What is the home cooked recipe for Fangzi meat? How to make large pieces of square meat

1 Wash the pork belly and cut it into large pieces, mix the seasonings and marinate for 2 hours.

2 Stick each side to the sauce and turn over in half an hour.

3 Fry the meat on each side in a pan to remove the oil.

4 Do not fry the skin. Transfer the fried meat to another wok with the skin facing down.

5 Add the sauce of the marinated meat to the pot and add water to the pot to cook the meat, add the ginger slices and star anise.

6 Cook over medium heat for about half an hour. Put the boiled meat in a bowl and steam it for 3 hours (50 minutes is faster in a pressure cooker).

7 After steaming, put the juice from the bowl into the pot where the broth has just been placed, reduce the juice over high heat, thicken it and pour it over the meat.

Materials. Soy sauce to taste.

Salt to taste. Cooking wine to taste.

2500g pork belly.

Sichuan peppercorns to taste.

Eating a big piece can be enjoyable, Du Yu loves meat, it is very happy to find a good practice, many people will ask what is difficult to do in the practice of large pieces of meat? It's not that easy. So how do we make large cuts of meat in reality?

The following is a brief introduction to the 2 recipes for large pieces of meat, and I hope you like it.

For the practice of large pieces of meat, we saw that the old people especially liked to make it when we were young, because it was easy to get hungry at that time, and everyone just wanted to fill their stomachs for food, and now they have to learn to make more delicious and delicious large pieces of meat.

The first method of large pieces of meat:

1. Cut the bought pork belly (that is, the kind of lean meat and fat that used to be layered) into 1 cm square (regardless of thickness, just length and width);

2. Put oil in the pot (put more), add a spoonful of sugar (white sugar can also be put more) after heating, and fry until the paste is made (at this time, the pot should be smoking, don't be afraid). Pour in the chopped meat and seasonings (thick slices of ginger, cloves (do not crumble) garlic, cinnamon, dried chilies, star anise, orange peel (not tangerine peel)) and stir-fry over high heat for 3 minutes, when the meat turns dark red;

3. Add an appropriate amount of salt, a spoonful of dark soy sauce, 1 5 tablespoons of vinegar, half a spoon of sugar, 2 tablespoons of cooking wine, half a spoon of chicken essence, clear soup (cold water is also acceptable) until the meat is submerged 3 mm, and boil over high heat (it begins to be fragrant);

4. Pour it into a stew pot and boil for 1 and a half hours, at this time the soup should be small and viscous (if there is too much soup, you can collect the soup on high heat, but you have to stand by and watch), add green peppers (not very fat kind of bell peppers), you can add some coriander, then taste salty, and simmer for another 3 minutes.

The second way to make large pieces of meat:

It can be said that it is a common dish, and the method is definitely different in different places and different people. When buying meat, you must buy pork belly with skin, fat meat and lean meat basically account for half, and you must bring pork skin, otherwise you don't do it at all. Wash the meat and cut it into cubes, 2 cm square, do not blanch with water, pour an appropriate amount of oil directly into the pot (I use peanut oil), put the meat into the pot after the oil is hot, and fry!

The process of frying is indispensable, one is to take out the lard * in the fatty meat, and it is not greasy to eat, and the other is to increase the aroma of the meat (the fire is not too fierce), fry until the appearance of the meat is a little golden, stop the fire, take out the meat, and pour out the oil. Remove from another pan and pour oil.

By introducing the above 2 simple large pieces of meat practices, we can try to make ourselves eat well, the practice of large pieces of meat is actually very easy to master, as long as you are a caring person, the practice of large pieces of meat can almost be learned, so we are easy to taste and eat more food with our families, we will better sleep soundly, live happily and happily!

What is the method of making square meat.

In daily life, with the continuous improvement of people's living standards, people basically pay more and more attention to diet, just think about how to supplement nutrition to the body for nutritional matching, we all know that long-term eating meat can supplement a certain amount of nutrition and energy, but many people do not know how to make meat more delicious, so the following is a brief introduction to the production method of square meat.

As we all know, everyone should know that eating meat regularly has certain benefits, it can promote brain development, it can also promote the absorption of vitamins, and at the same time can replenish a certain amount of energy.

How to make square meat: First, clean the meat, cut it into cubes and put it in a pot of cold water soaked in tangerine peel, boil the water and cook for about 3 minutes. Pour an appropriate amount of oil into the pot, add spices and green onions, ginger and garlic to fry until the oil is warm, put in the square meat and pour in the appropriate amount of dark soy sauce, fry until the meat skin is colored, add an appropriate amount of water, add salt and sugar to taste after boiling, cook for about an hour, soak in the marinade for more than 2 hours and then eat.

Square meat, can be boiled to make garlic white meat, processed can be made into ingots button meat, Dongpo meat, grilled meat strips, etc., in short, the best five-flower large square meat, is the best ingredients!

Ingredients: 500 grams of pork belly, a little pork skin.

Excipients: appropriate amount of green onion and ginger, appropriate amount of cooking wine, a little light soy sauce, a little dark soy sauce, a little cinnamon, a little bay leaf.

1. Prepare the pork belly and wash it.

2. Cut into pieces, not too small.

3. Put cooking wine in a pot under cold water, blanch ginger slices.

4. Prepare green onions, ginger, cinnamon bay leaves.

5. Put the pieces of meat in the rice cooker.

6. Put the green onion, ginger and cinnamon bay leaves into the rice cooker.

7. Add cooking wine, light soy sauce, dark soy sauce, and consume oil.

8. Marinate for 20 minutes and add an appropriate amount of boiling water.

9. Press the button to start cooking, and cook until about 60 minutes.

10. Put it on a plate and put the pork skin on top of the pork belly.

As for the question you raised, I have already done to understand, dear, it is like this: it must be cooked in a pot under cold water, put the meat together, so that it can be cooked thoroughly and evenly. Put some ginger slices, or cooking wine, remove the fish, use chopsticks or forks, poke it, and the chopsticks and forks can be pierced.

After the pot is cooled down, or put the frozen refrigerator to cool down, so that it will be easier to cut, and it is a little cold to eat in summer, and the taste is also good, the cold salad must be thin, the thinner the better, put ginger, vinegar, garlic, light soy sauce, pepper oil, or red oil. (according to personal taste) mix some dipping sauce to eat, you can also use steamed, first cut the meat, then put on the plate, and then steam it on high heat, put a little garlic on top and steam it together, remember to cover it with plastic wrap and then steam, so that the water vapor will not fall off the plate.

Ingredients. 500 grams of pork belly with a little pork skin.

Accessories. Appropriate amount of green onion and ginger, appropriate amount of cooking wine, a little light soy sauce, a little dark soy sauce, a little cinnamon, and a little bay leaf.

Delicious and let Xiang is sauce meat.

Preparation of the square meat.

Prepare the pork belly and wash it.

Cut into cubes, not too small.

In a pot under cold water, add cooking wine and blanch ginger slices.

Prepare green onions, ginger, cinnamon bay leaves.

Place the pieces of meat in the rice cooker.

Put the green onion ginger and cinnamon bay leaf into the rice cooker.

Add cooking wine, light soy sauce, dark soy sauce state slippery, oil consumption.

Marinate for 20 minutes and add boiling water to taste. Book pants.

Press the button to start cooking and cook until about 60 minutes.

Put it on a plate and put the pork skin on top of the pork belly to make it soft and nutritious.

Ingredients: 500 grams of pork belly, 10 grams of green onions, 5 grams of ginger, 3 grams of Sichuan pepper, 3 grams of spices, 3 grams of cinnamon, two bay leaves, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 5 grams of sugar, 4 grams of salt.

1. Wash the pork belly, scrape the skin with a knife and cut it into cubes.

2. Prepare Sichuan pepper, spices, cinnamon, bay leaves, and put them in a bowl.

3. Wash the green onion and cut it into sections, put the washed slices into a bowl, pour in cooking wine, hail light soy sauce, sugar, salt, and MSG.

4. Put the pork belly into the pot of huizhi, pour the accessories into the bowl, add water and flush the pork belly.

5. Adjust the multi-functional pot to the "broiler" mode and start cooking the meat.

6. After the square meat is cooked, it is slightly cooled and sliced and put on a plate.

Ingredients. 500 grams of pork belly with a little pork skin.

Accessories. Appropriate amount of green onion and ginger, appropriate amount of cooking wine, a little light soy sauce, a little dark soy sauce, a little cinnamon, and a little bay leaf.

Delicious and let Xiang is sauce meat.

Preparation of the square meat.

Prepare the pork belly and wash it.

Cut into cubes, not too small.

In a pot under cold water, add cooking wine and blanch ginger slices.

Prepare green onions, ginger, cinnamon bay leaves.

Place the pieces of meat in the rice cooker.

Put the green onion ginger and cinnamon bay leaf into the rice cooker.

Add cooking wine, light soy sauce, dark soy sauce state slippery, oil consumption.

Marinate for 20 minutes and add boiling water to taste. Book pants.

Press the button to start cooking and cook until about 60 minutes.

Put it on a plate and put the pork skin on top of the pork belly to make it soft and nutritious.