How to stew hind leg meat? A home cooked way of stewing pork shank

Ingredients: 500 grams of pork hind leg.

Seasoning: 5 slices of ginger, appropriate amount of green onion, 2 tablespoons of char siu sauce, cooking wine.

A little, appropriate amount of honey steps:

1. Rinse the pork hind leg and drain the water.

2. Cut into large pieces for later use.

3. Put the hind leg meat in a basin and add the barbecued pork sauce, green onion, ginger and cooking wine.

4. Grasp well, put in the refrigerator and marinate for 4 hours.

5. Spread tin foil on the bottom of the oven.

Marinated barbecued pork.

Spread flat on the grill and brush with another layer of char siu sauce and honey.

6. Put the grill in the middle of the oven, heat up and down, the temperature is 200 degrees, and the time is 50 minutes.

7. When baking for 25 minutes, turn on the oven, turn over and brush with barbecued pork sauce and honey, and continue to bake for 25 minutes.

8. Bake until the surface is evenly colored.

Wood-roasted lamb slices.

Ingredients: Prepare one and a half catties of lamb hind leg meat and half a catty of green onions.

Seasoning: 150 grams of soy sauce, 10 grams of sugar, 40 grams of milk curd juice, 40 grams of cooking wine, 30 grams of coriander.

Method: 1. Wash the mutton and cut it into thin slices about 8 cm long and 1 cm wide;

2. Wash the green onions and cut them into oblique sections about 6 cm long and 1 cm wide, and wash and cut the coriander;

3. Standby. Put the lamb slices, soy sauce, sugar, milk curd juice, cooking wine, coriander, and green onions together and marinate for a while;

4. Put the pine wood under the baking pot and light the fire, when the wire mesh in the pot is hot, put in the mutton slices, turn it quickly with chopsticks, and bake for about 3 minutes before eating.

Features: Unique flavor, fragrant and delicious.

Efficacy: Wood-roasted lamb slices are suitable for people with weak constitution to eat, and can nourish and strengthen the body.

Pork leg with plums.

Ingredients: 400g pork leg

Chaoshan salted plum 2pcs.

45 grams of brown sugar.

Soy sauce 100g

Preparation of pork leg meat with plums.

Wash the pork leg and set aside.

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I'm using brown sugar cubes here, so you can use other brown sugar instead. For plums, you can use other salted plums instead.

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Place the pork leg in a pressure cooker. Add soy sauce and half a bowl of water. High pressure for 25-30 minutes.

After opening the lid, stir it with chopsticks to see if the bottom is sticky.

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Add brown sugar, bring to a boil until the sugar melts, and spread the plums with chopsticks before putting them in.

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Once brought to a boil over medium heat, reduce the juice.

Remove from heat and serve.

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Pork is a kind of meat that is often eaten, which has the effect of replenishing deficiency and strengthening the body, moisturizing yin and dryness, and enriching the skin and skin. Those who are weak after illness, have postpartum blood deficiency, and have a yellow face can be used as nutritional tonic products.

From the perspective of traditional Chinese medicine, eating some pork in moderation can effectively replenish qi and nourish blood, nourish yin and moisten dryness, and can improve the fatigue caused by qi and blood deficiency. From a nutritional point of view, pork is very high in protein, fat, and carbohydrates, and also contains minerals such as calcium ions and iron ions, which can provide energy for normal body metabolism, and can promote the production of hemoglobin and increase bone strength.

First, pork can quickly replenish protein and fatty acids for the human body, which is conducive to the absorption of nutrients in the gastrointestinal tract. Second, pork can provide heme and cysteine, which promotes iron absorption, which can effectively prevent anemia and improve the condition of patients with anemia. Third, the lean meat of pork is rich in vitamin B1, which can prevent athlete's foot.

It is also rich in vitamin B2, which has a synthetic and decomposing effect on the body's fat.

Wash the pork leg and cook it in cold water.

Cut the white radish into hob pieces, chop the green onion and set aside.

When the pot is boiling, skim off the foam and simmer for about an hour.

After the pork leg is cooked, remove it, debone and cut it into pieces.

Add the radish cubes to the soup, add the meat pieces when it is half-cooked, and cook again.

Preparation of braised pork legs.

1.Scrape and wash the pork leg after the fire, remove the miscellaneous hair, and chop it into small piecesBoil water, add a little salt, ginger, blanch the pork leg and clean it for later usePeel and slice the ginger, slice the garlic, and set aside.

4.In addition, put a little oil in the pot, add rock sugar, and boil the sugar water on low fire 5Add the dark soy sauce.

6.Stir-fry the pork leg so that each piece of meat is evenly coated with color7Add ginger and garlic thirteen spices, and stir-fry for a while, the meat at this time is already very colorful, and it looks a little drooling, and there is wood.

8.Stir-fry for about 5 minutes, then add the water that has not covered the pork, bring to a boil over high heat, then turn to low heat and simmer for about 40 minutes.

9.Add the black fungus and soak the fungus with water between simmering for 10The soaked fungus is relatively large, and it can be cut into small pieces with a knife, or it may not be cut, so my children need to cut small pieces.

11.About 10 minutes after removing from the pot, add the fungus and continue to simmer.

12.When the soup is only one-third of the way, turn on the high heat and add a little starch water and salt to reduce the juice.

There are many types of stewed pork leg meat, and the taste of pork leg meat made by every household is all different, it is because the cooking method applied is different, and some people will feel that the taste of pork leg meat itself is too simple, so they will choose to add some hot pot side dishes in it, so that it can have the actual effect of freshness, and it is best to match nutrition, and it will not feel so greasy when eating, and it can also improve the nutritional content.

White radish stew.

Raw pork, radish, light soy sauce, star anise, soy sauce, ginger slices, white sugar, green onions.

Method: 1 Wash and slice raw pork and radish and set aside.

2 Put the raw pork pieces in a casserole, add appropriate water, and bring to a boil with ginger slices, light soy sauce, and star anise.

3 Turn to low heat, put in the basket pieces, add a small amount of white sugar, soy sauce, cook for 15 minutes, sprinkle with green onions.

Radish has the effect of promoting digestion, improving appetite, accelerating gastrointestinal peristalsis, dissolving phlegm and relieving cough, and preventing influenza.

However, radish should not be used for those with spleen and stomach deficiency; Also, it is forbidden to eat radish when taking ginseng tonics, otherwise it will affect the efficacy.

A complete list of stewed pork leg dishes.

Raw materials for small stew: pork belly, rice wine, green onion, ginger, garlic, star anise, sesame pepper, cumin, ginger, clove flower, star anise, soy sauce, white sugar.

Method: 1. Cut the pork belly into lattices.

2. Put the meat in the pot and heat it to reduce the moisture in the meat.

3. After simmering in water, add rice wine, simmer for a while over low heat, and then add a small amount of water, green onions, ginger, garlic, star anise, pepper, cumin, ginger, cloves, star anise, etc., heat to eight perfect, and put in edible salt.

4. When the water dries quickly, add a small amount of white sand.

Marinate the pork leg with salt for two days, then wash it, soak the black fungus and wash it clean, put the black fungus into the pressure cooker, cut it twice on the pork leg, so that it is more flavorful, and then put the pork leg, add ginger slices, cooking wine, add water, boil for 20 minutes, turn off the heat, and then stuff for half an hour to get out of the pot.

In a pot under cold water, blanch the green onion and ginger cooking wine to remove the fishy, and after the meat is blanched, rinse it with cold water. Put oil in a hot pan, put the meat in the pot and stir-fry, put in star anise cinnamon bay leaves, put in light soy sauce, dark soy sauce cooking wine, add oil-consuming salt chicken essence, five-spice powder, put in water, just don't pass the meat slurry, and simmer for an hour.

500 grams of elbow meat, 15 grams of soy sauce, 10 grams of refined salt, 1 large ingredient, 2 white green onions, 2 slices of fresh ginger, 50 grams, honey, fungus, magnolia slices, monosodium glutamate, a little wet dough powder, two appropriate amounts of clear soup, coriander.

Steps: <>

l.Boil the elbow until it is eight ripe and take it out, smear the skin with a layer of honey, put it in a wide oil pan, and fry it until the small bubbles on the skin are dark red, and then you can take it out.

2.Cut the whole elbow into a circle the size of a steaming bowl. Use a knife to cut the lean meat of the elbow into deep and impermeable pieces of elephant eyes, put the skin down in a steaming bowl, and put the green onions, ginger slices, and ingredients.

Take two dishes of clear soup (pork bone soup) in a bowl, add soy sauce, refined salt, cooking wine, find a good taste, and pour it into the elbow bowl. Put it in a steamer and steam it for 2 and a half hours over a high fire.

After the cage is released, remove the green onions, ginger slices, and ingredients, and buckle them in the soup plate.

3.Put the soup pot on the fire, scoop in two spoonfuls of two clear soups, decant into the original soup of steamed elbows, and put in magnolia slices, fungus slices, refined salt, and monosodium glutamate. Good taste, a little water thickening, boiling and pouring on the elbow.

Ingredients: pork knuckle (1 piece, 1 and a half catties), begonia vegetables (6 stalks), green onion (1 stalk), ginger (6 slices).

Seasoning: star anise (5 grains), cooking wine (5 tablespoons), sugar (1 tablespoon), soy sauce (3 tablespoons), oil (3 tablespoons), salt (1 2 tablespoons), corn starch (1 tablespoon).

Steps: <>

1 Remove the hair from the pig's knuckle and wash it. Boil half a pot of water, add 3 tablespoons of cooking wine and ginger slices, blanch the pork knuckle for 3 minutes, take out the cold water and then scoop it up. Remove the head and tail of the green onion, wash and cut into sections.

2 Put the pork knuckle in a large bowl, pour in 1 tablespoon sugar, 3 tablespoons soy sauce, star anise and half a bowl of water, squeeze the pork knuckle to taste, and marinate for 30 minutes.

3 Put the marinated pork knuckle in the microwave and heat it on high heat for 5 minutes, then add 2 tablespoons of cooking wine, ginger slices and green onions, turn the pork knuckle over, and heat it on high heat for 5 minutes.

4 Put the begonia vegetables in a large bowl, add 3 tablespoons of oil, 1 2 tablespoons of salt and half a bowl of water, and heat in the microwave on high heat for 3 minutes.

5 Arrange the pork knuckles, pour out the remaining gravy from the bowl, add 1 tablespoon cornstarch and half a bowl of water, mix thoroughly, and put in the microwave on high heat for 1 minute.

6 Put the begonia around the pork knuckle, drizzle with the heated sauce, and serve!

1. Clean the pork hind leg meat, cut it into two large pieces, and cut it in the middle to facilitate easy cooking, add water to boil in 2 pots, add the pork hind leg meat and cook it to remove the foam. 3Add half a pot of water to the casserole, add dried red pepper, garlic, ginger, star anise, bay leaves, and green onions to a boil. 4Add the pork hind leg and simmer for half an hour, simmer until you can pierce the pork with chopsticks5 Slice the stewed pork and put it in a bowl without embroidered steel.

6Add light soy sauce, dark soy sauce, salt, and green onions and steam them hot and eat. It's so delicious, it's hungry!

Preparation of pork hind leg meat:

Ingredients: 100 grams of pork hind leg.

Excipients: 2 slices of raw land, 2 garlic, half a green onion, appropriate amount of dried chili, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, a little shallot.

1. Clean the pork hind leg meat, cut it into two large pieces, and cut it in the middle, which is convenient and easy to cook.

2. Add water to the pot and bring to a boil, add the pork hind leg meat and cook the foam and remove it.

3Add half a pot of water to the casserole, add dried red pepper, garlic, ginger, star anise, bay leaves, and green onions to a boil.

4. Add the pork hind leg and simmer for half an hour, simmer on low heat until you can pierce the pork with chopsticks. (Don't stew it for too long, the meat is too rotten and it's not easy to slice.) ）

5. Slice the stewed pork and put it in a stainless steel bowl.

6Add light soy sauce, dark soy sauce, salt, and green onions and steam them hot and eat. It's so delicious, it's hungry!

7. Cooked pork hind leg meat.

Seasoning: 10 grams of honey, 15 grams of green onions, 15 grams of ginger, 4 grams of star anise, 4 grams of Sichuan pepper, 15 grams of starch (peas), 20 grams of soy sauce, 2 grams of monosodium glutamate, 100 grams of soybean oil.

1.Shave the residual hair on the skin of the elbow and wash it well;

2.Put the elbows in a soup pot and cook until they are eight ripe, remove them, remove the bones;

3.Smear the leather surface with honey, put the leather side down and fry it in eighty percent hot oil until it is fiery red;

4.Chop the elbow meat noodles with a deep cross knife, connect the elbow skin, and put the leather side down in the bowl, put the green onion, ginger pieces, Sichuan pepper, spices, soy sauce, and 300 grams of fresh soup on the drawer and steam;

5.Take it out, pick out the green onion, ginger, peppercorns, and ingredients, decant the soup into a frying spoon, and buckle the elbow in the middle of the plate;

6.Put a frying spoon on the heat, bring the soup to a boil, add monosodium glutamate, thicken it with wet starch, pour in the oil, pour it on the elbow, and sprinkle with coriander segments.

1.Raw materials (Raw materials: pork knuckle Ingredients: 3 cabbage leaves, ginger, cinnamon, star anise, flower horns, bay leaves, dried chili peppers Seasoning: salt, cooking wine, white wine, rock sugar, dark soy sauce).

2.Add water to the pot, put in the elbows, ginger slices, add an appropriate amount of cooking wine, dark soy sauce, a spoonful of white wine to boil over high heat and turn to medium heat.

3.Cook until elbows are 7 medium rare.

4.Remove to dry.

5.Paint with dark soy sauce.

6.Heat the amount of oil in a pan that covers your elbows.

7.Add the elbow and fry until the skin is even (be sure to cover it, the oil will spill out).

8.Put the fried elbows in an electric pressure cooker, add an appropriate amount of water, all ingredients except cabbage leaves, and all seasonings except white wine (appropriate amount), and simmer for 30 minutes.

9.Simmer the elbows and pour them into the wok.

10.Pour the soup into a pot and bring to a boil, thickening with starch.

11.Set aside half a bowl of soup.

12.Then reduce the juice over high heat.

13.Pour over elbows.

14.Blanch the cabbage leaves in a separate pot.

15.Spread on a plate.

16.Carefully remove the elbow and place it on a plate (it will fall apart if it sucks).

Summary. Hello, glad to answer for you!

Here's how to make the hind leg meat stew:

1.Pork can not be blanched directly or stewed in the pot, it needs to be soaked for a period of time, the blood water is soaked out, and the cold water is put into the pot when the pork is blanched, 2Blanched pork needs to be washed with warm water, and the pork needs to be stewed in hot water while hot, 3

When stewing meat, add enough water at one time, try not to open the lid frequently, and add salt after the pork is cooked thoroughly.

How can the hind leg meat not be stewed.

Hello, glad to answer for you! The method of making hind leg meat stew is as follows:1

Pork can not be blanched directly or sent to the pot to stew, need to soak for a period of time, soak the blood water out, pork blanching cold water into the pot, 2Blanched pork dust needs to be cleaned with warm water, and pork needs to be stewed in hot water while hot, 3When stewing meat, add enough water at one time, try not to open the pot frequently, and add salt after the pork is cooked thoroughly.

I hope it can help you, I wish you a happy life and all the best! <>