How do you eat spicy meat? How to make spicy meat

Spicy meat. Material.

600 grams of pork (prune).

8 grams of white pepper.

4 g salt. 8 grams of chicken bouillon.

30 grams of paprika.

30 grams of chili oil.

Take soy sauce and oyster sauce in moderation.

3 tablespoons Pixian bean paste.

Appropriate amount of green onion and ginger.

Cooking wine to taste. 150 grams of water.

4 tablespoons sugar (increase or decrease according to taste).

3 g starch. The practice of fragrant meat in Shanghai.

Prepare all the ingredients as you need Pork selection Plum meat will be tender to eat.

Cut the pork into dices Add white pepper, salt, chicken essence, chili powder, chili oil, dark and light sauce, and oyster sauce and mix well.

Refrigerate for 2-3 hours, if the time is sufficient, it can be longer, so that the diced meat itself will be more flavorful and delicious.

Add the amount of oil that you usually stir-fry Heat it up and add green onions and ginger to make it fragrant.

Add Pixian bean paste over medium-low heat and fry for about 2-3 minutes to fry in red oil.

Stir-fry the diced meat thoroughly After the color changes, spray a little cooking wine to make it fragrant.

Add water and an appropriate amount of sugar suitable for your taste, bring to a boil over high heat, change to medium heat and cook for 10 minutes to taste

Finally, put a little water, starch and water Don't use too much, just a little thin It's too thick to affect the taste and finish out of the pot.

Dear, hello, I am happy to serve you, here to help you inquire about the following methods:

1. When eating bacon, you can boil the bacon first and then steam, so that the water can slowly penetrate into the tissues of the meat. This will moisturize the shriveled bacon on the one hand, and remove excess salt from the bacon on the other. At the same time, it can avoid ingesting nitrite, a harmful substance in bacon, and it will be safer to eat.

2. Be sure to cook in a pot under cold water. In this way, the water can slowly penetrate into the tissues of the meat, making the otherwise shriveled bacon sausage more moisturized. If you steam it in a pot first, you won't be able to achieve this effect, but if you cook it in a pot under boiling water, the surface protein of the meat will shrink sharply when heated, affecting the penetration of water, and nitrite will also be difficult to seep out sufficiently.

3. When eating bacon, do not eat it with dry, oily food and glutinous rice such as glutinous rice balls, which is not conducive to digestion. It can be paired with vegetables, because the vitamins in vegetables help eliminate nitrites in bacon and can also play an antioxidant role.

4. Because a lot of salt is already used in the production of bacon, it is best not to put salt when cooking, so as to control the intake of salt in a meal. If there are other dishes with fried bacon, you can fry the bacon for a while before adding vegetables, which can also play a role in seasoning the vegetables.

The above methods of cooking, although the bacon is delicious, but it should still be in moderation, I hope it can help you, I wish you a happy life.

Dry pot bacon fragrant and dry].

1.First of all, we prepare the ingredients: 200 grams of bacon, rinse it with water several times, and then soak it in clean water, so that the excess salt in the bacon and the dust on the surface can be soaked.

200 grams of dried incense, cut into two from the middle, then cut into slices with an oblique knife, put in a basin, soak in water, and then put it for later use.

50 grams of millet pepper, cut into chili rings with an oblique knife, 150 grams of green peppers, also cut diagonally into chili rings, 50 grams of onions, cut into diamond-shaped slices, grab them and put them in a pot for later use.

Control the moisture of the bacon and cut it into slices and put it in a basin for later use.

Cut the green onion into rings, put it in a pot, flatten the garlic, cut the ginger into diamond-shaped slices, and put it together with the green onion and garlic for later use. Grab 20 grams of dried chili peppers and 10 grams of Sichuan peppercorns.

2.After the ingredients are ready, we blanch the bacon: boil water in the pot, put the bacon in warm water, blanch for about 2 minutes, remove the salty taste of the bacon again, skim off the foam in the pot, then pour in the fragrant dry, cook for about 1 minute, cook until the bacon becomes soft, and pour out a piece of water control for later use.

3.Next, we start cooking, heat oil in the pot, after the oil is hot, pour in green onions, ginger, garlic, dried chili peppers, Sichuan peppercorns, stir-fry the fragrance, add Lao Gan Ma tempeh and spicy sauce, fry the red oil, add green peppers, millet peppers and onions.

4.Stir-fry evenly, turn on high heat, continue to stir-fry a few times, pour in bacon and fragrant dry, add chicken powder, sugar, white pepper, quickly stir-fry to dissolve the seasoning, pour on pepper oil, you can put it out of the pot, and finally sprinkle coriander to make the color more beautiful.

It is fragrant when steamed or stir-fried.

Hope mine is received by yours.

Ingredients: 500 grams of chicken thighs, 500 grams of chili sauce.

Excipients: 1 small piece of ginger, 1 green onion, appropriate amount of salt.

1. Prepare the ingredients first.

2. Peel and cut the potatoes into cubes, and chop the chicken thighs into pieces.

3. After the chicken is washed, put it in boiling water and boil for 5 minutes, remove and filter the water and set aside.

4. Put 3 tablespoons of vegetable oil in a pot, fry the potato pieces until browned, remove and set aside.

5. Put the chicken pieces into the previous oil pan and fry them until browned, then remove them and set aside.

6. After frying, put the chicken and potato pieces in a bowl and set aside.

7. Put 1 tablespoon of oil in the pot, add the green onion and ginger slices when the oil is hot, and stir-fry until fragrant.

8. After stir-frying green onion and ginger, add glutinous chili pepper and stir-fry until fragrant.

9. Stir-fry the red oil in the pot and stir-fry the chicken pieces.

10. Stir-fry the chicken for 2 minutes, then add a small half bowl of water, cover the pot and simmer.

11. Add the previously fried potato cubes, then add an appropriate amount of salt, and stir-fry.

12. The finished product is as follows.

Preparation of spicy meat.

1.sliced pork;

2.Pepper seeds and tendons, sliced;

3.Finely chop the garlic and chop the green onion into small pieces;

4.Heat the pan with cold oil, when the oil is hot, put star anise and fry it to make it fragrant, and then put green onions;

5.Add the chili pepper and stir-fry a few times;

6.Put the pork and stir-fry for a while;

7.When it is almost out of the pot, add sugar, chicken powder, soy sauce, a few drops of vinegar and stir well;

8.Then put the fungus and stir-fry a few times;

9.Finally, remove the minced garlic from the pan.

Spicy meat. Material.

600 grams of pork (prune).

8 grams of white pepper.

4 g salt. 8 grams of chicken bouillon.

30 grams of paprika.

30 grams of chili oil.

Take soy sauce and oyster sauce in moderation.

3 tablespoons Pixian bean paste.

Appropriate amount of green onion and ginger.

Cooking wine to taste. 150 grams of water.

4 tablespoons sugar (increase or decrease according to taste).

3 g starch. The practice of fragrant meat in Shanghai.

Prepare all the ingredients as you need Pork selection Plum meat will be tender to eat.

Cut the pork into dices Add white pepper, salt, chicken essence, chili powder, chili oil, dark and light sauce, and oyster sauce and mix well.

Refrigerate for 2-3 hours, if the time is sufficient, it can be longer, so that the diced meat itself will be more flavorful and delicious.

Add the amount of oil that you usually stir-fry Heat it up and add green onions and ginger to make it fragrant.

Add Pixian bean paste over medium-low heat and fry for about 2-3 minutes to fry in red oil.

Stir-fry the diced meat thoroughly After the color changes, spray a little cooking wine to make it fragrant.

Add water and an appropriate amount of sugar suitable for your taste, bring to a boil over high heat, change to medium heat and cook for 10 minutes to taste

Finally, put a little water, starch and water Don't use too much, just a little thin It's too thick to affect the taste and finish out of the pot.

The steps to make spicy meat are as follows:

Ingredients: 200 grams of minced pork, 250 grams of noodles.

Excipients: 1 tablespoon cooking wine, 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon starch, a few shallots, 1 small piece of ginger, a few cloves of garlic, 2 tablespoons of chili oil, 2 tablespoons of salad oil, 1 tablespoon of spicy watercress watercress , 1 pickled pepper, a little sugar.

1. Put 1 teaspoon of dark soy starch and cooking wine in the minced pork, mix well and marinate for 5 minutes. Finely chop the ginger and garlic, chop the green onion into chopped green onions, and chop the millet pickled pepper.

2. Heat the pot, pour two tablespoons of chili oil and salad oil over medium-low heat, stir-fry the minced ginger and garlic until fragrant, then add the chopped pickled pepper and the bean paste and stir-fry until fragrant.

3. Pour in the marinated minced meat and stir-fry over a low heat until the meat is not fully cooked.

4. Add 1 tablespoon of light soy sauce and a little sugar and stir-fry well, turn off the heat, put half a pot of water in another small pot and boil, put in the noodles, after the water boils, point cold water twice, and cook until the noodles are fully cooked and have no hard heart.

5. Put the noodles into a noodle bowl, pour some soup for boiling noodles at the same time, put in 1 tablespoon of light soy sauce, sprinkle some chopped green onions, spread the fried spicy meat, and a bowl of spicy meat full of color and flavor is done.

The specific steps for stir-frying meat with chili are as follows:Ingredients: 250 grams of foreleg meat, 200 grams of chili pepper, 1 spoonful of tempeh, 5 cloves of garlic, 2 slices of ginger, 1 spoon of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of cooking wine, 2 grams of salt.

Shouting feast. 1. Clean the chili peppers.

2. Slice the lean meat, add soy sauce, salt and starch, mix well and marinate, and add an appropriate amount of oil from Zheng Changyin.

3. Pour oil into the pot and stir-fry the lean meat, and set aside.

4. Pour oil into the pan and stir-fry the minced garlic and add chili peppers.

5. Add lean meat and stir-fry evenly.

6. Add an appropriate amount of salt to taste.

7. Serve on a plate. <>

Ingredients. Ten catties of pork belly (fresh pork or two knives sitting squatting meat).

Accessories. 150 grams of salt.

75 grams of liquor (60 proof).

50 grams of caster sugar.

10 grams of monosodium glutamate.

Fifty peppercorns.

5 grams of spice powder.

Other flavors. Pickling process.

Days of time. Normal difficulty.

Sichuan bacon practice steps.

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Prepare fresh meat. Remove the residual hair. Heat a cast iron pot over high heat.

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Hold the meat piece with your hand, the skin of the meat is downward, and rub it repeatedly on the iron pot to burn the skin of the meat.

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Burnt flesh skin.

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Wash the meat. Wipe dry.

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Prepare the desired marinade.

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Mix the liquor with the meat pieces well, then mix salt, sugar, monosodium glutamate, spice powder and Sichuan peppercorns, rub evenly on the meat pieces and massage them repeatedly, and put them in a container. Ceramic containers are the best. Marinate for seven days, turning every two days.

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After seven days, the marinated meat is removed and hung in a ventilated place. Leave to dry until semi-dry, about four days or so.

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Put the iron pot on the fire, put a piece of tin foil first, then add the chaff, cypress leaves, orange peel, peanut shell, put the baking net on top of the smoked material and then put the marinated meat pieces, cover the lid, first high fire, smoke out and then low fire, close and smoke for about an hour, see that the meat is golden brown.

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Smoked Sichuan bacon. Wash before serving, steam or boil for 20 minutes, dry to slice and serve.

1. 1 piece of bacon, 1 handful of sweet potato vermicelli, a little cabbage, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, a little Sichuan pepper, and a little dried chili.

2. Cut the bacon into shreds, soak the vermicelli in cold water until soft and remove it, continue to soak it in hot water, and cut it slightly short with scissors. Shred the cabbage and set aside!

3. Start the oil pot, pour in an appropriate amount of it, pour in the pepper and dried chili pepper after the oil is hot, add the bacon shreds and stir-fry after grinding, pour in the soaked vermicelli, stir-fry evenly, add a little salt, light soy sauce, dark soy sauce, and an appropriate amount of water to simmer!

4. Hold it when it is fast drying with water, pour in the chopped cabbage, stir-fry constantly, and wait until the cabbage is raw and can be rolled out of the pot.

1. Ingredients: 200 grams of pork filling, 250 grams of noodles (raw).

2. Accessories: 1 tablespoon cooking wine, 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon starch, a few shallots, 1 small piece of ginger, a few cloves of garlic, 2 tablespoons of chili oil, 2 tablespoons of salad oil, 1 tablespoon of bean paste, 1 pickled pepper, a little sugar.

3. Add 1 teaspoon of dark soy sauce, dry starch and cooking wine to the minced pork, mix well and marinate for 5 minutes. Finely chop the ginger and garlic, chop the green onion into chopped green onions, and chop the millet pickled pepper.

4. Heat the pot, pour in two tablespoons of chili oil and salad oil over medium-low heat, stir-fry the minced ginger and garlic until fragrant, then add the chopped pickled pepper and Pixian bean paste and stir-fry until fragrant.

5. Pour in the marinated minced meat and stir-fry over medium heat until the minced meat is fully cooked.

6. Add 1 tablespoon of light soy sauce and a little sugar, stir-fry well, and turn off the heat.

7. Put half a pot of water in another small pot and boil the noodles, add the noodles, and then add cold water twice after the water boils, and cook until the noodles are fully cooked and have no hard core.

8. Put the noodles into the noodle bowl, pour some soup for cooking noodles at the same time, put in 1 tablespoon of light soy sauce, sprinkle some chopped green onions, spread the fried spicy meat on the OK and mix well.