How to fry pork loin is delicious and crispy, how to fry pork loin is delicious and tender?

Nowadays, pork loin has become a common dish on everyone's dinner table, but many people hate to eat pork loin, because pork loin has a smell, and it is very embarrassing to eat. In fact, as long as the pork loin is well processed, it will taste particularly delicious, and it is also nutritious without taste.

I'm sure a lot of people like to like to go over the water when making pork loin. In fact, not all meat is suitable for overwatering. Once some of the meat has been soaked for too long, the meat will become hard and old.

Not only does the water not remove the smell, but it also makes the meat tight. I suggest you: when you fry the pork loin, you must not put it in the pot too much, so that the pork loin will be tender, refreshing and refreshing, which is very good.

Let's show you how to make a smooth pork loin.

Stir-fry the kidney flowers. Ingredients: 2 pork kidneys, 4 red peppers, 4 green peppers, 1 onion, 5 pepper shells, 4 slices of ginger, 5 slices of garlic. Salt, soy sauce, cooking oil, starch, cooking wine to taste.

Steps: 1. Cut the pork loin, divide it into two parts and cut it into two slices.

2. Cut the white fascia in the middle of the pork loin. The taste of pork loin comes mainly from this white fascia, which must be removed.

3. Cut the pork loin, soak it in water, add 2 tablespoons of edible salt and cooking wine, and soak for 20 minutes. The addition of cooking wine and the salt soaking step can remove the bleeding water more effectively.

4. After soaking for 20 minutes, cut off a piece of pork loin. Then add an appropriate amount of salt, soy sauce, cooking wine, and starch to marinate for 20 minutes. To take it a step further, you can add some onion and minced garlic, garlic and ginger juice to penetrate the pork loin, which will more effectively eliminate the astringency.

5. Wash all ingredients and chop.

6. Strain the pork loin and drain the marinade.

7. Pour oil into the pan. When the oil temperature rises to 50, add the chilli, pepper, onion, ginger and garlic and sauté until fragrant. Add a pinch of salt and stir-fry.

8. Re-start the pot, pour in the oil, when the oil temperature rises to 80, put the kidney flower into the sauce and stir-fry quickly. Stir well until the pork loin begins to fade and pour in the sautéed ingredients. Stir until the pork loin is completely browned.

2. Remember to use cooking wine and salt to pass the pork loin to make the pork loin taste better.

3.When frying the pork loin, be sure not to overwater, so that the pork loin can be more fragrant.

How about it, after reading the summary of the method of stir-fried pork loin, do you know a lot of tips? In fact, cooking itself is a great wisdom, and it is necessary to accurately grasp the characteristics of each ingredient and take corresponding coping methods to solve the problem well. Pork loin is a very nutritious and nourishing food, let's quickly learn how to make it for your family, and let's share the delicious food together.

Materials. Pork loin.

It is advisable to take 1 of them.

Onions. 1 pc.

Green pepper. 1 pc.

Red peppers. 1 pc.

Edamame rice. Amount.

Oil, salt, light soy sauce, cooking wine, pepper.

Amount. Minced green onion and ginger.

Amount. Method.

Save the practice to your phone.

1 12 The pork loin is opened with a blade to remove the white gland in the middle. Wash well.

3 12 Switch directions again and cut in the same way. After three or four cuts, cut off the third or fourth. A kidney flower is cut.

4 12 Put the chopped kidney flowers on a plate, add salt, cooking wine, light soy sauce, grasp well, and marinate for 10 minutes.

5 12 Peel the onion and wash it with the green and red peppers.

6 12 Slice onion, green and red peppers. Wash the edamame rice and set aside.

7 12 Stir-fry chives and ginger in oil, add pork loin and stir-fry over high heat.

8 12 Stir-fry the loins until they change color, and immediately put them on a plate.

9 12 Pour oil into a pot, pour in the onion, green and red pepper slices, edamame and rice and stir-fry raw.

10 12 Add salt to taste.

11 12 Pour in the fried kidney flowers, sprinkle with pepper, and mix well. Out of the pot!

12 12 Finished product picture!

Tips: Pork loin and cooking wine marinated in advance can remove the fishy smell; The pork loin is fried in a pot over high heat and changes color, and the heat is turned off immediately, and the taste will be very tender and tender.

After blanching the pork loin, it is delicious and tender.

Ingredients: 350g pork loin, 2 peppers, 1 carrot.

Excipients: appropriate amount of oil, appropriate amount of salt, 3 tablespoons of cooking wine, appropriate amount of chopped green onion, appropriate amount of garlic slices, appropriate amount of shredded ginger, 1 tablespoon of soy sauce.

The practice of loincloth.

1. First cut the chopped green onion, garlic slices and ginger shreds and put them in a container for later use.

2. Then wash the fresh pork loin and put it on a plate for later use.

3. Cut the pork loin in half and remove the middle loin (after the pork loin is cut in half, there is a layer of film on the outermost side, and the film is lifted and turned inward, and the loin is easily taken out).

4. Then change the knife into a long strip with a width of 2 cm and a length of 4 cm, add soy sauce to taste, mix well and set aside.

5. Slice the peppers and carrots on a plate (carrots are best cut into diamond shapes, which are both beautiful and easy to cook).

6. Bring the water to a boil while waiting for the kidney flowers to taste.

7. After the water is boiled, put the cut waist flower into the boiling water, and at the same time skim off the blood foam in the water.

8. After the oil is hot, add green onions, ginger, garlic, etc., and stir-fry until fragrant.

9. After stir-frying the green onion and ginger, add the chopped pepper and carrot and stir-fry until medium-rare.

10. Then put in the copied kidney flowers, salt chicken essence and MSG to stir-fry.

11. Remove from the pan.

2. After soaking the pork loin slices in water for half an hour, rinse them repeatedly until the water becomes clear, and be sure to wash them, otherwise they will not get rid of the fishy smell.

3. Bring water to a boil in a pot and add ginger slices and rice wine. The taste of rice wine is stronger, which can remove the fishy, and the cooking wine does not have an ideal effect.

4. After the water is boiled, turn to low heat, pour the pork loin slices into the water and soak for 1 minute, the water can not be boiled after putting the pork loin, otherwise the pork loin will not be tender.

After a few minutes, remove the pork loin and drain the water.

6. Mix the oyster sauce, XO sauce, cooking wine, chili sauce, starch and water for later use.

7. Put oil in the pot, pour in the dried chili, garlic, ginger slices, green onion and stir-fry until fragrant.

8. Pour the pork loin into the pot and stir-fry for about 1 minute.

9. Pour in the prepared sauce and stir-fry.

10. After the juice sticks to the pork loin, pour in the green onion and mix well.

Leeks and kidneys are so delicious to make it, it's easy to make, it's smooth and crispy, and there's no soup left.

Step 1: Cut the cleaned pork kidneys in half from the middle, and then gently peel off the white fascia inside the kidney.

ps: Remember to remove the white fascia, otherwise the waist flower will have a strong smell, which is very unpalatable.

Step 2: Use a knife to cut into a very dense but will not break the flower knife, and then turn the position horizontally at an angle of 90 degrees and cut it again according to this method. In this way, the kidney flower is cut.

Step 3: Add half a spoon of marinated waist flowers to the cut waist flowers, and marinate for about 10 minutes, so that the waist flowers can taste better, and the fishy smell of the kidney flowers can be removed, and it will be more delicious when fried for a while.

Step 3: After marinating, add a spoonful of balsamic vinegar, a spoonful of cooking wine, a small amount of white pepper and a little starch, and marinate for about 10 minutes.

Step 4: Slice an onion into slices while marinating the kidney flowers, and then cut the green and red peppers into slices of the same size. Finely chop the garlic and ginger, chop the white part of the green onion into chopped green onions, and cut the green onion leaves into green onion segments for later use.

Step 5: Remove from heat. Put a small amount of water in the pot, wait until the water boils, put the kidney flower into the pot, about 15 seconds or so, you will see the kidney flower rolled up, then use a colander to scoop it into a small pot and set aside.

ps: Pay attention to the waist flower blanching for too long, otherwise the waist flower will become old and it will not taste good.

Step 6: Put a small amount of oil in the pot, add minced green onions, minced ginger, minced garlic and bean paste to stir-fry until fragrant, wait until the red oil is fried in the bean paste, then add the onion and stir-fry over high heat.

Step 7: After the onion is almost stir-fried, add the green pepper slices and red pepper slices and continue to stir-fry a few times.

Step 8: After stir-frying evenly, add an appropriate amount of salt, oyster sauce and the previously chopped green onion segments, continue to stir-fry a few times, turn off the heat, and remove from the pot. This is a delicious and delicious stir-fried kidney flower.

Stir-fried kidney flower is a common delicacy, tender and slightly crispy, and fragrant in the mouth. There are two small points to make fried kidney flowers by yourself: one is to remove the waist gland of the pork loin, and the other is to cut the pork loin.

A pair of waist flowers, there are tips for buying waist flowers! The coffee-colored kidney flower is the best, and then smell it with your nose, and the fishy smell is not very strong, which is also the first choice!

Place the pork loin flat on a cutting board and cut it into two slices of equal thickness from the middle.

Use the knife to feed the knife flat from one side. Carefully slice the pork loin gland down. If the piece is not clean at one time, you can use a knife to carefully cut the lumbar gland.

The cut pork loin slice is placed on the cutting board with the incision facing down, and the knife is about 30 degrees into the knife. Cut parallel knife lines at intervals of about 3 mm, and the depth of the knife is about 3 4 of the thickness of the pork loin, and do not everything to the end. Cut the pork loin into 4 to 5 knives each.

Soak the cut kidney flower in clean water, and rinse all the blood in the kidney flower. (Note: If not cleaned, the fried kidney flower is smelly.)

Drain and place on a dish. Add two tablespoons of cooking wine, pepper, one tablespoon of oil, one tablespoon of light soy sauce, salt and marinate for 20 minutes.

The time to marinate the kidney flowers, to prepare the condiments, a piece of old ginger, an appropriate amount of millet spicy, and an appropriate amount of garlic are all cut. Green and spicy, shred red pepper and set aside.

After 20 minutes, heat the oil in a pan and stir-fry the ginger, garlic and millet until fragrant.

The second half spoon of bean paste is fried with red oil, and the lower waist flowers are stir-fried together, and the action must be fast. Add half a spoon of Sichuan pepper powder, stir-fry together quickly to taste, the bean paste just added is salty, no need to put salt.

Add the chili peppers in and stir-fry. It's ready to cook.

1. If the pork loin is not handled well, there will be an unpleasant smell, so first cut the pork loin from the side and scrape off the white stinky glands inside.

2. Cut the pork loin into strips, soak it in white wine for at least an hour or so, then scrub it with water and drain the water, add soy sauce, cooking wine, salt, and corn starch and mix well.

3. Shred the ginger, cut the garlic and celery, and cut the green and red peppers into small pieces for later use.

4. Heat the pot and put the oil, first put the pepper and garlic cloves to stir up the fragrance, take it out, then put in the pork loin, fry until it changes color and rolls.

6. Stir-fry evenly and then remove from the pan. If you want this dish to be delicious, the key is to deal with the fishy smell of the pork loin, according to the above steps, the fried pork loin is spicy and tender, very delicious!

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The pork kidneys are fried like this, delicious and tender:Ingredients: 1 pork loin, 2 tablespoons of Weidarmi oyster sauce, 1 Weidarmi light soy sauce, 1 tablespoon of Weidarmi vinegar, 2 tablespoons of Weidarmi soy sauce, 1 green onion, 10 cloves of garlic, 1 chili pepper, 8 slices of ginger, 1/2 tablespoon of chicken essence.

Steps: 1. The required main materials are ready.

2. Heat the oil in a pan and add ginger slices, chili peppers, garlic and chopped green onions.

3. Add the pork loin after stir-frying until fragrant.

4. Stir-fry the pork loin on high heat to change color.

5. Add chicken essence, Weidamei oyster sauce, light soy sauce, soy sauce and vinegar.

6. Stir-fry well. <>

7. Add the green onion segments.

8. Stir well.

9. The finished product is as follows.

Stir-fried pork loin and chili peppers are delicious together. The method of finger dust grinding is as follows:

Tools Ingredients: pot, knife, bowl, plate brother, 300 grams of pork loin, 1 sharp pepper, 1 red sharp pepper, appropriate amount of salad oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of Sichuan pepper, appropriate amount of cooking wine, appropriate amount of starch, appropriate amount of pepper, 1 kitchen knife, 1 small plate, 1 small bowl, 1 wok.

1. Wash the kidney, cut it into small pieces, and soak it in cooking wine for a quarter of an hour.

2. Shred the peppers, red peppers, ginger, garlic and green onions for later use.

3. Wash the soaked kidney flowers again, and then grasp them well with salt, soy sauce, vinegar, cooking wine, pepper and dry starch.

4. After the oil is added to the hot pan, add the kidney flowers and stir-fry quickly, and serve on the plate after the break.

5. Put a little oil in the pot, put the peppercorns in the pot, add the ingredients and stir-fry.

6. Pour in the kidney flowers and fry them together a few times before removing from the pot.

Pork kidneys fried fungus

Preparation:1Pork loin. A pair, cut it, remove the tendons, cut the waist flowers, soak it in water for half a day.

FungusWash and cut into sections, finely chop the garlic and slice the ginger.

3.Soak the pork loin in a small half cup of rice wine for 20 minutes to remove the taste. Rinse.

4.Add the starch and mix well.

5.Blanch for 3 minutes.

6.Heat the oil in a pan, put down the ginger and stir-fry the garlic until fragrant. Put the pork loin and stir-fry over high heat.

7.PlusFungus, salt, sugar, cooking wine, pepper, chicken essence, fresh soy sauce, stir-fry evenly, deliciousPork loin fried fungusIt's done.

Eat oftenPork loin. withFungusIt has the effect of tonifying kidney qi, invigorating the liver and stomach, and moistening the intestines and laxative. The pork loin is sweet and salty, flat in nature, and enters the kidney meridian; It has the effect of tonifying kidney qi, clearing the bladder, eliminating stagnation, and quenching thirst. It can be used for kidney deficiency, low back pain, edema, deafness and other symptoms.

Pork kidneyTherapeutic effect: Pork kidneys are sweet and salty, flat in nature, and enter the kidney meridian; It has the effect of tonifying the kidney, strengthening the waist and invigorating qi.

Food matching: pork kidneys + fungus: Pork kidneys have the effect of tonifying the kidney and diuretic. The fungus has the effect of nourishing the lungs and nourishing the blood. It has a good auxiliary effect on long-term illness and weakness, kidney deficiency and low back pain.

Pork kidneys + bamboo shoots: Bamboo shoots are beneficial to hydrolyzed alcohol, stomach digestion and other effects, if eaten with pork kidneys, it is more nutritious, with nourishing the kidneys and diuretic effects.