How to make the meat delicious, how to make the meat the best

Chop the lean meat into minced meat, put some soy sauce, salt and other good seasoning, and then fry the eggs into thin slices first, generally a thin slice is a small tablespoon of eggs, and the eggs should be beaten with a whisk first. When frying, the heat should not be too large, then put the meat in it, and roll the meat in the egg wrap to form an egg roll. It is best to steam it again after frying, on the one hand, it can prove that the meat can be cooked, and on the other hand, you can remove the oil and pour out the steamed oil.

It tastes good. It's just a little more troublesome.

Sprinkle starch on fresh meat slices and mix well with your hands.

Whether such a slice of meat is fried, steamed, boiled, or fried, the taste will be very tender.

There is also a way to try clear water meat slices, which is a kind of clear water hot pot, and the method is very simple.

Sliced ginger, shallots, Chinese cabbage, sliced fresh meat, shredded mustard, tomatoes. Some basic seasonings.

Heat the water, add the ginger slices, shredded mustard, put cabbage leaves on top, put sliced tomatoes and shallots, and basic seasonings such as monosodium glutamate salt. When the soup is boiling, you can dip the fresh meat slices in the soup and dip it in your favorite seasoning (such as sesame sauce, garlic, etc.), which will be very delicious. I ate it once at a friend's house, and it was unforgettable, although it was simple, but I tried it a few times, but I still couldn't make that taste.

The most original taste, grilled over a wood fire.

Nothing.

You go and experience it carefully.

Isn't it fragrant?

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: 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 white 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.

500g pork, star anise, cooking wine, salt, ginger.

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

2. Put it in a pot with water and boil, pour out the water, and then 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.

Dried pork rice is a famous food in Jining, Shandong, and there will be signs of dried pork and rice on the streets of Jining. The meat is fat but not greasy, rotten but not minced, and the flavors of various ingredients penetrate each other to form a different and unique taste.

Ingredients: 500g pork belly, 100g soybean oil skin, 50g fried tofu bubble, 100g gluten roll

Ingredients: appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of grass fruit, appropriate amount of ginger, appropriate amount of sand kernels, appropriate amount of nutmeg, appropriate amount of angelica, appropriate amount of ginger, appropriate amount of refined salt.

Method steps.

Let's start with the meat.

Choose the pork belly with seven lean and three fat, cut the pork belly into large sections and put it in a pot of boiling water, blanch the water to remove the blood foam.

Cool the blanched pork belly and cut it into 10 cm long and 5 mm thick slices with a knife.

Put the ingredients in the casserole, and when the water is hot, add the sliced pork belly.

After boiling over high heat, add soy sauce and refined salt, and simmer for an hour on low heat.

When stewing the pork, we can make some curly tips and tofu stuffed meat.

Use a knife to cut the fresh oil skin to the desired size, take an appropriate amount of seasoned meat filling, and spread it on the wide side of the cut soybean oil skin and roll it up vigorously.

Wipe the tip of the oily skin with egg mixture and seal.

Frying. Put oil in the pot, put the oil into the tip of the roll after the oil is hot, and fry until golden brown.

Tofu stuffing method:

Use chopsticks to make a hole in the fried tofu bubble, slowly stuff the adjusted pork belly filling, and seal it with egg liquid when it is ready.

Put the processed side dishes into the casserole where the meat is boiled and simmer for 1 hour. The side dishes are heated in an old soup containing boiled meat, and they influence each other, complementing each other to form a single whole, and the taste is unique.

end precautions.

A variety of side dishes can be put into the old soup, such as tofu puffs, tofu skin, kelp, Sixi meatballs, meatballs, cabbage, spinach, etc. Served with a bowl of rice, the fragrant dried pork rice will definitely make you unable to refuse.

Hello, 1500 grams of pork belly, 1 green onion, 1 piece of ginger, 3 dried chili peppers, 2 star anise, 5 grams of Sichuan pepper, 2 bay leaves, 3 dried hawthorn slices, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 3 tablespoons of soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of peanut oil, 20 grams of sugar, half a tablespoon of salt.

Method]: 1. Choose a thicker pork belly with skin, cut it into large pieces, soak it in water, wash it several times.

2. Put it in a pot with water poured in, add cooking wine, ginger slices and peppercorns to remove the smell, and bring the water to a boil.

3. Cook until the meat changes color and the foam comes out, and skim out the foam with a spoon.

4. Rinse the meat pieces in clean water.

5. Cut into rectangular pieces.

6. Cut all the pieces of meat and place them in the casserole with the skin facing up.

7. Pour a little water into a frying pan, pour in sugar, and cook over low heat until the sugar melts and turns brown.

8. Pour the discolored sugar water over the meat pieces.

9. Add a little oil to the pot, add green onions, ginger and garlic, dried chilies, star anise, and Sichuan peppercorns and stir-fry until fragrant, add water, pour in light soy sauce, soy sauce, dark soy sauce and cooking wine and bring to a boil.

10. Pour the boiled water into the casserole, then add the dried hawthorn slices and bay leaves, and the water should be 2 to 3 cm below the meat pieces.

11. Bring to a boil over high heat, then turn to low heat and simmer until the meat pieces are soft and rotten, add salt to taste and cook for more than ten minutes.

1. Choose thick pork belly with skin, preferably fat and thin; 2. Blanching is to remove the smell, and the second is to set the shape and make it easier to cut into pieces; 3. The use of casserole can better keep warm and make the meat more soft and rotten; 4. Using dried hawthorn can make the meat easier to cook.

Sichuan-style braised pork.

Ingredients: 500 grams of pork belly with skin, 2 star anise, 2 spoons of Sichuan pepper, 6 dried red peppers, seasoning: salt, cooking wine, dark soy sauce.

Method 1 Cut the pork belly into cubes, heat a small amount of oil in a wok, and add the meat to fry until it is slightly yellow.

2 Add chili pepper and star anise and stir-fry until fragrant, then add cooking wine, dark soy sauce, and a small amount of salt and stir-fry well.

3 Add water to cover the meat, bring to a boil, turn to low heat for an hour and cook until soft and flavorful.

Braised pork with green onions. Ingredients: pork belly, half an onion, a few garlic heads, a little ginger, oyster sauce, dark soy sauce, 10-12 monocrystalline rock sugar, cooking wine, a little cooked sesame seeds.

Method 1: Wash the pork belly and cut it into 1*1cm cubes; Finely chop the onion and garlic and slice the ginger for later use.

2. Heat the pot with cold oil, when it is hot, change the heat to low, put in the onion and stir it into a green onion crisp (the corners are a little yellow), and pick it up for later use.

3. Put minced garlic in the pot, stir the ginger slices to bring out the fragrance, add the minced meat and stir until the meat turns white.

4. Add oyster sauce, dark soy sauce, cooking wine and a small amount of water, bring to a boil over low heat and marinate for 60 minutes.

5. Add green onion crisp and rock sugar before cooking, until the rock sugar melts, and then serve, sprinkle some cooked sesame seeds and eat.

Ingredients: 750 grams of pork belly, 500 ml of soy sauce, three star anise, appropriate amount of water.

Method: 1. Boil a pot of water, cut the washed pork belly into blanching water, remove the blood foam, pick it up, change the pot, and fry the skin of the pork belly directly down until golden brown without oil;

2. Put the blanched meat into the casserole, pour in the whole bottle of soy sauce, put in three star anise, pour in water and cover the meat;

3. Semi-cover, after boiling on high heat, simmer slowly in the heart of the furnace for half an hour, turn off the heat and let stand for half an hour, and pick it up after half an hour of flavoring.

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 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.

Pork, green pepper, starch, oil, salt, soy sauce, garlic, carrots.

Steps. 1.Cut the meat into small pieces, add water starch and oil, and grasp well.

2.Heat the oil until it is 70% hot, fry the meat until it is slightly yellow and float up, and remove the oil.

3.When the oil is burned to 90% hot, put the fried meat into the re-fried and remove it.

4.Pour in the oil, fry the peppers and carrots with the bottom oil in the pan, then add the meat segments, and then pour in the juice mixed with soy sauce, salt, starch and garlic water and stir-fry out of the pan.

Preparation of materials. 200 grams of pork (lean), 1 2 red peppers, 1 2 peppers, 1 2 onions, 1 tablespoon wheat flour, 1 egg white; The seasonings are: 1 2 teaspoons of salt, 3 grams of chicken essence, 1 teaspoon of ginger, 1 teaspoon of garlic, 2 teaspoons of cooking wine, 3 tablespoons of light soy sauce, 1 2 teaspoons of dark soy sauce, 1 3 teaspoons of sesame oil, 4 tablespoons of starch, 1 tablespoon of water starch, 1 tablespoon of shallots, 1 tablespoon of sugar, 2 3 tablespoons of white vinegar, 500 grams of vegetable oil, and appropriate amount of water.

Step 1Prepare the ingredients.

Slippery meat segments. 2.Wash the peppers and cut them into diamond-shaped pieces; Peel and wash the onion and cut into diamond-shaped pieces for later use.

3.Wash the pork and cut it into 1*2 cm strips, add marinade and mix well and marinate for 15 minutes to taste, then mix the batter ingredients and stir well, put in the marinated meat pieces and hang the batter.

4.Heat up a wok and pour in about 500 grams of plants, boil the oil until it is 6 hot, and fry the meat pieces with batter.

5.When the meat pieces are fried to golden brown, remove them, then continue to heat the oil, and when the oil temperature rises, put the fried meat pieces in the hot oil, re-fry them once over high heat, fry them for about 10-15 seconds, and drain the oil.

6.Pour out the excess oil in the pan, leave an appropriate amount of base oil and heat it, stir-fry the minced green onion and ginger until fragrant, then pour in the onion and stir-fry a few times.

7.Pour in the chili pepper and red pepper cubes and stir-fry slightly.

8.Stir-fry in cooking wine, light soy sauce, sugar, and salt, then cook white vinegar along the rim of the pot.

9.Pour water over high heat and bring to a boil.

10.Pour in the water starch and cook until thick, add some chicken essence to taste.

11.Pour in the pieces of meat.

12.Stir-fry quickly and evenly, so that the juice evenly wraps each piece of meat, and pour sesame oil before cooking.

Cooking skills. 1. If you want the fried meat to be more crispy, it is best to re-fry the fried meat once, and then carry out the steps of wrapping the juice, remember that the oil temperature during re-frying should be higher than the oil temperature of the first frying, but the frying time should not be too long, and the color of the surface should be slightly deepened;

2. Finally, the step of hanging the juice and stir-frying should be fast to ensure the taste of the finished dish that is charred on the outside and tender on the inside;

3. Hanging pulp on the meat segment is the key to this dish, and the starch paste with egg white is more viscous and not easy to fall off;

4. In order to facilitate the operation, the seasoning can be mixed into a bowl of juice in advance, poured into the pot at one time, and then boiled until viscous for coating.