What is good for pork leg stew, and how to make pork hind leg meat delicious?

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.

3. Add 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.

6. Add light soy sauce, dark soy sauce, salt, and green onions to steam 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).

Pork is one of the meats that everyone often eats in their lives, because it is cheap, nutritious, and suitable for a variety of cooking methods, so it is deeply loved by everyone. There is a lot of meat on the pig, and the taste of the meat varies greatly depending on the location. For example, it is often said that the pork foreleg meat is combined with the pork hind leg meat, ** there is not much difference, but the taste difference is very large, and many people don't actually know.

So which is tastier? Here's the chef to tell you the answer, don't buy the wrong one in the future.

Let's talk about the front leg of the pig first, relatively speaking, the front leg of the pig is more frequent, the amount of exercise is very large, the elasticity of the meat is very good, the texture is very tender, the taste is good, and the taste is fragrant. So how should you tell the difference? Pork foreleg meat has a lot of muscles and fascia, a lot of lean meat, and is made up of several small pieces of meat, and the fat meat is relatively thin and less.

The picture above is the foreleg meat).

Speaking of the hind leg of the pig, the main function of the hind leg of the pig is to support most of the weight of the body, so it looks like it is bulky. However, there is very little exercise in normal times, so the meat is very woody, and the fiber is relatively coarse and obvious. Lean meat tastes woody but not fragrant, and fatty meat has a great greasy feeling.

The method of differentiation is that the hind leg of the pig is very large, the lean meat is a large piece, and the outer layer of fat is more and thicker. (The picture above is the hind leg meat).

Finally, for chefs, there is no such thing as unpalatable meat, as long as it is unpalatable. Generally speaking, if you want to make all kinds of stir-fried vegetables, steamed buns, and dumpling fillings, it is best to use the front leg meat, which is very fragrant and tastes fat but not greasy. If you want to stew, stew, etc., you can choose hind leg meat, such as sauce elbow, most of which are made with hind leg meat.

There are also meatballs that are also suitable for hind leg meat.

Pork foreleg or hind leg, which is better? The chef will tell you the answer, relatively speaking, pork foreleg meat is more delicious and more suitable for general home stir-frying. Hind leg meat is more suitable for stewing, stewing and stewing.

Braised lion's head.

The main ingredient is 500g of pork hind leg meat

Half a lotus root. Appropriate amount of green onions.

Starch to taste. One egg.

One spoonful of oyster sauce as an excipient.

Dark soy sauce for a spoonful. Pepper to taste.

Appropriate amount of monosodium glutamate. Rock sugar to taste.

1 scoop of light soy sauce. Peppercorn powder to taste.

Breadcrumbs to taste.

Appropriate amount of minced ginger. The steps of the braised lion's head.

Please click Enter a description.

1.Hind leg meat: Separate the lean meat and chop it first.

Please click Enter a description.

2.Then wash and chop the lotus root.

Please click Enter a description.

3.Place the lotus root on top of the lean meat and continue to cut.

4.Peel off the fat and finely chop it.

Please click Enter a description.

5.Then put the fat on the lean meat and lotus root and continue to chop, so that the three are fused, please click to enter **Description.

6.Finely chop the green onion and ginger.

Please click Enter a description.

7.Add the eggs, starch and all the seasonings to the minced meat and stir vigorously in one direction.

Please click Enter a description.

8.Stirred minced meat.

Please click Enter a description.

9.Put more oil in the pot, heat it, put the minced meat into balls with your hands and put it in the oil pan and fry it over low heat, please click to enter **Description.

10.Remove the fried meatballs.

11.Leave a little base oil in the wok, add ginger slices rock sugar, light soy sauce, dark soy sauce, chicken broth, cooking wine, half a bowl of water, and bring to a boil.

12.Put the lion's head in and simmer for half an hour, thicken the juice and sprinkle with chives.

Hind leg meat. Also known as post-autumn. A general term for bone meat after pork ribs. Including door plate meat, scale meat, cover plate meat, cucumber strips several parts.

(1) Materials250 grams of pork leg meat, 50 grams of green pepper, 20 grams of bean paste, 10 grams of noodle sauce, 5 grams of dark soy sauce, 10 grams of cooking wine, 3 grams of ginger slices, 1 gram of monosodium glutamate, 25 grams of refined oil.

(2) Practice1. Cut the pork pieces into slices after cooking in water, and cut the green onion and green pepper into sections.

2. Stir-fry the frying pan and meat slices.

3. When the meat is oiled and rolled up, add green peppers, bean paste and other seasonings, and stir-fry a few times.

This dish is fresh and spicy, the color and taste are good, it can be said that everyone in Sichuan is well-known, every family can make it, and everyone loves to eat home-cooked food.

Ingredients: 500 grams of pork hind leg.

Seasoning: 5 slices of ginger, appropriate amount of green onion, 2 tablespoons of barbecued pork sauce, a little cooking wine, 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, spread the marinated barbecued pork on the grill, and brush with a layer of barbecued pork 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.

Pork hind leg meat can be made into braised meatballs, clear water meatballs, stir-fried vegetables and shredded pork slices, fried pork segments, etc.

I think pork hind leg meat is the best to eat when used to make barbecued pork, because pork hind leg meat is more lean, and if you use it to make barbecued pork in this case, it tastes very delicious.

Pork hind leg meat can be made into fish-flavored shredded pork, boiled meat segments, pot wrapped meat, and other fried dishes, which are more delicious with pork hind leg meat.

If it's delicious, someone will do it, you just have to make it good.

Hind leg meat is more suitable for filling, such as dumplings or buns.

You can make braised pork, you can also make barbecue, all of them are delicious, or brush hot pot,

Answer 1: Clean the pork hind leg meat, cut it into two large pieces, and cut it in the middle to make it easy to cook 2 Add water to the pot and boil, add the pork hind leg meat and cook it to remove the foam. 3. Add 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.

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

Ingredients: 200 grams of pork hind leg (with skin), 50 grams of bean paste, 80 grams of peanut oil, 3 grams of sweet noodle sauce, appropriate amount of cooking wine, 2 green garlic, 5 grams of sugar, 2 grams of monosodium glutamate, and grams of refined salt. Method:

1. Scrape and wash the pork, cut it into strips 4 cm wide, cook it in the soup pot until the meat skin is soft, then remove it and let it cool, change the knife and cut it into centimeter slices; Wash the green garlic, pat the white stems and cut them into 3 cm pieces. MVZ Recipe Network Fuzhou Food 2, pour peanut oil into the pot, stir-fry the meat slices after the oil is hot, and when the meat slices are curled, add bean paste and sweet noodle sauce to continue stir-frying, and when the bean paste has been fried crispy, add green garlic, monosodium glutamate, sugar, cooking wine, refined salt, and stir-fry evenly. If it is hind leg meat, it is not recommended to wrap dumplings, because the hind leg meat is too thin, and it is not delicious to wrap it out.

It can be made back to the pot meat.

Ingredients: Hind leg meat is commonly known as two-knife meat.

Ingredients: green and red peppers, green garlic, tempeh, Pixian bean paste, sugar, chicken essence 1, cold water meat, bring to a boil over high heat, and cook until the meat is just cooked.

2. Cook until the meat is just cooked (it can penetrate without bleeding with chopsticks), and cut the meat into thin slices after it is cool.

3. Remove from the oil pan and stir-fry the meat slices.

4. When the meat slices are a little rolled in oil, stir-fry the bean paste in Xiapixian County <>

5. Add the chopped tempeh and stir-fry until fragrant.

6. Add green and red peppers and stir-fry until broken.

7. Add green garlic and stir-fry until fragrant.

8. Add sugar and chicken essence to taste.

9. It's ready to be cooked.

Ingredients; 500 grams of pork leg and 50 grams of black fungus.

Accessories; Appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of ginger.

The home-cooked stew of pork leg is as follows:

1. Marinate the pork leg with salt for two days, then wash it.

2. Soak the black fungus in warm water.

3. Then remove impurities and wash clean.

4. Put the black fungus into the bottom of the pressure cooker first.

5. Put the pork leg in again.

6. Add ginger slices.

7. Add the water that has overflowed the pork leg.

8. Cover the pressure cooker with a lid and cook for 20 minutes, then turn off the heat.

9. Stuff for about half an hour.

10. Finished product of stewed pork leg.

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.

1.Wash and chop the pork leg and wash the ginger and red pepper.

2.Ginger slices, red pepper can be used whole.

3.Add an appropriate amount of oil to the pan.

4.Pour in the pork knuckles and stir-fry over low heat until firm.

5.Stir-fry with soy sauce, cooking wine, light soy sauce and oyster sauce.

6.Simmer for 3 minutes.

7.Turn into another saucepan and simmer for 45 minutes, add water, just submerge the pork legs.

8.Turn the heat to high and stir-fry to reduce the juice.

9.Juice collection is complete.

10.Remove from the pan.

【Braised elbow】(family version of braised hooves).

With less materials, the meat is soft and rotten, melts in the mouth, and can be deboned

Material: 1 elbow.

2 tablespoons cooking wine.

5-6 rock sugars.

1 green onion. 6 slices of ginger.

6 cloves of garlic. 1 scoop of dark soy sauce.

Light soy sauce 1 scoop.

2 teaspoons of salt.

Essence of chicken 1 scoop.

Star anise: 3 pcs.

Cinnamon bark 1 piece.

4 dried chilies.

2 bay leaves.

1 handful of Sichuan peppercorns.

Braised elbow] (home version of braised hooves).

Prepare a beautiful elbow (when I bought it from the vegetable market, I have asked the boss to remove the hair), wash it and set aside.

Please click Enter a description.

In a pot under cold water, pour in 2 tablespoons of cooking wine, add green onions, and ginger slices to remove the smell.

Please click Enter a description.

Boil the blood foam, remove it, rinse it off and set aside.

Please click Enter a description.

Prepare the ingredients: rock sugar, green onion, ginger and garlic, dried chili, star anise, bay leaf, Sichuan pepper, cinnamon.

Please click Enter a description.

Heat the oil, put rock sugar on low heat, if there is no rock sugar, you can replace it with ordinary white sugar, and let the elbow into the pot when it melts, mainly to color the elbow. (If you are afraid of oil, you can skip this process, because it will crackle) Pour in the ingredients at the same time and stir-fry.

Please click Enter a description.

Pour in 1 tablespoon of dark soy sauce (for coloring), 1 tablespoon of light soy sauce (for freshness) and add hot water.

Please click Enter a description.

Since the wok is too shallow, add water to soak the ingredients, transfer to the casserole, heat the water over the elbow, and simmer for 2 hours. You can add water appropriately halfway and turn over your elbows more often to prevent sticking to the pan.

Please click Enter a description.

According to personal taste, put a little salt, chicken essence to taste, high heat to reduce the juice, perfect out of the pot

Please click Enter a description.

In order to make it easier to bring rice, the bones are deliberately removed and cut into small pieces. It can be eaten out of the pot, or soaked in the pot, sliced after cooling, and served with soul dipping sauce (vinegar + garlic paste), greasy, refreshing, Q bomb One bite down, full of collagen.

Please click Enter a description.