11 meat dishes that you won t get tired of, don t miss it if you love meat! Netizen: The Spring Fest

Cold kelp, refreshing and greasy, easy to make, very suitable for the Spring Festival. After stir-frying vegetables and eating big fish and meat, you can supplement vitamins to ensure balanced nutrition.

You can eat black bean sauce and wheat vegetables, garlic enoki mushrooms, bitter gourd scrambled eggs, shallots mixed with tofu, white fungus oranges. These vegetarian dishes are very suitable for Chinese New Year.

There are lettuce, celery, tomatoes, carrots, garlic moss, eggplant, beans. And these foods are highly nutritious.

Spicy pork knuckle. Ingredients: pork knuckle, shallots, ginger, pepper oil, chicken essence, soy sauce, salt, pepper, cooking wine, sugar, dried chili peppers, star anise, bay leaves, vegetable oil.

Cooking steps:1Wash the pork knuckle and chop it into pieces, put it in boiling water and blanch it and remove it; Wash the shallots and cut them into finely chopped shallots; Wash the ginger and cut into slices.

2.Put the pork knuckle into a large container, add green onions, ginger slices, pepper oil, pepper powder, salt, chicken essence, cooking wine and marinate for about 1 hour.

3.In the process of marinating pork knuckle, put the sugar in the pan and fry it to melt into syrup, and then put the marinated pork knuckle into the pot and stir-fry the oak and coat it with a layer of syrup.

4.Then add the shallots and ginger to stir-fry together, then add an appropriate amount of water, then add bay leaves and star anise, add an appropriate amount of soy sauce, cover the pot, simmer for about 40 minutes, put it in a container.

5.Add an appropriate amount of vegetable oil to the pot, add Sichuan pepper and pepper segments and stir-fry until fragrant, and pour it on the pork knuckle.

Food: Pig's feet, dried bamboo shoots, ginger slices, rice wine, ginger water, dark soy sauce, salt method 1, dry bamboo shoots soaked in warm water, clean and split the pig's feet into small pieces, blanch them in a hot water pot to remove blood, pick them up and clean them, and drain the water. 2. Add a small amount of oil to the pot and add ginger slices to stir up the fragrance.

3. Pour in the pig's feet, stir-fry until the pork skin is light yellow, add a small amount of dark soy sauce, stir-fry well, and turn off the heat. 4. Add the pig's feet and the boiled bamboo shoot skin to the pressure cooker, add ginger water, add rice wine, and then pour a small amount of cold water. 5. Bring to a boil and cook over low heat for 30 minutes, open the lid and add appropriate salt to stir and collect the juice until the juice is viscous.

Food: 250 grams of snow peas, 100 grams of sausage bacon, a small amount of monosodium glutamate, a small amount of edible salt; Method 1Tear off the polygonal tendons of the snow peas and wash them; 2.

Blanch the snow peas in a pot of boiling water; 3.Drain the blanched snow peas; 4.Soak the sausage and bacon in cold water for a few minutes, drain the water and cut into slices; 5.

Turn on the heat to heat the pan, pour in the sausage and bacon cut into slices and stir-fry for a while, add a spoonful of cold water and cook for a while; 6.Then pour in the snow peas and stir-fry for 1 minute, adding a little salt and monosodium glutamate before cooking.

Food: 1 farmer's chicken, dried tempeh, dried chili, chili, green onion, ginger, oil, dark soy sauce, rice wine, tapioca starch, sugar, salt, vegetable oil Method: 1

After washing the chicken breast, cut it into small pieces, add a small spoon of salt, two spoons of rice wine, two spoons of dark soy sauce, a few pieces of cherry onions, ginger to remove the smell, marinate for 20 minutes, can be placed in the freezer, remove it halfway and turn it over. Then take off the marinated chicken breast, pick out the green onion and ginger segments, and add an appropriate amount of tapioca starch to the meat to grasp it evenly. 2.

Add a little more oil than usual to the wok, then add ginger, a tablespoon of tempeh, and dried chili peppers and stir-fry over warm heat until fragrant. 3.After the water black bean sauce gradually comes out of the fragrance, pour in the previously marinated chicken breast, turn to medium heat, and gradually fry until the chicken breast fades and the water is dry; Add two stir-fry spoons of oil and a spoonful of sugar halfway through.

4.Fry until the chicken breast is completely dried and fully colored, add a small bowl of boiling water, less than half of the chicken breast, and then boil over medium heat until it is gradually dried, this process is about 10-15min, and the middle should be slightly seasoned according to your own taste. 5.

Finally, put in the chili cubes cut into small pieces, stir-fry twice, and then you can put them on the plate.

Hot and sour radish strips, stir-fried meat with celery, stir-fried bamboo shoots, and water spinach soup are all delicious and extremely refreshing.

Like some of the more delicious side dishes, it is worth recommending, such as mustard, enoki mushrooms, and sour radish, which are delicious, refreshing, and not too greasy.

Beef curry - Toki's beans and beef, has always been a perfect match, seasoned with curry, the soup is rich in juice, the fragrance is unique, add the right amount of red pepper and green pepper pieces, the color and flavor are complete.

Preparation: 1. Cut the corned beef into slices, marinate and desizing with A material, and boil the water tofu in a steamer for later use. 2. Put the pot on the fire, add some oil and boil it to the heat, and reserve the marinated beef after the oil is controlled and cleaned.

3. Leave the bottom oil in the pot, put in the Pixian bean paste and spicy sauce to fry the fragrant chili oil, invest the funds in the bone broth, remove the slag with a fine colander, put in the beef and mutton, add the B material to burn, put the tofu flower into the pot, and then pour the cooked beef and bone broth on the tofu flower. 4. Bring to a boil in another pot, put in peppercorns and dried chili peppers, and pour them on the beef and mutton.

Pork rib wings are one of the most characteristic dishes in Chinese Chinese cuisine and Shanghai cuisine, with pork wings and flower crab as common ingredients. Main ingredients: 80 grams of hair row wings, 4 flower crab claws, condiments:

10 grams of silver sprouts, 50 grams of soup, 10 grams of wet starch, 50 grams of red Zhejiang vinegar, salt, chicken essence, chicken essence powder, shallots, and a small amount of coriander leaves. Method: 1. After steaming the pigeons, peel the shell and reserve.

2. Steam the pigeon for 10 minutes, add 50 grams of soup and seasonings, and pour a small amount of shallots.

3. There is crab claw meat in the basin, pour the sauce on the dried abalone, and follow closely with red Zhejiang vinegar, Xianglai and silver buds, and add a tray. Dried abalone: Dried abalone contains anti-blood lipid, anti-myocardial infarction and anticoagulant drug ingredients, and has a preventive effect on endocrine system diseases; Dried abalone contains a lot of collagen, but its protein is incomplete protein, and it should be cooked with meat food, chicken, duck, shrimp, etc., so as to achieve the complementarity of protein, and can give flavor and freshness, and can moisturize and delicate skin.

Cancer: Giant crab is rich in protein and nutrients, and has a very good nourishing and health effect on the body. Giant crabs also have anti-tuberculosis effects, and eating hairy crabs is a great nourishing for the recovery of tuberculosis.

Raw materials: Shandong fruit radish, hand-kneaded chili powder, vinegar, green onion. Method:

1. Take the fruit radish of Shandong Province, cut half into milli-needle filament, half into large thin slices, wrap the radish strips with radish slices, and put it in a basin of cold water for 10min; 2. After scooping up and filtering the water, put it on a plate. 3. Serve with a plate of hot and sour dishes made by kneading chili powder, vinegar and green onions, and serve with dipping.

Stir-fried bacon with lettuce, stir-fried meat with winter melon, stewed pork with large melon, stewed pork ribs with corn, shredded pork with fish flavor, fried shredded pork with beans, etc.

It's irresistible, with a combination of meat and vegetables, delicious dishes such as chestnut roasted chicken, sauerkraut fish, and salted pork and salted meat.

"Mapo Tofu When it comes to food, Mapo Tofu must have a name. Authentic heavy Sichuan cuisine is perfect for staple food.

Ingredients: 250g of sour cowpeas, 100g of minced meat, 1 tablespoon of rice wine, 2 tablespoons of light soy sauce, small spoon of dark soy sauce, a small amount of white pepper, 10 dried chili peppers, a small spoon of sugar, 1 piece of ginger, appropriate vegetable oil. Method:

1. Soak the sour cowpeas in cold water for 20 minutes and clean them, pull them dry by hand, and then cut them into hard granules for reservation; Chop the ginger and cut the dried chili into pieces. 2. Pour oil into the pot, put the dumpling filling when the oil is boiled to 7 minutes, and stir-fry quickly until the meat fades and then pick up and prepare.

Food: carp, salt, rice wine, ginger slices, green onion knots, ginger slices, garlic, Pixian bean paste, pickled sea pepper, bone broth, salt, sugar, light soy sauce, aged vinegar, rice wine, monosodium glutamate. Method:

1.After the carp is slaughtered and cleaned, cut off the dorsal fin and cut along the dorsal bone of the fish to make the fish flat (but the back of the fish is connected), and then the knife flowers are also cut on both sides of the fish, and salt, rice wine, ginger slices and green onion knots are marinated in a pot to be fried. 2.

Add some oil to the pot and boil it for 60% hot, put in the marinated carp and fry it thoroughly, scoop it up and drain the oil. 3.Leave the bottom oil in the pot, put ginger slices, garlic, Pixian bean paste and pickled sea pepper, stir-fry until fragrant, then add an appropriate amount of bone broth, add salt, white sugar, light soy sauce, aged vinegar and rice wine to adjust the taste.

After boiling the flavor, remove the residue, put in the carp, change to low heat and cook until the fish is flavorful and the juice in the pot is dry, and then put the monosodium glutamate out of the pot and put it on the plate.

Raw materials: 500 grams of peanut sprouts, 2 stir-fried spoons of animal oil (edible oil), 1 stir-fried spoon of oil, 1 stir-fried spoon of light soy sauce, appropriate green onions; Method 1Buy back peanut sprouts.

2.Clean the peanut sprouts, remove the fibrous roots and peanut kernel skin, and boil water for later use. 3.

Put 2 tablespoons of animal oil in a cold pot, pour in the peanut sprouts and stir-fry for a while, add the oil, light soy sauce, go in and fry well, change to simmer and fry again for 2-3min, let the peanut sprouts digest and absorb the condiments, and add Dongru before leaving the pot.

Method 1Prepare the pork belly, shallots, and shallots. 2.

The pork belly is drained and cleaned, cut into 3 sections, each section is evenly coated with salt, put a small amount of oil in the marinating pan, put in the pork belly to fry and color, remember to turn it over halfway, beware of the oil splashing, it can be covered with a lid. 4.Fry on low heat and light yellow all around.

5.Put shallots, shallots, garlic cloves, ginger slices, salt, rice wine, oil consumption, June fresh soy sauce, and seafood soy sauce in the pot. 6.

Place the pork belly on top. 7.Add an appropriate amount of water, go red and boil for 50min, remember to turn over and put water halfway, leave a small amount of juice, simmer for 20min and fry the sugar.

There are many kinds of delicious home-cooked dishes, such as green peppers, king oyster mushrooms, shrimp with salt and pepper skin, spicy crayfish, garlic vegetables, tiger skin green peppers, bitter gourd scrambled eggs, etc.

Beef stew with radish, beef brisket with tomato, shredded pork with fish flavor, kung pao chicken, minced pork and tofu are very delicious and especially delicious.

Kung Pao chicken, shredded pepper pork, shredded fish-flavored pork, stir-fried pork with garlic, curry beef, these foods are very nutritious, and the meat and vegetables are very delicious.

Braised eggplant, stir-fried pork, mapo tofu, braised pork ribs, scrambled eggs with tomatoes, and fish-flavored eggplant are all very delicious and can also increase appetite.

Spicy fragrant pot, pot wrapped meat, sliding meat, stir-fried broccoli, sour and hot shredded potatoes, mushrooms and rape are all very good for rice, and they are also full of color, flavor and flavor.

Pot-wrapped meat, spicy chicken, potato slices in a dry pot, shredded fish-flavored pork, oily meat. The dishes are delicious.

The color and fragrance are complete, the more you eat, the more enjoyable you are, and the taste of cold houttuynia is excellent! Toon, cold with sesame oil, is also everyone's most gluttonous bite. There is also cold eggplant.

It is more enjoyable than eating meat, and the home-cooked dishes with full color and flavor include garlic okra, cumin roasted shiitake mushrooms, garlic vermicelli baby cabbage, etc., which are not only delicious but also fast home cooking.

Of course, the ingredients are potatoes, eggplant, and green peppers, which are not only bright in color and delicious in taste, but also green and healthy.

Mapo tofu and fish-flavored shredded pork, these two dishes must have names. The tofu in mapo tofu is tender and soft, numb and spicy; Fish-flavored shredded pork is an indispensable dish at home, a must-have for meals.