How to make milk meat, how to make milk pork

Homemade bean curd meat - main ingredient: pork belly Seasoning: bean curd, soy sauce, sugar, monosodium glutamate, lard (no lard can be omitted), green onions, ginger (pat loose).

Method: 1. Put the pork in the pot and boil, and take it out to cool when it is ripe. 2. Cut the meat into 8 cm long and cm thick slices, skin side down, neatly stacked in a bowl, add soy sauce, sugar, green onions, ginger pieces, and bean curd (grinding).

3. Steam the upper drawer for about an hour, then put the soup into a large spoon and put the meat on the plate. 4. Move a large spoon to the fire, add monosodium glutamate when the soup is thickened, pour a little lard (forget if you don't have it), and pour it on the meat on the plate. Features:

The color is like a rose, the taste is salty and sweet, and it has a unique flavor.

Material. 500g pork belly, 4 shallots, 2 slices of ginger, 1 slice of cinnamon, 2 pieces of red bean curd, 15ml of cooking wine, 5ml of dark soy sauce, 30g of rock sugar, a little water starch, a little salt.

Method. 1.Wash the pork belly and cut it into large pieces, put it in boiling water and cook it until it is ripe, remove the meat and cool it, draw small squares on the skin with a knife, and then tie the shallots in a knot.

2.Mash the red bean curd cube together with a large spoon of bean curd juice, add cooking wine and dark soy sauce to mix well into bean curd juice for later use.

3.Put the pork belly into the pot, add water to cover the meat surface, add green onion knots, ginger slices, cinnamon, rock sugar and mashed bean curd juice, bring to a boil over high heat, turn to low heat and simmer for 30 minutes until the meat is soft and rotten.

4.Put the pork belly on a plate, decant the brine, put it in a wok and put a little salt to taste, and then add a little water starch to thicken and pour it on the meat.

Ingredients: 1500 grams of pork head.

Seasoning: 50 grams of soy sauce, 4 grams of white wine, 4 grams of sugar, 8 grams of salt, 4 grams of five-spice powder.

1.Burn the pig hair with charcoal, soak it in water for a moment and scrape the skin surface with a knife, wash and drain the water, cut it into segments, thread a string into each section, rub the surface layer with salt, and marinate it for retention.

2.Mix the light soy sauce, sugar, five-spice powder and a little salt in a container that can hold the pork head.

3.Pour about 10 bowls of water into a large pot, boil until it boils, put the marinated pig's head meat in, cover and cook for a while, take out the pig's head meat and put it in a drying basin, float off the mucus, and hang it to dry in the wind.

4.Add the wine to the light soy sauce container and mix thoroughly, put the pork head meat in the pork belly, and marinate for 3 hours. If it is in the evening, it can be marinated until the next morning, and it is better to take it out and dry it.

5.After marinating the pork head meat, take out the string with a bamboo pole, put it in a good place to dry, and it can be collected and prepared for food after about 3 days.

Introduction and characteristics of raw roast suckling pork.

The meat is fragrant, the skin is crispy and tender.

Taste of the dish. Salty and sweet taste main process.

A breakdown of the grilled ingredients.

Pork (fat and lean) 2000 grams.

150 grams of bean curd (red).

15 grams of ginger and 25 grams of shallots.

25 grams of cooking wine 10 grams of garlic (white skin).

10 grams of salt 10 grams of white vinegar.

50 grams of bean paste and 50 grams of white sugar.

50 grams of maltose and 50 grams of sesame oil.

3 grams of Sichuan pepper and 3 grams of five-spice powder.

3 grams of pepper and 3 grams of monosodium glutamate.

Detailed steps on how to make raw roast suckling pork.

1.Pickling: Sichuan pepper and refined salt are stir-fried over a simmer until fragrant, let cool, wipe the suckling pork and marinate for 4 hours, drain and dry.

2.Re-marinade: Milk curd, bean paste and rice wine are added, plus minced ginger, minced green onion, minced garlic, five-spice powder, refined salt, sugar, pepper to make a paste, spread on the suckling pork, and marinated for 8 hours.

3.Water and air drying: wipe off the paste on the meat with a clean cloth, simmer the meat pieces in boiling water for a while, see that the meat skin is hard, scoop up and drain, coat the meat skin with white wax, then coat maltose, and blow dry in a ventilated place.

4.Roasting: Put the suckling pork skin down on the iron grill under the hand stove, bake and bake at a temperature of 200 to 250 for 10 minutes, stop the circuit, open the oven door after 2 minutes to turn over the meat pieces, bake it at a temperature of 200 for another 10 minutes, close the circuit, open the furnace door after 2 minutes to turn the pork over again, the skin and meat side down, and bake for another 10 to 15 minutes at a temperature of 200 until the meat skin is blistered and charred, close the circuit, stop the meat pieces in the oven for 5 minutes, take out and coat them with sesame oil, slice them and put them on the plate.

5.Serving: When serving, you can keep up with a variety of sauces, such as barbecue sauce, sweet noodle sauce, pepper and salt, etc.

Ingredients: 500 grams of pork belly.

Seasoning salt. 4 grams of rock sugar to taste ginger.

2 slices of cooking wine. 5 grams of fermented bean curd juice.

To prepare the meat in moderation.

1.Wash the pork belly, cut it into cubes (size you like), soak in rice washing water for 10 minutes, and soak the blood water.

2.Then take the cut meat out of the water to remove the smell of blood, blanch and wash and drain for later useRemove the oil from the pan, add 1-2 slices of ginger, pour the pork belly into the pot and stir-fry to make it fragrant, then pour in the cooking wine, add an appropriate amount of southern milk and rock sugar, and stir-fry evenly.

4.Add water to cover the meat pieces, and if the meat is large, the water should be more.

5.After the fire boils, turn to low heat, the fire should be so small that the water surface is almost not boiling, cover the pot and simmer for 1 hour; until crispy.

After a few hours, add a little salt, open the lid and cook for a while.

7.Turn the heat on a slightly higher level, turn on the heat to reduce the juice, and when the soup becomes thicker, it can be removed.