A home cooked way to make a copycat version of salted fried meat?

1.Wash and peel the pork belly.

2.Add water to the pot and cook until 7 medium cooked. (Bring the water to a boil and cook over medium heat for about 8-10 minutes).

3.Take out the cooked meat, then sprinkle it with salt evenly, basically the surface is dipped in salt, then put it in a clean bag and marinate it in the refrigerator overnight.

4.The next day, take out the marinated meat, put about a cup of water in a cast iron pot, then put the meat pieces in the pot, boil over high heat, turn to medium heat, and the water has completely evaporated.

5.Turn the heat to medium-low, keep turning the meat pieces, continue to boil, and gradually the lard will come out. After boiling for about 30-35 minutes, the surface of the pork belly is crispy and it's done.

The home-cooked method of the cottage version of salted fried pork is to slice the pork belly, then marinate it simply with soy sauce, cooking wine, oyster sauce, monosodium glutamate, etc., and then put a little oil in the pan and fry the pork belly until golden brown on both sides.

1.The pork belly should be fat and thin, and cut into even thin slices.

2.Prepare the ingredients, cut the green garlic diagonally into slices, and mix the tempeh and bean paste and stack them.

3.Pour a little base oil into the pot, burn until smoking, pour in the pork belly slices, change the heat to fry a few times, let the meat slices be slightly coated with oil, add a little salt, and fry back and forth until the meat slices are simmered with fat, and the fat part is charred, which is more dry, fragrant and delicious.

4.Pour in Pixian bean paste and tempeh, stir-fry the sauce color, fry the red oil, pour in the green garlic slices, quickly stir-fry evenly, you can turn off the heat after smelling the thick green garlic fragrance, and then slightly add a little salt to simply taste, stir-fry well to get out of the pot.

After the pork belly slices are fried directly, the dry aroma is extraordinarily strong, and the fragrance is incomparable.

How do you cook salt-fried meat? Slice the pork belly, pour it into the pan and fry the oil after the oil is hot, add the green onion, garlic and bean paste, bean drum, light soy sauce and stir-fry evenly.

The inheritors of intangible cultural heritage teach you to make the sister dish of back pot meat - salt-fried meat, which is so delicious that you can make three bowls of rice!

Ingredients: pork belly, chicken thigh mushrooms, black pepper, salt.

How to make fried meat with salt and pepper:

1. Cut the meat into thin slices, spread it flat, sprinkle with a little salt and marinate for 10 minutes. (The meat slices can be laid directly on the pan to marinate), and the chicken leg mushrooms are sliced and set aside.

2. Heat the pan, no oil, spread the pork belly slices in the pan and fry slowly over low heat. The oil of the pork belly slowly oozes out, and the chicken leg mushrooms are fried next to the pork belly, and the black peppercorns are minced at this time.

3. When one side is fried until golden brown, fry the other side, and then add the black pepper again.

4. Fry the pork belly on both sides until golden brown.

Ingredient breakdown.

Tenderloin to taste.

Garlic sprouts to taste. Tempeh to taste.

Appropriate amount of bean paste.

Cooking wine to taste. Garlic flavor.

The explosion process takes ten minutes.

Normal difficulty. Steps to prepare the salt fried meat.

1. Cut the tenderloin into thin slices, add a little cooking oil and cooking wine and mix well; Cut the garlic seedlings into oblique sections; Tempeh finely chopped.

2**, after the oil is hot, quickly put in the meat slices and beat.

3After the meat changes color, push the meat slices to the side, add the bean paste and bean drum and stir-fry.

4. After the red oil is stir-fried, slide the meat down and stir-fry evenly.

5. Pour in the garlic sprouts and continue to stir-fry over high heat.

6. Fry until the garlic sprouts are soft, then turn off the heat and remove from the pot.

7 serving plates, very good to eat, hehe.

Ingredients Preparation:

Pork belly, garlic sprouts, soy sauce, monosodium glutamate, bean paste, salt, sugar Cooking steps:

1. Cut the pork belly into slices.

2. Cut the garlic sprouts into sections with an oblique knife.

3. Heat the oil and add an appropriate amount of oil to moisten the pan.

4. Put in the meat slices and stir-fry the meat.

5. Add the bean paste and stir-fry until fragrant.

6. Stir-fry the meat evenly to color.

7. Pour cooking wine along the edge of the pot.

8. Add an appropriate amount of soy sauce for polishing.

9. Stir-fry evenly and add the garlic sprouts.

10. Stir-fry quickly for a few seconds.

11. Drizzle vinegar along the edge of the pot.

12. Add an appropriate amount of salt, monosodium glutamate and sugar.

13. Complete the production of salt-fried meat.

1.Cut the meat into thin slices about 5 cm long, 3 cm wide and thick (you can freeze the meat a little before cutting); Cut the green garlic and red pepper into sections.

2.Do not put oil or less oil in the wok, when the pot is hot, stir-fry the meat slices with a lid and turn off the low heat until the oil is spit out (the fire should not be large, be sure to fry until the meat slices spit out oil) and take it out for later use.

3.Stir-fry the bean paste and tempeh until fragrant and colored, then add soy sauce and sugar and stir-fry well, don't put salt 4Stir-fry the sliced meat and color evenly.

5.Stir-fry the green garlic and red pepper.

6.Stir-fry until it is broken, and the fragrance is overflowing, and you can start the pot (green garlic should not be fried for a long time, and it can be broken, or you can use garlic moss, green pepper, etc. instead).

Salt-fried pork is a home-cooked dish, very simple but very delicious and delicious, the method is also different, generally add tempeh or bean paste, and the side dishes are also different, garlic sprouts, green peppers, dried tofu, onions, etc., all are OK.

I make my own salt-fried meat, usually both bean paste and tempeh, but today there is no Pixian bean paste, so only tempeh is put in. If you have Pixian watercress, it is recommended to put the same amount as tempeh. Pixian bean paste tastes good after stir-frying.

In addition, compared to the recipe for salt-fried pork released a few years ago, today's seasoning is made with more soy sauce and vinegar. In fact, in many cases, you don't have to be limited to what seasonings you put in, as long as you feel delicious.

The side dish is green peppers and onions.

Nothing else to say, weekend, everything was fine.

Ingredients: peeled pork belly, garlic sprouts, green pepper.

Seasoning: green onion, ginger and garlic, millet pepper, black bean sauce, soy sauce, cooking wine, vinegar, salt, sugar.

Method: 1. Change the knife with green onion, ginger, garlic, millet and pepper, and set aside the half-adjusted spoon and black bean sauce (ashamed, I forgot to shoot the important black bean sauce), peel and slice the pork belly for later use.

2. Cut the garlic sprouts into sections and cut the green peppers into cubes. A spoon of cooking wine, a spoon of soy sauce, a teaspoon of sugar, and half a teaspoon of salt are mixed into a sauce for later use. (The amount of seasoning depends on the amount of ingredients and your own taste.) ）

3. Heat the pan with a little base oil, and after the oil is hot, add the pork belly slices and stir-fry over medium-low heat until the fat meat spits oil, and the meat slices are golden brown on both sides, and the "lamp nest" appears slightly rolled. (Pork belly is fatter, so the base oil should be less.) Stir-fry the pork belly until the fat meat spits out the oil, and the meat slices are rolled with the best taste when they are children, fat but not greasy, and the same is true for stir-fried meat or salt-fried meat.

4. Add green onions, ginger and garlic, millet peppers, and tempeh, and stir-fry until fragrant.

5. Turn to high heat, add green peppers and stir-fry until broken.

6. Add the garlic sprouts, add the sauce and stir-fry evenly, add a teaspoon of vinegar from the pot.

ps: 1. The practice of salt frying meat is not confined to one, the side dishes can be garlic sprouts, green peppers, dried beans, onions, etc., and the seasoning can also be put together with watercress and tempeh, or only tempeh. Mikumi soy sauce and vinegar can be put on or off according to your taste.

2. When frying pork belly, fry until the fatty meat spits out the oil and the meat slices are rolled with the best taste as a child, fat but not greasy, whether it is made back to the pot meat or salt-fried meat.

3. How long to fry green peppers and garlic sprouts According to your own taste, I personally like to fry green peppers for a long time, and garlic sprouts to be fried.

4. Finally, add a teaspoon of vinegar called "vinegar", so that the dish will taste vinegar fragrant without sourness. Of course, if you don't like vinegar, forget it.

Prepare some pork belly, then sprinkle some salt on the surface of the pork belly, and fry it in a pan until golden brown on both sides.

Prepare the fresh ingredients, clean the ingredients, cut them, put them in a basin, then add the appropriate amount of condiments and additives, marinate it for about half an hour, and then put it in the oil pan and fry the two sides golden and take it out, so that the food is ready, very delicious.

Put the meat in the pot and blanch it, then take it out, add some light soy sauce, dark soy sauce, and salt to marinate it, then put it in the pot and fry it slowly over low heat. Add a pinch of salt and fry until cooked.