How to make guinea pig braised pig? How do you make guinea pigs delicious?

Ingredients: 500 grams of lean and fat meat of guinea pigs, a few slices of ginger, a piece of cinnamon, 2 star anise, 6 red dates, 30ml of dark soy sauce of straw mushrooms, 5 grams of salt, 25 grams of rock sugar.

Production steps: 1. Clean the meat and blanch the whole strip in boiling water for 30 seconds;

2. Remove and rinse under the faucet until cool, cut thick pieces, and put them in a pot of boiling water for 30 seconds; Remove again and rinse under the faucet until cool, put it in a pot of boiling water and blanch it again for 30 seconds, remove and drain.

3. Put oil in the pot, add cinnamon, bay leaves and star anise in cold oil, and fry over low heat to bring out the fragrance;

4. Add the meat and stir-fry together;

5. Stir-fry the meat until both sides are slightly yellow;

6. Add rock sugar, dark soy sauce and light soy sauce and salt;

Braised pork 067, stir-fry evenly, so that each piece of meat is colored;

Braised pork 078, add hot boiling water that has not covered all the ingredients, do not cover the pot, bring to a boil over high heat, skim off the foam;

9. Add ginger slices and red dates, bring to a boil over high heat, then turn to low heat and simmer for 40 minutes for 1 hour;

10. Collect juice over high heat;

11. Stir-fry while collecting the juice;

12. Until the sauce is thick, and each piece of meat is wrapped in the sauce.

1. Ingredients: 500 grams of black pork meat.

2. Ingredients 100 grams of garlic cloves, 50 grams of cooked ham slices and Shuifa mushroom slices, 3. Seasoning 5 grams of salt, monosodium glutamate, 20 grams of green onion and soy sauce, 30 grams of Shaoxing rice wine, 500 ml of meat broth, 10 grams of ginger and sesame oil, and 100 grams of cooked lard.

Method. 1. Chop the black pork meat evenly into 20

Rinse in clean water and drain. Put the heat on the wok on high heat, pour in lard (50 grams), pour in the black pork meat and stir-fry, add green onion and ginger (pat pine), soy sauce, Shao wine, stir-fry the meat broth under the water, pour it to boil and change to low heat and simmer.

Slightly crispy. 2. Take another pot, add lard (50 grams), add garlic cloves and stir-fry over low heat until yellow. Add sliced ham and mushrooms, add black pork, add salt and monosodium glutamate, collect the thick juice, remove the green onion and ginger, and sprinkle sesame oil.

There should be a hint on the Internet! If you look it up online or find someone who knows a chef, you should generally know how to do it

I don't know how to do it, can this thing still be boiled?

Clean the guinea pig meat, don't want any internal organs, as long as the guinea pig is cleaned, chopped into pieces, and put in clean water to wash many times until there is no blood.

Cut the green onion into sections, mince the garlic, slice or shred the ginger as you like, and have more. For friends who like spicy food, prepare some dried red peppers.

Pour oil into the pot and heat it, put the minced garlic and ginger in it and fry until fragrant, then put the chopped green onion in and fry the leakage, then put the guinea pig meat in it and fry it, and add cooking wine after changing color.

Continue stir-frying, then add the dried red pepper to it, add some water and simmer.

After the guinea pig meat is stewed, add salt and light soy sauce.

Seasoning, cut some green garlic sprouts or coriander, put it in and stir-fry a few times, quickly remove from the pan and put on a plate.

The best way to eat guinea pigs is to grill them.

Peruvians have a long history of eating guinea pigs, mainly in the old and the only way to do it is to roast it.

The best way to eat guinea pigs is to take the test, but now the country doesn't seem to allow eating wild meat, so it's better to pay attention.

In Spanish, cuy refers to guinea pig, also known as Dutch pig, Dutch pig, guinea pig, etc. But in reality, this animal has nothing to do with pigs, and does not live in the Netherlands or Guinea. In fact, their ancestors came from the Andes Mountains of South America and were domesticated and bred by closely related species such as white-rumped guinea pigs, glamorous guinea pigs or steppe guinea pigs.

As a result, this animal has ceased to exist in nature.

In the indigenous folk culture of South America, guinea pigs occupy a very important place. They are not only a food**, but also a medicine** and a sacrifice for religious ceremonies.

Around 5000 BC, Dutch pigs were first bred and domesticated by indigenous tribes in the Andes region of South America (present-day Ecuador, Peru, and Bolivia) as food**. This is evidenced by the excavations of Dutch pig statues in Peru and Bolivia dating from about 500 BC to 500 AD.

Make the ingredients.

Ingredients: 1 bamboo rat.

Excipients: 500 grams of raw oil, 10 grams of anise, 10 grams of cumin, 5 grams of cloves, 5 grams of jatamansi, 5 grams of tangerine peel, 25 grams of grass fruit, 50 grams of salt, 25 grams of sugar, 10 grams of monosodium glutamate, 150 grams of Sanhua wine, 25 grams of soy sauce, 35 grams of ginger, 30 grams of chives, 10 grams of vinegar, 5 grams of sesame oil.

Steps: 1.First, the bamboo rat is simmered, disemboweled, and then put it into the pot, add water, boil it over a fierce fire, and use the simmering castle until the bamboo rat can be inserted under the skin when the chopsticks are scooped up, and the thick needle is inserted all over the body.

2.Then spread sugar and vinegar on the skin. Heat the oil pan until it is ninety percent hot, fry the bamboo rat in the oil pan until the skin is yellow, get out of the pot, pour out the remaining oil and replace it with soup, add various ingredients, put it into the fried bamboo rat after boiling, cover and simmer until the meat is not tough, scoop up the skin noodles with peanut oil, cut them into the original shape and put them on the oval plate, thicken them on the noodles with the original juice in the pot, and add small sesame oil to serve.

The method of braising is the same as that of other meat copper spoons, and the seasoning is mainly sugar-colored, and it will taste better when you fry sugar-colored sugar.

Super tasty