50 kinds of pork recipes, all kinds of rice, delicious, there are always a few suitable for you

There are many ways to make pork, you can also fry garlic sprouts, you can also make braised meat, you can also do barbecue, etc., personal eating method depends on how you like to eat, I make pork into barbecued pork because I have children and old people, all like to eat, the key is that the meat is tender, easy to chew, pig's feet are different, there are white cuts, there are soups, there are stuffy, and brine and so on. Let's buy a better piece of pork belly first, it is best to choose the kind of pork belly that is fat and thin, the fried button meat tastes very delicious, and choosing pork belly is also a skill.

Many people think that the meat is meat that cannot be eaten, and it can be cooked in water and then fried. In fact, we say that the meat in the pot cannot be fully cooked, it must be cooked until it is seven or eight mature, and the red color must be visible inside when it is cut, so that the lean meat will not be very chai and cannot be bitten when it is fried in the future. First stir-fry the shredded meat until fragrant, then heat the oil and put in the pickled pepper and pickled ginger foam and stir-fry until fragrant, add various vegetables to stir-fry into the flavor, and then add the cooked shredded meat and the seasoned sauce, stir-fry until fragrant and out of the pot, with all the color, flavor and flavor.

Stir-fry the sugar color, pour in the rock sugar, boil over low heat until melted, and when the sugar bubble turns to a small bubble to be jujube red, instantly pour in the pork belly and stir-fry to color, put in the green onions, ginger, garlic, cinnamon, star anise, bay leaves, dried chili peppers, continue to stir-fry, after the fragrance is fried, pour in beer, do not pass the pork belly, boil over high heat, boil over medium and low heat, pour 200 grams of cooking oil into the pot, the oil is slightly hot, put in the pork belly, put the skin below, shake the pot back and forth, and make it evenly heated. From time to time, turn it over and fry the other side, the meat surface is yellow, and the leather has small white bubbles, then turn off the heat and remove from the pot. The second time you fry it, don't take it long, and take it out when you see the meat strips changing color slightly, and the residual temperature will further discolor the meat strips.

If you see that it turns golden brown and then take it out, the residual temperature will make the meat strips mushy, and the color will not look good.

Put the steamer on the bottom pot, cover and steam for 30 minutes. Sprinkle with chopped chives. The delicious steampot tamales are ready. The pork belly is soft and glutinous and fragrant, fat but not greasy, and the potatoes absorb the fat of the pork belly and become more fragrant, soft and delicious.

Fish-flavored shredded meat, fried red and bright, sweet, salty, sour and spicy, good taste. Braised meatballs, made with beautiful color, crispy and delicious, full of umami. Pearl balls, glutinous rice like pearls, the meat balls are tender and delicious.

Stir-fry the pork with celery, cook the pork, cut it into pieces and fry it with the celery. Pork boiled cabbage, which is also fatty but not greasy. Pork boiled sauerkraut, all have a sour taste.

"Braised pork" is one of the famous recipes: cut pork into cubes, blanch in a pot under cold water, and put ginger slices and cooking wine in the water to remove the fishy smell. After blanching, wash off the blood foam with cool water, drain and set aside.

Heat the pan with cold oil, add a little rock sugar, quickly stir-fry until burnt and paste, add the blanched meat pieces and stir-fry, add green onions, ginger, garlic, Sichuan pepper, star anise, pour in cooking wine, light soy sauce, dark soy sauce, add water to cover the meat pieces, and simmer for about two hours, which is a delicious meal.

Pork can be cooked in a variety of ways to make it more appealing, and here are a few common ways to dress up in socks:

1.Braised pork: Put the cut pork into the pot, add an appropriate amount of soy sauce, sugar, ginger slices and other seasonings, the water can be submerged in the pork, and the meat can be cooked on a low heat until the juice is thick and the meat is rotten.

2.Fried rice with shredded pork: Stir-fry shredded pork with salt, cornstarch, soy sauce, and cooking wine in oil, and then stir-fry vegetables such as cooked rice, eggs, shredded carrots, and peas.

3.Mapo Tofu: You can stir-fry the pork cut into small pieces, add tofu cubes and spicy sauce, and boil for a while, which can be eaten with rice.

Either way, you can make your pork more delicious and your rice more varied!

Pork. Braised pork is the most delicious and delicious.

Food needs to be done with care, and it should not be disappointed.

The more delicious methods include braised pork, back pot meat, chili fried meat, shredded barbecue, and spicy fried pork, all of which are very good, and you can also make pork belly. Cut the pork belly into slices, then prepare some green onions, or garlic sprouts, put the pork belly into the oil pan, fry the oil, and finally pour in the garlic sprouts, or green onions, and stir-fry over high heat.

Pork stewed vermicelli, pork buns, fried pork, back to the pot meat, braised pork; When making back to the pot meat, add the pork and water to the auxiliary ingredients and cook for about 30 minutes, remove and cut into thin slices, after cooking oil, fry the thin slices and bean paste together, and add some auxiliary materials.

1. Step 1 of braised pork bellyFirst of all, prepare 500 grams of pork belly, 1 tablespoon of soy sauce, 1 teaspoon of salt, an appropriate amount of rock sugar, 4 green onions, 1 ginger, an appropriate amount of cooking wine, about 50 ml of vegetable oil, and 1 bowl of water. Next, clean the pork belly and cut it into cubes of about 3 cm, cut the ginger into small pieces, and cut the green onion into sections. Finally, blanch the sliced pork belly in a pot (boil for 2 minutes on high heat to remove the pork belly and wash off the foam from the skin with warm water).

2. Step 2 of braised pork bellyFirst of all, after the pot is washed, pour in the vegetable oil prepared earlier, and after the oil is in the pan, turn to medium heat and add rock sugar. Secondly, use a spatula to stir the rock sugar clockwise or counterclockwise until the rock sugar slowly dissolves and turns into jujube red, and when the big bubbles in the oil turn into small bubbles and the small cannons disappear completely, it means that the sugar color is boiled. Finally, put the pork belly in a pan and stir-fry constantly, until all the pork belly is evenly coated with sugar.

3. Step 3 of braised pork bellyThis last step is important, but it also requires patience. First of all, after the pork belly is coated in sugar, pour in cooking wine, soy sauce, green onions, and ginger slices and stir-fry for about 2-5 minutes. Secondly, add water to the pot so that the water is over the pork belly.

Finally, reduce the heat to a boil, then turn to low heat after the water boils, then cover and simmer for 60 minutes; After 60 minutes, remove the lid and add an appropriate amount of salt, then simmer on high heat for 60 minutes, and when all the juice is gone, turn off the heat and enjoy this delicious dish.

1) Potatoes pork.

Method 1: Stir-fry shallots, ginger and five-spice powder in hot oil, stir-fry the blanched pork pieces for 2 minutes.

2. Add sugar, soy sauce, cooking wine and 2 bowls of water and simmer for 1 hour.

3. Put the potato cubes and simmer for another 10 minutes, add salt and chicken essence to taste.

1) Braised lion's head.

Method: 1. Finely chop the green onion and ginger, beat the eggs, and add them to the minced meat with cooking wine and salt. Stir vigorously until sticky.

2. Peel and chop the water chestnuts, chop the whole wheat toast, add them to the minced meat and stir well.

3. Scoop a large spoonful of stuffing into the palm of your hand, knead it into balls and gently pat it back and forth between the palms of your hands.

4. Exhaust the internal air. I make the lion's head a little stronger.

5. After the oil is heated, fry the meatballs over medium heat until the surface is golden brown and filter out the excess oil.

6. Add soy sauce, sugar and an appropriate amount of water, simmer over low heat until the flavor is incorporated, then reduce the juice, pour sesame oil on the plate.

7. After the green cabbage core is ripe, it can be surrounded by the lion's head.

3) Four Joy Balls.

Method: 1. Put a little sesame oil into the meat filling, and then stir in one direction to make it strong and greasy.

2. Put soy sauce into the meat filling, stir well, and then add the green onion water in batches, adding a little less each time.

3. After all the stirring is even, then add the ginger water and stir it in batches.

4. Add a pinch of salt, chicken essence and egg whites and continue to stir in one direction.

5. Then pour in the water starch and start stirring vigorously until the stirring does not move.

6. Beat the minced meat back and forth with the palm of your hand several times, and then make the minced meat into fist-sized balls.

7. Pour oil into the pot, add the meatballs when the oil temperature is hot, and fry slowly over low heat.

8. Put the fried meatballs in a large bowl for later use.

9. Drape the ginger slices and green onions used in the water on the meatballs, pour in a little dark soy sauce and an appropriate amount of hot water.

10. Then steam on the heat for about an hour. Place the meatballs on a plate.

11. Pour the soup of steamed meatballs into the pot, thicken after boiling, pour a little sesame oil, and put it on the meatballs.

Pork is a food that we often eat in our lives, and eating it regularly is very beneficial to our health, and the preparation of pork is also very simple and varied. So what is the recipe for pork in daily life?'This? Let's take a look.

The practice of pork

Materials:

300 g of pork, 1 teaspoon of soy sauce, 1 8 teaspoons of salt.

50 ml of vegetable oil, 15 dried chilies, 30 chili paste.

15g ginger, shredded, 1 garlic clove, shredded.

80 grams of celery, 70 grams of braised dried tofu.

1 teaspoon of soy sauce, 1 pinch of Sichuan pepper powder.

Method

1.First of all, we need to remove the leaves of the celery, then clean it, cut it into segments of the right size, marinate it with an appropriate amount of salt, and set aside.

2.Cut the dried tofu into thick strips about 5 cm long.

3.Wash the pork, cut into 5 cm shreds, add salt and 1 teaspoon of soy sauce and mix well.

4.Then put the wok on medium to high heat, add an appropriate amount of oil, wait until the oil is 5 hot, add the dried chili pepper and fry for 1 minute until the fragrance comes out, and set aside.

5.Wait until the oil in the pot is heated to 70%, add chili sauce, ginger and garlic and stir-fry for 30 seconds, then add shredded meat and stir-fry until the water is dry, about 6 minutes. Pour the dried chili peppers back into the wok, add the dried tofu and sauté together for 5 minutes.

Add celery and sauté for another 2 minutes. Add the remaining soy sauce and stir well, put on a plate, sprinkle with peppercorn powder.

Spicy pork

Materials:

Foreleg meat, pepper, ginger, garlic.

Millet pepper, garlic sprouts (also optional).

oil, light soy sauce, pepper.

Corn starch, cooking wine, chicken essence, dark soy sauce.

Method

1.The foreleg meat is first sliced and then shredded.

2.The shredded meat is marinated in oil, light soy sauce, pepper, corn starch, cooking wine, and chicken essence.

3.Then we have to prepare the pepper, ginger, garlic, millet pepper and garlic seedlings, respectively, and then cut them and set aside.

4.Pour oil into the pot, put the pepper in the medium and low heat and stir-fry until fragrant; Discard the pepper and do not use.

5.Turn the heat to high, pour the ginger, garlic, millet pepper and the white part of the garlic sprouts into the pepper oil and stir-fry.

6.Pour in the marinated shredded pork, stir quickly with chopsticks, and pour in the green part of the garlic sprouts.

7.After the shredded meat changes color, add an appropriate amount of dark soy sauce to color.