How to fry meat with salt, how to fry meat with salt

Ingredients: 50 grams of pork hind leg meat, 150 grams of green garlic, 40 grams of Pixian bean paste, 10 grams of sweet sauce, 75 grams of lard, 10 grams of soy sauce, 15 grams of cooking wine.

How to make:1Peel the meat and cut it into 5 cm long and cm wide.

Thin slices, wash the garlic and cut into 3 cm long knots; 2.The oil in the pot is boiled until it is hot, put in the meat slices, stir-fry until it is just cooked, cook cooking wine, add bean paste and tempeh, fry the red, add soy sauce, sweet sauce and green garlic and fry well.

Cooking Tips:1The watercress should be fried to be red, and the meat will be spicy; 2.Green garlic should not be fried for a long time, to quickly start the pot, in order to keep the green color, if there is no green garlic, you can use green onions instead.

Characteristics of the dishes: ruddy color, strong and fragrant taste, salty and spicy, soft and palatable texture. Ingredients: 250 grams of pork leg meat, 20 grams of Pixian bean paste, 50 grams of green garlic sprouts, 15 grams of Yongchuan bean drum, 1 gram of sugar and salt, 10 grams of soy sauce, 75 grams of oil.

How to make:1Wash the green garlic seedlings after removing the stems and old leaves, cut them into knots shorter than 3 cm long, chop the Pixian bean paste finely, peel the pork and cut it into slices about 5 cm long, wide cm and cm thick; 2.

The wok is well placed on the fire, put the oil to burn until it is hot, put in the meat slices and fry slightly, add refined salt and fry repeatedly until the oil comes out, put in the bean paste and fry until the aroma has come out, the oil is red, and then put in the bean drum, soy sauce, green garlic seedlings and fry the raw water, and when the aroma is overflowing, the pot is put on the plate, and the salt is ready to fry the meat.

Cooking Tips:1When stir-frying meat, first use a strong fire, and then fry over medium heat until the surface is slightly dry and fragrant; 2.The raw materials need to be selected from the parts where the fat and thin are connected; 3.Garlic sprouts should not be fried for a long time, and it is better to break off the fragrant.

Characteristics of the dishes: salty, fresh and slightly spicy, bright red in color, fragrant.

Ingredients: 200 grams of pork hind leg three-knife meat, 7 grams of green garlic (or green pepper, garlic table), 65 grams of oil, 15 grams of soy sauce, noodle sauce, tempeh, cooking wine, 15 grams of bean paste, 2 grams of salt, 5 grams of sugar, 25 grams of green onions, 3 grams of monosodium glutamate. Directions:

1.Cut the flesh with skin into thin slices 3 cm wide and 4 cm long, cut the green garlic into 3 cm long segments, and cut the green onion into horse ears; 2.Heat the frying spoon and pour oil, after the oil is hot, put in the meat and stir-fry, when the raw is broken (do not go overboard), add the bean paste, noodle sauce, salt, and tempeh to fry the flavor, and then add the green garlic, and after the soy sauce, sugar, monosodium glutamate, cooking wine, and green onions, stir-fry a few times, and the salt will fry the meat.

Flavor characteristics "Salt fried pork" is a representative work of Sichuan and Chongqing cuisine, and is called a sister dish together with back pot meat. This product is made of melon vegetarian meat and processed by the cooking method of salt-fried meat, the finished vegetable meat slices are fresh and tender, the color is beautiful, salty and spicy and palatable.

Method 4: Ingredients:

Tenderloin, garlic sprouts, tempeh, cooking wine, bean paste.

How to make:1Cut the tenderloin into thin slices and mix well with a little cooking oil and cooking wine; Cut the garlic seedlings into oblique sections; Tempeh finely chopped.

2.**, When the oil is hot, quickly put in the meat slices and beat.

3.After the meat changes color, push the meat slices aside and stir-fry with bean paste and bean drums.

4.After the red oil is stir-fried, slide the meat down and stir-fry evenly.

5.Pour in the garlic sprouts and continue to stir-fry over high heat.

6.Stir-fry until the garlic sprouts are soft, then turn off the heat and remove from the pan.

7.Serve the plate, it is very delicious.

The inheritors of intangible cultural heritage teach you to make the sister dish of back pot meat - salt-fried meat, which is so delicious that you can make three bowls of rice!

How do you cook salt-fried meat? Slice the pork belly, pour it into the pan and fry the oil after the oil is hot, add the green onion, garlic and bean paste, bean drum, light soy sauce and stir-fry evenly.

1 Cut the pork belly into slices, cut the garlic sprouts into sections with an oblique knife, heat the oil, add an appropriate amount of oil to moisten the pan, put in the meat slices, and fry the meat.

2 Add the bean paste and stir-fry until fragrant, stir-fry the meat evenly with color, pour cooking wine along the edge of the pot, and add an appropriate amount of soy sauce to polish the color.

3 After stir-frying evenly, add the garlic sprouts, stir-fry quickly, pour vinegar along the edge of the pot, add salt, monosodium glutamate, and sugar to complete the production of salt-fried meat.

Pork belly (also known as rib meat, three-layer meat) is located in the abdomen of the pig, and the pork belly has a lot of fat tissue, which is sandwiched with muscle tissue, and the fat and lean are interspersed, so it is called "pork belly". This part of the lean meat is also the most tender and juicifier.

Pork belly has always been the best protagonist of some representative Chinese dishes, such as Jinan Pork Meat, Plum Vegetable Button Meat, Nan Milk Button Meat, Dongpo Meat, Braised Pork Rice, Melon Meat, Steamed Pork and so on. Its fat meat is easy to melt when heated, and the lean meat is not firewood when cooked for a long time.

Salt fried meat Method Cut the meat into thin slices about 5 cm long and 3 cm wide (freeze the meat a little and then cut it); Cut the green garlic and red pepper into sections.

2.Do not put oil or less oil in the wok, when the pot is hot, stir-fry the meat slices with a lid and turn off the low heat until the oil is spit out (the fire should not be large, be sure to fry until the meat slices spit out oil) and take it out for later use.

3.Stir-fry the bean paste and tempeh until fragrant and colored, then add soy sauce and sugar and stir-fry well, don't put salt.

4.Stir-fry the sliced meat and color evenly.

5.Stir-fry the green garlic and red pepper.

6.Stir-fry until it is broken, and the fragrance is overflowing, and you can start the pot (green garlic should not be fried for a long time, and it can be broken, or you can use garlic moss, green pepper, etc. instead).

Precautions It's very strange, but you don't put a drop of salt in the salt-fried meat haha, because the sauce is very salty, I personally prefer salt-fried meat, the back pot meat is made of boiled pork belly, and it is a little troublesome to do it at home, and the salt-fried meat is fried once it can be fried or made with lean meat. Of course, the meat of the back pot meat tastes softer, while the salt-fried meat tastes crispier.

Salt for frying meat Ingredients:

300g pork belly, 1 small handful of garlic sprouts, 1 tablespoon of Pixian bean paste, 1 tablespoon of Heran organic bean paste, 1 tablespoon of cooking wine, 1 teaspoon of caster sugar.

A pinch of pepper, appropriate amount of oil, 1 red pepper, 2 slices of ginger, 5 cloves of garlic, 1 small piece of green onion.

Method: 1. Wash the pork belly and cut it into thin slices.

2. Slice the red pepper diagonally, slice the ginger, mince the garlic and cut the green onion.

3. Wash the garlic sprouts and cut them diagonally into sections, and separate the white garlic and green garlic for later use.

4. Take a tablespoon of Pixian bean paste and 1 tablespoon of Heran organic bean paste and mix well.

5. Put a little oil in the pot and cook until it is 6 hot, then add the ginger slices and the sliced pork belly.

6. Fry one side over medium-low heat, then fry the other side, and put it out when the two sides of the fat are golden brown.

7. Pour a little oil into the wok, and stir-fry the minced garlic after the oil is hot.

8. Keep the heat in medium-low heat and add the Pixian bean paste and Heran organic bean paste to stir-fry the red oil.

9. Pour in the meat slices and stir-fry.

10. Add the white part of the garlic sprouts and stir-fry.

11. Add the ingredients and stir-fry over high heat, stir-fry quickly.

Salt-fried pork is a delicious traditional Sichuan dish, which is very popular and belongs to Sichuan cuisine. Salt-fried meat and back-to-the-pot meat are called sister dishes together. The meat slices of the adult vegetables are fresh and tender, the color is dark red, the dry fragrance is crispy and tender, the taste is delicious, and it has a strong local flavor.

You don't need to go to a restaurant to eat salt-fried pork, teach yourself to make it at home, a few simple steps, and make authentic Sichuan flavors.

The practice of salt-fried meat The home-cooked practice of salt-fried meat.

The practice of frying meat with salt.

Ingredients: 250 grams of pork belly, 50 grams of green garlic, 20 grams of red pepper, 50 grams of tempeh, 1 tablespoon soy sauce, 2 tablespoons of bean paste, 1 teaspoon of sugar.

Home-cooked recipe for salt-fried meat:

1. Cut the pork belly into thin slices, cut the green garlic into sections, and cut the red pepper into sections;

The practice of salt-fried meat The home-cooked practice of salt-fried meat.

2. Put an appropriate amount of oil in the wok, heat it and put in the meat slices, fry until the oil comes out, and put it out;

The practice of salt-fried meat The home-cooked practice of salt-fried meat.

3. Then add the bean paste and tempeh and stir-fry until fragrant, then add soy sauce and sugar and stir-fry well, then add the stir-fried meat slices, and fry until the meat slices are colored;

The practice of salt-fried meat The home-cooked practice of salt-fried meat.

4. Finally, add green garlic and red pepper and stir-fry for 2 minutes.

The practice of salt-fried meat The home-cooked practice of salt-fried meat.

When frying the meat with salt, be sure to use high heat, and don't pour too much oil, because the pork belly itself will produce oil.

When the meat slices are fried for the first time, don't fry them for too long and don't fry them too dry.

The most authentic way to fry meat with salt:1. Cut the pork belly into thick slices, cut the garlic sprouts into sections, slice the green onion and ginger, and chop the tempeh.

2. Pour oil into the pot, stir-fry the sliced pork belly over low heat until the oil changes color.

3. Pour out some of the oil stir-fried in the pot, otherwise it will be too greasy, stir the meat aside, add green onions, ginger and garlic and fry until fragrant.

4. Add the bean paste and fry until the red oil comes out, add the tempeh and stir-fry until even.

5. Add garlic sprouts and stalks, seasoning: soy sauce, sugar, salt chicken essence and stir-fry slightly.

6. Add garlic sprouts and stir-fry evenly.

7. Finished product.

The practice of frying meat with salt.

1. Garlic moss is fried first and set aside, and students who do not have it can omit this step.

2. The pork belly should be cooked in advance (ginger cooking wine to remove the smell), so that it is fragrant when fried, and it should be cooked and sliced for later use.

3. Stir-fry the pork belly in the pan to get oil, the fat ones are more fried and the oil is more delicious, and the tempeh (Lao Gan Ma's hands are also good) and garlic slices are fried until fragrant, and a little sugar is added to resist the flavor of potato wax.

4. For vegetables, Chang Smooth onions should be fried until they disappear to be delicious, and salt or dark soy sauce should be used for seasoning.

Fried pork with raw salt is stir-fried with skinless pork and condiments such as bean drums. Because it is a raw explosion so it must be dug sail is the skin of the pork, if the skin is exploded, the skin of the meat is easy to dry and hard, this dish is the representative of Sichuan cuisine home-style dishes, dry and fragrant and tender, the taste is delicious, it is the best taste of rice and wine.

Ingredients: Two-knife pork or pork belly, garlic sprouts.

Seasoning: oil, sweet noodle sauce, bean paste, tempeh, cooking wine, sugar.

Production Steps:1Prepare a piece of two-knife meat that is three parts fat and seven points lean, this kind of meat tastes better, and if you can't buy it, you can also replace it with pork belly.

Slice the pork skin first, then cut the meat into thinner slices, try to cut it a little thinner, so that you can reduce the time of frying.

2.Prepare a few garlic sprouts, pat them with a knife, and make slices with oblique blades, so that the garlic sprouts are more flavorful and easier to ripen. Separate the garlic sprouts from the garlic sprouts.

3.Prepare a small half bowl of water, dilute it with a spoonful of sweet noodle sauce and stir well. Prepare a little tempeh. The bean paste is finely chopped with a knife, so that the finished dish is more beautiful.

4.Heat the pot, add a little oil, add the meat slices after the oil is hot, and stir-fry the excess fat in the meat slices, so that it tastes fragrant but not greasy. Turn on medium-low heat, stir-fry slowly, wait for the meat slices to change color, and then cook in cooking wine to remove the smell and increase the flavor.

5.Then add the tempeh and stir-fry until fragrant, then add a small half spoon of bean paste, stir-fry the bean paste until fragrant, and stir-fry the red oil. The amount of bean paste must not be too much, otherwise it will be too salty. After the bean paste is stir-fried, add a small amount of sweet noodle sauce to further stimulate the flavor of the sauce.

6.After stir-frying the flavor of the sauce, put in the garlic sprouts, fry until the shreds are broken, and then add the garlic sprout leaves, stir-fry a few times, the garlic sprouts are not easy to fry for too long, and then put a little sugar to enhance the flavor before going out of the pot, and you can put it out of the pot and put it on the plate after stir-frying evenly.