How to make fresh pork soup recipes, fresh pork recipes

Black fungus Huaishan lean meat soup.

Material. Black fungus, sweet and flat, containing protein, crude fiber, lecithin and other ingredients, is praised as the meat of vegetarians, can invigorate blood, stop bleeding and remove spots, strengthen the spleen and moisten the lungs and intestines. Fresh Huai Mountain has a sweet taste, which can strengthen the spleen and lungs.

Lean pork is sweet, salty, flat, rich in high-quality protein and essential fatty acids, which strengthens the spleen and nourishes qi and blood. The combination of three flavors in soup can remove spots, nourish blood and rejuvenate the skin, and soothe the nerves. If you love beauty, don't give it a try.

Flavor: Salt: to taste.

Method. 1.Soak the mushrooms until soft, wash them and cut off the mushroom legs.

2.The black fungus is macerated, washed, and impurities are removed from the pedicle.

3. Wash the Huaishan and soak the barley for 10 minutes.

3.Wash the lean pork, cut it into cubes, fly it in water, and set aside.

4.Put all the ingredients into the pot together, add an appropriate amount of water, bring to a boil, and simmer for an hour. The soup is ready, and then season with salt.

Efficacy: Promotes blood circulation and moisturizes dryness, cleanses the skin and removes spots.

You can make pork mushroom soup, you can make tomato meat slice soup, you can make vegetable ball soup... Too much.

Cut the meat into thin slices and pass through boiling water.

Pork mushroom soup. Add 4 tablespoons of cooking wine, 1 tablespoon vinegar, 4 large slices of ginger, a pinch of Sichuan peppercorns, seasoning, water, pressure cooker for 40 minutes, or simmer on the stove for 2 hours. Stew into a base broth.

Shred the fungus. Put the soup, sliced meat, and mushrooms in a crockpot, bring to a boil over high heat, low heat for 30 minutes, and put an appropriate amount of salt.

Multiply, add an appropriate amount of seasoning, such as chives, fish sauce, etc.

Serve immediately.

Stir-fried pork slices with mushrooms.

Ingredients: Prepare a pound of pork loin, half a pound of mushrooms, a little pea clip, an appropriate amount of green onions, salt, sugar, monosodium glutamate, soy sauce, starch.

Method: 1. Soak the mushrooms in salted rice washing water for 40-50 minutes, then take out, rinse and slice; Slice the pork loin, add soy sauce, green onions, and starch and mix well and marinate.

2. Put 3 tablespoons of oil in the pot, wait for the oil to be hot, fry the mushrooms and peas clips slightly and then take them out, fry the loose meat slices with the remaining oil in the pot, add the mushrooms and pea clips and stir-fry well, and season with salt, sugar and monosodium glutamate.

Features: The fried pork slices with mushrooms taste more fragrant and delicious, and the nutritional value is rich, which can make people's appetite greater.

Stir-fried pork fillet with broccoli.

Ingredients: Prepare a pound of broccoli, a pound of pork tenderloin, an appropriate amount of green onions, salt, monosodium glutamate, soy sauce, starch.

Method: 1. Divide the broccoli into small florets after removing the hard stems, put them in boiling water and take them out.

2. Slice the pork tenderloin, add green onions, soy sauce and starch, mix well, and marinate.

3. Put 3 tablespoons of oil in the pan, wait for the oil to heat until it smokes, fry the pork until it is medium-cooked, then add the broccoli that has been scalded in Sichuan, stir-fry well, add seasoned salt and monosodium glutamate, and then thicken with starch and water.

Features: Broccoli fried pork slices have a very fragrant taste, and eating this dish can boost your appetite and increase your appetite.

Ingredients for returning to the pot: 150g of pork belly, 2 green garlic, 2 celery, 1 small section of green onion, 1 piece of ginger, 1 star anise, 10 Sichuan peppercorns, 2 cloves of garlic, 20g of Pixian bean paste, 5g of tempeh, 5g of sugar, 5ml of light soy sauce, 10ml of cooking wine, 10ml of oil.

Method: 1. Wash the green garlic, celery, and green onions and cut them into small pieces, chop the garlic, and slice the ginger.

2. Chop Pixian bean paste and tempeh, 3. Pour enough water into the pot, put in the pork belly, green onions, ginger slices, star anise and peppercorns, boil over high heat and turn to low heat and cook for about 10 minutes, until the meat is fully cooked, and poke the center of the meat with chopsticks without blood and water. First let the meat soak in the original soup for 20 minutes, then take it out and let it cool, cut it into about 7 cm long and 3 mm slices, 4. Pour a little oil into the pot, put in the pork belly and stir-fry the oil over low heat, fry until the edge of the slightly yellow meat slices are curled, dial the meat to the side of the pot, 5. Add the minced garlic and stir-fry until fragrant, then put in the Pixian bean paste and tempeh to fry the red oil, turn the pork belly back to the middle, add cooking wine and sugar and stir-fry evenly, 6. Put in celery and fry a few times, then add garlic and stir-fry the raw juice, add light soy sauce to season and stir well.

Boiled lean pork with tofu milk.

Ingredients: 300 grams of lean meat, appropriate amount of tofu milk, appropriate amount of oil, appropriate amount of salt, appropriate amount of cornstarch.

Step 1: Wash the lean meat, and then cut it into small slices and set aside.

2. Prepare an appropriate amount of edible salt and cornstarch, put it in the cut lean meat, and then stir it evenly with chopsticks and marinate for 15 minutes.

3. Clean the pot, pour an appropriate amount of cooking oil into the pot, and wait for the oil to heat up.

4. When the oil is hot, that is.

5. Take some tofu, the amount of tofu is determined according to the amount of lean meat, generally speaking, we can put about a piece, and then stir-fry it with lean meat in the pot.

6. The whole piece of tofu should be stir-fried continuously until the tofu is melted, and then it can be cooked a little.

Fermented bean curd pork belly.

Ingredients: 500g pork belly, 10g bean curd

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of dark soy sauce, appropriate amount of rock sugar, appropriate amount of ginger.

Step 1: Cut the pork belly into pieces and wash it.

2. Pour an appropriate amount of water into the pot, put the ginger slices in, put the pork belly in, and blanch the water.

3. Pour an appropriate amount of oil into the pot, and then put the ginger slices in.

4. Pour an appropriate amount of water into the pot and put the ginger slices in.

5. Then stir-fry over high heat to fry the pork belly out of oil.

6. Pour an appropriate amount of cooking wine into it, then add a spoonful of dark soy sauce to color.

7. Add an appropriate amount of rock sugar and two pieces of bean curd.

8. Pour an appropriate amount of water into it, bring it to a boil over high heat, and then simmer it over low heat for 25 minutes.

Sauerkraut pork. Ingredients: Appropriate amount of pork leg, appropriate amount of sauerkraut, small amount of green onion, trace amount of chili pepper, small amount of minced ginger, small amount of white pepper, small amount of rice wine, slight salt.

Preparation Cut the pork into cubes, mince the ginger, cut the chili pepper into small pieces, cut the green onion into small pieces, and cut the sauerkraut into small slices and set aside. (depending on personal preference).

2. Salt, minced ginger: a trace amount, too much is not suitable. Rice wine, white pepper according to personal taste. Complete the marinade and set aside.

3. Mix diced pork with marinade and leave for 5 10 minutes.

4. Heat the pan and fry the marinated pork until the surface is cooked. Serve and set aside.

5. Stir-fry the ingredients (chili pepper) and the main ingredients (sauerkraut) in the pot. The sauerkraut will contain water, you can turn on low heat and stir-fry until you like the taste.

6. Add diced pork and continue to stir-fry, the pork has been half-cooked before, and it will not take too long to stir-fry this time, and the pork will be old and hard after a long time.

7. Add chopped green onion and stir-fry before cooking.

Tamales Ingredients: pork belly 5ml), Wang Zhihe rose bean curd juice 2 tablespoons (30ml), Liubiju sweet noodle sauce 1 tablespoon (15ml), dark soy sauce 1 teaspoon (5ml), monosodium glutamate 1 4 teaspoons (1 gram), sugar 1 teaspoon (5 grams), Pixian hot sauce 1 teaspoon (5 grams).

Method: (1) Wash the non-stick pan and heat it over high heat until there is no water in the pan. Reduce the heat to medium-low and pour the rice (do not wash to keep dry) into the pan.

2) Stir-fry until the rice turns slightly yellow, add star anise and dried red pepper and continue to stir-fry until fragrant. After 2 minutes, pour out the rice, remove the peppers and star anise, and set aside.

3) After the fried rice is cooled naturally, it is broken with a blender for about 5 seconds, and the rice is beaten into fine granules. Don't beat the rice into too delicate flour for too long.

4) Cut the pork belly into large slices with a thickness of 5 mm, add the fried star anise, add cooking wine, fermented bean curd, sweet noodle sauce, dark soy sauce, monosodium glutamate, sugar and minced Pixian hot sauce, stir well and marinate for 10 minutes.

5) Add the beaten rice noodles to the pork belly and grasp evenly with your hands.

6) Spread a layer of lotus leaves on the bottom of the small steamer (if you don't have it, you can leave it out). There is no small steamer, you can choose a flat plate and spread out the pork belly slices into the plate.

7) Pour more water into the steamer, bring to a boil over high heat, turn to medium heat, put in the steamer, cover with a lid, and steam for 80 minutes.

That's what I recommend.

Pork meatballs. Ingredients: hind leg meat, hind leg meat should be selected a little thinner, so that it is not greasy, chives, green onions, ginger, 8 grams of salt, 3 grams of monosodium glutamate, half a spoon of pepper, 5 egg whites, 20 grams of corn starch, 50 grams of water.

Cooking steps:1First cut the chives into chopped chives for later use, the ginger is first cut into shreds, then cut into minced green onions, and then the green onions are cut into chopped green onions for later use, and then the meat skin is removed, cut into meat pieces, and then chopped into granules.

2.Put the minced meat filling into the basin, add 8 grams of salt, 3 grams of monosodium glutamate, half a spoon of pepper, 5 egg whites, 20 grams of corn starch, and then grasp it well, stir in one direction, stir the meat filling viscous, add an appropriate amount of lard, add lard to add flavor to the meatballs.

3.Whip the lard evenly, then add an appropriate amount of cooking wine, remove the peculiar smell of minced meat, beat the cooking wine evenly, add 50 grams of water after beating hard, add water to make the meat filling more smooth and tender, add water and continue to whip the meat filling vigorously, beat until the meat filling is very viscous, and then add an appropriate amount of sesame oil, chives and stir evenly for later use.

4.Put the pot on the fire, add an appropriate amount of water, after the water boils, modulate the low heat, the water in the pot is not boiling, the state of small bubbles, squeeze the balls out of the pot by hand, you can also leave the pot from the fire, if the balls are not round, squeeze them several times in your hands, the balls will be more round.

5.All the meatballs are in the pot, after the water is boiled, skim off the foam above, the cooking time of the meatballs is 4-5 minutes, start seasoning below, add an appropriate amount of salt and pepper to taste, according to personal preferences, you can also add it to the soup, green vegetables, cucumber slices, bean skin and other raw materials, sprinkle in chopped chives after the pot, sesame oil can be eaten.

Hammer Meat Slices This is certainly the most tender way to make pork. The meat slices are beaten as thin as "paper", and it tastes a little hot pot "fat cow" taste, ingredients: 200 grams of pork, 100 grams of enoki mushrooms, 2 spicy millet, 1 green pepper, a little chopped green onion, 4 garlic cloves, an appropriate amount of starch, an appropriate amount of ginger, 2 spoons of light soy sauce, 1 spoon of cumin powder, 1 spoon of chili oil, a little sugar, a little salt.

Method: Clean the pork and cut it into thin slices, dip it with starch on both sides, beat it into thin slices with a hammer or rolling pin, cut off a small section of enoki mushrooms, wash the roots and set aside.

Adjust the sauce: minced garlic, diced green and red peppers, chopped green onion, drizzle with hot oil and stir well, 1 tablespoon of cumin powder, 2 tablespoons of light soy sauce, a pinch of salt, a pinch of sugar, 1 tablespoon of chili oil, stir well and set aside.

Boil the meat slices over high heat with an appropriate amount of water and ginger slices in the pot, remove the meat slices after one minute (the meat slices are easy to cook), then pour in the enoki mushroom blanching water for 3 minutes, spread it evenly on the bottom of the plate, and then put the meat slices.

Pour the sauce over the meat slices, stir well and serve!