What is the best way to make red braised meat? How to make boiled meat delicious? What is the home c

The most important thing is to choose meat, seven points of fat and three points of lean meat.

Step 1: Cut the meat into mahjong-sized cubes, put it in the pot and cook for 15 minutes, then take out the meat, rinse it with cold water and set aside. Step 2:

Wash the pan and put it on low heat, put a little base oil in the pan, then add 20g of brown sugar to the oil and stir quickly with a spoon. Wait until the sugar melts and turns red and bubbling, add another 50 grams of water, stir well, and put the juice into a bowl for later use. Process 3:

Put 100 grams of oil in a pan, wait until the oil is 8 hot, and pour in the meat pieces. At the same time, enlarge 50 grams of green onions, 30 grams of ginger slices, stir and stir with the meat pieces. After a minute, dripping the juice into the pan in fractions to stain.

When the pieces of meat turn golden, add water to cover the pieces. Then add an appropriate amount of refined salt and brown sugar, brown sugar should not be too much, a little sweet. Finally, put 5 star anise, a piece of cinnamon, and cook over low heat.

When the pieces of meat are soft, a plate of fragrant braised pork is ready. It's the same with honey.

The preparation of braised pork will also vary slightly from place to place. In the south, soy sauce (dark soy sauce) is used to mix colors, while in the north, fried sugar is preferred. The raw materials are generally selected from the best pork belly (the so-called good pork belly should be layered, and it is generally better to have about five layers, so it is called "pork belly"), or "sitting buttocks" (that is, the tip of the back buttocks).

Ingredients: Pork belly with skin, dried hawthorn slices, dark soy sauce, rock sugar. Method:

Wash the pork belly with skin and cut it into mahjong pieces; Rinse dry hawthorn slices with water. Fill a basin with cold water, add a tablespoon of cooking wine, add the pork belly cubes, and soak for 15 minutes. Put the soaked pork belly and dried hawthorn slices into a casserole and add enough water, at least two inches above the meat pieces.

Bring to a boil over high heat for 30 minutes, using a spoon to remove the foam from the surface. Turn to low heat and bring to a slight boil for an hour and a half. In the middle, I stamped a grease filter cloth bought in the supermarket to help remove some of the oil, so I can do without it if I don't have it.

Transfer to a wok, pour in a tablespoon of dark soy sauce and simmer over medium heat for 30 minutes until the soup thickens. Add rock sugar, cook until the juice is thick, add a little salt to adjust the taste, and finally add sesame oil out of the pan.

Fry the fat meat first, but don't fry it too long, then put in the lean meat, stir-fry, add dark soy sauce, cook it slightly, add water (water can be added to the meat a little), put in sugar (rock sugar can be used, according to personal taste), a little salt, ginger and green onions, cooking wine, a little star anise, cook on high heat, grasp the time yourself, and wait for the meat to be ripe and slowly stew on low heat until the water is almost dry and viscous, and finally add a little chicken essence, and then use high heat to collect the soup, so that the meat is not messy is the color or taste is very good, Fatty meat tastes like tofu, it doesn't feel fat at all, it's delicious You can try it, please forgive me for not being very detailed.

Ingredients: 400 grams of pork.

Excipients: appropriate amount of green onion and ginger, 2 star anise, bay leaves, light soy sauce, dark soy sauce, tempeh.

Step 1: Wash the pork and control the moisture.

Step 2: Green onion and ginger are large ingredients, bay leaves.

Step 3: Put the pork in the rice cooker and add the appropriate amount of water.

4. Add oyster sauce, light soy sauce, dark soy sauce, and tempeh.

Step 5: Press the button to start cooking the meat.

Step 6: Boil for one hour, soak for 30 minutes, and remove.

Step 7, slice and plate, finished product drawing.

Raw materials are needed.

Pork, green onion and ginger, rice cooker, water, oil consumption, light soy sauce, dark soy sauce, bean sauce. Genus

1. Keep the pork clean, cut into thin slices, and wash in a bowl.

2. In the pot, you need to add seasonings, such as onion, ginger and bay leaves.

3. Put the pork in the rice cooker and add an appropriate amount of water.

4. Put soy sauce in the rice cooker, oil consumption and light soy sauce, and you can also add some dark soy sauce.

5. After pressing the button, you can start cooking the meat.

6. Cook in a pot for about 1 hour, soak for about 30 minutes, and take it out.

7. Finally, it can be cut into small pieces and served on a plate.

Required Materials:

Ingredients: 400 grams of pork.

Accessories: appropriate amount of green onion and ginger, 2 large ingredients, a little bay leaf, a little light soy sauce and a little oil, a little dark soy sauce, a little tempeh.

Specific steps: 1. First wash the pork and control the moisture.

2. Then prepare to put in the green onion and ginger ingredients and bay leaves.

3. Put the pork into the rice cooker and add an appropriate amount of water.

4. Add oyster sauce, light soy sauce, dark soy sauce and a little tempeh.

5. Press the button to start cooking the meat.

After about an hour, soak for 30 minutes and take it out.

7. The slicing and loading are completed, and the finished product is as follows.

Cooking Notes:1. Pork should not be soaked for a long time, and pork should not be cleaned with hot water before cooking, because pork contains a substance of myolytic protein, which is easy to dissolve in water above 15 °C, and if soaked in hot water, it will lose a lot of nutrients, and the taste is not good.

2. Don't cook over high heat. First, when the meat encounters a sharp high heat, the muscle fibers become hard, and the meat is not easy to cook; The second is that the aromatic substances in the meat will evaporate with the water vapor during cooking, so that the aroma will be reduced.

Individual people have different tastes, and it is recommended to practice du:

1. Wash the pork and cut it into pieces of moderate size.

2. Put it in a pot with DAO water.

After boiling, discard the water and wash the meat.

3. Put water in the pot again, and put the meat, ginger shreds and cooking wine.

4. After the water is boiled, add soy sauce and salt, and turn to low heat after boiling.

5. The chopsticks to be used can easily pierce the meat, and there is no blood, the meat is cooked, and the meat is discolored.

6. Tear the meat by hand, dip it in garlic paste and eat it, or you can eat the meat directly.

Ingredients: Ingredients: 500 grams of pork rib meat (pork belly), seasoning: 25 grams of soy sauce, 10 grams of cooking wine, 2 grams of Sichuan pepper, 10 grams of honey, 15 grams of green onions, 15 grams of ginger, 3 grams of star anise, 8 grams of pea starch, 2 grams of monosodium glutamate, 5 grams of sugar, 70 grams of soybean oil.

Method:1Scrape the pork belly off the sludge and fluff on the skin surface, wash it, cut it into large cubes, put it in the pot and cook it until it is seven ripe and take it out;

2.Smear the leather surface with honey, fry the leather side down in eighty percent hot oil until it is fiery red;

3.Soak the pepper in water, pick out the pepper, and keep the pepper water;

4.Change the fried pork belly into large slices 9 cm long and cm thick, stack the skin side down into the bowl, add soy sauce, cooking wine, pepper water, green onions, ginger pieces, 250 grams of broth, ingredients, sugar, and steam it in the upper drawer;

5.Take out the steamed meat, remove the seasoning residue, decant the soup into a frying spoon, and put the meat on the plate;

6.Bring the soup spoon to a boil, thicken with 15 grams of wet starch (8 grams of starch plus water), add monosodium glutamate, pour in oil, and pour it on the meat on the plate.

It's delicious to make a lean meat slice soup.

Method: 1. Ingredients: 500g of lean pork, 3 tablespoons of sweet potato starch, a little baking soda, 1 piece of ginger, 1 coriander, a little chives, 2 pickled peppers, a little seaweed, a little salt, a little chicken essence, 1 spoon of light soy sauce, 1 spoon of aged vinegar.

Second, the practice of lean meat slice soup:

1.Prepare all the ingredients, rinse the lean pork you bought home with water, and cut the tendons on the surface with a knife. Cut it into small pieces, put it in a meat grinder, grind it into a meat puree, and put it out and put it in a basin for later use.

If you want the meat slices to be more delicate and tender, it is best to whip them several times.

2.Now let's start seasoning, add a little salt, a little chicken essence, a little baking soda, and here add baking soda to make the lean meat more tender, but also more elastic and smooth. Prepare another bowl of ice water and add it to the lean puree in small portions and many times.

Stir with your hands in one direction each time until the meat absorbs the ice water, then continue stirring until the meat is firm. In this way, the lean meat puree with ice water is added, and it looks particularly tender. Remember to add a small amount of water many times, and stir well each time to avoid adding too much at one time, and the meat slices will not be formed and will be easy to scatter in the pot.

3.At this time, add sweet potato starch again, also in small quantities and many times, and stir well each time. Until all the sweet potato starch is added, stir well, and set aside the lean pork puree.

4.Pick up a pot and boil a pot of boiling water first, and wait until the water is slightly boiling. Take an appropriate amount of lean pork puree on a scraper, if there is no scraper, it is okay to put it on the inside of the plate.

Then use chopsticks to scrape the minced meat into the pan. The lean pork processed in this way will immediately float up and quickly put all the meat filling into the pan. Then use a spatula to push a few times to prevent the scraped pieces of meat from sticking together.

Wait until the water is boiling again, continue to cook for another 3 minutes, and the meat filling is completely cooked. Turn off the heat first, and put the cooked lean meat slices in the pot for later use.

5.Put all the side dishes you have just prepared into a large bowl, then season, add 1 spoon of light soy sauce, 1 spoon of aged vinegar, a little salt, a little chicken essence, and then put the freshly cooked lean pork slices into a bowl, stir well and serve. The soup is delicious, and the meat slices that come out of this way are particularly smooth and tender, and there will be no chaika teeth at all.

Stir-fried lean pork slices with green onions: Defrost the prepared frozen lean pork slices, add a little salt, chicken powder, water starch, and cooking oil to marinate. Cut the washed green onions into small pieces with a white oblique knife and put them in a bowl for later use.

Heat oil in a pan and stir-fry ginger slices until fragrant. Add the thawed lean pork slices and stir-fry until the meat slices change color. Pour in the chopped green onions and stir-fry until the green onions are cooked and tender.

Add a pinch of salt. Add light soy sauce and chicken broth mix, stir-fry until the ingredients are fully colored and flavored.

I think stir-frying has always been strong, supermarket shreds, and then boiled pork slices, these may be fine, and chili stir-fried meat can also be.

Ingredients for braised meat: light soy sauce.

Large ingredients: 3 pcs.

Ginger 3-4 slices.

Green onions: One of the four points of acacia trillion.

6 7 cloves of garlic, part of which is made into garlic paste and mixed with light soy sauce.

1 teaspoon of ground peppercorns.

1 teaspoon of ground white pepper.

Wuhua Ling Ming pats meat for one and a half pounds.

The practice of Northeast stewed meat.

One and a half pounds of pork belly, soak in cold water for 15 minutes, and wash it with warm water. Rice cooker stew, add star anise, pepper powder, white pepper, garlic cloves, green onions, cook rice on one level, and cook the meat in the Northeast for 1 hour.

Slice out of the pot, put minced green onions on top, and steam over high heat for 15 minutes. (If you are really lazy, you can save this step).

Prepare minced garlic and light soy sauce to make garlic paste.

Steamed white meat dipped in garlic sauce.

Meat is delicious and easy to make:Ingredients: 450 grams of pork, 80 grams of green peppers, 50 grams of green garlic sprouts, 10 grams of corn starch, 3 grams of sugar, 10ml of soy sauce.

1. Wash and slice the pork, put the cornstarch, oyster sauce, chicken powder and salt and stir evenly and marinate for 10 minutes.

2. Cut the garlic sprouts and chili peppers and set aside.

3. Heat the pot for 70 percent, put an appropriate amount of peanut oil, fry the lean pork first, and generally fry until the pork turns white and shovel it out for later use.

4. Then fry the chili and garlic sprouts with fatty pork, and then pour the green pepper and garlic sprouts into the pot and fry them until they are nine ripe.

5. Finally, pour in the fried pork, add salt, starch water, and chicken powder and stir-fry evenly.

6. The finished product is simple and delicious.

Ingredients: pork, onion, green pepper, red pepper, light soy sauce, oyster sauce, cooking wine, ginger, salt.

Specific production steps].

1. Cut the pork into shredded meat, add cooking wine and starch and stir well, and marinate for 10 minutes, so that the processed shredded meat tastes very tender.

2. Wash the onion and green pepper separately and cut them into shreds. ​

3. Heat the wok, pour in the oil, then add the ginger shreds, and fry over low heat until fragrant. ​

4. Pour in the shredded meat and stir-fry over high heat until the shredded meat changes color.

5. Add oyster sauce and light soy sauce to taste, continue to stir-fry evenly, stir-fry until the sauce is fragrant. ​

6. Pour in the shredded onion and stir-fry quickly over high heat until the onion is soft.

7. Pour in the shredded green and red peppers and fry over high heat until broken. Finally, add an appropriate amount of salt to taste, stir-fry well again, and then turn off the heat and serve. ​

This stir-fried shredded pork with onions and peppers is complete, a seemingly simple dish, but the taste is excellent, and the house is full of fragrance as soon as it comes out of the pot.

Tips: 1. Raw onions are spicy, you can put the onions in water when peeling the onions, so that the onions will not cry. In addition, if you don't like the spicy taste of the onion, you can fry the onion for a while, and it will not be spicy when fried.

2. Recently, pork ** has risen sharply, and you can also use chicken breast to cut into shredded meat to make this dish, which tastes just as good, and the chicken is low in fat, easy to digest, and better than pork.

Crispy meat. Ingredients

400g of tenderloin, 10g of cooking wine, 10g of dark soy sauce, 5g of sugar, 1g of pepper, 4g of salt, 5g of chicken broth and 40g of starch, 2 eggs, 10g of sesame pepper, 10g of sesame oil

Step 1: First, cut the tenderloin into strips with a thickness of about 1 cm.

2. Then prepare a bowl, knock in two eggs and stir up, add starch, dark soy sauce, cooking wine, sugar, pepper, salt, pepper, sesame oil, stir into a batter, if it is too dry, you can add another egg, do not add water, pour in the tenderloin and evenly coat it with flour paste.

3. Pour oil from the pot, boil until 8 is hot, put the tenderloin into the pot, put it into the pot one by one, prevent it from sticking to a piece, turn it back and forth with a spoon, and fry it until the surface is slightly yellow.

4. Heat the oil again, fry it again, fry it until the surface is golden brown, and the fragrant but not greasy crispy meat is ready.