Well, how to fry the meat, the home style practice of stir frying the meat

Here's how to stir-fry the home-cooked pork dumplings:1. Cut the tomato into cubes.

2. Pour oil into the pot, 3. Add shredded green onion and stir-fry until fragrant.

4. Add minced meat and tomatoes and stir-fry.

5. Add salt and chicken essence.

6. Stir-fry until the tomatoes are ripe.

Main ingredients of stir-fried pork belly: 800 grams of pork belly, 2 spoons of adjunct bean paste, 2 spoons of light soy sauce, 30 grams of green onion, ginger and garlic, 5 grams of starch, 5 grams of pepper, 3 spoons of oil.

1. Chop the pork belly after washing, the finer the better. It is recommended not to hit with a machine, it is delicious without a knife.

2. Add two tablespoons of bean paste and pepper to the minced meat, mix well, and marinate for 10 minutes.

3. Add starch after ten minutes, wear disposable gloves and grasp evenly, not too dry. You can add some water to moisten it up.

4. Marinate for 5 minutes.

5. Prepare chopped green onions, ginger and garlic.

6. After the pot is hot, put in the oil and put in the meat filling, and fry for a while.

7. Add green onions, ginger, garlic and cooking wine to remove the fishy taste, change the heat to slowly force out the fat oil.

8. It's about ten minutes. Pour some light soy sauce and stir-fry evenly.

Pork dumplings are a delicacy made with pork, pork, vinegar, etc. The meat is delicious and fragrant. In addition to making noodles, the hot noodles are eaten with rice and sandwiched into steamed buns.

Stir-fried pork cheek method one, ingredients.

Minced pork, minced dried shrimp, shredded shiitake mushrooms, crispy shallots, minced onion, minced garlic, minced chili, minced ginger, pepper.

Ingredients: salad oil, oyster sauce, sesame oil, chicken powder, icing sugar powder (hammered), toppings (I used brandy), light soy sauce.

Method. 1. Put a tablespoon of sesame oil and salad oil in a hot pan, heat it, and add the chopped shrimp, fried shallots, minced garlic and minced ginger until you smell the fragrance;

2. Pour in minced chili peppers, minced meat, shredded shiitake mushrooms, minced onions, pepper noodles, mix well, then release light soy sauce, rock sugar, oyster sauce, cooking wine (brandy), chicken essence, put two bowls of water, and boil over high heat for about 10 minutes;

3. Pour into the clay pot and simmer over low heat;

4. Simmer until the juice is thick.

Meat cheek manufacturing method two, material.

Minced pork, minced dried shrimp, shredded shiitake mushrooms, crispy shallots, minced onion, minced garlic, minced chili, minced ginger, pepper.

Ingredients: salad oil, oyster sauce, sesame oil, chicken powder, icing sugar powder (hammered), toppings (I used brandy), light soy sauce.

Method. 1. Put a tablespoon of sesame oil and salad oil in a hot pan, heat it, and add the chopped shrimp, fried shallots, minced garlic and minced ginger until you smell the fragrance;

2. Pour in minced chili peppers, minced meat, shredded shiitake mushrooms, minced onions, pepper noodles, mix well, then release light soy sauce, rock sugar, oyster sauce, cooking wine (brandy), chicken essence, put two bowls of water, and boil over high heat for about 10 minutes;

3. Pour into the clay pot and simmer over low heat;

4. Simmer until the juice is thick.

Method three, Qishan meat dumplings.

Material. Hind rump or pork belly, minced ginger, cooking wine, soy sauce, five-spice powder, salt, vinegar, dried chili powder.

Method. 1. Wash the meat, scrape the pig skin with a knife (do not remove the skin), and cut the fat and lean meat separately.

2. Put a little oil in the pot, heat the oil and turn the pot, and stir-fry the fat meat first, that is, the oil in the fat meat will be stir-fried out, so that the meat will be fat but not greasy.

3. When the color of the meat skin is slightly bright, quickly pour in the lean meat (do not stir-fry for too long, otherwise the meat will not be delicious). This process is done over medium heat, and it is necessary to keep stir-frying, because the oil is easy to paste before it is stir-fried.

4. Put minced ginger, cooking wine, soy sauce, and five-spice powder and stir-fry, then add salt (a little more than the usual amount of fried meat), vinegar (note that it is not a small amount of vinegar, it is twice as much as the usual amount of fried meat, and the meat should be covered), cover and simmer over low heat for 10 minutes to let it taste (the meat should be a little fatter, and the oil can be completely soaked in the meat).

5. After the meat is cooked, sprinkle the chili powder evenly, do not turn it in this process, let the oil soak the chili powder naturally, so that the color of the fried rice is very red. Stir-fry a few times and you're ready to go.

The meat is fried like this, tender and delicious:Ingredients: 600 grams of minced pork, 300g of mustard, 10 cloves of garlic, 10 slices of ginger, 20 Sichuan peppercorns, 4 spoons of chili powder, 1 spoon of five-spice powder, 2 spoons of light soy sauce, 2 spoons of bean paste.

Steps: 1. For minced pork bought in the supermarket, you can also buy your own pork belly to chop up.

2. Take out the mustard [kohlrabi] from the refrigerator in advance for later use.

3. Pat the garlic with a knife, cut the ginger into small pieces, this time I used fresh peppercorns.

4. When the ingredients are ready, you can start frying the dumplings.

5. Put oil in the pot, more than usual.

6. After the oil is heated, add Sichuan pepper, garlic and ginger and stir-fry until fragrant.

7. Stir-fry the garlic until it looks like this, and then add the minced pork.

8. Add the minced pork, let it heat evenly, and add two spoons of cooking wine to remove the smell.

9. Don't keep turning it, let the minced pork slowly fry and scorch until it is fragrant.

10. Add two spoons of light soy sauce to increase the fragrance, and you can smell the sauce and meat in the distance.

11. When you smell the flavor of the sauce, add two spoonfuls of bean paste to coat the minced meat with the fragrance of the bean paste.

12. Pour in the mustard (kohlrabi), stir-fry evenly, and add 4 tablespoons of salt. (Because you need to add water to mix when you use it later, you need to add more salt when you fry it, and it can also be stored for a longer time and is not easy to deteriorate).

13. Finally, add chili powder, stir-fry quickly, and evenly wrap on the pork.

14. After stir-frying evenly, add a little Sichuan pepper powder and five-spice powder and continue to cook for two minutes.

15. Remove from the pot and serve on a plate.

16. A bowl of spicy pork is ready, and after cooling, put it in the refrigerator for preservation.

17. Finished product! When cooking noodles, add two spoons of rice to make the soup base, add some vegetables, an egg, sprinkle with chopped green onions, and a bowl of highly nutritious noodles is ready.

Ingredients: pork, oil, salt, sugar, light soy sauce, dark soy sauce, bay leaves, star anise, cinnamon, grass fruit. Wash the large meat with a crack and drain the water, cut the skin into thin slices with rice thickness and centimeter width.

Heat the oil in a wok on low heat, and when the oil is cool, add sugar and start frying the sugar. When the foam in the oil gradually fades, pour into the meat slices and stir-fry over high heat. Stir-fry the slices of meat with a spatula.

Until the moisture from the stir-fried meat disappears, leaving the oil, then add an appropriate amount of light soy sauce and stir-fry well. <

Ingredients: pork, oil, salt, sugar, light soy sauce, dark soy sauce, bay leaves, star anise, cinnamon, grass fruit.

1. Wash and drain the large meat, and cut into centimeter-thick and centimeter-wide slices.

2. Heat the oil in a wok over low heat, and when the oil is cool, add white sugar and start frying the sugar.

3. When the foam in the oil gradually finishes, pour into the meat slices and stir-fry over high heat. Stir-fry the slices of meat with a spatula. Until the moisture from the stir-fried meat disappears and the oil is left, then the stupid Bi closed the appropriate amount of light soy sauce and stir-fried well.

4. Add an appropriate amount of dark soy sauce and stir-fry for coloring. Add all the ingredients, stir-fry well, add boiling water higher than the meat surface, bring to a boil over high heat, then turn to low heat and simmer slowly.

5. Add an appropriate amount of salt and stir evenly to taste until the meat is cooked and the water is almost finished. Serving.