How to burn pork loin delicious, how to cook pork loin soup tender and delicious

Braised pork loin. Raw Materials:

150 grams of fresh pork loin, 10 grams of Dongru, 10 grams of ginger and green onion.

Seasoning: 30 grams of peanut oil, 10 grams of salt, 8 grams of monosodium glutamate, 3 grams of sugar, 10 grams of dark soy sauce, 5 grams of oyster sauce, a little pepper, 20 grams of wet corn starch, 5 grams of sesame oil, 50 grams of clear soup.

Production process: 1. Cut the pork loin into thick slices, winter ru, ginger slices, and green onions.

2. Boil the oil in the pot, sprinkle in the ginger slices, dongru and pork loin and stir-fry for a while.

3. Add the clear soup, salt, monosodium glutamate, sugar, dark soy sauce, oyster sauce and pepper, and beat with wet cornstarch when the juice is thick, and put it on a plate.

Stir-fried pork loin with celery.

Celery is effective for people with high blood pressure and people with internal heat. It can reduce the level of cholesterol in the blood, promote gastrointestinal peristalsis, and is effective for constipation. Pig loin can enhance kidney function, has a certain effect on low back pain, edema, sweating, etc., and is also beneficial to postpartum deficiency.

Ingredients: 2 pork loins, a (a pinch of salt, 1 tablespoon of ginger juice, 1 tablespoon of wine, 1 tablespoon of starch), 1 celery, a pinch of salt, 2 tablespoons of oil, 1 tablespoon of starch, pepper, a little sesame oil.

Method: 1 Cut the pork loin into two petals vertically, remove the inner tendons, cut a few vertically and shallowly, knead 3 or 4 times, cut thin slices horizontally, and soak in water for 30 minutes to remove the fishy smell.

2 celery cut into oblique slices. Control the water of the pork loin and soak it with the condiment of a to make it smelly.

3 Heat the oil in a pan and stir-fry the pork loin over a high heat to change color (no longer soaked in blood) and then take it out.

4 Heat the oil in a pan, fry the celery on high heat, add the pork kidney, salt, wine, starch, and finally drizzle with sesame oil. Sprinkle with pepper.

Hot waist flowers. Materials:

Pork kidney, cucumber, ginger, green onion, garlic, pickled red pepper, salt, monosodium glutamate, soy sauce, sugar, vinegar, wet starch, fresh soup, cooked vegetable oil.

How to make:1Pork kidneys are sliced into two pieces, remove the oily skin and waist, first cut obliquely with a reverse knife, and then cut into a straight knife into a three-knife eyebrow shape, and the salt and wet starch are starched.

Wash the cucumbers, remove the heart, and cut into strips. Mix salt, sugar, monosodium glutamate, soy sauce, vinegar, cooking wine, wet starch, and fresh soup into a sauce.

2.Put oil in the pot and cook, put in the kidney flower and stir-fry, add ginger, garlic, green onion, pickled red pepper, cucumber strips and stir-fry well, put away the cooking juice, and put it on a plate.

Pork kidney, delicious and delicious, let's try it together if you like it.

Ingredients: Pork kidney: 2 ingredients: salad oil, appropriate amount of salt, 1 gram of monosodium glutamate, 15 grams of ginger, 15 grams of garlic, 2 grams of Sichuan pepper, 15 grams of cooking wine.

Light soy sauce 25 grams, balsamic vinegar 15 grams, sesame oil 1 gram, water starch 15 grams, pickled red pepper 100 grams, green onions 100 grams, sugar 5 grams.

1: Clean the pork loin, then use a knife to cut the middle piece into two parts, remove the white fat and the dark red part inside; Cut the pork loin into vertical strips first, do not cut off the bottom, after cutting, then cut horizontally into crosses, and then cut into strips of appropriate size. Rinse the sliced pork loin with water, then drain and set aside.

2: Grab water, starch, salt, and cooking wine in the waist flower for later use; Cut the pickled pepper into shreds and the green onion into knots; Take a small bowl, add light soy sauce, rice vinegar, sugar, monosodium glutamate, water starch and sesame oil, stir well and set aside.

3: Put oil in the pot, heat over high heat, wait for the oil to become hot, add dried peppercorns, shredded ginger, garlic slices and pickled pepper shreds, stir-fry the red oil and fragrance; Then pour in the kidney flower, stir-fry quickly for 10 seconds, then pour in the prepared juice, stir-fry a few times, and turn off the heat when the juice is evenly wrapped on the kidney flower.

2 pork loins, appropriate amount of salad oil, 1 gram of salt, 1 gram of monosodium glutamate, 100 grams of green onion, 15 grams of ginger, 15 grams of garlic, 2 grams of Sichuan pepper, 15 grams of cooking wine, 25 grams of light soy sauce.

15 grams of balsamic vinegar, 1 gram of sesame oil, 15 grams of water starch, 100 grams of pickled red pepper, 5 grams of sugar, <>

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How to make pickled pepper kidney flowers:

1.Wash the pork loin, then use a knife to cut the middle piece from the middle piece into two parts, remove the white fat and the dark red part from the inside; Cut the pork loin into vertical strips first, do not cut off the bottom, after cutting, then cut horizontally into crosses, and then cut into strips of appropriate size. Rinse the sliced pork loin with water, then drain and set aside.

2.Grab water, starch, salt, and cooking wine into the waist flower for later use; Cut the pickled pepper into shreds and the green onion into knots; Take a small bowl, add light soy sauce, rice vinegar, sugar, monosodium glutamate, water starch and sesame oil, stir well and set aside.

3.Put oil in the pot, heat over high heat, wait for the oil to become hot for 7, add dried peppercorns, shredded ginger, garlic slices and pickled pepper shreds, fry the red oil and fragrance; Then pour in the kidney flower, stir-fry quickly for 10 seconds, then pour in the prepared juice, stir-fry a few times, and turn off the heat when the juice is evenly wrapped on the kidney flower.

Cooking skills. 1. The white fat and dark red meat in the pork loin must be removed, otherwise it will have a very fishy taste.

2. Some recipes write that the waist flower should be boiled in water for a while, because this method is not well controlled by many novice friends, and it is easy to overcook, making the waist flower stiff.

3. The sauce must be adjusted in advance, and then poured into the pot.

5. Be sure to stir-fry this dish over high heat.

Stir-fried kidney flower with sword beans.

Ingredients: 500 grams of fresh pork loin, 300 grams of sword beans, soy sauce, cooking wine, salt, ginger slices, ingredients, green onions, garlic cloves, sugar, and vegetable oil.

Method: Cut the pork loin into pieces; Cut the beans into sections. Sit in a pot and blanch the pork loin to remove the blood foam.

Sit in a pot, add a little vegetable oil, add white sugar when it is hot, stir clockwise, stir until the white sugar is yellow foam. Stir the pork loin into the pot to color, add cooking wine, soy sauce, garlic, salt, green onions, ginger slices, ingredients, sword beans, boil water over high heat, adjust the heat and simmer slightly, and serve the juice in a bowl.

Hot winter bamboo shoots waist flower.

Ingredients: fresh pork kidney, winter bamboo shoots, black fungus, pickled chili, broth, sugar, cooking wine, water starch, soy sauce, vinegar, green onion, ginger slices, garlic slices, pepper, vegetable oil.

Method: Tear off two pieces of film from the pork loin, cut the cross pattern first, then cut into pieces, and mix well with salt, cooking wine and water starch; black fungus tear pieces; slices of winter bamboo shoots; Pickled peppers cut into cubes; Cut the green onion into the shape of a horse's ear. Salt, soy sauce, pepper, cooking wine, vinegar, sugar, monosodium glutamate, starch, and broth are put into a bowl to form a sauce.

Heat the vegetable oil over high heat, stir-fry the lower waist flowers, stir-fry the other ingredients, cook the sauce, and push well.

Stir-fried double crispy is a traditional Fujian dish, with jellyfish skin and pork loin as the main ingredients, the taste is crisp and refreshing, the shape is beautiful, it is a delicacy in the Fuzhou banquet, and it is also a delicious home-cooked dish. In the practice, pay attention to knife work and heat, and the knife should be fast and rhythmic when cutting the pork loin, so that the finished dish will be both crispy and beautiful.

Ingredients: pork loin, sea scorn skin.

Ingredients: onion, garlic, steamed bun, cauliflower, green and red peppers, green onions.

Seasoning: soy sauce, sugar, vinegar, pepper, sesame oil, corn starch.

Method: 1. Cut the pork loin into two slices, wash away the peculiar smell with water, and wash the sea slices with water to remove the salty taste;

2. Cut the green onion into sections, cut the garlic into minced pieces, cut the steamed buns quickly, cut the pork loin flower knife on the horizontal and vertical symmetrical fine lattice flowers, and cut the sea stinger skin into pieces. Slice onions, green and red peppers, and chop cauliflowers;

3. Take a small bowl and mix soy sauce, sugar, vinegar, pepper, green onion, garlic, sesame oil and cornstarch into a sauce;

4. Fry the steamed buns to golden brown with 50% oil temperature and put them at the bottom of the plate;

5. Bring the water to a boil, blanch the waist flowers and sea stinger skin slightly, remove from the pot, and drain the water;

6. Heat the onion, green and red pepper and cauliflower in the cold oil, then pour in the pork loin and sea scorn skin and stir-fry quickly over high heat, pour in the adjusted sauce and stir well.

Tips: Be sure to stir-fry the double crispy pan quickly, and also eat it while it is hot. Because after the jellyfish is fried, the water will come out after a long time, and the taste will not be crispy.