The meat is delicious and fragrant, and the aftertaste is endless, how to fry it to eat fragrantly?

There is a kind of noodle in Shaanxi called Qishan Zhenzi noodles, the soul of this kind of noodles is the meat noodles, so how is this meat noodles fried? I'm going to share with you how to make it. Meat sauce is actually meat sauce.

1.Take the pork belly or foreleg meat of the fat four lean six (three or seven can also be), separate the fat and lean, and cut the fat meat into small dices with the size of soybean grains.

2.Pot-roasted old tofu, peeled winter melon, tomatoes, watery daylily and fungus are diced respectively, which can be slightly larger than diced meat; Minced ginger, green onion, leek, and coriander flowers are set aside.

Be sure to use the traditional pot to burn the old tofu, the steamed tofu has no bean aroma, and it will lose its original taste when eaten in the mouth like chewing wax.

3.Heat rapeseed oil over medium heat, pour in diced fatty meat, add minced ginger, stir-fry until the oil comes out and the color is slightly yellow, add diced lean pork, cooking wine, soy sauce, and continue to stir-fry until eight ripe.

4.Add minced ginger, green onions, tofu, winter melon, tomatoes, daylily, and diced fungus in turn, then stir-fry until discolored, add bone broth or water, bring to a boil, add leek segments, coriander flowers, turn off the heat, and adjust the salt. 臊子燷制完成。

5.Hand-rolled noodles (edible alkali can be added) cut into leek leaves, cooked, scoop less than half a bowl, pour in the seeds, adjust the oil and pour spicy seeds, vinegar, etc. The farmer's face is full of color and taste.

Pay attention to the following points when stir-frying pork dumplings:

Clause. 1. When making the meat, after the fat is stir-fried, it should be cooked over low heat throughout the whole process, otherwise it will not taste good after frying the dried meat;

Clause. 2. After adding chili powder, wait for it to infiltrate itself before stirring;

Clause. Third, add more oil, add the oil in the fatty meat, and generally make the finished oil of the pot to cover the meat, so that the storage time will be longer;

Clause. Fourth, the salt should be added later, generally when it is nine years old, otherwise it is easy to stick to the pan. At the same time, in the whole production process, it should be stirred every 3-5 minutes, and the whole process takes about 40-50 minutes;

Clause. 5. Store in a dry basin, and use clean chopsticks or spoons without water when taking them, which can effectively prevent the deterioration of the meat.

First, marinate the minced meat with cooking wine and soy sauce to taste, then add oil to the pot and fry the garlic slices, chopped green onion and minced ginger, then pour in the minced meat, add light soy sauce, dark soy sauce and an appropriate amount of Sichuan pepper powder, stir-fry to taste, and then turn off the heat.

First of all, you have to prepare the meat dumplings, then heat the oil in the pot, then put in the minced green onion and ginger at this time, then add some hot pot base, put some noodles in the pot at this time, and then finally put the pork dumplings in, then fry them, and put in the chopped green onion to get out of the pot.

Put oil in the pot, put the tomato sauce or tomato pieces into it and fry until fragrant, fry the water, then put the meat in, fry the corresponding seasoning and then pour it in, the water stews for ten minutes, and it is very delicious.

Soup is generally composed of four parts, the meat soup, the bleached pork soup, the bottom meat soup and the base soup. The pork belly is made with three parts of the meat and seven parts of the fat, and the meat is boiled into "spicy chili oil" with vinegar as the base of the hot pot, which can be kept for a long time. The preparation of the bleached pork is the omelette skin, the fried pork and the fried whistle noodles.

Vegetables (diced carrots, diced tofu, diced potatoes, diced lettuce, black fungus, egg scones with diamond-shaped pieces), minced green onion and garlic sprouts, spicy oil, salt, rice vinegar, five-spice powder, cold water.

Condiments: 20 grams of winter ru, 15 grams of ginger slices, red pepper.

15 g of silk, fennel.

15 grams, 5 grams of ginger, 8 nutmeg, sand kernels.

5 grains, 2 cloves, 15 grams of star anise, 150 grams of chili powder, 1 piece of cinnamon, 40 grams of salt, 25 grams of chicken essence, 10 grams of black pepper. Add minced ginger and stir-fry for a few seconds, pour in a small amount of salt, when an appropriate amount of vinegar can smell the aroma of vinegar, pour in water. Then add salt, a small amount of flavor, and monosodium glutamate.

A small amount, a small amount of thirteen spices (note, taste it, the flavor of the soup is slightly stronger than what you normally eat.) Fresh noodles are delicious).

Stir-fry together, add a small amount of dark soy sauce after the meat is collected, and stir-fry again to color the meat. Then add a full amount of rice vinegar, stir-fry together, and finally add a full amount of boiling water, add an appropriate amount of iodized salt, bring to a boil over high heat, and change to a simmer (dexterously grasp). Cook for one hour and sauté the sugar to a moderate extent.

Fait. Pour in garlic table, black fungus, and golden needle cabbage successively.

Stir-fry the tofu evenly, then add the pork dumplings, and then add boiling water. Put an appropriate amount of sweet potato vermicelli in a small plate, add water and stir well. After the water is boiled, pour it into the pot, bring it to a boil again, add an appropriate amount of salt, and then add the raw egg slices and amaranth.

The meat should be fried for a while, then put in the carrots, fungus tomatoes and stir-fry again, put in pepper, star anise, ginger slices, salt and other seasonings, this is the fried cheeks, add water to the pot after the meat dumplings are fried, and then put in the cut water tofu, boil the water for a while after the water boils, put oil in the pot, boil, pour in the garlic for stir-frying, and then pour in diced potatoes, diced carrots, black fungus and safflower respectively and stir-fry.

If you want to fry the meat, like when you fry the meat, you must put more oil, it is best to use soybean oil, and add some pepper and bean paste to stimulate the aroma of the meat, and it can also make the taste of the meat richer; You can put some shiitake mushrooms, shiitake mushrooms can stimulate the aroma of meat very well, and also because the integration of shiitake mushrooms and meat is better.

Ingredients to be prepared, pork, celery, oil and salt, cooking wine, oysters, oyster sauce, green onions, ginger, garlic; Cut the meat and put it aside for later use, cut the celery into dices, put in the prepared green onions, ginger and garlic and stir-fry until fragrant, stir-fry the chopped pork quickly, pour in the prepared cooking wine, oyster sauce, etc., put in the celery and stir-fry evenly, put in water and cook for about three minutes.

Select the pork front leg meat, then cut it into small cubes, heat the oil in the pot and put in the meat, then add seasonings and stir-fry evenly; The added condiments are star anise, cinnamon, bay leaves, minced ginger, green onions, segments, monosodium glutamate, soy sauce, and edible salt.

The meat is delicious and tender:

1. How to make meat: choose rib meat, (pork belly, it is best to be slightly fattened, so that the taste is smooth) scrape the meat skin (no skin), wash it, and drain the water. Excipients:

Green onions, ginger, dried chili peppers (line chili peppers are the best) Seasoning: salt, vinegar, dark soy sauce, Sichuan pepper powder, chili powder (special grade powder, monosodium glutamate, chicken essence.

2. Cutting meat: cut the fat and lean meat separately; The fat is cut into 1 x 2 cm pieces, about 2 3 mm thick, the thickness is the same, and the oil can be exhausted at the same time when stir-frying. Lean meat can be cut into slices or cubes that are the same size as the fatty meat.

After the meat is cut, the fat and lean parts are opened. (Marinate the meat with a trace amount of starch, baking soda, vinegar, canola oil for about 20 minutes).

3. Ignition the fire, put rapeseed oil after the pot is hot, (warm) oil heat the pot, first put the fat meat and stir-fry (stir-fry the oil out, the fat is not greasy), stir-fry constantly to prevent sticking to the pan. Fry for 15 minutes.

4. When the oil is clear again, add ginger, dried chili, cooking wine, five-spice powder and stir-fry, then add salt (a little more than the usual amount of fried meat), vinegar (about 100ml of vinegar is needed to add vinegar to the whistle of 2 kg of meat), cover and simmer over low heat for 10 minutes to let it taste, because there is vinegar, so this process does not need too much stir-frying. (When medium-rare, add salt and vinegar, and when medium-rare, add spicy noodles.) ）

5. After the meat is cooked, sprinkle the chili powder evenly, let the oil naturally soak the chili powder (so that the color of the fried cheeks is very red), and stir-fry over low heat for 7-8 minutes.

Pork dumplings are a delicacy made with pork, pork, vinegar, etc. The meat is delicious and fragrant. In addition to making noodles, the hot noodles are sandwiched into the steamed buns and eaten very fragrantly.

The meat is fried like this, tender and delicious:Ingredients: 600 grams of minced pork, 300g of mustard, 10 cloves of garlic, 10 slices of ginger, 20 Sichuan peppercorns, 4 spoons of chili powder, 1 spoon of five-spice powder, 2 spoons of light soy sauce, 2 spoons of bean paste.

Steps: 1. For minced pork bought in the supermarket, you can also buy your own pork belly to chop up.

2. Take out the mustard [kohlrabi] from the refrigerator in advance for later use.

3. Pat the garlic with a knife, cut the ginger into small pieces, this time I used fresh peppercorns.

4. When the ingredients are ready, you can start frying the dumplings.

5. Put oil in the pot, more than usual.

6. After the oil is heated, add Sichuan pepper, garlic and ginger and stir-fry until fragrant.

7. Stir-fry the garlic until it looks like this, and then add the minced pork.

8. Add the minced pork, let it heat evenly, and add two spoons of cooking wine to remove the smell.

9. Don't keep turning it, let the minced pork slowly fry and scorch until it is fragrant.

10. Add two spoons of light soy sauce to increase the fragrance, and you can smell the sauce and meat in the distance.

11. When you smell the flavor of the sauce, add two spoonfuls of bean paste to coat the minced meat with the fragrance of the bean paste.

12. Pour in the mustard (kohlrabi), stir-fry evenly, and add 4 tablespoons of salt. (Because you need to add water to mix when you use it later, you need to add more salt when you fry it, and it can also be stored for a longer time and is not easy to deteriorate).

13. Finally, add chili powder, stir-fry quickly, and evenly wrap on the pork.

14. After stir-frying evenly, add a little Sichuan pepper powder and five-spice powder and continue to cook for two minutes.

15. Remove from the pot and serve on a plate.

16. A bowl of spicy pork is ready, and after cooling, put it in the refrigerator for preservation.

17. Finished product! When cooking noodles, add two spoons of rice to make the soup base, add some vegetables, an egg, sprinkle with chopped green onions, and a bowl of highly nutritious noodles is ready.

If the fried pork without fishy smell is not dry or woody, the correct way is to heat the water, add cooking wine, and add high liquor.

If you want to make the meat delicious, you must use the fat four thin and six front leg meat or pork belly with skin to do, to make the fat meat fried out very fragrant, and not greasy at all, the best way is to add soy sauce, cooking wine and a few peppercorns to the fat meat to marinate for a while.

All you need to do is put the green onions, ginger and garlic first, then put the meat in and add a little chili oil, soy sauce and light soy sauce.

Ingredients: 800 grams of pork belly, auxiliary ingredients: 30 grams of green onion, ginger and garlic, 5 grams of starch, 5 grams of pepper, 3 spoons of oil, etc.

Wash the pork belly and chop it finely, add bean paste and pepper, mix well, and marinate for 10 minutes. After 10 minutes, add starch and marinate for 5 minutes. Prepare the green onion, ginger and garlic minced.

Heat the pot and fry the oil and meat filling for a while, add green onions, ginger, garlic and cooking wine to remove the fishy taste, force out the oil over low heat, and add light soy sauce after ten minutes. <

Main ingredients of stir-fried pork belly: 800 grams of pork belly, 2 spoons of adjunct bean paste, 2 spoons of light soy sauce, 30 grams of green onion, ginger and garlic, 5 grams of starch, 5 grams of pepper, 3 spoons of oil.

1. Chop the pork belly after washing, the finer the better. It is recommended not to hit with a machine, it is delicious without a knife.

2. Chop the imitation filial piety meat filling, add two spoons of bean paste and pepper, mix evenly, and marinate for 10 minutes.

3. Add starch after ten minutes, wear disposable gloves and grasp evenly, not too dry. You can add some water to moisten it up.

4. Marinate for 5 minutes.

5. Prepare chopped green onions, ginger and garlic.

6. After the pot is hot, put oil in the meat filling and fry for a while.

7. Add green onions, ginger, garlic and cooking wine to remove the fishy taste, change the heat to slowly force out the fat oil.

8. It's about ten minutes. Pour some light soy sauce and stir-fry evenly.

Here's how to make the home-cooked meat dumplings:Main brigade argument: 800 grams of pork belly.

Excipients: 2 tablespoons of bean paste, 2 tablespoons of light soy sauce, 30 grams of green onion, ginger and garlic, 5 grams of starch, 5 grams of pepper, 3 tablespoons of oil.

1. Chop the pork belly after washing, the finer the better. It is recommended not to hit with a machine, it is delicious without a knife.

2. Add two tablespoons of bean paste and pepper to the minced meat, mix well, and marinate for 10 minutes.

3. Add starch after ten minutes, wear disposable gloves and grasp evenly, so that you can't search too dry. You can add some water to moisten it up.

4. Marinate for 5 minutes.

5. Prepare finely chopped green onions, ginger and garlic.

6. After the pot is hot, put in the oil and put in the meat filling, and fry for a while.

7. Shizhen and add green onions, ginger, garlic and cooking wine to remove the fishy taste, change the low heat and slowly force out the fat oil.

8. It's about ten minutes. Pour some light soy sauce and stir-fry evenly.

9. Put it out of the pot and put it on a plate, and the home-cooked meat dumplings can be made.