How to make the best wild boar? How to make wild boar meat delicious

Ingredients: 350g of wild boar, 250g of green pepper, auxiliary materials: appropriate amount of oil, appropriate amount of salt.

Step :1Because bacon is salty, soak it in lightly salted water for 30 minutes to remove the salty taste.

2.Then put it in a steamer and steam it. 3.

Remove the spread after 4Slice thinly and set aside. 5.

Wash the green peppers and onions. 6.are cut into hob blocks 7

Heat the pan with cold oil and put the garlic slices in it until fragrant. 8.Then add the sliced bacon and stir-fry.

9.Add the onion cubes to the pot as well. 10.

Add the green peppers and stir-fry together. 11.When the ingredients in the pot are all ripe, add an appropriate amount of salt.

12.A pinch of sugar 13A little bit of flavor is extremely fresh 14

Stir-fry over high heat.

Wild boar braised is delicious, the specific method is as follows::

Main ingredients: 500 grams of wild boar, 1 chives, appropriate amount of rock sugar, 6 dried red peppers, 4 slices of ginger, 3 star anise, 4 bay leaves, 1 spoon of salt, 1 2 spoons of monosodium glutamate, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce.

1. Wash the wild boar meat and cut it into cubes according to your preferred size.

2. Put the cut wild boar in a pot under cold water, add ginger slices, pour in an appropriate amount of cooking wine, boil over high heat, blanch it, and skim off the foam. Remove and drain, and set aside.

3. Put the drained wild boar pieces into a waterless and oil-free pot and stir-fry over low heat.

4. Be sure to use low heat, stir-fry until the surface of the wild boar is golden, and a lot of oil appears at the bottom of the pot, and then put out the wild boar, and do not pour out the oil in the pot.

5. Continue to low heat, use the fried lard in step 4, after the oil is hot, add an appropriate amount of rock sugar, and stir constantly with a spatula until the caramel color is obvious.

6. Then pour in the stir-fried wild boar meat and stir-fry until the wild boar meat is evenly attached to the caramel color.

7. Add chives, star anise, bay leaves and dried red peppers and stir-fry until fragrant.

8. Pour in an appropriate amount of light soy sauce and dark soy sauce to color, and stir-fry until each piece of wild boar is evenly colored.

9. Add an appropriate amount of water, completely cover the wild boar, cover the pot, and simmer over low heat.

10. Simmer for about 40 minutes, you can see that the soup is significantly less, add 1 tablespoon of salt at this time, and start to reduce the juice on high heat.

11. Don't put away all the soup, just leave a little bit, and add half a spoon of monosodium glutamate before leaving the pot to enhance freshness.

12. Serve it out to complete.

Pork should be the most meat that everyone eats in ordinary times, the nutritional value of pork is very high, and there are many ways to eat it, I don't know if you have eaten wild boar, wild boar is not really wild, it is a kind of breeding, but it still has some wild boar genes, the appearance is very similar to wild boar, and such pork has less fat, let's take a look at the practice of wild boar.

Have you ever eaten wild boar in your usual life, mentioning that wild boar is not the kind of wild boar we imagined, not the so-called wild boar that we see in Senlili on TV, it is also a kind of breeding, but the appearance is very similar to the wild boar we usually watch, let's take a look at the practice of wild boar.

Hunan style wild boar.

Ingredients: wild boar, ginger, garlic, peppercorns, dried chilies, cooking wine, chives.

Method 1: Soak the wild boar with water overnight in advance to remove the excess salt.

2. So the raw materials are cut and set aside.

3. Fry the peppercorns in hot oil and strain out.

4. Stir-fry minced ginger and garlic until fragrant.

5. Stir-fry under wild boar.

6. Add a little cooking wine.

7. Add dried chili peppers.

8. Add the chives segments.

9. Stir-fry evenly to remove from the pan.

Tip 1, this bagged wild boar is a marinated and cooked semi-finished product, the salt is heavier, it must be soaked before eating, and the whole frying process does not need to add salt.

2. This wild boar is also smoked, so it is very fragrant, and you don't need to put too much seasoning.

Celery wild boar.

Ingredients: 200 wild boar, 80g of celery, a green garlic, 5g of salt, about 10 red peppers.

Method 1Wash the meat and cut the wild boar meat for spare celery preparation.

2.Celery chopped celery wild boar meat preparation.

3.Green garlic is made by slicing celery wild boar.

4.Ten or so red peppers, cut some celery wild boar meat into small pieces.

5.Stir-fry in the pot, start the pot immediately, and don't fry too old celery wild boar.

6.Then put half a spoon of oil and add the red pepper celery to the wild boar meat method.

7.Celery and garlic slightly fried, put salt, pour the meat celery into the practice of wild boar.

8.Finally, turn on high heat and fry for about two minutes.

Wild boar stewed with a thousand knots.

Ingredients: pork belly, half a catty, cooking wine, soy sauce, ginger, a pinch of salt, 2 pieces of rock sugar, 2 small bowls of hot water, 2 drops of balsamic vinegar, chopped green onion.

Method 1: When the oil is hot until it is hot, fry two star anise, pour in the meat and stir-fry until it turns white, put cooking wine, stir-fry soy sauce, put two small pieces of ginger, add cold water until the meat pieces are submerged, and bring to a boil over high heat and turn to low heat and slow burn.

2. When the juice gradually thickens, put a little salt, two pieces of rock sugar, add two small bowls of hot water, drop two drops of balsamic vinegar, and add thousands of knots.

3. After the fire boils, turn to low heat and burn slowly, when the meat is crispy, add chopped green onions, turn to high heat and stir-fry to reduce the juice.

Do you know the practice of wild boar, the nutrition of wild boar is also very high, it has a lot of lean meat, and it is a kind of meat with less purines, which is very suitable for us to eat, in the usual diet, everyone should eat more food with less purines, especially for patients with gout, should pay attention to the usual diet.

1 male pig's head (about 4000 grams), appropriate amount of commonly used seasoning.

Step: <>

1. Wash the pig's head and split it, and cut off the ear rings, eye corners, lymph nodes, nasal cartilage and sundries. Pig brains are used for other purposes.

Cut the boneless pork head meat into 5 pieces, put it in clean water, scrape and wash it repeatedly, remove all the dirt and blood, blanch it in a pot of clean water for 20 minutes, and then remove it and wash it;

2. Put the blanched and washed pork head meat in a pot of water and boil it together with the skull, skim off the foam, and cook until it is ripe.

Remove it to cool slightly, change the chess pieces, pour the soup into the basin to clarify and set aside;

3. Put another pot on the heat, add sugar and fry until it is sugar-colored, put it in a bowl and set aside. Then put the clarified original soup into the pot, put in the pig's head meat, add sugar, soy sauce, sugar, refined salt, and Shao wine to make it lustful.

Put star anise, Sichuan pepper, cumin, cloves, cinnamon, green onion and ginger in a gauze bag, tie it and put it in the pot, simmer the pig's head meat over low heat until crispy, remove the oil slick, and then thicken the soup over high heat.

1.Raw material: 5 kg of pig's head.

2.Seasoning (in kilograms).

Salt, sugar, monosodium glutamate, soy sauce, ginger, green onion, cooking wine, spice packets (Sichuan pepper, stinging pepper, kaempfera, cloves, angelica, cinnamon, grass fruit, star anise.

3.Crafting process.

Raw material treatment: soak the pig's head in water for 2 hours, clean the dirt and residual hair on the surface, and pre-cook it in boiling water for 15 minutes. Re-inspect to see if there is any residual pig hair and brush the surface clean.

Split in half: Split the cleaned pig's head from the middle with a knife to dig out the pig's brain, and clean it again with water.

Preparation of old soup: Use 1 kg of pork stick bones to crush and add 10 kg of water to boil for 3 hours, and finally the kilogram of old soup can be.

Marinade: Put the prepared old soup kilogram in a pot, add seasonings other than monosodium glutamate and cooking wine, boil, put in the pig's head, simmer for 1 hour, remove the bones, and cut the meat into small pieces with a knife.

Then put it back in the pot, add monosodium glutamate and cooking wine, and marinate for 30 minutes.

After taking out, the pig's head meat is placed in the braised soup, and when eating, slice and add cucumber, garlic and chili oil and mix well, or it can be fried and eaten.

1. It is very important to remove the hair and wash the pig's head meat, burn the pig hair with furnace charcoal, and shave the hair with a razor blade, wash and drain the water;

2. Cut the pork head meat into segments, string them with string, and rub salt on the surface;

3. Put an appropriate amount of light soy sauce, sand pond, five-spice powder and salt in the jar where the pork head is ready to be marinated;

4. Pour water into the pot, put the pig's head meat that has been marinated for a period of time into it and boil, take it out and put it in cold water to wash off the floating objects;

5. Mix the liquor and light soy sauce evenly, smear it on the top of the pig's head meat, coat it all slowly, and marinate it overnight;

6. Take out the marinated pig's head meat and hang it on the bamboo pole, put it outside to dry, and you can collect it after 3 days, and take it out to eat when you want to eat it.

Ingredients: 20 grams of sea cucumber, 500 grams of preserved pork, 15 grams of polygonatum bamboo, 15 grams of lily, 30 grams of Chinese yam.

Seasoning: refined salt, cooking wine, green onion, ginger, Hu Shu powder.

How to make:1Sand cucumber, jade bamboo, lily wash and put gauze bags to tie the mouth. Green onion and ginger are broken.

2.Wash the meat of the preserved pig, blanch it in a pot of boiling water, and take it out and cut it into pieces.

3.Put the pork yam, green onion, ginger, cooking wine, and salt into the pot together, and pour an appropriate amount of water. Bring to a boil over high heat, skim off the captives, and simmer over low heat until the pork is cooked through. Remove ginger and green onions, add salt and pepper to taste.

Efficacy: This dish focuses on nourishing and strengthening. It can be used for lung and stomach yin deficiency, long-term cough hurting the lungs, fatigue and fever, fatigue and palpitations, thirst or liver and kidney yin deficiency.

The most important thing in the role of bacon is to replenish nutrition. Bacon is generally fresh, made with skin. Fatty meat is high in fat, protein, phosphorus, calcium and iron, while lean meat is rich in protein, fat, vitamins and minerals.

Bacon is cured meat has a lot of nutrients have changed, after curing, the salt content in it has increased a lot, and it contains nitrate, which is a carcinogenic substance, not only that, but also contains cholesterol, which is relatively high.

Bacon is very high in fat. In terms of weight, the fat content in 100 grams of bacon is as high as 50%; Not only that, but cured pork meat also contains a considerable amount of cholesterol. Secondly, bacon loses a lot of nutrients.

During the production process, many vitamins and trace elements in the meat are almost gone. Bacon has a higher salt content. Long-term consumption of large amounts of bacon virtually causes excessive salt intake, which may aggravate or lead to increased or fluctuating blood pressure.

1Cut the pork belly into cubes and soak the dried plum cabbage in warm water for 15-25 minutes.

2Put pork belly, green onion, cooking wine, and ginger slices in boiling water in a pot and blanch for 6-8 minutes.

3Remove the pork belly, then evenly spread light soy sauce on several sides of the pork belly to make the meat color.

4. Put oil in another pot again, put the pork belly in the pot and fry it over medium and high heat, then take out the pork belly and let it cool slightly.

5. Add seasoning (a) to the dried plum cabbage, stir well and set aside. At the same time, mix the seasoning (b) together and set aside.

6. After the pork belly is cooled slightly, cut into thin slices, each slice is about 8 cm long, 4 cm wide and thick.

7Take a round bowl and evenly coat a layer of seasoning (c) on the round bowl to make the meat pieces on the spread more colorful.

8 In a round bowl, put 1 3 dried plum cabbage in the bottom of the bowl, spread the cut pork belly pieces neatly on the dried plum cabbage, apply a layer of seasoning (b) for each layer of meat pieces, be sure to apply it evenly, and finally spread a circle of dried plum cabbage around the bowl, and then pour the remaining seasoning (b) on the outermost layer of meat and dried plum cabbage.

9Put water in the pot, put the bowl where the meat is laid, turn the heat to medium, and steam for 50-60 minutes until the meat is soft and rotten. Or steam over water, a little longer. After steaming, take out the juice and pour it directly into the bowl again, so that it will be more flavorful.

10After taking the juice, put the meat back in the **, and put the dried plum cabbage around the meat in a circle.

<> pork stew vermicelli.

Ingredient main

500g pork belly 150g vermicelli (dry) 3 servings.

Excipients others

1 green onion, 1 piece of ginger, 2 large ingredients, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of salt, 2 large cups of warm water, 1 box of thick soup, 1 tablespoon of cooking wine.

Pork stewed vermicelli, what an ordinary Northeast dish.

After adding the stewed thick soup, it will be even more delicious!

Preparation of pork stewed vermicelli.

Step 1

Cut the pork belly into small pieces, soak the vermicelli in water, cut the green onion into sections, and slice the ginger.

Step 1

Blanch the pork belly, remove and drain for later use.

Step 1

Heat the oil in the pot until it is 70% hot, add the green onion and ginger slices, and stir-fry until fragrant.

Step 1

Add the blanched pork belly and 1 tablespoon of cooking wine and stir-fry well.

Step 1

Pour in the light soy sauce and continue to stir-fry.

Step 1

Add an appropriate amount of warm water and I used two large glasses.

Step 1

Add a piece of soup, cover and simmer for 40 minutes.

Step 1

After 40 minutes, open the lid and add the noodles and simmer for 20 minutes.

Step 1

Collect the soup and turn off the heat, and the pork stewed vermicelli is ready!

Diagram of the finished product of pork stewed vermicelli.

How to braised wild boar: 1. Cut the wild boar meat into 2 cm pieces, cut the green onion into small slices, and peel and slice the ginger. Put the cinnamon, star anise, and bay leaves into the stew bag.

2. Do not put oil in the pan, heat over low heat, pour in the pork belly and fry slowly for 2 minutes, until the fat part begins to get oily and slightly yellow, then you can turn it over and continue to fry over low heat. 3. When the wild boar meat turns yellow on both sides, add the dark soy sauce and stir-fry evenly. 4. When the color of wild boar meat becomes black and red, add green onions, ginger, rock sugar, pour boiling water, and cover the surface of the material.

5. Add the stew packet, bring the soup to a boil over medium heat, then cover, change to low heat and simmer for 40 minutes, finally add salt, adjust to high heat to dry the soup.