The practice of braised pork with water chestnut, the practice of roasted pork with water chestnut

Materials. Ingredients: 300 grams of pork belly.

Accessories: 5 water chestnuts, 2 star anise, 2 bay leaves, 2 peppercorns, appropriate amount of ginger, appropriate amount of braised soy sauce, appropriate amount of garlic, appropriate amount of cooking oil.

The preparation of water chestnut braised pork.

1.Prepare the materials.

2.Peel the horseshoe and cut it into pieces.

3.Heat a little oil in a pan and sauté the pork belly.

4.Stir-fry the oil and pork belly a little browned, add ginger and garlic, star anise, Sichuan pepper, and bay leaves, and fry together for a while to bring out the fragrance.

5.Add an appropriate amount of teriyaki soy sauce and stir-fry evenly.

6.Add the appropriate amount of water and horseshoe.

7.Cover and simmer.

8.Juice collection is complete.

Cooking skills. 1. If the pork belly is fat, you don't need to add oil, just stir-fry the oil and then add spices.

2. I use braised soy sauce, so I don't use soy sauce, I don't need any rock sugar, you can add a little Huadiao wine before the braised soy sauce will be more fragrant.

Ingredients: 300 grams of pork belly, auxiliary materials: 5 water chestnuts, 2 star anise, 2 bay leaves, appropriate amount of Sichuan pepper, appropriate amount of ginger, appropriate amount of braised soy sauce, appropriate amount of garlic, appropriate amount of cooking oil, peeled and cut into pieces of water chestnut, a little oil in a hot pan, stir-fried pork belly, stir-fried oil and pork belly are a little browned, ginger and garlic, star anise, Sichuan pepper, bay leaves, fry together for a while, stir-fry the fragrance, add an appropriate amount of braised soy sauce, stir-fry evenly, add an appropriate amount of water and water chestnut, cover and simmer, and collect the juice.

Ingredients: pork belly, water chestnut.

Excipients: 5 green onions, 1 piece of ginger, half a single garlic, 2 star anise, a little rock sugar, and an appropriate amount of Sichuan pepper.

Method. Step 1Cut the ginger and garlic into small slices and the green onion into small pieces; After adding water to the pot and boiling, add peppercorns, 1 2 ginger slices, pork belly, and cook for about 15 minutes, until the chopsticks can easily poke into the meat and can be scooped up;

Step 2Peel and cut the water chestnuts into cubes and set aside; After the pork belly is scooped up, when it is cooled to not be hot, cut into small cubes (any size);

Step 3Put the pork belly evenly into the pot (without adding oil), over medium heat, stir-fry the meat until golden brown, leave a little oil as the base oil, and pour out the rest (the poured oil can be used to fry the vegetables);

Step 4Turn the heat to low, add a few rock sugars, and slowly fry until the sugar melts; After the sugar is fried, turn to high heat, add garlic slices and ginger slices, star anise and green onions and stir-fry until fragrant;

Step 5Add water chestnuts, add an appropriate amount of salt to taste, stir-fry evenly;

Step 6Add an appropriate amount of boiling water, the amount of water is not over the ingredients, turn to low heat and simmer after boiling, add an appropriate amount of dark soy sauce to color when the juice is about to dry, keep stir-frying, wrap the juice evenly on the ingredients, and finally sprinkle with chopped green onions.

Tips. 1.Blanch the pork belly with peppercorns and ginger slices to remove the fishiness; Then stir-fry some of the oil, so that the meat will not be greasy, of course, do not stir-fry too hard, then it will become oil residue, and it will taste very woody.

2.At the end of the juice stage, be sure to stir-fry with a spatula so that the soup is evenly wrapped around each piece of meat and water chestnut, so that it is delicious enough.

Practice 1 system.

1) Cut the pork into thin slices, add salt, egg white, and wet starch to starch; Blanch the water chestnuts and cut them into round slices; Take a small bowl and add salt, wine, monosodium glutamate, white soup, and wet starch to make a sauce.

2) Heat the pot on a hot fire, pour in the lard after sliding the pot, put in the meat slices when it is hot, smooth and cooked, pour into a colander and drain the oil. Leave a little oil in the pot, put in the green onion and water chestnut slices and fry slightly, pour in the meat slices, pour in the sauce, stir-fry evenly, and serve on the plate.

Characteristic color is white, tender and brittle.

Method 2: Materials.

100 grams of water chestnuts.

50 grams of pork tenderloin.

Adjunct: 50 grams of peas (fresh).

2 red peppers.

Seasoning peanut oil 10 grams.

2 grams of table salt. 10 grams of cooking wine.

Light soy sauce 5 grams. 5 grams of starch.

The preparation of fried pork fillets with water chestnuts.

Cut the tenderloin into thin slices, add starch, light soy sauce and cooking wine, mix and marinate for 10 minutes, peel and wash the water chestnut and slice it, and cut the small red pepper into small rings.

Blanch the peas with water, remove and drain the water.

Blanch the meat slices with water first, remove and drain them after changing color, put oil in the hot pan, put the lean meat into the stir-fry until the meat slices change color, then put the water chestnuts into the stir-fry a few times, put the peas in before the pot and stir-fry evenly, put salt to taste, and then put on the red pepper rings, you can get out of the pot Diet tips.

1. Horseshoe grows in mud, and there may be more bacteria and parasites attached to the outer skin and inside, such as Fasciola brucei, so it should not be eaten raw, and must be washed and boiled thoroughly before eating;

2. Horseshoe is a raw and cold food, which is not suitable for pregnant women with spleen and kidney deficiency.

The high content of phosphorus in horseshoe has great benefits for the development of teeth and bones, and at the same time can promote the metabolism of sugar, fat and protein in the body, and regulate the acid-base balance. Horseshoe also has the effect of clearing heat and detoxifying, tonifying the kidney and diuretic, especially pregnant women eating some horseshoe in moderation, which can eliminate the problem of edema during pregnancy.

Ingredients: 100 grams of water chestnuts.

50 grams of pork tenderloin.

Peas (cooked) 50 grams.

2 millet peppers.

Salt 2 grams. 10 grams of cooking wine.

Light soy sauce 5 grams.

5 grams of starch.

Steps. 1. Cut the tenderloin into thin slices, add starch, light soy sauce and cooking wine and mix and marinate for 10 minutes 2.

3. Prepare the cooked peas and cut the millet peppers into small rings.

4. Heat the oil and add the meat slices.

5. Stir-fry until discolored.

6. After the meat slices change color, add water chestnuts and pea grains.

7. Stir-fry until raw (if the pot is dry, you can add a little water) 8. Add millet pepper and salt.

9. Stir-fry evenly.

If you cook it in a pressure cooker for about 30 minutes, it will be cooked, and if you cook smoked horse meat, it will take about 2 hours.

When cooking smoked horse meat, open the lid of the pot for about 1 hour and see a layer of oil foam floating on it, remove the foam with a spoon, cover the pot and continue to cook. After cooking for 2 hours, take the chopsticks and gently poke the smoked horse meat, if you poke it effortlessly, the smoked horse meat will be cooked, if it is a little laborious then you have to cook it for a while.

The nutritional value of horse meat is also very rich, it contains iron, zinc, etc., and has a high protein content, which can not only enhance human immunity, but also have the effect of nourishing the liver and nourishing blood and promoting blood circulation.

The preparation of braised horse meat

Ingredients: 500 grams of horse meat, appropriate amount of cooking oil, 20 grams of white sugar, 50 grams of green onions, 30 grams of ginger slices, appropriate amount of salt, appropriate amount of brown sugar, star anise, cinnamon.

Method: Cut the horse 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. Wash the pot and put it on low heat, put a little base oil in the pan, then add 20 grams of white 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.

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

When the pieces of horse meat turn golden, add water to cover the pieces of horse meat. 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 horse meat is ready.

Just refer to the practice of ordinary braised pork.

Braised pork. Ingredients:

Kilograms of pork belly.

Seasoning. 50 grams of cooked oil, 120 grams of sugar, 15 grams of salt, 100 grams of cooking wine (red wine can be used), 25 grams of ginger, 50 grams of green onions.

Method: 1) Scrape the pork rind, roast and color it over fire, then put it in warm water and scrub it clean, and cut it into 3 cm square pieces. Green onion and ginger pat loose.

2) Heat the pot with cooked oil and brush the spoon, put in 50 grams of white sugar to sand into a sugar color, when the sugar is fried until light red and bubbles, put the green onion, ginger and meat pieces into the pot together, fry until six mature, then cook in cooking wine, fry for another 5 minutes, add water to soak the meat pieces, then add sugar and salt, stew the meat over low heat, skim off the oil slick.

Braised pig's trotters. Ingredients: 750 grams of pig's trotters.

Seasoning: 13 grams of salt, green onion, 8 grams of ginger, 25 grams of sesame oil and cooking wine, 5 peppercorns, 50 grams of rock sugar, 1300 grams of soup.

Preparation: 1) Shave and wash the pig's trotters, chop off the tips of the claws and split them in half, boil them thoroughly in water and put them in cold water. Beat the ginger and green onion and set aside.

2) Heat a little sesame oil with a frying spoon, add rock sugar and fry it until it is purple, and then put the soup until it is light red. (3) Add pig's trotters, cooking wine, green onions, ginger, salt, peppercorns, remove the foam after the soup boils, burn the pig's trotters over high heat until the pig's trotters are colored, move to low heat and stew, and collect the thick juice.

Ingredients: 11 medium hoof.

2.1 green onion.

3.About 10 slices of ginger.

4.10 peeled garlic crumbs.

5.10 15 pieces of anise.

6.White rock sugar 15 20 capsules.

Seasoning: 1 teaspoon vinegar, 2 teaspoons rice wine, soy sauce rice bowl, dark soy sauce (for coloring) half rice bowl, 8 rice bowls of water (to cover the hooves).

Preparation: 1First, blanch the hooves and wash the pot and meat.

2.Heat a pan with 2 teaspoons of salad oil, stir-fry the chives, garlic and ginger slicesStar anise, then put the hooves into the pot and stir-fry until fragrant.

Mix the ingredients, add rice wine, soy sauce, vinegar, rock sugar, water, boil, turn to low heat and simmer for another hour, and then reduce the water over high heat.

Serve until thick.

3.If you can't finish the first meal, you can put it in the refrigerator, and you can slice and sandwich steamed buns, roast cakes or scallion pancakes between meals, and then serve sweet potato porridge.

Millet porridge or mung bean soup is a summer delicacy.