Suitable for all ages, how to make the fatty but not greasy strip meat delicious?

The sliver meat is marinated in advance when it is made, and an appropriate amount of cooking wine should be put in the marinade, after the light soy sauce sugar is mixed evenly, rubbed repeatedly with your hands, and then put it in the refrigerator and marinated for three hours, and then cook, so that the sliver meat will be more flavorful and delicious.

Prepare a piece of thick meat, boil the green onion and ginger cooking wine, wash it with bloody water, cut it into appropriate strip sizes, stack it in a bowl face down mirror-side, add salt, soy sauce, light soy sauce, dark soy sauce and other colored seasonings, pour in water and steam for about 20 minutes.

Prepare the ingredients before making, a piece of pork belly, salt, soy sauce, cooking wine, a piece of ginger, 2 green onions, star anise, cinnamon, bay leaf 1, cut the fresh pork belly into cubes, cool the pot under water, add cooking wine, 5 slices of ginger, bring to a boil over high heat, cook for half an hour, take out and cool 2, take out the pork belly, wipe the water on it with absorbent paper, smear it with honey and dry it for about 10 minutes 3, skewer the dried pork belly with chopsticks and put the skin down on the meat skin, put it in a hot oil pan to fry and color it out 4, and cut the fried pork belly into thin slices, Spread the sweet noodle sauce on the bottom of the bowl and place the meat skin side down.

1. Ingredients: appropriate amount of pork belly, appropriate amount of chili pepper, appropriate amount of coriander, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of sugar, appropriate amount of pepper, appropriate amount of salt, appropriate amount of Sichuan pepper powder, appropriate amount of chicken essence, appropriate amount of vinegar, appropriate amount of boiling water, appropriate amount of cooking wine.

2. Boil seven ripe pork belly, wash it, remove it to cool, and cut it into meat slices for later use.

3. Add an appropriate amount of vegetable oil to the frying pan and cook until 5 mature, add sugar and simmer over low heat. Stir the sugar with a spatula. It is best to boil it until it is slightly yellow.

4. Still on low heat, put the cut meat slices one by one for frying, then take them out of the pot and put them in a bowl, and they must be put into the bowl with the skin facing down.

5. Wash the garlic and green onion and cut into the following shapes for later use.

6. After putting all the slivers and meat into a bowl, cut the green onions, ginger, chili peppers and coriander for later use.

7. Put an appropriate amount of pepper, pepper powder, salt, a little chicken essence, a few drops of vinegar, boiling water and cooking wine into the meat bowl and marinate for a while.

8. Steam the strips of meat for about 1 and a half hours in the pot, and then you can get out of the pot.

9. The slivers are steamed, but they are not completely done, and there is still one step.

10. Take a clean plate, the bowl and plate are interlocked, and pour the steamed slivers and meat into the plate. Garnish with a few coriander leaves on top. The slivers and fat noodles produced in this way are not greasy and really delicious.

When I went home that day, I took some of my favorite meat at the nurse's house, it tasted very soft and rotten, there was a melt-in-the-mouth feeling, and the most important thing was that there was no greasy feeling at all, every time my grandmother made a big bowl, it would be robbed, and this dish was also very simple, one was to pickle, the other was to cook, after the meat was soft and rotten, it was more delicious than braised pork.

And the practice of the meat is also very simple, since I learned the way to make it with my grandmother, I have to eat it several times a week, each time I eat a few pounds is not enough, have you ever made it yourself at home, let's not talk nonsense, start to talk about how to make delicious and delicious meat, making meat is also very simple, only five parts are needed.

If you want to make delicious meat, first of all, you need to have the materials, the ingredients you need are: pork belly, quail eggs and other ingredients, the seasonings you need are: dark soy sauce, sugar, oyster sauce, rock sugar, green onions, ginger and garlic and other seasonings, you can start making after the seasoning is ready, we will buy back the pork belly cut into thick slices, cool water pot, add green onions, ginger garlic, cooking wine and other seasonings in a boil over high heat, boil water for dozens of minutes, and then take out the reserve, add dark soy sauce, tofu and light soy sauce in the meat with controlled water...... Wait for the seasoning, stir evenly after it looks like ten minutes, put the prepared quail eggs into the pot and cook, cut the vegetarian chicken tofu into small pieces, add a small amount of rock sugar, star anise and other seasonings, pour oil into the pot, put in the rock sugar, after the rock sugar is fried out of color, put all the seasonings in, stir-fry evenly, put the marinated meat slices into the pot, let each meat slice be wrapped in sauce, add an appropriate amount of water, cover the lid and stew for dozens of minutes, after the time is up, Pour the dried tofu and quail eggs into the pot and simmer for a few minutes so that they are ready to come out of the pan.

The above is the process of making the meat, you can try it at home, the ratio of this meat and seasoning is prepared according to your own taste, my ratio is meat three seasoning four.

After cleaning the pork belly, put it in a pressure cooker and simmer for 40 minutes, then put it in a casserole, add cinnamon, star anise, bay leaf rock candy and simmer over low heat for about 40 minutes.

Blanch the pork belly for 2 minutes, fry part of the fat, and then add boiling water and simmer for 1 hour, so that the meat is soft and rotten, fat but not greasy.

First of all, you should prepare the fat and thin pork belly, heat the oil, pour in the green onion, ginger and garlic and stir-fry until fragrant, then add an appropriate amount of rock sugar to fry the sugar color, and then put the pork belly into the pot, stir-fry evenly, add the appropriate amount of seasoning, add a little water, and simmer for about 35 minutes on low heat.

To choose the right meat for production, you must pay attention to blanching it with hot water when making, so that you can solve this problem well, pay attention to the use of ginger, pay attention to the use of cooking wine.

If you want to make the meat fat but not greasy, soft and delicious, you must pay attention to the heat control, and you must simmer it slowly over low heat, at least for two hours.

Ingredients: 100 pork belly (15 cm long, 1 kg thick, 100 Sixi balls (only 50 grams), eggs. Fat but not greasy, multi-flavored, and the flesh color is mouth-watering. Xuzhou Pork is a general term for this snack, and there are other auxiliaries.

The production requirements of traditional pork are extremely strict, and the main ingredient pork must be carefully selected. To choose about 40 kilograms of white pigs with skin, first use tweezers to remove the coarse hair, and then use a soldering iron to remove the fine hair, select the three layers of pork belly of the pig, and cut the meat into slices with the skin, eight pieces per catty.

It is best not to stew pork belly from slaughter to pot stew for more than 5 hours, otherwise it will greatly affect the taste, before stewing, the tied meat pieces will be fried in a hot oil pan first, so that the fat can be discharged, so that the pork belly is stewed, fat but not greasy.

Return to the recipe of the meat.

1.Heat the pot and hold the lean part with your hands, so that the pork skin sticks to the bottom of the pot, and when the skin is golden brown, take it out and scrape it under water.

2.After cutting the ginger into three slices, the rest into foam, and the garlic into foam; Cut the green garlic into horse-ear-shaped pieces.

3.Take a clean pot, pour in about enough water to submerge the meat, add ginger slices, two or three pieces of green garlic and Sichuan peppercorns to bring to a boil and bring out the fragrance.

4.Put the pork in a pot and cook until the chopsticks can penetrate, remove and immediately put it in the freezer compartment of the refrigerator and freeze for 2 to 3 minutes.

5.Chop the watercress and tempeh finely.

6.Remove the pork from the freezer and cut it into thin slices while it is cold on the outside and hot on the inside.

7.Put oil in the wok, put the meat slices into the pan, add the bean paste and black bean paste and stir-fry over medium heat until the meat slices are rolled into a nest.

8.Add the sweet noodle sauce, soy sauce, cooking wine, and chicken powder until evenly flavored, and see if salt is added according to the situation.

9.Finally, add the green garlic and stir-fry until it is broken.