How to fry pork offal sauce delicious tips, how to make meat offal sauce delicious

Ingredients: Ground pork and two and a half spoons of a spoonful.

2 dried red peppers.

5---10 red dried peppercorns.

13. A pinch of incense.

Half a spoonful of a soup spoon.

Sichuan Pixian bean paste soup spoon of two spoons.

Ginger and garlic foam are put according to the amount of meat foam.

The preparation of fried mixed sauce.

Cook the meat, don't cook it for too long, after all, it's bought from the street.

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Chop the ginger and garlic foam.

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Put oil (more oil) pepper (two) pepper (10 red peppercorns because I am a pregnant woman, so put less), please click to enter **Description.

The color after putting the sauce.

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Tips: It is best to boil the pork foam bought on the street with hot water, but don't cook it for too long, in short, it's like boiling it in a pot and picking it up, if it's too cooked, it's not delicious.

Three meat, chop into small particles with a knife, then heat the pot, pour a little oil, put the three meat fillings in the pot and stir-fry, put white wine, and ginger rice, stir-fry together, fry until golden brown, and then put, peel fragrant bean paste, then put a little sugar, then put some monosodium glutamate, stir-fry together, then add a little water, add a little soybean flour when you get out of the pot, thicken, put a little green onion when you get out of the pot, so that the fragrant fried sauce is ready.

My friend has been making homemade noodles, so the sauce has become very demanding. With a bottle of sauce by your side, bibimbap and noodles are all ways to whet your appetite in the hot summer. ”

Materials. Ingredients: 1 piece of pork.

Accessories: 1 onion, a small amount of green beans, a small amount of shiitake mushrooms.

Preparation of pork fried sauce.

Finely chop the meat and add some soy sauce and cooking wine. Pickled.

Since the green beans in the yard are ripe, this time I am going to add some green beans to it.

Dice the onion and mince the ginger and prepare.

Dice green beans and shiitake mushrooms and prepare.

Heat the marinated minced meat under a pan. Wait until the color turns white, add cooking wine and soy sauce, then serve.

Then add three tablespoons of bean paste.

Once sautéed until fragrant, pour in the minced meat that has been stir-fried earlier.

Stir-fry for about 5 minutes, add green beans and shiitake mushrooms, and continue to stir-fry.

Add water, bring to a boil, then reduce the heat to a low simmer, add sugar for about 20 minutes, and continue to simmer. Remove from heat after about 15 minutes.

Picture of the finished pork fried sauce.

Picture of the finished pork fried sauce.

Picture of the finished pork fried sauce.

Picture of the finished pork fried sauce.

Cooking skills. 1.There should be enough oil and water to simmer before storing it in the refrigerator.

Homemade pork fried sauce preparation.

I use two kinds of sauce minced meat fried sauce recipe.

Step 1 Mix the two sauces together in proportion to the practice of minced meat and fried sauce Step 2 Garlic, ginger minced, the amount is in your own hands, I used a head of garlic, half a piece of ginger minced meat fried sauce Step 3 Pork is stirred into a filling according to the ratio of fat, three and seven lean, you can also use pork belly to chop small cubes, add salt, cooking wine, egg white and mix well with minced meat and fried sauce Step 4

Put oil in the pot, burn until 8 is hot, add minced garlic and ginger and stir-fry the minced meat and fried sauce Step 5 Put in the mixed minced meat and stir-fry mature, and fry the fried sauce Step 6 Put in the mixed sauce and stir-fry, and fry the minced meat with medium-low heat Step 7 Put in a small bowl of water, simmer for 10 minutes on low heat, until the sauce is thick, during which you can put an appropriate amount of sugar according to your own taste to neutralize the saltiness of the sauce, and you can also improve the practice of fresh minced meat and fried sauce Step 8

Turn off the heat, pour sesame oil and stir-fry the minced meat and fry the sauce Step 9: Stir in the boiled noodles and eat.

How to eat sauce meat.

Many families like to make sauce meat during the New Year, sauce meat is not only delicious, but also easy to store, so everyone makes more sauce meat at one time, so after the sauce meat is done, how to cook it to eat? Next, this article will introduce you to what are the ways to eat sauced meat. The following is an introduction to the three ways to eat sauce meat, only for the reference of the chain family!

1. Stir-fried spring bamboo shoots with sauce and meat.

Ingredients for stir-fried spring bamboo shoots with sauce: 3 spring bamboo shoots, 120 grams of sauce meat, 70 grams of carrots, appropriate amount of salad oil, a little salt, 5 grams of green onions, and 5 grams of garlic.

How to stir-fry spring bamboo shoots with sauce meat:

1. Peel and blanch the spring shoots, cut the carrots into thin slices, and cut the sauce meat into thin slices.

2. Cut all the ingredients, you can properly prepare some onions and garlic, and it's okay if you don't put it.

3. Put a little oil in the pot, stir-fry the sauce meat first until fragrant, then pour in the carrots and bamboo shoots and stir-fry together, keep the heat high.

4. Stir-fry for about 1-2 minutes, you can add some water when you can use the liquid, or don't add it, no need to put salt, the salty taste of the sauce meat is just right, you can get out of the pot, and the taste can be adjusted according to the actual situation.

2. Meat buns with cabbage sauce.

Ingredients for cabbage sauce meat buns: 500g of flour, 200g of sauce meat, 300g of cabbage, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of chicken essence, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of blending oil, appropriate amount of sesame oil, appropriate amount of thirteen spices.

Preparation of meat buns with cabbage sauce:

1. Chop the sauce meat and cabbage.

2. Squeeze out the juice of the cabbage and put it into the minced sauce meat, add sesame oil, cooking wine, socks buried with sun, peppercorns, thirteen spices, green onions, garlic, ginger, and sesame oil and mix well.

3. Put baking powder in the flour, put in water, mix into a dough with moderate hardness and softness, and put it in a warm place to ferment.

4. Put the baking soda in a bowl, melt it with an appropriate amount of warm water, pour it on the fermented dough, and mix it with your hands.

5. Sprinkle thin dough on the panel, put the dough on top, knead it by hand for 10 minutes, and let it rise for 20 minutes.

6. Knead the dough into long strips, cut it into small pieces, flatten the small pieces, and roll them into round slices.

7. Take a round slice, put in an appropriate amount of filling, wrap it into a bun, put the bun on the drawer, and steam it in a pot.

3. Sauce burritos.

Ingredients for the sauce burrito: spring cakes, sauce meat, cucumbers, sweet noodle sauce, green onion white, sweet and sour chili sauce.

Preparation of sauce burrito:

1. Wash the cucumber and cut it into strips; Wash the green onion and cut into thick strips; Cut the sauce into thick slices and set aside.

2. Put the spring cakes into the steamer and steam for 5 minutes, take them out and spread them flat, smear them with a layer of sweet noodle sauce and chili sauce, and then put on the sauce meat, cucumber strips and shredded green onions, wrap them tightly and roll them into rolls, and the oblique knife is all in two.

Raw materials: Raw materials: 3 kg of fresh sandwich meat, 150 grams of salt, appropriate amount of high-quality soy sauce.

Method: (1) Change the meat into 1 kg of long strips, shave the hair on the skin of the meat, wash off the dirty blood, and drain the water.

2) Knead the meat with salt, evenly rub it, marinate for 1 2 days, remove and drain the brine. Pecha sedan car.

3) Put the meat in a container, pour in soy sauce (you can also add fennel, pepper, cinnamon and other spices in the soy sauce), the amount of soy sauce is suitable to soak the meat, soak for about 4 5 days and then scoop up.

4) Hang the sauce meat in the sun for a day until the surface of the meat is shiny and oily, and then hang it in a cool place to air dry.

This sauce can be stored for 3-4 months.

Features: (1) Sauce meat can be boiled or steamed, but the steamed food has a strong taste; Accessories.

In addition, it can also be sliced and stir-fried with other plant-based ingredients, such as stir-fried pork with bamboo shoots, stir-fried pork with green onions, etc.

2) The meat can be left for sauce meat, and can also be used to soak chicken, duck, goose, etc., to make sauce chicken, sauce duck, sauce goose.

1. Put the minced meat into the container, add seasonings (salt, chicken essence, soy sauce, cooking wine, sugar, thirteen spices, garlic chopped into small particles), feel that the color is relatively light, you can put more soy sauce appropriately.

2. Stir the minced meat and seasoning well, add 100ml of water, continue to stir until even, and then let stand for 2 minutes.

3. Cut the lettuce into shreds and then cut it horizontally to cut it into small pieces. The role of lettuce here is to reduce oiliness and aesthetics.

4. Stir the cut lettuce and minced meat evenly, feel it with your hands, and finally stir the evenly minced meat to give people a relatively thin but not scattered state.

5. Pour 100ml of salad oil into the pot, boil to 6 mature and turn to low heat, gradually put the minced meat into the pot (be careful not to be fried, if it is fried, please clean it with water immediately and coat it with wine), add a little water, stir well, and the miscellaneous sauce in the pot will boil quickly.

6. Turn on the high heat and stir-fry for 10 minutes to steam the excess water, and then turn to low heat and boil for 10 minutes after the fragrance comes out, until the water is basically boiled dry after the last game.

7. Put the mixed sauce in a bowl for later use, so that the fried mixed sauce has a good taste and is not greasy, and it can also be directly used as a copy of the hand filling, the bun filling, the taste is not reduced, and the flavor is still the same.

Ingredients: 300g minced meat, bean paste, sweet noodle sauce, light soy sauce, dark soy sauce, cooking wine, sesame oil, minced ginger, garlic. Heat the oil in a hot pan, pour in the minced meat and fry quickly, fry until it changes color, pour in a spoonful of cooking wine to remove the smell, add the minced ginger Changhui and minced garlic, and stir-fry evenly.

Add a spoonful of light soy sauce, a little dark soy sauce, a spoonful of bean paste, and half a spoon of sweet noodle sauce to season and color. <

Ingredients: 300g minced meat, bean paste, sweet noodle sauce, light soy sauce, dark soy sauce, cooking wine, sesame oil, minced ginger, garlic.

1. Heat the oil in a hot pan, pour in the minced meat and fry quickly, fry until it changes color, pour in a spoonful of cooking wine to remove the smell, add minced ginger and minced garlic, and stir-fry evenly.

2. Put a spoonful of light soy sauce, a little dark soy sauce early, a spoonful of bean paste is too fast, and half a spoon of sweet noodle sauce can be seasoned and colored.

Mixed sauce is a dish made with minced pork belly, white bamboo shoots, carrots, bell peppers, eggs, and other ingredients. The main ingredients include: 50 grams of pork rump meat, 30 grams of yellow sauce, one egg, 150 grams of noodles, 50 grams of cucumber, and 30 grams of carrots.

The method of operation is to cut the pork into cubes and dilute the yellow sauce with beer; Shred the cucumber and slice the carrot. Put the meat in hot oil, add green onions, ginger and coriander after changing color, and pour in the prepared yellow sauce after the fragrance is stir-fried. Stir-fry slowly over low heat, and add some sugar when the sauce is fragrant; When the sauce turns red and black, add minced green onions, sesame oil, cooking wine, stir-fry evenly, and remove from the pan immediately.

After the sauce is fried, mix well with the side dishes and noodles.

How to fry the fried sauce:

Prepare the ingredients, stir-fry the green onion until fragrant, fry the meat until eight ripe, stir-fry the ingredients until fragrant, add the sauce, add water and thin it.

1. Cut the mushrooms, meat, green onions, ginger and garlic into minced pieces, and the meat can be filled with meat. Heat the pan with cold oil, heat slightly, add chopped green onions, and stir-fry until fragrant.

2. After the green onion is fragrant, add the meat filling and stir-fry until it is eight ripe.

3. Add minced garlic, minced ginger and minced shiitake mushrooms and stir-fry them separately until the garlic and shiitake mushrooms are fragrant. Pour in the sweet noodle sauce and bean paste and continue stir-frying. If it is a little dry during the process, you can add some mushroom water or water to make the sauce thin.

Sweet noodle sauce.

Also known as sweet sauce, it is a kind of sauce-like condiment made of flour as the main raw material, through koji making and heat preservation fermentation. Its taste is sweet and salty, and it has sauce aroma and ester aroma at the same time, which is suitable for cooking sauce stir-fried and sauce-roasted dishes, such as "sauce fried pork dice", etc., and can also be dipped in green onions, cucumbers, roast duck and other dishes.

Noodle sauce is an indispensable role when eating Peking duck, use chopsticks to pick a little sweet noodle sauce, spread it on the lotus leaf cake, put a few slices of roast duck on top, and put a few shredded green onions, cucumber strips or radish strips, and roll the lotus leaf cake in your mouth, which is really delicious. Shandong folk is known as "green onion (dip) sweet sauce, not (li) rotten pickles." "That's it.

Sweet noodle sauce for all ages. About 50 grams per meal. Sweet noodle sauce is suitable for cooking sauce stir-fried and miso grilled dishes, and can also be dipped in dishes such as green onions, cucumbers, roast duck, etc.

When storing sweet noodle sauce, it should be protected from high temperature, avoid raw water, and stir well with cooked vegetable oil to prevent mold. The shelf life is generally 3 months.

Cut the onion into small cubes, chop the carrots and shiitake mushrooms into small cubes, and cook the soaked soybeans and set aside. Push the meat puree to the side of the pan and add the bean paste and tempeh. Then mix the meat puree and bean paste and stir-fry evenly.

Add the diced shiitake mushrooms, chopped carrots and chopped green onions. Add an appropriate amount of water and cover the ingredients. When there is still a small amount of soup left, add the green onion, stir-fry evenly, and simmer for a while.

Ingredients: minced meat, soybeans, carrots, dried fragrant, shiitake mushrooms.

Steps: 1. Prepare all the ingredients, soybeans need to be soaked in advance.

2. Cut the onion into small cubes, chop the carrots, shiitake mushrooms and other small cubes, and cook the soaked soybeans for later use.

3. Add an appropriate amount of cooking oil to the pot and heat; After the oil is hot, add the meat puree and stir-fry until raw. Push the meat puree to the side of the pan, add the bean paste and tempeh, and stir-fry until fragrant.

4. Then mix the meat puree and bean paste and stir-fry evenly.

5. Add onion, garlic and minced ginger, stir-fry for a while to bring out the fragrance; Add diced shiitake mushrooms, chopped carrots and chopped green onions, stir-fry for a while; Add the diced fragrant and stir-fry for a while; Finally, add soybeans and stir-fry evenly.

6. Add an appropriate amount of water, the water can be submerged over the ingredients, and add cooking wine, soy sauce, salt and sugar. Bring to a boil over high heat and bring to a simmer.

7. When there is still a small part of the soup left, it is almost stewed, put in the green onion, stir-fry evenly, and then simmer for a while to get out of the pot.

Ingredients: 500 grams of pork belly, 250 grams of soybean paste, 2 tablespoons of cooking wine, a little cooking oil, 50 grams of ginger, 50 grams of garlic, 10 grams of thirteen spices, 5 grams of chicken essence, 15 grams of sugar, about 700 grams of water, 10 shallots. Finely chop the green onion, ginger and garlic, and mince the pork belly.

Heat the oil at 5 and fry the shallots, ginger and garlic over medium-low heat. Fry the minced meat, thirteen spices and cooking wine over low heat until the oil is slightly yellow. <

1. Prepare ingredients: 500 grams of pork belly, 250 grams of soybean paste, 2 tablespoons of cooking wine, a little cooking oil, 50 grams of ginger, 50 grams of garlic, 10 grams of thirteen spices, 5 grams of chicken essence, 15 grams of sugar, about 700 grams of water, and 10 shallots.

2. Finely chop the green onion, ginger and garlic, and chop the pork belly.

3. Heat the oil temperature to 5, medium and low heat, and fry the chives, ginger and garlic.

4. Fry the minced meat, thirteen spices and cooking wine under the old dust over low heat until the oil is slightly yellow.

5. On low heat, add soybean paste and stir-fry for 1 minute.

6. On low heat, add water, hot and cold water, and boil for 10 minutes.

7. Add chicken essence and sugar over medium-high heat for 1 to 2 minutes. When the juice is thick, it's almost there.