What are the practices of stewing meat in rural areas, and what are the practices of cooking big mea

Ingredients preparation: 4 catties of local pork, white wine, peanut oil, a spoonful of sugar, salt, southern milk, light soy sauce, etc.

The detailed steps are as follows:

The first step: first prepare 4 catties of local pork raised by the farmer for about two years, to choose the front sandwich meat, preferably with some bones, so that the stew is more fragrant, the pork is cleaned, scratched and washed twice in the water, remove a part of the blood, cut the pork into pieces after washing, do not cut it too small, a slightly larger piece of small pieces, stewed pork to a little larger piece to be fragrant.

Step 2: Prepare a slightly larger wok, I use an iron pot, no need to add oil in the pot, pour the cut pork into the pot, first turn up the heat to fry the moisture of the pork, fry it dry, if the water is more, you can put it out and pour it out.

Step 3: After the pork is fried, pour in two spoonfuls of white wine, pour in a little peanut oil, continue to stir-fry over high heat, fry it until it is dry and fragrant, this step is very important, be sure to fry it in place, but don't fry it, if it will stick to the pan, you can add a little more oil to continue to fry, be sure to fry until dry and fragrant, about 8 minutes or so.

Step 4: The meat is almost fried, after the meat fragrance is fried, turn down the heat, add a spoonful of sugar, an appropriate amount of salt, add two spoons of southern milk, and add some light soy sauce, and then continue to fry it slowly over low heat until it is colored, the pork fried in place will shrink very seriously, and 4 catties of pork may be more than 2 catties.

Step 5: After the pork is fried and colored, add 1 tablespoon of boiling water, the water is not over the pork noodles, then turn up the heat to bring it to a boil, and after boiling, transfer the pork with the soup to the casserole.

Step 6: Cover the pot and turn the pot to boil, turn to low heat and simmer for an hour, the most important step of this Hakka traditional stewed meat is to fry, fry the fragrant meat, and then stew it in a casserole, the taste is the best.

Step 7: When the time is up, if there is still more juice in the pot, you can turn up the heat to collect the juice, but the juice can not be drained, leave a little juice to eat more appetizing, turn off the heat and put it on the plate.

This Hakka stewed pork is done, like friends to try it, traditional methods, unique flavor, Hakka people do not get tired of a dish, if there is a firewood stove at home, you can use firewood to stew meat, eat more fragrant, rice to eat two more bowls.

Ingredients List 350g pork belly, 300g beef brisket, 3 sausages, 140g bacon, 200g onion diced, 4 cloves of garlic, 2 tablespoons of olive oil, 3 sprigs of fresh thyme, 1/2 cup of red wine, 2 bay leaves, 400g canned tomatoes, 1 2 teaspoons salt, 10 basil leaves.

Cooking steps: Step 1 8

Cut the figs into cubes and set aside.

Step 2 8 Cut the bacon into pieces and set aside.

Step 3 8 Cut the sausage into pieces and set aside.

Step 4 8 Reduce the heat to medium-high heat, pour in olive oil, add bacon and stir-fry until the bottom of the pan is caramelized. Add the onion and flattened garlic and stir-fry until the onion becomes transparent.

Step 5 8 Add beef, pork, sausages and stir-fry together.

Step 6 8 Add thyme, red wine, bay leaves, chopped tomatoes, and salt to adjust the taste.

Step 7 8 Reduce the heat to medium-low heat, cover with tin foil and simmer for an hour. Sprinkle basil leaves over the stewed meat before cooking.

One last step. Finish.

In modern society, pork is the most consumed meat. But in fact, before the Ming Dynasty, mutton was the most important meat, and pork was reduced to a situation where no one bought it at a low price. On the one hand, the replacement of mutton with pork is the change of dynasties and the change of rulers' demand for meat; On the other hand, pork has a short growth cycle and strong reproductive ability, which is suitable for large-scale farming.

For thousands of years, the meat market has undergone such great changes, the vicissitudes of the sea have changed, and mutton has finally declined.

Speaking of mutton, people must think of mutton steamed buns from Shaanxi, mutton shabu from Beijing, mutton skewers from Xinjiang, roasted whole lamb from Inner Mongolia, and mutton noodles from Guizhou. Different regions have very representative mutton dishes, all of which have their own flavors, but compared with the above mutton, boiled mutton with water and salt can retain the deliciousness of mutton to the greatest extent. In fact, the most traditional and oldest method is to boil mutton in water and salt.

In ancient times, the main consumers of mutton were nomads, who ate lambs grown from grass, put them in clean water and add salt to cook, and ate the original taste of sheep.

Some people will scoff at boiled mutton, thinking that the smell of mutton is too strong and not suitable for consumption. These are two misunderstandings in cognition: first, the quality of mutton in different regions is different, and the grassland sheep grow up by eating grass and have little smell; Second, the quality of mutton is different in different periods, and the taste of lamb is small.

Therefore, choosing lamb from the northwest grasslands can minimize the smell and do not have to worry too much.

When the quality of mutton is not good, how to stew mutton to make the meat tender and fresh, soft and delicious? Share the methods used in rural hometowns: first, prepare ingredients, mutton, green onions, tangerine peel, ginger, tangerine peel, coriander, radish and salt; The second is to soak the mutton for an hour or two to remove the smell, put the mutton in clean water and wait for the water to have foam, and then play impurities; The third is to add the green onion, tangerine peel and ginger, open the lid and cook for 8 minutes on high heat, and cook for 1 to 2 hours on medium heat; Fourth, take out the preliminary ingredients, put in radish cubes and salt, cook for 15 to 20 minutes, add coriander, and you can get out of the pot.

The above operations should check the cooking situation of mutton in time to avoid mutton being too bad, it is important to master the heat, and the use of ingredients should be appropriate, otherwise it will affect the taste.

Compared with boiled mutton in clear water, although it is complicated, the above methods are widely applicable to scenarios and can meet the needs of different scenarios. The use of seasonings can suppress the flavor of mutton, improve the aroma of mutton and the freshness of the soup, and taste excellent.

There are three precautions in the above practice: first, the mutton is soaked in water and cooked in the early stage to remove the smell, and there is no problem to remove the smell directly in the form of cooking; The second is to open the lid and cook over high heat to volatilize the smell of mutton, so as to avoid water droplets condensing on the lid and falling into the lid when the lid is removed, which will affect the taste; The third is to master the heat, the big heat is stewed out of the white soup, the fat in the mutton will be prompted out in a short time, the color is white, and the stewed out of the low heat is a clear soup, and the soup can be stewed in combination with the demand. According to the author's experience, it is most appropriate to cook mutton over medium and low heat, the taste of mutton can be stewed, and the ingredients can play a role.

As the saying goes: "Eat mutton and ginseng in winter", now is the winter season, it is a good time to make supplements, you might as well invite friends to have a mutton wine feast, to give the busy body and mind a period of rest.

Summary. After boiling on high heat for 10 minutes, stir it, change to medium heat and cook for 20 minutes, stir again, then change to low heat and simmer for 20 minutes, turn off the heat. The taste of this cooking is good and delicious.

What are the practices of cooking big meat for the New Year in rural areas?

1. Ingredients: 250 grams of pork; Seasoning: a pinch of salt, 1 green onion, 2 slices of ginger.

2. Wash the pork and cut it into several large pieces, put it in a pot under cold water, and skim off the blood foam after boiling over high heat. 3. Add the chopped green onion and ginger, turn to medium-low heat and cook for 40 minutes until the meat is cooked (if you use a pressure cooker, then 15 minutes is fine).

Here's another method.

1 6 step by step read the buyer's meat, cut into chunks, the size of which is cut according to the needs of your home. Then soak in water for 10 to 20 minutes, rinse several more times (remove the blood), and remove.

2 6 Then put it in a casserole, put cold water, the water level of which should be 4 5 cm higher than the meat pieces, and then, **, cook over high heat.

3 6 After the pot is boiling, change to low heat, skim out the blood foam on the pot with a spoon and pour it out, the pot is always in a boiling state, and the blood foam is skimmed clean.

4 6 Put the big package into the pot, and you can buy the ready-made one, which is more convenient. You can also combine it yourself: Sichuan pepper, star anise, fennel, cardamom, sand kernels, bay leaves, cloves, cinnamon, tangerine peel, hawthorn.

5 6After washing the green onion and ginger, cut the green onion into large sections, put the ginger pieces on the cutting board and pat it with a knife. Put the green onion and ginger in a pot, add salt and soy sauce. Then change to high heat and cook.

6 After boiling on high heat for 10 minutes, stir it, change to medium heat and cook for 20 minutes, stir again, then change to low heat and simmer for 20 minutes, turn off the heat. The taste of this cooking is good and delicious.

During the pork period, the heat should be well controlled, otherwise the casserole will easily overflow. It is best to boil pork in a casserole, because the meat will be delicious because of the unique material of the casserole.

Hope it helps you, dear.

I wish you a happy Chinese New Year and all the best.

Ingredients: 800g of pork belly

Excipients: star anise 5g, appropriate amount of salt, fennel 5g, peppercorns 5g, grass fruit 5g, bay leaf 5g, tangerine peel 5g, cinnamon bark 5g, ginger 10g, cooking wine 20g, soy sauce 100g, rock sugar 3g, dried red pepper 2g

1. Ingredients. >2. Wash the pork belly and cut it into large pieces.

3. Blanch the water, remove the blood foam, scoop up, peel and slice the ginger.

4. Put star anise, tangerine peel, cinnamon, bay leaves, peppercorns, grass and fruit fennel in a gauze and tie it tightly.

5. Add the marinade gauze packet and dried red pepper.

6. Bring to a boil over high heat, add pork belly, ginger, soy sauce, cooking wine, and salt.

7. Bring to a boil over high heat, turn to medium heat and cook for about 30 minutes.

8. Marinate until the pork belly is soft and fragrant, turn off the heat, wait for the soup to cool and scoop up the pork belly slices, and eat it with chili oil and sesame vinegar.

9. Finished product drawing.

If you want to make delicious pork to eat, then stewed pork is undoubtedly a very good choice, first we have to clean the whole piece of pork with skin, then shave the hair, and then continue to clean, then we can put the pork in a large pot to cook, take it out after cooking, and cut it into square pieces. Then we put an appropriate amount of brown sugar or white sugar with soy sauce, boil it into a marinade, and then put the cooked meat cut into cubes into the marinade, and stir slowly in the pan so that the meat pieces can be covered with marinade. At the same time, we also need to add washed and soaked shiitake mushrooms to it, and then infiltrate an appropriate amount of glutinous rice wine, salt and other condiments into it.

Some of these peppercorns also need to be added to make the pork taste better. Then we choose to stir the marinade and condiments, add the meat pieces to the clay jar, and then close the lid in time, and seal the lid edge. We can put a clay jar full of pieces of meat on the charcoal and simmer slowly until the pieces are completely cooked, so that we can eat.

What are the tips for stewing meat.

In fact, there are a lot of skills when stewing meat, and different meat foods will be different when stewing, so we should choose different stew skills for different meat foods, first of all, we often eat pork ribs, we can add soy sauce to fry it when stewing, if the pork ribs can be fried with soy sauce before stewing, and then we add ingredients and water to stew, which can shorten the stew time.

When you stew pork ribs, we can also try to add some orange peel, when you stew meat, it is best to choose to add some orange peel cut into thin strips and slices, so that the first thing can help the ribs to get fishy, and at the same time, the acidic substances in the orange peel are also very good, which can help the ribs and make the meat of the ribs more soft.

You can also add some vinegar to it, which can make the meat of the ribs more tender, and it can also make the ribs taste better, you can try it.

Summary. 1. Cut dozens of catties of pork into 3-4 catties of large pieces of meat, wash them and set aside.

1. Cut dozens of catties of pork into 3-4 catties of large pieces of meat, wash them and set aside.

2. Add water to the cauldron, fill the chopping materials into the stove, and put the prepared ingredients into the pot. Wait for the water to boil and add the prepared pork quickly.

3. Cook a large pot of meat. When it is cooked until it can be easily pierced into the skin of the meat with chopsticks, it is good. If you cook too much, the skin of the meat will be too tender, and if you cook it lightly, the skin of the meat will be too gluten, according to the taste of the family. Remove the boiled meat from the water and set aside.

4. Start another pot and pour oil, just cover the meat pieces. The meat pieces that control the water are coated with bee pulp, or brown sugar, and we also often use red and soft persimmons to coat them, put them in a hot oil pan, and after a while, remove them. The oily marinated pork is ready.