How to make charred meat, how to make scorched pork slices

1. Wash the pork and cut it into pieces, put in 1g of baking soda to grasp it well, marinate for half an hour and set aside.

2. Green onion, ginger, green pepper, carrot, peel, wash and shred, and slice garlic.

3. Mix the sauce: Add a little salt, pepper, mushroom powder, sugar, cooking wine, light soy sauce, balsamic vinegar and a little dry starch to the bowl, then pour in an appropriate amount of water and stir well.

4. Rinse the marinated meat with baking soda twice with water, remove the water, add salt, pepper, starch, a little cooking wine, a little light soy sauce, egg white, and finally put a little oil to grasp well, increase the lubricating taste, and marinate for 10 minutes. It is better to add the starch paste with egg whites to be thicker, so that it is not easy to fall off when frying meat.

5. Add an appropriate amount of oil to the pot, the key step, the oil temperature is heated to fifty percent hot, the pork is put into the pot one by one, do not move it after entering the pot, make it condense and set, and then stir it to fry it evenly, and the meat is immediately removed when it is ripe.

6. Increase the oil temperature to 7-80% hot, and then fry the meat again.

7. Fry the meat until it is crispy, and the skin is golden and take out, and it is also very delicious to eat directly at this time.

8. Leave a little bottom oil in the pot, this step should be fast! Add green onions, ginger and garlic and stir-fry, add carrots and green pepper shreds and stir-fry evenly.

9. Pour in the fried meat segments, and then quickly pour in the blended sauce, stir-fry over high heat until the meat segments are completely covered with sauce.

10. Remove from the pot and serve on a plate. The authentic Northeast dish [Burnt Pork Section] is ready, salty, fresh and sweet, sour and sweet, charred on the outside and tender on the inside, very delicious!

Burnt pork is a dish made with skinless pork belly, starch, etc.

Material. Ingredients.

Peeled pork belly, starch, flour, water.

Accessories. Garlic, ginger, green onion, vinegar, light soy sauce, dark soy sauce, sugar, water starch (more garlic and less ginger).

Method. 1. Cut the packed pork belly into small pieces.

2. Starch + water + flour is adjusted into a relatively thick paste, which is thicker than the general water starch, and it feels a bit like the consistency of sesame paste, so it is easy to hang the paste.

3. Heat the oil in the pan until it is warm, put the meat pieces into the batter, and after the surface is all covered with batter, fry them in the pan.

4. Slowly fry until the surface is browned, remove the oil and set aside.

5. Finely chop the green onion, ginger and garlic of ingredient 2.

6. Pour a little oil into the pot and heat it, pour in the minced green onion, ginger and garlic, stir-fry until fragrant, add vinegar, light soy sauce, dark soy sauce and sugar and stir-fry.

7. Add water starch after boiling, and turn off the heat when the juice is slightly viscous.

8. Pour the sauce over the fried pieces of meat and serve hot.

Scorched meat.

Ingredients: Peeled pork belly, starch, flour, water, ingredient 2: garlic, ginger, green onion, vinegar, light soy sauce, dark soy sauce, sugar, water starch.

Method 1: Slice the pork belly into slices.

2. Starch + water + flour is adjusted into a relatively thick paste, which is thicker than the general water starch, and it feels a bit like the consistency of sesame paste, so it is easy to hang the paste.

3. Heat the oil in the pot until it is warm, put the meat slices into the batter, and after the surface is all covered with batter, fry 4. Slowly fry until the surface is browned, remove the oil and set aside.

5. Finely chop the green onion, ginger and garlic of ingredient 2.

6. After pouring a little oil into the pot to heat, pour in the minced green onion, ginger and garlic, stir-fry until fragrant, add vinegar, light soy sauce, dark soy sauce, sugar and stir-fry 7, add water and starch after boiling, and wait for the juice to be slightly viscous, then turn off the heat and get out of the pot 8, pour the sauce on the fried meat slices, and eat it hot.

The home-cooked method of the traditional famous dish of charred pork slices, the meat slices are charred on the outside and tender on the inside, the taste is fragrant and delicious, and the method is simple.

Marinate the meat, let the meat get older, and then serve it with winter bamboo shoots and cucumber slices and stir-fry it.

Ingredients: 3 taels of pork rump, ingredients: shredded green onions, shredded ginger, garlic slices, cucumber slices, carrot slices Method:

Cut the pork into two thick slices, add a little cooking wine, salt, monosodium glutamate, and humidify the starch to grasp the paste. When it is hot, put the meat slices into the slices one by one, fry them, and then fry them until they are fiery red. Add green onions, ginger and garlic to the base oil, flavor cooking wine, soy sauce, fresh soup, salt, monosodium glutamate, water starch thickening, put in the main ingredients and cucumber slices and carrot slices, flip and hang the sauce evenly, drizzle the oil, and remove the spoon.

1Cut the pork into large slices, add salt, cooking wine and pepper and marinate for 5 minutes.

2 handfuls of carrots, cucumbers and peppers cut into slices.

3. Take a bowl and add starch, water, soy sauce, vinegar and sugar to mix into a sauce.

4. Add 50 grams of starch to the marinated meat slices, and the meat slices can be coated with a layer of starch 5. Put oil in the pot and burn until it is 70% hot, and put the starch-coated meat slices into the wok one by one.

6. Gently pat the meat slices that stick to each other, fry them until golden brown, and then fry them again, remove and drain the oil.

7. Leave the bottom oil in the pot, stir-fry the chives and ginger, add the carrot slices and pepper slices and stir-fry for a while.

8Pour in the juice. Cook until the juice is thick and viscous.

9. Add the meat slices and cucumber slices and stir-fry quickly.

Tips: The meat slices should be re-fried so that they can be crispy, and the sauce should be quickly stir-fried after the sauce is thickened, so that each meat slice can be evenly coated with the sauce.

Scorched pork slices, another home-cooked dish, the taste is fantastic.

Scorched pork slices: Listen to it: I think it's very ordinary when I hear the name.

Second look: I was a little amazed when I saw it.

Three tastes: The first bite will conquer the tip of your tongue.

It's not that I'm exaggerating too much, the spicy pork slices are really a masterpiece in home-cooked dishes, although the method is very simple, but it can make people eat the feeling of a big restaurant.

I used to use pork belly to make it, but today I switched to chicken breast, each with its own taste, there is no fat in the chicken, and the taste is fragrant but not greasy, which is very good.

Freeze the chicken breast, it is much more convenient to slice, you can cut as thin as you want, and the slices of meat required for burnt meat slices should be thinner.

Simply marinate, half a spoon of salt, two spoons of cooking wine, a spoonful of white pepper, one egg white, grasp and mix evenly and marinate for ten minutes.

Prepare an appropriate amount of cornstarch and place it on a plate.

Slice two more green peppers.

Once the meat slices are marinated, each slice is coated in starch.

Remove from the pan and pour in the wide oil, and when the oil temperature rises, start frying the meat slices.

Fry until golden brown on both sides, remove and set aside.

Heat the oil in another pot, add a few peppercorns and stir-fry until fragrant, then add the green peppers and stir-fry until they are broken.

Put the fried meat slices in the pan and stir-fry evenly.

Add an appropriate amount of water, then make a sauce, two spoons of light soy sauce, a spoonful of oyster sauce, half a spoon of sugar, don't put any more salt, the salt has been put in the chicken when marinating.

Pour the sauce into the pot and stir-fry over high heat until the soup is dry.

It's ready to be plated.

The color is super beautiful, just looking at ** has already opened up the appetite, pick up a piece and taste it, the thin slices of meat, the strong fragrance, and the fragrance of green peppers are also completely integrated into the taste of the meat, delicious, delicious.

Raw Materials: Raw Materials:

200 grams of pork leg meat, 10 grams of water fungus, 5 grams of minced green onion, 10 grams of Shao wine, 2 grams of refined salt, 50 grams of white soup, 50 grams of dry starch, 25 grams of bamboo shoots, 10 grams of green beans, 5 grams of minced garlic, 15 grams of soy sauce, 15 grams of vinegar, 1 monosodium glutamate.

5 grams, 20 grams of wet starch, 1000 grams of vegetable oil (about 75 grams), 25 grams of flour.

Preparation method: (1) Cut the pork into slices with a top knife, mix the dry starch, flour and water into a thick paste, and put the meat slices into the paste evenly.

2) Put the wine, salt, vinegar, monosodium glutamate, white soup, wet starch and soy sauce in a bowl and mix into a sauce.

3) Put the wok on medium heat, add oil to burn until it is hot, put the meat slices into the pot one by one, fry it slightly, that is, switch to low heat, wait for the water to fry dry, then turn to high heat and fry until crispy, drain the oil, leave a little oil in the pot, put in the minced green onions, minced garlic, bamboo shoots, fungus, green beans and fry slightly, pour in the sauce to thicken, then put in the meat slices and pour sesame oil, turn it over and put it evenly on the plate.

Features: Golden color, hard and crispy, fresh and salty, light and sour, with northern wind.

Ingredients: 150 grams of lamb tenderloin.

Seasoning: 60 grams of starch (peas), 15 grams of soy sauce, 80 grams of vegetable oil, 50 grams of sugar, 25 grams of vinegar, 2 grams of cooking wine, 5 grams of green onions, 5 grams of ginger, 5 grams of garlic, 3 grams of salt, 3 grams of sesame oil.

The method of scorching mutton segments:

1.Cut the mutton into 4 cm long and 2 cm wide segments, mix the starch and water a little into a thick paste, mix well with the mutton segments, and mix the remaining starch and soy sauce, sugar, vinegar, cooking wine, salt, green onion, ginger and minced garlic with an appropriate amount of water to make a sauce and set aside.

2.Pour oil into the frying spoon, burn it on the fire until it is hot, put the meat segments one by one, fry them slightly, scoop them up, and gently scatter the meat slices that stick to each other, and then put them in the oil, and put the wok away from the fire, reduce the oil temperature, so that the inside of the meat segment is fried thoroughly, and then, the outside of the meat segment is fried and charred with a strong fire, and the oil is drained in a colander.

3.Put the wok on the fire, pour in the mixed sauce and fry it, then put in the fried meat section, turn it over a few times, make the meat section hang evenly with the sauce, and pour sesame oil on it.

Raw pork lean meat (I used pork loin) 400 grams, a little green and red pepper, 1 egg.

Seasoning oil, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 2 teaspoons each of vinegar and sugar, 1 4 teaspoons of refined salt and monosodium glutamate, a little ginger juice and garlic juice, and an appropriate amount of starch.

Method 1: Cut the pork into sections, add refined salt, monosodium glutamate, eggs, starch, hang the "whole egg batter" into seventy percent hot oil and fry thoroughly, take it out in golden brown, and fry it crispy for the second time; Add a little fresh soup, soy sauce, sugar, monosodium glutamate, and water starch to the bowl to make a sauce.

2. Heat the wok on the heat, add the bottom oil, use the green onion, ginger, garlic in the pot, vinegar, add the green and red peppers and stir-fry for a while, then put in the fried meat segments, pour in the right sauce, stir-fry evenly, pour sesame oil, and put it on the plate.

There happened to be a green pepper at home, and they were all smoked. It's not good-looking, when I finished frying the meat, I put the green pepper cubes in the oil pan and slid the oil by the way, which was beautiful and beautiful, and I didn't smoke it, and the color was green.

Ingredients: two lean pork, cucumber grams, winter bamboo shoot slices, sesame oil, starch, soy sauce, vinegar, sugar, Shao wine, refined salt, green onions, ginger, garlic.

Method: Cut the lean meat into sections, marinate it with Shao wine and fine salt for a minute, and then mix it into a paste with starch and sesame oil. Use a small bowl of water to add Shao wine, sesame oil, sugar, vinegar, soy sauce, starch and sauce for later use.

When the salad oil is 70% hot, fry the meat segments in a spoon until golden brown and crispy. Leave a large spoon with a little bottom oil, fry a few times with green onions, ginger, garlic, cucumber slices, and winter bamboo shoot slices, put the fried meat segments, and then turn the mixed juice into the spoon a few times, and drop the sesame oil out of the spoon and put it on the plate.

Characteristics of the finished dish: crispy on the outside and tender on the inside, fragrant and delicious.

300 grams of lean pork, a little green and red pepper corners, 1 egg.

Seasoning 1000 grams of oil (about 75 grams), 1 tablespoon of Shao wine, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1 2 teaspoons of vinegar and sugar, 1 4 teaspoons of refined salt and monosodium glutamate, a little green onion, minced ginger and garlic slices, and an appropriate amount of starch.

Method 1: Cut the pork into diamond-shaped segments, add refined salt, monosodium glutamate, Shao wine, eggs, starch, hang "whole egg batter" into seventy percent hot oil and fry thoroughly, when it is golden brown, pour it into a colander; Add a little fresh soup, soy sauce, sugar, monosodium glutamate, and water starch to the bowl to make a sauce.

2. Heat the wok on the fire, add the bottom oil, cook the wine and vinegar with green onions, ginger and garlic, stir-fry for a while with eight green and red pepper corners, then put in the fried meat segments, pour in the right sauce, stir-fry evenly, pour sesame oil, and put it on the plate.

Material replacement. The pork segment is replaced with the beef segment, which is called charred beef.

Taste changes. Spices are reused with sugar and vinegar, called sweet and sour meat segments.

Ingredients: Meat. Ingredients: green and red peppers, potatoes, onions.

Seasoning: vegetable oil, cooking wine, sugar, tomato paste, salt, water starch, Sichuan pepper powder, Yinqing mu empty light soy sauce.

Ingredients: 200g beef (fat and lean).

Seasoning: 5 grams of green onions, 5 grams of ginger, 25 grams of vinegar, 25 grams of starch (peas), 50 grams of sugar, 50 grams of vegetable oil, 5 grams of soy sauce.

How to make the caraut-boiled beef:

1.Wash the beef, boil it in water, cut it into centimeter-square pieces, put it in a bowl and hang a layer of paste with starch, fry it until it is golden brown and remove it.

2.Put the wok on the heat, pour oil and heat it, add green onion and ginger to the pot, add soy sauce, vinegar, 50 ml of broth, and white sugar to fry for a while, thicken with a little starch, drizzle the oil, pour the fried meat into the pot, stir-fry a few times out of the pot.

The practice of scorching meat.

1.Cut the packed pork belly into small pieces.

2.Starch + water + flour is adjusted into a thicker paste, which is thicker than ordinary water starch, and it feels a bit like the consistency of sesame paste, so it is easy to hang the paste.

3.Heat the oil in the pan until it is warm, put the meat pieces into the batter, and after the surface is all covered with batter, fry them in the pan for 4Slowly fry until the surface is browned, remove the oil and set aside.

5.Garlic, ginger, green onion, vinegar, light soy sauce, dark soy sauce, sugar, water starch (more garlic, less ginger) onions, ginger, garlic minced.

6.After pouring a little oil into the pot, pour in the minced green onion, ginger and garlic, stir-fry until fragrant, add vinegar, light soy sauce, dark soy sauce and sugar and stir-fry 7After boiling, add water and starch, and wait for the juice to be slightly viscous, then turn off the heat and remove from the pot 8Pour the sauce over the fried pieces of meat and serve hot.

[Ingredients] 200 grams of fat and lean meat, 20 grams of bamboo shoots, 8 grams of water fungus, 3 grams of shredded green onions, 3 grams of garlic slices, 5 grams of ginger water, 10 grams of cooking wine, 15 grams of soy sauce, 2 grams of refined salt, 2 grams of monosodium glutamate, 100 grams of broth, 10 grams of vinegar, 15 grams of water starch, 120 grams of starch, 20 grams of flour, 5 grams of sesame oil, 600 grams of net oil (about 60 grams).

Preparation method] (1) Wash the meat, remove the tendons, and cut it into rectangular slices with a thickness of 0 3 cm, a length of 3 cm, and a width of 1 5 cm; Blanch the bamboo shoots in boiling water and remove them; The fungus is washed and the knife is set aside.

2) Take a small basin, first put in dry starch, add an appropriate amount of cold water, mix into a paste, then add dry flour, mix evenly, and become a sticky paste; Place the meat slices in a bowl and grasp the paste evenly.

3) Take a small bowl and mix cooking wine, salt, monosodium glutamate, soy sauce, broth, vinegar, ginger water, shredded green onions, garlic slices, and water starch into a sauce.

4) Sit on the oil spoon on the hot fire, put the net oil and burn it until it is hot, hang the meat slices evenly, twist the oil one by one and fry it slightly, and then move to the slight heat and simmer for 2 minutes. The oil spoon is on the hot fire, when it is burned to seven or eight percent hot, then put in the meat slices (the sticky ones should be picked) and fry them slightly, which is light golden brown, crispy and the outside, cooked on the inside, and pour into the colander to control the oil.

5) Leave a little base oil in the original spoon, put the high heat, pour a small bowl of sauce into the spoon and fry sticky, put the meat slices, bamboo shoot slices, fungus, stir-fry evenly, shake quickly, drizzle the oil, add a little sesame oil (so that the sauce holds the meat slices) and then put it on the plate.

Characteristics] golden yellow, crispy on the outside and tender on the inside, slightly sour in the mouth, wine and dish.