Can pork be eaten with sauce like beef? How to make it?

Pork can also be eaten with dips like beef; Clean the pork loin, cut it into small thin slices, blanch it in hot water for about three minutes, take it out to dry, fry it in an oil pan for about two minutes, and mix the sauce in a bowl, then you can dip it in the pork and eat.

It is possible to eat it in this way, cut the pork into slices, marinate for half an hour, then pour oil into the pot, fry the pork, then add the sauce, add some water, and cook it.

Personal access to information, pork and beef are our common meat, pork can be made into sauce pork, and the method is also varied, the taste is also different, I briefly introduce a more delicious sauce pork. Production Steps:1

Remove the hair from the trotters over a fire and soak them in warm water for a while. 2.Use a knife to scrape away the dirt attached to the pig's trotters.

Then make two cuts on the pig's trotters to make it easier to absorb the flavor. 3.Put the pig's trotters in cold water, add the green onions, cooking wine, and ginger slices to blanch.

4.After blanching, remove the water, put oil in the pot to heat, rock sugar, soy sauce, monosodium glutamate, ingredients, cinnamon, Sichuan pepper, green onions, and ginger pieces into the pot at the same time and fry until fragrant, and then add water. 5.

Add the blanched pig's trotters and cook over high heat for an hour and a half until soft.

Pork and beef are our common meats. Pork can be made into sauced meat, and there are various ways to make it, and the taste is also different.

To prepare the meat, it is best to cut the meat into strips, about 800 grams each, which is conducive to the better taste of the meat, and it is also easy to dry, and then prepare some related seasonings, such as cinnamon, star anise, etc. Put all the seasonings into a large pot, then add about 1 kg of soy sauce to the pot, bring the soy sauce to a boil over low heat, wait for the soy sauce to boil and cool completely, add about 100 grams of the second pot head, then put the meat in the pot and marinate for about 5 days, remember to turn the meat every day so that the sauce can be soaked in all sides of the meat. After that, hang the meat outside and blow it in the air for about two minutes, and then it is ready to make sauce meat.

Be sure to leave the sauce in a cool place to dry, but be careful not to hang it for too long, it will dry too much. , the taste will also be affected.

Cut the pork rump into fist-sized pieces, then add an appropriate amount of light soy sauce, cooking wine, salt, sugar, sugar, thirteen spices, cinnamon, green onions, ginger, pepper and other seasonings, marinate for about one night, then add an appropriate amount of water, put it in a pressure cooker and simmer for about 40 minutes. Once the meat is cool, it can be sliced and eaten directly. When eating, you can dip an appropriate amount of soy sauce, red oil, and sesame oil. , minced garlic and other sauces are used for dipping. Mix the sauce meat, white wine, pepper, brown sugar and other seasonings together, then rub the sauce on the meat strips, put it in the vat and marinate for about three days, pay attention to turning the meat frequently during the marinating process, and after the marinating is completed, the meat can be air-dried. After about 15 days, the meat can be cut into pieces and stored in the refrigerator for freezing.

When eating, just take the meat out of the refrigerator, wash it with water, and cook it for about 20 minutes before eating.

Marinated sauce meat is generally salty. Before cooking, you can soak it in rice water for about an hour, and then the meat can be steamed directly into the pot. Many people like to boil meat with sauce.

Boiled meat with sauce is definitely not as tasty as steamed meat with sauce because if the meat is boiled with water while it is being heated, the aroma of the meat will seep into the soup. It is best to steam the sauce meat in the pot for about 40 minutes, then turn to medium heat and steam for about 10 minutes, and then turn to low heat and steam for about half an hour. During the steaming process, the meat can be poked with chopsticks.

If it can be poked, it means that the meat has been steamed.

First of all, wash the beef and put it in a bowl for later use, add some cooking wine, soy sauce, dark soy sauce, wrap the bowl with plastic wrap, put the marinated beef and spice sauce into the pot, add green onions, ginger and garlic, boil over high heat, and let the beef cool naturally. After refrigeration, the method of slicing and making is the most fragrant, because this method can ensure that the beef fully absorbs the flavor.

Select the excellent beef foretendon, scald it with water, remove it, start another pot, put water in the pot, seasoning package, and then put the soaked beef foretendon in, boil it over high heat until it boils, change to low heat and simmer for three hours; Because the beef in sauce cooked in this way is very tender.

It should be marinated with beef shank, be sure to marinate for 1 hour, and then cook it in a pressure cooker, so that the preparation is more fragrant, because it is completely flavorful.

Pick a good beef tendon, scald it with water, take it out, start another pot, put water in the pot, season the bag, put the soaked beef tendon in it, boil it over high heat until it boils, change to low heat and simmer for three hours. Nothing more; Because the beef in sauce cooked in this way is very smooth and tender.

Wash the beef tendon bought in the practice steps with beef tendon, fresh soy sauce, tofu, ginger, celery, green onion, sweet noodle sauce, and dry yellow sauce packet, and soak it in water for a minute. If the room temperature is high, refrigerate and soak. Change the water twice in the middle to soak out the blood in the sinew, and prepare a larger container to put all the fresh soy sauce in it.

Add a pre-washed, sun-dried celery tree, then add half of the crushed ginger and shallots, grab the celery shallots and ginger with gloves, grab their juice and mix with a fresh soy sauce.

After soaking, drain the beef tendon, then put it in soy sauce, seal it in the refrigerator, and marinate for more than an hour. Generally, the beef tendon is marinated at night, and the next ** is done again in the morning, saving time and starting again. The ingredients in the bag are star anise, Sichuan pepper, tangerine peel, fruit fragrant leaves, cloves, cinnamon, fennel, angelica, dried hawthorn, dried chili, and stir-fry over low heat to spread its fragrance.

After the soup in the pot is boiled over high heat, turn to low heat and cook slowly. Here, you should remove the foam from the soup, dry yellow sauce, sweet noodle sauce and a little bean curd. Add a little water, stir well, and pour into the pot.

The remaining celery, shallots, and ginger are also put into the pot.

Then add a piece of tofu and a bag and cover the pot and simmer, so that the chopsticks can be easily inserted into the sinew in the cooked state, and no blood will come out. Continue to soak in the soup for a little or so to make the soup more flavorful. If you are in a hurry to eat, you can slice it and serve it at this time.

But if you seal the sinew in a crisper bag and put it in the refrigerator for a few hours before eating, the taste and texture will be better.

Once refrigerated, our delicious beef in sauce is ready. At this time, the sauced beef is completely flavorful, cut into large pieces, and can be enjoyed without dipping sauce. Super tasty.

Friends: If you have time, you must taste the beef tendon, and you must marinate it for more than an hour before you can proceed to the next step of processing, otherwise it will not taste good. Keep the spices on low heat and do not fry when baking spices. If you don't have a dry yellow sauce, switch to regular bean paste.

If you like to eat, you need to clean the beef first, then cut it into pieces and put it in the pot for stir-frying, add some sauces prepared in advance, put it together with water, and wait for the soup to boil and dry.

I like to eat beef in sauce, the preparation method is very simple, first you should prepare fresh beef, then put it in a pot and cook it, and then add the beef to the appropriate amount of condiments to marinate, marinate for about 25 minutes.

Of course I do. Prepare all the ingredients first, then cut the beef into small pieces. Then put the beef in the water, add cooking wine, then rinse off the blood foam, then put the beef in the pressure cooker, add the appropriate amount of water, then add ginger star anise, cook in the pot for about 30 minutes, and then you can get out of the pot.

Then pick your favorite sauce.

I really like to eat soy sauce beef because I think it is very flavorful. Blanch the beef first, then pour some sauce into the beef to marinate so that the sauced beef is ready.

On the surface of the cut beef, prick the eyes with bamboo or metal skewers, and then mix the ginger shreds, green onions, garlic cloves, cooking wine, yellow sauce and sweet noodle sauce, dark soy sauce, light soy sauce and thirteen spices. sauceIt is a cooking technique commonly used in the north, which is a cooking technique in which the ingredients are added to the miso soup made by various auxiliary ingredients such as broth, spices, soy sauce, and sugar after preliminary treatment, and simmered over low heat until the ingredients are crispy and flavorful. sauceUsually used to:MeatsIngredients, Accessories:

2 tomatoes (peeled and cut into pieces), 2 coriander stalks (peeled and stalked), 1 carrot (peeled and cut into pieces), 1 green onion (whole piece), 1 ginger (whole piece), 1 garlic with skin (washed and crushed with skin).

<> ingredients are as follows: 10 tendon meat

00 grams, 10 grams of salt, green onion and ginger for personal consultation, 8 grams of sugar, 20 ml of cooking wine, 20 ml of soy sauce, 10 grams of five-spice powder, 3 bay leaves, 4 petals of star anise, 3 grams of pepper, licorice, cinnamon, tangerine peel, 2 grams of cloves, cumin. After boiling, simmer for about 45 minutes on medium-low heat (adjust the time according to the size of the meat pieces), add 120 grams of salt and 20 grams of rock sugar to the cooked beef broth to taste, and soak the beef in the soup for 3-4 hours.

After the water boils, add the beef, cook over high heat for about 20 minutes, then change to low heat to cook the meat (about 3 hours), remove it, and leave it in a cool place to dry for about 2 hours. If you want to eat soy sauce beef, it's too troublesome to make, and even if you work hard to make it, it's not as delicious as what you sell in the supermarket? Don't doubt your ability, that's just because you don't have the method, in fact, as long as the condiments and dosage are right, the delicious sauced beef will be served in no time!

There is no fixed pattern for ingredients, and it is very flexible to put what you like! After cutting the world, the face is like money. Therefore, the calf tendon is also known as the money tendon, the money source is rolling in after eating the money tendon, the key is that the tendon in the cow tendon is more, it tastes chewy, the calf tendon, the big cow tendon, has the effect of tonifying the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and wind, quenching thirst and salivation, and is suitable for people with sagging qi, shortness of breath and weakness, sore muscles and bones, anemia and long-term illness and yellow and dizzy face.

The surface of the cut beef is pricked with bamboo skewers or gold desensitization sticks, and then the ginger shreds, green onions, garlic cloves, cooking wine, yellow sauce and sweet noodle sauce are mixed with dark soy sauce, light soy sauce and thirteen spices.

I think this ear blind look at the appetite of the sauce beef, its most authentic way is to add beef to cook, then add the corresponding seasonings to guess the air for stir-frying, and finally dig back and pour a layer of juice.

Sauce beef is a kind of food that we like to eat very much, the main raw material is made of beef, the taste of sauce beef is very good, not only delicious, but also very rich in nutritional value, although many people often eat sauce beef, but the practice of sauce beef is not very well understood, the next will explain to you about the delicious sauce beef practice, I hope to provide you with some reference.

Sauce beef, a delicious meat dish loved by the masses, is also a hot sign in the delicatessen, its rich sauce aroma, beef strength, is an excellent delicacy for daily drinks and banquets. Beef has a high nutritional value, its protein content is more, but the fat content is very small, suitable for most people to eat, Chinese medicine believes that it has the effect of nourishing the qi, nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and wind, quenching thirst and salivation.

Ingredients:

Prepare two catties of beef tendon meat, 2 teaspoons of tea, two star anise, five grams of cinnamon, 1 tablespoon of dark soy sauce, an appropriate amount of salt, 1 tablespoon of sugar, an appropriate amount of liquor, an appropriate amount of bay leaves, an appropriate amount of Sichuan pepper, 25 grams of green onions, and 25 grams of ginger.

Method:

1. Prepare all raw materials.

2. Soak the beef tendon meat in the buried field for several hours, and change the water several times until the water becomes clear and no blood seeps out.

3. Put the star anise, tea bend, cinnamon, bay leaves, pepper and other spices into it, and seal it with a thread.

4Add water to the pot, add half a small glass of white wine to the water, and put the beef in.

5**Cook, cook until the color of the beef turns white, and the volume is reduced, then turn off the heat.

6Then take out the beef, rinse it with cold water and set aside.

7Put the beef in the electric pot and add the sliced green onion and ginger.

8Pour in a tablespoon of white wine.

9Add dark soy sauce and salt to taste, and add a tablespoon of sugar.

10. Finally, put the sewn bag in.

11Add an appropriate amount of boiling water to the pot.

12. Cover the pot and press the valve, and the time should be controlled, about 40 minutes.

After 13 cool, you can take out the slices and eat.

Tips for making beef in sauce:

1. The most important thing in making sauced beef is to choose good meat, beef tendon meat is the first choice, and the one with a little tendon is actually the best, so that it is not only delicious and chewy, but also very nutritious.

2. After buying the beef, the first thing is to soak it in water, and after the blood is soaked out, the finished product tastes better.

3. The beef first flies in the water and then cools, the beef produced in this way is rotten but not scattered, the taste is excellent, and the liquor is added to remove the fish.

4. Spices such as tea, pepper, bay leaves, and cinnamon are put into a homemade gauze bag, which is easier to exude flavor than an iron spice box.

5. Add dark soy sauce for coloring and salt to taste, you need to control the amount, don't put too much, and remember to add a spoonful of sugar, which can make the sauce beef taste more delicious.

The above is an introduction to some delicious practices of soy sauce beef, if you usually want to eat soy sauce beef, you may wish to make it yourself at home, and the soy sauce beef made by yourself will be more hygienic and more assured to eat. A lot of the sauced beef bought outside is hygienic and not very passable, so if you want to choose to buy sauced beef, you must buy fresh.