Teach me how to fry meat with sauce, and the authentic method of fried meat with sauce

Stir-fried meat with sauce. Recipe name: Stir-fried pork in sauce.

Cuisine: Sichuan cuisine.

Type of belonging: Local characteristics.

Basic features Fragrant with sauce flavor, dark sauce color, suitable for all seasons.

Basic ingredients: Pork (200g), mustard greens (65g), sugar (4g), soy sauce (4g), sweet noodle sauce (10g), rice wine (g), green onion and ginger (g), garlic sprouts (a little).

Production process] 1. Put the meat into boiling water and boil it for seven years to mature, cut it into thin slices about 2 inches long and 2 minutes thick, and fry it thoroughly in a Wang lard pot (until the meat slices are curly). 2. Add green onions, ginger, soy sauce, sweet noodle sauce, rice wine, sugar, and finally mustard greens and garlic sprouts, stir-fry for 20 seconds.

Replace the sweet noodle sauce with a spicy noodle sauce and you're OK.

Sichuan cuisine doesn't have to be spicy.

Things like squirrel fish, back pot meat, etc., are sweet.

Sauce fried pork cuisine: Sichuan cuisine.

Raw material: pork: 600 grams of tender meat.

Taste: salty and fresh.

Method: Stir-fry.

Synopsis: The taste is mellow and fragrant, slightly sweet and not greasy.

Raw material. Pork, garlic sprouts, tempeh, starch, eggs, refined salt, soy sauce, sweet paste, sugar, and peanut oil.

Method. 1. Cut the pork into slices, add egg white, starch, water syrup, superheat the oil and remove it for later use.

2. Wash the garlic sprouts and cut them into sections.

3. Heat oil in a pot, add sweet noodle sauce, sugar, soy sauce, garlic sprouts and meat slices, stir-fry quickly for a while, and put on a plate.

Hehe, it belongs to Sichuan cuisine, of course it's spicy!

The old rule is to cook the meat first, don't cook it all, about a minute. Then cut into thin slices.

Then pour in oil, you can use lard, for health reasons, use vegetable oil, stir-fry until the meat slices are curly.

Put a variety of seasonings, and prepare your own with different flavors. Generally, you can put green onions, ginger, soy sauce, glutinous chili peppers (unripe oil chili peppers), a little cooking wine, and garlic sprouts

Are you satisfied?

I can't stand it! I'm going to order a meal! I drooled ...... thought about itThe latter two are too lazy, right? Actually copy online content directly? Cooking is done with care! Meat (added later).

The most basic thing is not to say, just say the main thing, wrap the meat in flour, put some salt appropriately, don't put too much, and use sauce and then wait for the oil to burn, put the green onions, ginger, peppers, and sauce into the pot and wait for the green onions to smell everything in the meat Put the rest depends on your efforts.

The authentic method of stir-fried meat with sauce is as follows:

Ingredients: pork loin. Spinach, eggs.

Excipients: fermented bean curd, salt, sugar, pepper, starch, green onion and ginger, sesame oil, cooking wine.

1. Slice the pork tenderloin, add cooking wine, pepper, dry starch, egg starch, wash and blanch the spinach and put it on a plate.

2. Take a small bowl and add minced green onion and ginger, fermented bean curd juice, chicken cavity key buried essence, sugar, cooking wine, pepper, starch and a little water to make juice for later use.

3. Pour in the oil on the pot and light the fire, put in the meat slices and slide them away, and then pour the dry oil out of the smoke.

4. Leave the bottom oil in the pot, put in the meat slices, pour in the adjusted fermented bean curd juice and stir-fry for a while, pour sesame oil out of the pot and pour it on the spinach.

Food Profile

Stir-fried pork with sauce is a special dish in Sichuan, which belongs to Sichuan cuisine, the main ingredient is pork, and the main cooking process is stir-frying. It has a sauce flavor and a dark sauce color, and is suitable for eating in all seasons. It can be made in every household in Sichuan, and is characterized by unique taste, red and bright color, fat but not greasy.

1. Marinated meat ingredients: Prepare 8 catties of pork belly, prepare 1 package of salt and some bay leaf peppercorns.

2. Stir-fry the ingredients and salt together into fragrant pepper salt, and spread evenly on each piece of meat.

3. Put it in a basin and marinate for 3 to 5 days, and then put it in a cool place to dry for a day.

4. Boiling sauce: Prepare 800 grams of soy sauce, a small amount of fennel, cinnamon, cardamom, green onion and ginger, chili, pepper, Sichuan pepper, 1500 grams of rice wine, and 400 grams of white sugar.

5. Bring all the ingredients together and melt the sugar.

6. Sauce meat: After boiling the sauce for 5 to 10 minutes, turn off the heat, let the sauce cool, and put the meat in after cooling.

7. Cover with several layers of plastic wrap, sauce for 5 days, and when the sauce reaches the third day, take it out and turn it over, and continue the sauce.

8. After the sauce is ready, take it out and hang it in a cool and ventilated place and dry it for 1 to 2 weeks.

Ingredients: Pork belly.

Excipients: ginger, garlic, green pepper, red pepper.

Seasoning: cooking wine, sweet noodle sauce, dark soy sauce, salt, sugar.

Sauce fried meat] - fat but not greasy.

1.Let's start preparing the ingredients.

First, we prepare 500 grams of pork belly for later use.

2.Now let's start preparing the excipients.

Prepare a piece of ginger, cut it into ginger slices, and add a few green peppercorns for later use.

3.Blanch the pork belly in the water.

Boil water in the pot, put the pork belly cold water into the pot, the pork belly is easier to boil the blood water in the pot under cold water, pour in the ginger slices, green peppercorns, and then add 5 grams of cooking wine to remove the smell, cover the pot with a lid, and cook for 20 minutes. After 20 minutes, the pork belly has been cooked, take it out, let it cool, and cut it into even slices, it is better to cut it thinner, the taste will be better and more flavorful.

Prepare a handful of washed garlic and cut it into pieces for later use.

Prepare two red peppers, remove the seeds and cut them into thin strips for later use.

Prepare 10 grams of sweet noodle sauce and melt it with cold boiled water to avoid stir-frying the sweet noodle sauce.

4.Let's start cooking.

Heat the oil in the pot, after fully sliding the pan, pour out the hot oil, add the cold oil, it is not easy to stick to the pan when the meat slices are fried in the hot pan with cold oil, pour the meat slices into the pot and stir-fry for about 2 minutes, fry the fat inside, when the meat slices are fried fragrant and transparent, pour in the sweet noodle sauce and stir-fry to color the meat slices.

Now start seasoning: add 5 grams of cooking wine to remove the fish, 2 grams of dark soy sauce to adjust the color, stir-fry evenly into the shredded red pepper, fry the red pepper raw, add 2 grams of salt, a little sugar to enhance the freshness, stir-fry to dissolve the seasoning, then pour the garlic into the pot, stir-fry a few times, pour a little oil from the side of the pot, stir evenly and then put it out of the pot, and then put it in before the garlic is out of the pot, so as not to affect the taste for a long time.

Stir-fried pork with sauce is a traditional Sichuan dish. In Sichuan cuisine, the methods of stir-fried pork in sauce are similar to those in the pot and salt-fried meat, but the flavor of the finished dish is different. The sauce fried pork has the characteristics of dry aroma, rich sauce aroma and slightly sweet aftertaste.

You can use pork belly to make sauce fried meat, but it is best to use two-knife meat (pork hind leg meat and pork rump meat), and the fried meat slices are fat and lean, and the slag is tender. The flavor of the fried pork lies in the sweet noodle sauce, and the sweet noodle sauce is best steamed to mature sauce first, so that the fried sauce fried pork will taste better.

Ingredients: 3 servings.

Pork (rump tip) 250 grams.

50 grams of garlic sprouts.

Excipients mixed with oil 20 grams.

20 grams of sweet noodle sauce.

20 grams of soy sauce.

Step 1: Add sugar and peanut oil to the sweet noodle sauce at a ratio of 5:1:1, mix thoroughly, put it in a bowl, seal it with plastic wrap and steam it over high heat for 30 minutes. The steamed sweet noodle sauce will have a better flavor. If you find it troublesome, you can also skip this step.

Step 2: Cook the pork in a pot of boiling water with the skin on the skin. You can add ginger, green onions, and peppercorns to the pot to remove the smell.

Step 3: Remove the cooked pork and let it cool, then cut it into one thick slice Step 4: Wash the garlic sprouts and cut them into eight-minute long sections.

Step 5: Put oil in the wok and cook until it is hot, stir-fry the pork slices until the fat meat spits out the oilStep 6, add the steamed sweet noodle sauce and stir-fry evenly, add the soy sauce to season and adjust the color, Step 7, add garlic sprouts and fry until broken.

Step 8: Stir-fry evenly and then remove from the pan and serve.

Sauce meat recipe one.

1.Wash the pork and boil it in water, put a little oil in the wok, add peppercorns, spices, green onions, ginger and stir-fry until fragrant, add cooking wine, light soy sauce, dark soy sauce, rock sugar, salt, vinegar (a few drops) and good meat, add boiling water (1 cm higher than the meat surface), cover and cook over low heat for about an hour and a half (depending on the softness and hardness of the meat, the time can be increased or decreased), until the soup is less, and the meat skin can be pierced into the fire with chopsticks.

2.Put the cooked meat in the refrigerator and slice it thoroughly, pour the remaining soup in the pot over the meat slices, and heat it in the microwave.

Sauce meat recipe two.

Ingredients: 350 grams of pork belly.

Excipients: 1 small piece of ginger, 1 dried chili pepper, 2 bay leaves, 1 star anise, 1 small piece of cinnamon, 10 Sichuan peppercorns, 1 cup of dark soy sauce, half a cup of light soy sauce, half a cup of rice wine, half a cup of rock sugar, 1 tablespoon of high liquor.

1. Rinse the pork belly and use kitchen paper to completely absorb the surface moisture. Remember! Be sure to blot it all dry! If there is residual moisture, it will easily spoil

2. Put all the spices and spices in a small pot. Spices: 1 small piece of ginger, 1 dried chili, 2 bay leaves, 1 star anise, 1 small piece of cinnamon, 10 Sichuan peppercorns.

Seasoning: light soy sauce, dark soy sauce, rice wine, rock sugar. Put one cup of soy sauce, half a cup of the rest, and then the total amount should be enough to cover all the meat.

Turn on high heat and bring to a boil, then turn to the lowest heat and cook for 2-3 minutes, turn off the heat, and let it cool thoroughly.

If you want to make a good sauce meat, first choose the ingredients, choose the freshest pork face, elbow, and water, and try not to freeze the ingredients. Secondly, the sauce meat made from the sauce should be bright in color, and it can be enhanced with rock sugar or red yeast rice, which is safe and hygienic. Again, it is to make the sauce meat taste and make it taste pure, the method is to make the sauce cooked, not out of the pot, stuffy for more than two hours, so that it is more flavorful, not only melts in the mouth, but also has a certain chewiness, delicious and not greasy.

When making sauce meat, old soup should be used so that the taste is pure.

The following is a detailed introduction to the sauce preparation method:

Ingredients for miso soup: 3g of ingredients, 3g of cinnamon, 1g of grass fruit, 1g of cloves, 1g of angelica, 3g of bay leaves, 2g of cumin, 1g of sand kernels, 1g of tangerine peel, 1g of codonopsis, 150g of Haitian soybean paste, 150g of sweet noodle sauce, 250g of cooking wine, 250g of Donggu soy sauce, 10g of salt, 200g of green onions, 100g of ginger.

Raw materials: pork, elbow, pig's head, pig's head, pig's trotters, pig water a total of 10 catties, plus 10 catties of old soup, no old soup plus broth, the amount of soup of sauce meat should not exceed the main ingredient.

Sauce preparation method: first pull out the blood water with cold water, wash, remove pig hair scraps and other sundries, boil in the pot until six mature, wash the sauce pot with water, wait for the pot to boil, simmer for 1 hour, after the pork is cooked, simmer in the pot for about 2 hours.

Friendly reminder, if you want to make the color more red, you can add 2g of red yeast rice to the soup pot to enhance the color. After taking out the sauce meat, don't throw the soup, add some ingredients and stock next time, the cooked sauce meat is stronger than the first time, after cooking the meat many times, the soup becomes an old soup, and the ingredients should be halved next time the sauce meat. Many time-honored sauce meat brands use old soup, and some old soups have been used for hundreds of years, and old soup has also become the secret of these time-honored sauce meats**.