Teach you 10 kinds of home cooked pork practices, not fishy, not greasy, delicious and enjoyable, ch

Pork and cabbage stewed with kelp.

Ingredients: 100 grams of cabbage, 500 grams of pork belly, 150 grams of kelp, 5 slices of ginger, 1 cap of liquor, 1 spoon of refined salt, 1 slice of lemon, 3 cloves of garlic, 1 piece of cinnamon, 1 cloves, 1 sand kernel, appropriate amount of rock sugar, 1 spoon of light soy sauce, a little dark soy sauce, a little aged vinegar.

Cooking steps:1Cut the ingredients.

2.Cut the pork belly into cubes and blanch.

3.Blanch and remove.

4.Stir-fry with rock sugar, herbs, ginger, garlic, lemon slices and pork belly.

5.Release soy sauce, dark soy sauce, salt.

6.Add aged vinegar and wine and stir-fry well.

7.Stir-fry well and pour into a pressure cooker.

8.Press for 30 minutes to remove from the pot and add the cabbage.

The kelp has a unique flavor and many ways to eat, such as cold salad, stir-fried meat, and simmering soup. Kelp is an alkaline food, regular consumption will increase the body's absorption of calcium, and adding some kelp to greasy foods can reduce the accumulation of fat in the body.

Kelp has the highest iodine content of all foods, containing 300 mg to 700 mg of iodine per 100 grams of kelp. Iodine is an essential trace element in the human body, is an important raw material for the synthesis of thyroxine, if people are deficient in iodine for a long time, endemic goiter, eating kelp has a preventive effect on this disease.

Timon: 1Kelp is rich in carbohydrates and less protein and fat.

2.Compared with green leafy vegetables, kelp is rich in vitamin C, and its crude protein, sugar, calcium, and iron content are several times or even more than ten times higher.

3.Kelp is a kind of seaweed rich in iodine, and farmed kelp generally contains 3% 5% iodine, and more can reach 7% 10%.

4.Fresh kelp is 95% water, 3% dietary fiber and very low in calories.

5.Kelp also contains a lot of mannitol.

1.Blanch the meat in a pot under cold water, so that as the water slowly changes color, some of the fat in the meat will be boiled. If you use boiling water, the outside of the meat will be tightened, and the oil inside will not come out.

2.When stir-frying meat, put less oil or no oil, because the pork belly itself has a lot of oil, and its own oil is enough, but it should be noted that the stir-fried meat must be constantly turned without oil, otherwise it is easy to fry the meat.

3.When the meat is fried, try to put some ingredients that can absorb oil when simmering, such as: dried bean skin, kelp, potatoes, these can absorb oil well, and by stewing with braised pork, it also absorbs the aroma of the meat, so that the stewed pork belly is guaranteed to be fragrant and not greasy.

I know there's a way to braise it! At first, boil the meat with water, then pour out the water, then add the seasoning, add a little sugar, and cook it to taste!

I usually make it into pot meat or braised pork, which is not greasy and delicious.

Boil, cut after boiling, put in oil pan and fry,

1. Add a spoonful of slag "white vinegar", because white vinegar is the "nemesis" of pork fishy smell, only need to put 1 spoonful when stewing meat, the fishy smell will disappear automatically, and the meat will become more and more stewed.

2. Blanch. When stewing meat, be sure to blanch it first, as blanching can remove blood from the meat, thereby reducing the fishy smell of the meat. When blanching pork, you need to use cold water in a pot, don't use hot water, blanching with hot water will cause the stewed meat to be particularly fishy, and it is not easy to stew.

After the meat is blanched, it is also necessary to rinse the scum on the meat with running water to reduce the fishy smell of the meat. Dry matter.

3. Stir-fry. After the meat is processed, you also need to put the meat, ginger, green onions and other seasonings into the pot, and stir-fry the meat over medium-high heat for 2-3 minutes until the meat is light yellow. Because the fat in the pork can be stir-fried in advance, so as to reduce the greasy feeling of the meat.

4. Put Angelica dahurica. When stewing meat, Angelica dahurica must be indispensable as a spice, because Angelica dahurica has a very good effect of removing and increasing flavor, especially when stewing meat, 2 catties of meat put 2 grams of Angelica Angelica, which can make the stewed meat super fragrant. You can't put too much Angelica because Angelica has a bitter taste, and putting too much Angelica will cause the meat to eat bitterly.

Kung Pao diced pork.

Ingredients: 200 grams of lean pork.

Seasoning: 30 grams of egg white, 3 grams of chili pepper (red, sharp, dry), 3 grams of green onions, 3 grams of white garlic, 3 grams of ginger, 50 grams of peanut oil, 3 grams of cooking wine, 3 grams of sugar, 5 grams of soy sauce, 2 grams of sesame oil, 5 grams of pea starch, 3 grams of vinegar.

Method 1: Cut the pork into thick slices, pat the meat loose with the back of the knife, put a vertical and horizontal knife on the meat, cut it into centimeter-square dices, add egg whites and a little starch, and mix well.

2. Put the mixed pork into warm oil (four or five hot) and fry it, use chopsticks to move the pork to separate it, fry it for about 2 minutes, and then remove the pork.

3. Cut the chili pepper into minced pieces, put it into the oil pot with ginger slices, green onion and garlic, fry it first, then add cooking wine, soy sauce, sugar and a small amount of vinegar, fry until the sugar dissolves, pour in the pork, fry for half a minute, and pour some sesame oil when it comes out of the pot.

Pork is indispensable in our lives, basically every household eats pork most often, and pork is also more nutritious. Here are a few of the most classic recipes for pork.

1.Farmhouse stir-fried meat.

Ingredients: 500g pork belly, appropriate amount of red pepper, appropriate amount of sharp pepper, appropriate amount of green garlic, appropriate amount of garlic, appropriate amount of ginger, 1 tablespoon light soy sauce, 1 tablespoon chopped pepper, 1 2 tablespoons of chicken essence, appropriate amount of oil.

Method: 1. Wash and slice the pork belly, cut the green and red peppers into pieces, cut the green garlic into sections, slice the garlic, and mince the ginger;

2. Heat the pot, pour in a little oil, after the oil is hot, add the ginger and garlic and stir-fry until fragrant;

3. Pour in the sliced pork belly;

4. Stir-fry until the pork belly changes color, add green garlic;

5. Stir-fry evenly, add green and red peppers;

6. Continue to stir-fry well and add chopped pepper;

7. Add light soy sauce;

8. Add a little chicken essence and stir-fry evenly.

2.Stir-fried meat with potato chips.

Ingredients: 1 medium potato; Pork belly to taste; Appropriate amount of cooking oil; a small amount of salt, monosodium glutamate, starch and soy sauce; a small amount of pepper, to taste; a small amount of chopped green onion;

Method: Peel and slice potatoes; Mix the pork belly with salt, monosodium glutamate, starch and soy sauce.

Remove from the pan and pour in the oil, add the potato slices and fry until the surface is charred, remove from the pan and serve.

Pour a little oil into the pan and sauté the meat.

Pour the potatoes into the pot, add pepper, salt and monosodium glutamate to taste, and stir-fry.

Remove from the pan and sprinkle with chopped green onions.

3.Stewed pork belly with dried beans.

Ingredients: 50 grams of dried cowpeas, 500 grams of pork belly, 5 grams of green onions, 4 slices of ginger, 5 cloves of garlic, 6 grams of light soy sauce, 3 grams of dark soy sauce, 5 grams of cooking wine, 1 star anise, 1 small piece of cinnamon, 1 hawthorn, 5 grams of rock sugar, 5 grams of coriander, appropriate amount of vegetable oil Method:

1. Take out the dried beans half a day in advance and soak them in warm water, cut the pork belly into large pieces, and slice the green onions, ginger and garlic for later use.

2. Pour a small amount of oil into the pan and fry the pork belly on both sides until slightly yellow.

3. Push the fried pork belly aside, add green onions, ginger, garlic, star anise, and cinnamon to stir-fry until fragrant, and add cooking wine to remove the smell of meat.

4. Add light soy sauce, dark soy sauce and rock sugar and stir-fry evenly.

5. Add enough hot water, put in the hawthorn, bring to a boil over high heat and turn to low heat and simmer.

6. After simmering for about 30 minutes, add soaked dried beans and continue to simmer for 15-20 minutes, until the meat is soft and sprinkled with coriander.