What is the best way to make stir fried pork? How to make home cooked stir fried meat

Ingredients: Pork belly.

Auxiliary materials: green pepper, red pepper, ginger slices, shallots, garlic.

Condiments: Essence of chicken, essence of chicken, sugar, soy sauce, steamed fish and black beans, rice wine, dark soy sauce.

First of all, we prepare 500 grams of pork belly in advance, cut off the skin and meat, and then cut it into symmetrical slices, before cutting, everyone can put the pork belly in the freezer to freeze it, and it is not easy to deviate when it is cut after it is frozen, and the meat slices cut out are thinner and more symmetrical.

1) Prepare a handful of green and red peppers in advance, clean them up neatly, cut them into sections with an oblique knife, and the key to green and red peppers is to enhance the color and flavor of the dish.

2) Prepare a piece of ginger slices in advance and cut them into shreds.

3) Prepare a section of shallots in advance, cut them from the back, and cut them into sections.

4. Prepare a few garlic heads in advance and cut them into slices for later use.

Prepare a small basin in advance, put in 2 grams of chicken essence, 3 grams of chicken essence powder, a small amount of white sugar, 5 grams of light soy sauce, 20 grams of seafood soy sauce, 5 grams of rice wine, and 3 grams of dark soy sauce king, stir evenly with a small spoon and reserve.

Bring to a boil in the pot, pour in some rice wine to remove the smell, put the pork belly slices into the pot, cook for about 1 minute, pour out and drain the water to reserve, the main purpose of the water is to better remove the blood in the pork belly and reduce the fishy smell.

Electricity is boiled in the pot, after enough slide the pan, pour out the boiling oil and add cold oil, the hot pan cold oil can avoid sticking to the pan when frying the meat slices, pour the meat slices into the pot to carry out stir-frying, and fully stir-fry the animal oil inside, so that it is not easy to get greasy, and the intestinal oil is stir-fried into a completely transparent situation, and it also needs to be stir-fried for a while, about 3 minutes, and the meat slices are fried when they are slightly yellow, and pour them out to control the oil and replenish the water.

Leave a small amount of bright oil in the pot, put in the green onion, ginger, garlic and stir-fry twice, pour in the green, the sharp pepper section and stir-fry together, fry the green and sharp pepper to the fragrance, fry until it is broken, put the meat slices into the pot, pour in the adjusted bowl material, and quickly stir-fry it into the flavor, you can put it in a pot and serve the dish.

1.The pork belly can be frozen in the freezer before cutting, so that it is not easy to deviate, and the cut meat slices are thinner and more even.

2.The bowl should be adjusted in advance, which can reduce the cooking time and make the finished product more delicious.

3.The pork belly should be stir-fried in hot pan and cold oil to prevent it from sticking; It is necessary to stir out the animal oil in it sufficiently, so that it is not easy to get tired of eating.

Prepare fresh meat, cut it into small cubes of the same size with a knife, and prepare some peppercorns, spices, and chili peppers. After the oil in the pot is hot, stir-fry the seasoning until fragrant, pour in the meat and fry for 3 5 minutes, which can be served with a little celery. When it is almost cooked, add a little coriander and green onions.

Wait 5 minutes and it's ready to cook.

Cut the pork belly into slices, then add some rice wine and blanch in a pot. Heat the oil, add the meat slices, stir-fry until fragrant, add the green onion, ginger and garlic, add the sharp pepper, add the chicken essence, sugar, light soy sauce, soy sauce, rice wine, dark soy sauce. Once it's cooked, it's done.

Select high-quality foreleg meat, cut it into thin slices, marinate it in soy sauce and oyster sauce for 15 minutes, put oil in the pot, cook it for seven years, put the marinated meat slices into the pot, fry the oil over medium heat, add green peppers, chili peppers, salt, chicken essence, water, stir-fry evenly, and it is ready.

Home-cooked stir-fried meat is so deliciousMaterialsA piece of pork belly.

A handful of green garlic sprouts.

Baby red pepper to taste.

Garlic to taste, tempeh to taste.

MethodPrepare the ingredients. Add an appropriate amount of water to the pot, then put the pork belly in, and then put an appropriate amount of salt and cooking wine. After the heat boils, skim off the foam, turn to low heat and cook for 15 minutes.

Let the pork belly cool and slice it for later use.

While the meat is cooking, cut the green garlic sprouts, red pepper into sections, and garlic slices for later use.

Put the pork belly in a pan and stir-fry over low heat until the oil comes out and the sides are golden brown. Put the garlic slices, red pepper and tempeh into the pot and stir-fry until fragrant. Put the green garlic sprouts into the pot and stir-fry over high heat. Add a little soy sauce and chicken essence and stir-fry evenly, and add a little sesame oil before cooking.

Ingredient breakdown.

400 grams of pork belly.

1 red pepper.

Salt to taste. Garlic flavor.

Stir-fry process. Ten minutes is time-consuming.

Normal difficulty.

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Steps to prepare a small stir-fried meat.

1. Blanch and slice the pork belly.

2Cut the celery, garlic sprouts and red pepper and set aside.

3. Stir-fry the pork belly in a frying pan to let it out of the oil, then add some light soy sauce to taste.

4Add celery, garlic sprouts and red pepper and stir-fry well.

5. Wait for the celery to be broken, add salt, and season with chicken essence before serving.

Tip: When the pork is fried, you can let it out of the oil, and it will be more fragrant.

Kitchen utensils used: Wok.

2.Put an appropriate amount of oil in the pot, heat the oil to 7 hot, add the tenderloin and stir-fry it quickly until it changes color, and set aside.

3.Leave the bottom oil in the pot, add the garlic slices and stir-fry until fragrant, add the tenderloin, add 1 gram of pepper, half a spoon of cooking wine, 1 spoon of sugar, mix well, and then add 1 spoon of water starch to thicken.

Ingredients: 400 grams of pork belly, 100 grams of Hunan small green pepper, a red pepper, ginger, green onion, garlic, salt, oyster sauce, cooking wine, soy sauce, steamed fish soy sauce, monosodium glutamate, sesame oil.

Steps: 1. Wash the pork belly, peel and cut into thin slices, add oyster sauce and salt (a little) and marinate for 20 minutes;

2. Hunan small green pepper (Hangzhou pepper can also be used) and red pepper (beauty pepper is the best) are cut in half from the middle, and sautéed until soft for later use;

4. Add cooking wine, green and red peppers, add steamed fish soy sauce, soy sauce, monosodium glutamate, sesame oil, and shallots (there is no one at home).

Tips for making stir-fried pork.

1. This dish should not use tenderloin, but the front leg meat is the best choice, so that the fried meat slices will be smooth and tender without losing chewiness. More oil is better than less, and more fat can be put in.

2. Green peppers must be stir-fried more, fried too short and not fragrant; Be sure to fry on high heat and move quickly.

Pork, salt, soy sauce, chili pepper, tempeh, chicken essence recipe 1Cut the meat into thin slices, sprinkle with a pinch of salt and soy sauce and beat it vigorously; 2.Wash the small peppers, pat them flat with a knife, and then tear them apart with your hands; 3.

Sit in a pot and heat the oil, and the meat slices slide until they change color and serve; 4.Stir-fry the tempeh with the remaining oil in the pot until fragrant, then fry the small pepper until soft, sprinkle salt to taste, pour in the meat slices, pour soy sauce and sprinkle chicken essence and mix well!

Homemade stir-fried meat.

Ingredients: 200 grams of pork (rump tip);

Excipients: 20 grams of red peppers, 30 grams of green peppers, 20 grams of garlic sprouts;

Seasoning: 1 tsp salt, 1 tsp soy sauce, a pinch of chicken bouillon, 2 tsp cooking wine, 1 2 tsp sugar, 1 tbsp vegetable oil;

How to make a home-cooked stir-fried meat:

1. Wash the pork rump meat, clean the pork skin, cut it into thin slices, cut the green and red peppers into rings obliquely, and cut the garlic seedlings into slices obliquely;

2. Heat the pot, put a little oil, add the pork, stir-fry quickly over high heat, fry until the meat slices are oily, add cooking wine and stir-fry well;

3. Then pour a little soy sauce, stir-fry well to color, then put green and red peppers, stir-fry well;

4. Add salt, chicken essence and sugar and stir-fry well;

5. Add garlic sprouts and stir-fry well.

The fried pork is known as the "first fried" in Hunan, and there is no dispute that the intellectual property rights belong to Hunan. Fresh, salty, fragrant, spicy, the first dish of rice.

Stir-fried pork is the most common home-cooked dish, and people who love spicy food often cook and eat it, which has formed a simple and easy-to-make characteristic, which is very easy to make. What impressed me the most is that in Hunan, any roadside shop, stop at any time and order food, the taste is first-class, much better than a star-rated hotel.

How simple is it? Three-step process: the best pork belly, fat and thin, fat and thin.

The trick is to cut the slices, very thin and large; Cut the green onion into sections, shred the ginger, cut the garlic sprouts into sections, slice the spicy green and red fresh chili peppers, light soy sauce and salt to taste; Heat some lard in a pot, fry the meat slices first, fry the oil, brown, and scoop. Stir-fry the green onion and ginger and then fry the chili, put the spicy fragrance into the meat slices, give light soy sauce, salt, garlic sprouts, and turn a few times out of the pot.

It should be explained that chili peppers, the kind of spicy and spicy varieties, the best are local varieties in Hunan, which can also be bought from other places. However, I like Erjingtiao chili pepper when cooking, the spicy degree is moderate, the spicy aroma is positive, and it is widely planted here.

I am from Hunan, and I have been working in the southern coastal cities for a few years, and there are very few Hunan restaurants here, so every time I want to eat fried pork, I make it myself.

Otherwise, I wouldn't be able to eat such a favorite dish outside, but as I cook more and more stir-fried meat, my cooking skills are getting better and better.

Let's take a look at how to make delicious home-cooked stir-fried pork!

Production method: 1. Wash the pork belly and cut it into thin slices and put it in a bowl, (if you feel that the meat is too soft to cut into thin slices, you can put the pork belly in the refrigerator for a period of time, and when the meat is slightly hard but not very hard, you can quickly cut the pork belly into thin slices).

2. Wash the green pepper and cut it into segments, cut the garlic into thin slices, and cut the ginger into thin strips. (Green peppers should be used sharp peppers, such green peppers are fried with spicy flavor, spicy and spicy taste, and they taste very good.) ）

4. Stir-fry the meat slices over low heat until the meat slices are oily, and then you can take them out when they are slightly charred and yellow. The slices of pork belly that have been stir-fried will taste more tough and chewy.

5. When taking out the fried meat slices, leave some bottom oil in the pot, and stir-fry the ginger, garlic slices, and Lao Gan Ma together.

6. Add the green pepper segments, stir-fry slightly evenly, pour in a little soy sauce and stir-fry evenly.

7. Pour 1 tablespoon of chopped pepper into the pot, then add the stir-fried pork belly slices and stir-fry evenly.

A few simple steps will teach you how to make delicious farmhouse stir-fried meat.

Preparation of ingredients

Ingredients: fresh meat, green pepper (sharp pepper is the top).

Ingredients: Hunan chopped chili, garlic, ginger, salt, chicken essence, soy sauce, cooking wine, vinegar, according to personal preference, prepare Liuyang tempeh.

Steps:

1. Slice the chili pepper (cut the pepper into a tube), slice the fresh meat or shreds, shred the ginger, and slice the garlic;

2. Heat the oil, add the ginger shreds and garlic slices, and after the fragrance bursts, pour the shredded meat into the pot, add an appropriate amount of salt, stir-fry until nine are ripe, and serve;

3. When there are few stir-fried green peppers (adjust the time according to the size of the fire), add a little salt, add a spoonful of chopped peppers, and stir-fry well. Pour the shredded meat into the pan and stir-fry;

4. Add an appropriate amount of vinegar, soy sauce, cooking wine, and tempeh, continue to stir-fry for a while, add an appropriate amount of chicken essence and stir-fry well, and then put it on a plate.

Precautions

Preparation of ingredients

300g of pork belly, appropriate amount of green and red peppers, appropriate amount of bean paste, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of oyster sauce, appropriate amount of salt, half an onion.

Steps:

The ingredients to be prepared are: 250g of pork belly, onion, ginger, garlic, green and red peppers.

Slice the pork belly and cut the other side dishes into sections.

Pour an appropriate amount of oil into the pan, add the ginger, garlic and a little onion and stir-fry until fragrant.

Pour in the pork belly and stir-fry until the oil is removed.

Stir-fry until the meat changes color, and when you roll it up, you can add a spoonful of bean paste, an appropriate amount of light soy sauce, oyster sauce, and salt.

Stir-fry well. Add the green and red peppers and the remaining onion and season with salt.

Stir-fry until cooked, then remove from the pan.

DoneTips:

1.You don't need to put too much oil when stir-frying the pork belly, because the pork belly itself will produce oil.

2.You can blanch the pork belly first and then cut it.

Method 1: Pork belly, green and red peppers, green onions, ginger, garlic, salt, white sweet and sour, light soy sauce, broth, concentrate, Sichuan pepper, sesame pepper, dried chili.

1Cut the pork belly into thin slices and cut the green and red peppers into pieces for later use.

2. Sit in a pot and pour in oil, fry peppercorns and peppercorns until fragrant, add pork belly and stir-fry, add dried chili peppers to continue stir-frying, then add green onions, ginger and garlic and stir-fry for a while, add salt, cooking wine, soy sauce and broth essence to taste, add green and red peppers and stir-fry until cooked, and add a little vinegar before coming out of the pot.

Features: Spicy and fragrant, smooth and tender taste.

Method 2: Fresh meat, green pepper, chopped chili, garlic, ginger, salt, chicken essence, soy sauce, cooking wine, vinegar, according to Liuyang tempeh.

1. Sliced chili pepper, fresh meat or shredded, ginger shredded, garlic sliced;

2. Heat the oil, add the ginger shreds and garlic slices, and after the fragrance bursts, pour the shredded meat into the pot, add an appropriate amount of salt, stir-fry until nine are ripe, and serve;

3. When the green peppers are fried, add a little salt, add a spoonful of chopped peppers, and stir-fry well. Pour the shredded meat into the pan and stir-fry;

4. Add an appropriate amount of vinegar, soy sauce, cooking wine, and tempeh, continue to stir-fry for a while, add an appropriate amount of chicken essence and stir-fry well, and then put it on a plate.

Method 3: Pork belly, green pepper, chili pepper, garlic, ginger, oyster sauce, light soy sauce, chili sauce, cooking wine, steamed fish, soy sauce, sesame oil.

1. After washing the green pepper, cut it into half-centimeter-wide strips with an oblique knife, and cut the red pepper into cylindrical half-centimeter-long pieces.

2 garlic and ginger separately cut into thin slices.

3. Dilute the chili sauce with water and stir well. If you feel that the red pepper is spicy enough, you can no longer add chili sauce here.

4Dry the surface of the pork belly with kitchen paper, cut into thin slices and place in a bowl.

5Add oyster sauce and light soy sauce to a bowl of pork belly, gently grasp with your hands and marinate for a few minutes.

6. Clean the pot**, turn to low heat after heating, and stir the green pepper in a dry pot.

7. After the green pepper wilts, pour in the red pepper section and continue to stir-fry. When the fragrance comes out, it is served and set aside.

8. Restart the pot, pour in a small amount of oil, heat it and stir-fry the marinated pork belly slices.

9After the pork belly changes color, add the garlic and ginger slices.

10Pour in an appropriate amount of chili sauce according to personal taste, add cooking wine and fry until the juice is reduced.

11Pour in the dried green pepper and red pepper, stir-fry evenly, then pour in the steamed fish soy sauce and soy sauce.