What is delicious to cook fatty meat, how to fry fatty meat delicious

Dongpo meat. Material:

1 piece of pork belly with skin, about 500 grams, 400 ml of Shaoxing rice wine, 2 tablespoons dark soy sauce, 1 piece of ginger, 1 green onion, 2 chives, 50 grams of rock sugar.

Method: 1. Boil a pot of boiling water in the pot, put the pork into the boiling foam for 10 minutes, then remove it and let it cool, and cut it into 5 cm square pieces after it is not hot.

2. Peel and wash the ginger and slice it, cut the green onion into slices obliquely, cut the chives into segments and knot.

3. Put a small bamboo frame in the clay pot, then spread ginger slices and green onion slices on it, and then put the cut meat pieces on the green onion and ginger slices with the skin facing down (I don't have a small bamboo frame at home, so I use an iron frame instead, everyone adapts to local conditions!). The purpose of placing a small bamboo frame is not to make the meat skin and the clay pot sticky, and it is better to choose a lower shelf when you choose, and it is best to pour rice wine to soak the meat).

4. Pour rock sugar, 200ml of rice wine, and 1 tablespoon of dark soy sauce into the pot, preferably sprinkled with a little green onion knot; Cover the pot, seal the edge of the lid of the casserole pot with peach blossom paper or tin foil, boil on high heat for 3 minutes, then turn to the lowest heat and simmer for about 50 minutes (it must be the smallest and smallest fire!). ）

5. After that, turn off the heat and open the lid of the pot, turn the meat over (that is, the meat skin is facing up), then pour in the remaining 200ml of rice wine and dark soy sauce, cover the lid, seal the edge, and simmer for half an hour.

6. Put the stewed meat into the tea bowl (other pottery that can be covered with a lid can also be used), pour the remaining soup in the casserole into the tea bowl containing the meat, cover the lid and steam it over high heat for another 30 minutes, and sprinkle a little green onion knot for decoration before serving.

Suggestions: 1. The small bamboo frame or bamboo grate selected must be low, so that the wine can soak the meat, if it cannot be soaked, the wine will not have a taste after the meat is burned.

2. Use rice wine instead of water to roast meat, which can remove the fishy smell and make the meat soft.

3. Peach Blossom Paper Peach Blossom Paper is a kind of calligraphy and printing paper that was made in the Kaihua area of Zhejiang Province in the Ming and Qing dynasties, which is whiter than ordinary brush calligraphy and painting paper, tough, translucent, and can be used for rubbing, printing, calligraphy and painting; In the past, it was often used to paste windows. In Japan, the windows of Japanese-style houses are still pasted, and they are also used to seal the clay pots used to make Dongpo meat.

4. When Su Dongpo was relegated to Huangzhou, he often cooked dishes with his friends to taste, and Su Dongpo's cooking was best at braised pork. He once wrote a poem describing his cooking experience: "Slow fire, little water, when the fire is enough, it is beautiful."

However, the cooking of the "Dongpo meat" that people named after him is said to have been an interesting incident that happened when he returned to Hangzhou for the second time as a magistrate.

It is also possible to make crispy meat with pure lean meat or pork belly, and then cut it into strips for later use.

2.Add salt, pepper, cooking wine, soy sauce and marinate for 20 minutes.

3.Stir the batter: Keep the amount of sweet potato starch and the weight of the eggs at about 1:1 and stir clockwise.

4.Add peppercorn powder and salt to taste to make the batter taste as well. Sweet potato starch is superior to other starches due to its strong water absorption capacity. Deep-fried food has a drier and more palatable texture, without excess moistness.

5.Each piece of meat is coated in batter.

6.Put the chopsticks into the oil pan and make small bubbles, put the crispy meat into the pan one by one, and fry slowly over low heat until golden brown on both sides. Remove the puff pastry, set aside for two minutes, and continue to fry in the pan again. The taste will be crispier.

7.Take it out and place it on a plate. You can pad a piece of blotting paper or kitchen paper to absorb excess oil.

Cooking sauerkraut with fatty meat is the most delicious, fragrant but not greasy, and sauerkraut is also very delicious and is a good match.

If the fatty meat is boiled and eaten like this, it may be fatty, but you can stir-fry it first to get the fat, and then use it to stir-fry the choy sum or you can use it to fry the smoked bamboo shoots, these dishes with more thin oil are very delicious.

The fat meat must first be fried in oil, and then the fat meat is used to fry the vegetables after the oil is fried in the process of frying, and any dish can be fried, and the fat meat stir-fry will be more fragrant than the blended oil stir-fry.

1.Cut the fat into small pieces, about two to three fingers wide square, one to two fingers wide and thick.

2.Put a few pieces of fat in the wok after the pan is hot, fry it over medium-low heat until the oil comes out, and then continue to boil the fat meat on low heat with more and more oil. Boil the fatty meat until it is dark golden or even dark brown and take it out for later use, do not boil the fat meat thoroughly like boiling lard residue to the residue, leaving a slight aftertaste.

First, the boiled lard will be better, and second, the unboiled fat pork will taste slightly better. Until all the fat is almost finished.

3.Mix the starch (sweet potato starch), flour (dumpling flour, wheat starch), pepper and salt, a little monosodium glutamate or chicken essence and water to make a thin paste (a little thinner, thinner than the paste of the ancient meat), take out the fat in front and put it into the thin paste, which can be coated with a thin layer, and then put it back in the oil and then fry, adjust the heat to medium heat, and fry until the appearance is golden and out of the pot.

4.The remaining pot of lard can be filtered out and put into a container for later use, lard is a good thing, and it can be used in many cooking. Serve hot, taste great, snacks and meals can be enjoyed in both ways.

Eating fatty meat, you will gain weight, this is a truth that everyone knows, and there is naturally no constraint on some people who are not fat no matter how they eat. Fatty meat contains a lot of saturated fat, and if you eat too much, it will cause fat to accumulate in the body, which will cause people to gain weight.

People who like to eat meat very much have a higher chance of obesity, and the probability of suffering from diseases such as high blood sugar, high blood lipids, and high blood pressure will also be higher, and it may be life-threatening in severe cases. Therefore, in the usual diet, even if you like to eat fatty meat, you should do it in moderation so as not to cause too much burden on the body.

Meat is a type that is not easy to digest, and it takes a long time for people to digest meat after ingestion. If you eat too much meat, it is easy to put a burden on the stomach and intestines, which can harm the digestive system. After eating meat, it is easier to feel full, it will be more resistant to hunger, and if you eat fatty meat often, it will make the digestive system inert, which will affect the digestive function.

Let me introduce you to a few:

1. Fry it in oil first, and then use the brine to cook the meat fat but not greasy, smooth and delicious, for example, Dongpo meat, braised pork can be...

2. You can use a casserole to stuff;

3. Beer greasy method: When cooking, add 1 cup of beer to remove the fat and greasy taste, and it will be very refreshing to eat;

4. Fermented bean curd method: cut the fat into thin slices, add seasonings and stew in the pot, according to the ratio of kilogram of pork to 1 piece of bean curd, put the bean curd in a bowl, add an appropriate amount of warm water, stir into a paste, pour it into the pot after boiling, and stew for another 3 5 minutes before eating. The fat meat made by this method is dipped in garlic paste, and it will not be greasy to eat, and the taste is delicious and delicious;

5. First fry a large piece with oil, fully fry the excess unstable fat, put it in ice water to cool it quickly, soak it for 10 hours, then dry, and then soak it in brine or soy sauce for 10 hours to fully absorb the flavor, and finally slice it, cook it with taro slices, and the taro slices are cooked.

What is good to cook fatty meat? I think this should be according to your own taste, you can stew any dish with fatty meat, mainly Northeast cuisine, boiled cabbage vermicelli with fatty meat, boiled potatoes, winter melon, lotus root, you can do it.

Fatty meat preparation

Sweet and sour fat] Ingredients preparation: fatty meat, starch.

Step 1: Change the knife.

Prepare 500 grams of fatty meat, first cut into wide strips, and then change the knife into uniform small cubes.

Step 2: Blanch.

Boil water in a pot, add a little salt and vegetable oil, boil the water over high heat, pour in the cut fatty meat, blanch for about 2 minutes, pour it out after the surface of the fat becomes brighter, rinse with water, cool and control the water.

Step 3: Hang the paste.

Add 50 grams of flour, 30 grams of starch, and 20 grams of salad oil to the basin, which can make the fried meat pieces more crispy, and then add a spoonful of water and stir in one direction to form a delicate batter that can be drawn with lead beams. Then pour the blanched fat into the batter and stir well for later use.

Step 4: Frying.

Burn more oil in the pot, when the oil temperature rises to 5 into the pot, put the fat pieces into the pot one by one, put the fat pieces on the fire after the fat pieces are finished, keep the low heat and fry until the surface of the meat pieces turns yellow, and then remove the oil control, the purpose of this step is to fry the meat pieces and fry out a part of the fat oil.

Then raise the oil temperature to 6 into heat, when the oil surface is smoking, put the fat pieces into the pot again, quickly re-fry for 30 seconds and pour out the oil, the fat of the refried meat pieces is almost all spit out, the color is golden, and the skin is crispy.

Step 5: Cooking.

Add a little water to the pot, put in 20 grams of sugar, 2 grams of salt, 10 grams of white vinegar, 10 grams of tomato paste, stir evenly to make sweet and sour sauce, boil the sweet and sour sauce over high heat, then hook in a little water starch, collect the soup until it is viscous, pour in a little oil, brighten the color, and then put the fried fat meat into the pot, stir-fry until the meat pieces are evenly coated with sweet and sour sauce.

It's all fatty meat that can be fried and eaten, and the specific method is as follows:

Ingredients: Fatty meat and various seasonings.

1. Cut the fat into slices.

2. After the pot is hot, add the fatty meat and stir-fry.

3. After removing the excess fat, add some mustard to add the flavor and flavor of the fatty meat.

4. Add the bean paste and stir-fry quickly.

5. After stir-frying, add the green garlic sprouts.

6. Finally, put it quietly in the morning, and then you can enjoy it.

1. Select pork, use the fat part, and cut it into strips.

2. Flour, corn starch and baking powder are stirred in a ratio of 3:2:1.

3. Add another egg and water and stir well in one direction to form a paste.

4. Ferment for half an hour, wrap the meat strips in batter and fry them in oil until golden brown, and be sure to fry them slowly over low heat.

5. Then fry them in oil one by one, stirring them with chopsticks to prevent them from sticking together. When it is golden brown, take it out. Then prepare half a bowl of cold water in a clean pot with 4 spoons of sugar, love sweets can put a little more, boil the sugar over low heat to make a lake, turn off the fire, immediately pour in the freshly fried meat, keep stirring, add some black sesame seeds, and stir until the sugar is cool and the color is white.

Ingredients: Sichuan peppercorns, chopped green onions, pork belly, ginger slices, oil, cooking wine, light soy sauce.

1. Put 5ml of oil in the pot, put Sichuan pepper, 2 slices of ginger, chopped green onion, and wait for Wang Huo to be fragrant.

2. Pour in 200g of pork belly and stir-fry until it changes color. This is shown in the picture below.

3. Add 5g of light soy sauce, 3g of cooking wine, 2g of sugar and 2g of salt, stir-fry evenly. This is shown in the figure below.

4. Pour in the green and red peppers and stir-fry for 1 minute. This is shown in the figure below.

5. Finish out of the pot. This is shown in the figure below. Mausoleum finger.