it turns from red to white.

Pour in the boiling water (about 300cc), spread the noodles with the pen tube, green onions, enoki mushrooms and green peppers, cover the pot and cover for about 3 minutes.

Open the lid of the pot and stir well, test the softness and hardness of the pen tube surface and taste? Adjust the cooking time according to your family's preference, sprinkle with black pepper and cheese powder and you're done.

Korean Spicy Stir-fried Beef Noodles Introduction Beef slices are marinated and flavored, stir-fried with fresh vegetables, Q bomb pen tube noodles are simmered instead of Korean rice cakes, simmered before the wide imitation, absorb salty sauce, slightly spicy and slightly sweet, and be cautious to eat or serve with rice. Italian nib noodles Beef hot pot slices 1 Preparation ingredients 2 Garlic cuts.

Introduction Beef slices are marinated and flavorful, stir-fried with fresh vegetables, simmered with Q-bomb pen tube noodles instead of Korean rice cakes, absorb salty sauce, slightly spicy and slightly sweet, and eat alone or with rice. onions, carrots shredded; Slice the shallots; Enoki mushrooms remove the bottom ,..

Spicy meat. Material.

600 grams of pork (prune).

8 grams of white pepper.

4 g salt. 8 grams of chicken bouillon.

30 grams of paprika.

30 grams of chili oil.

Take soy sauce and oyster sauce in moderation.

3 tablespoons Pixian bean paste.

Appropriate amount of green onion and ginger.

Cooking wine to taste. 150 grams of water.

4 tablespoons sugar (increase or decrease according to taste).

3 g starch. The practice of fragrant meat in Shanghai.

Prepare all the ingredients as you need Pork selection Plum meat will be tender to eat.

Cut the pork into dices Add white pepper, salt, chicken essence, chili powder, chili oil, dark and light sauce, and oyster sauce and mix well.

Refrigerate for 2-3 hours, if the time is sufficient, it can be longer, so that the diced meat itself will be more flavorful and delicious.

Add the amount of oil that you usually stir-fry Heat it up and add green onions and ginger to make it fragrant.

Add Pixian bean paste over medium-low heat and fry for about 2-3 minutes to fry in red oil.

Stir-fry the diced meat thoroughly After the color changes, spray a little cooking wine to make it fragrant.

Add water and an appropriate amount of sugar suitable for your taste, bring to a boil over high heat, change to medium heat and cook for 10 minutes to taste

Finally, put a little water, starch and water Don't use too much, just a little thin It's too thick to affect the taste and finish out of the pot.

To make the marinade of roast pork and lamb:

Ingredients: 1000 grams of Korean soup soy sauce, 700 grams of chili paste, 300 grams of miso, 500 grams of sugar, 200 grams of beef powder, 15 grams of sake, 150 grams of pepper, 100 grams of monosodium glutamate, 4000 grams of water, 150 grams of garlic, 200 grams of ginger, 500 grams of onion, 500 grams of pear, 50 grams of sesame oil, 50 grams of cooked sesame seeds.

Preparation method: take a stainless steel bucket mixed with water, add soup soy sauce, chili paste, soybean paste, sugar, beef powder, sake and pepper, monosodium glutamate, transport low heat in the hole, keep stirring until the sugar is dissolved and the chili sauce and the miso are fully mixed, leave the fire to cool, and then add the mushroom whipped with garlic, ginger, onion and pear, and finally put in sesame oil and cooked sesame seeds and stir well, that is, the marinade.

Note: The soy sauce in the marinade should not be put too much, otherwise the color will be too dark and too dark after baking; Master the amount of mish, chili pepper, and sugar, if there is too little, the flavor of the sauce to make the marinade is insufficient, and if there is too much, the raw materials baked are too greasy. In addition, pork and mutton are marinated with sauces such as miso and chili sauce, which mainly highlight the flavor of the sauce, so they are usually no longer supplemented with dipping sauce when eating.

Method. Plum blossom meat slices with marinated meat sauce Grab the code and marinate for more than 30 minutes, cut the onion into thick shreds, shred the carrots, and cut the shallots into sections for later use.

Heat the oil pan, add the white green onion and stir-fry until fragrant, then add the onion and stir-fry until soft.

Add shredded carrots and plum blossom slices and stir-fry, then add soy sauce, rice wine and sugar and stir-fry evenly.

Before cooking, add green onions, sesame oil, and white sesame seeds and stir-fry quickly.