How do you cook Tibetan fragrant pig to make it delicious? How to cook Tibetan pork

Ingredients: 500 grams of Tibetan fragrant pig, pot kui.

10 excipients: 10 grams of salt, monosodium glutamate.

10 grams, 8 grams of soy sauce, 5 grams of sugar, 10 grams of Lao Gan Ma sauce, 10 grams of green onions, 5 grams of ginger, 10 grams of garlic, 10 grams of bean paste, salad oil.

50 grams, an appropriate amount of old soup production process:

1. Slaughter the Tibetan pig to remove the blood, put it in 80 hot water to remove the hair, disembowel and remove the internal organs, wash and set aside; 2. Put the slaughtered Tibetan fragrant pork into a pot of boiling water, add an appropriate amount of green onion and ginger to cook, take it out and let it cool, and process it into strips; 3. Put the bottom oil into the pot, add the remaining green onions, ginger and garlic and stir-fry until fragrant, then add the Lao Gan Ma sauce and bean paste and fry them; 4. Add the old soup, refined salt, monosodium glutamate, soy sauce and sugar, add the Tibetan fragrant pork and simmer until cooked through. 5. Slice the processed pot and sandwich the Tibetan pork; Guokui Tibetan fragrant pig [Chengdu Yingxiang Sichuan Restaurant] is carefully cooked with fresh and high-quality Tibetan fragrant pig, pot kui, etc., and the pot Kui Tibetan fragrant pig is fragrant and glutinous, and the aftertaste is strong and mellow.

Cooking tip: Mix Tibetan pork and regular pork together in the same portion and quantity to make a dish, then taste the difference. When you feel the difference, you can start cooking Tibetan pork separately.

1) Do not destroy the tissue structure of pig skin.

Because the pork skin of Sichuan-Tibetan fragrant pig tastes very distinctive.

2) Please use Tibetan pork ribs or backbone bones for soup, and after two hours, observe the change in the color of the soup, whether it is milky white. Whether the taste is strong or not. At the same time, the same part of the ordinary pig is used to make the soup, and after two hours, the changes are observed (only the difference is evident when there is a full comparison).

3) Pork belly is best suited for braised pork, or Sichuan's back-to-the-pot pork or raw fried pork (when slicing, please make the thickness above centimeters is the best). When the dish is ready, it is best to taste it after 10 minutes.

4) Hind leg meat can also be made into braised pork, steamed vegetables, stewed, stir-fried shredded pork or meat slices, etc. (add wild edible mushrooms, such as matsutake mushrooms, etc.).

5) Elbows are best used for steaming.

6) Pork knuckle for stewed soup [add wild edible mushrooms. Such as matsutake mushrooms, etc. ]

7) The front leg meat is suitable for making a lion's head. Large steaks are used for stewing, braising and steaming dishes. Please do not add MSG and chicken essence when operating.

Try to keep it as authentic as possible.

Hidden pork. Braised Tibetan pork is a food made from raw materials such as Tibetan pork, ginger, and garlic.

Chinese name. Braised Tibetan pork.

Category. Dishes.

Material. Pork.

Flavor. Delicious.

Fast. Navigation.

Features. Operation.

Raw materials. 800 grams of Tibetan pork, 1 small piece of ginger, 4 cloves of garlic, 2 sections of green onion, 4 star anise, 1 piece of Sannai, 2 bay leaves, 1 small piece of cinnamon, 1 sand kernel, 12 dried chili peppers, 15 grams of rock sugar, 20 grams of sugar, 1 teaspoon (5 grams) of salt, 200 grams of high liquor, 100 grams of water.

Features. Tibetan pork braised method, the heavier seasoning flavor can modify the original flavor of pork, retain the delicate meat quality of pork and the rich flavor of the pie meat, and also highlight the fat but not greasy of Tibetan pork. [1]

Operation. 1. This is Tibetan pork, which has less fat than ordinary pigs. [2]

2. The size of the Tibetan pig is small, and it is not pure to see the whole pig, but you can look at its kidney, which is relatively small.

3. After the meat is washed, cut it into 3cm square pieces, slice the garlic, cut the green onion into white sections, and slice the old ginger.

4. Put the meat into a pot of cold water, boil the water and continue to cook for 2 minutes, rinse off the meat foam with warm water, and drain the water.

5. Put a little oil in the pot, cut the dried chili peppers and add cinnamon, bay leaves, star anise, sannai and sand kernels to the hot oil, and stir-fry over high heat to bring out the fragrance.

6. Add the green onions, garlic slices, and ginger slices, and stir-fry until fragrant.

Good materials should help the taste, recently went to Huaqi Ecological Village to eat their pork, it feels more delicious, it is recommended to use it.

It can be made into a stewed winter bamboo shoots with fragrant pigs, and the specific method is as follows:

The ingredients that need to be prepared in advance include: 1000 grams of Tibetan pork ribs, 4 winter bamboo shoots, and 300 grams of bacon meat.

1. The first step of leasing liquid is to wash the prepared pork ribs and cut them and put them aside for later use.

2. Cut the bamboo shoots and set them aside for later use.

3. Cut the prepared bacon well.

4. Put it in a pot to refine oil.

5. Add the pork ribs and stir-fry after the oil is removed.

6. Add the bamboo shoots and stir-fry quickly.

7. Add water to the pot, bring to a boil over high heat, then change to low heat and simmer for 60 minutes.

8. When the time is up, turn off the heat and start the pot, and finish.

Summary. Pro, hello, how to preserve pork jerky in Tibetan fragrant pigs needs to be sealed and stored in the refrigerator, or in a dry and cool place.

Pro, hello, how to preserve pork jerky in Tibetan fragrant pigs needs to be sealed and stored in the refrigerator, or in a dry and cool place.

1. If it is homemade pork jerky, it is best to seal it and put it in the refrigerator for storage, so that it can extend the eating period and keep it for about 20 days. 2. The pork jerky on the market is mainly sliced vacuum packaging, in fact, in daily life, you don't need to worry too much about the preservation of pork jerky, in fact, pork jerky is very popular is that it is portable and can be stored for a long time. Pork jerky is very easy to carry, because of the unique packaging and sterilization technology, the current pork jerky products are increasingly developing towards lightweight, hygienic, long storage period, easy to preserve the production requirements of hail.

Pork and potato stew is a home-cooked dish with pork and potatoes as the main ingredients. With a red color, mellow flavor and nutritious Turnav spot, it is worth trying.

Raw materials. Ingredients: pork belly and potatoes.

Excipients: soy sauce, sugar, green onion, turmeric, wine, five-spice powder, chicken essence, salt.

Detailed steps. 1. Wash the pork belly and cut it into 2-3 cm cubes; Peel and wash the potatoes and cut them into pieces slightly larger than the meat.

2. Put the pork in a pot under cold water and pass the water for a while. Add a little rice wine to the water to remove the smell. Please pay special attention to the pot under cold water.

To illustrate, if the pork is boiled before it is put into the water, the surface of the meat will quickly cook, but the blood inside the meat will be firmly locked by the cooked meat. As a result, the fishy smell cannot come out. So be sure to pot under cold water.

When the water is boiled, the meat can be fished out.

3. Pour an appropriate amount of oil into the wok, note here, heat the pan and cool the oil. After the oil boils, turn to low heat, add an appropriate amount of sugar, and start frying the sugar. Stir-fry the sugar until it is syrupy and float in the oil, and the meat is put into the pan and stir-fried. The purpose of stir-frying sugar is to color the meat and make it look hollow or shiny.

4. While stir-frying the meat, add green onion and ginger, rice wine, soy sauce and five-spice powder. Remember! Salt must not be put at this time!

If you put salt in the meat before it is burned, then your meat will not be able to burn for a long time. It's the same with any boiled, stewed dish, be sure to put salt at the end.

5. Stir-fry until the meat is colored, stir-fry evenly with the seasoning, and heat the water to cover the meat. There can be a little more water here, depending on how long you simmer. Bring the water to a boil over high heat, then change to low heat and simmer slowly.

This time depends on your own control, the longer you stew, the worse it will be, generally I stew for 45 minutes.

6. One more point to explain here, the cut potatoes should be floated in water. Otherwise, the starch in the potatoes will turn red after oxidation. Wait until the meat is almost out of water, add the potatoes and stir-fry. At this time, you can put salt.

7. Put the potatoes and salt in a pot and boil, then reduce the heat to low heat and simmer for 15 minutes. This is to stew the potatoes and let the meat taste in.

8. Finally, put the chicken essence and turn off the heat. Remove from the pan.

Nutritive value. Among the meats, pork has the lowest protein content and the highest fat content. Lean pork is high in protein, up to 29 grams of protein per 100 grams and 6 grams of fat.

After boiling and stewing, the fat content of pork will also decrease. Pork is also rich in B vitamins, which can make the body feel more energetic. Pork also provides essential fatty acids.

Pork is sweet, moisturizing and dry, providing heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia. Pork chops nourish yin, pork belly replenishes weakness, strengthens the spleen and stomach.