The practice of marinating the meat, the practice of the meat marinade

Jinan put the meat.

It is characterized by cutting the fat and lean pork belly into long slices and simmering it in brine until crispy. The meat is cooked with soy sauce without salt. Features of the superior handle meat:

The presence of fatty meat can reflect the best taste of fat but not greasy, its color is ruddy and oily, lean meat is soft, and fat is not greasy.

Ingredients: 1000 grams of three-layer pork belly with fat and meat, 20 grams of ginger, 15 grams of chives, 15ml of dark soy sauce, 15 grams of sugar, appropriate amount of honey, 20 grams of rock sugar, salad oil.

1000 grams.

Spices: 3 grams of star anise, 3 grams of cinnamon, 2 grams of bay leaves, angelica.

grams, sand kernels. 2 grams, 2 grams of cumin, tangerine peel.

grams, pepper granules 2 grams of broth 1000 grams, production method:

1. Change the pork belly into slices 10 cm long and cm thick, put it in a pot and add an appropriate amount of cooking wine.

Blanch and remove and smear with an appropriate amount of honey.

2. Pour salad oil into the pot and heat it for 7 hours, add the pork belly and fry it until golden brown and remove it.

3. Leave an appropriate amount of base oil in the pot, fry all the spices to bring out the fragrance, pour it into the broth, bring to a boil, add dark soy sauce, sugar, appropriate amount of salt, chicken essence, boil the pork belly over high heat, change to low heat and marinate for about 50 minutes until crispy and flavorful.

4. When eating, pour in a little marinade, the taste is better

Cut the pork belly into thick slices in a pot under cold water, blanch and fry the sugar color, add the pork belly to color, light soy sauce, oyster sauce, dark soy sauce, soybean sauce and boiling water, add green onions, ginger, flower nails, star anise, cinnamon bay leaves, and cook.

How to make the meat? Wash the pork belly and cut it into thin slices, put it in the pot and add the green onion, ginger and garlic cooking wine, then remove it, heat the pan and fry the oil, then add rock sugar, add the pork belly and stir-fry to color, and then add the seasoning.

Today I will teach you a way to make a meat.

Teach you to make better than braised pork with a handle meat, fat but not greasy, delicious and attractive.

The old Xuzhou's meat turned out to be made like this.

The pork belly must be blanched first.

A simple way to make the meat.

The preparation of beef marinade is as follows:

Ingredients: green onion and ginger, rice powder, soy sauce, cooking wine, salt, five-spice powder, bay leaves, cinnamon, red pepper.

First, cut the beef into pieces and boil it in water to remove the blood.

2. Prepare the spices.

3. Add oil to the pot, fry the green onion and ginger until fragrant, put out, and leave the oil.

4. Put the beef in the pan and stir-fry until fragrant.

5. Add enough water, soy sauce, salt and other seasonings.

6. Add spices and continue to cook for about an hour.

Meat marinade, popularly explained, is boiled broth. Wash the meat and simmer in a casserole for at least 8 hours to make a broth.

Meat marinade is a home-cooked dish that is very simple to make and requires very few ingredients and ingredients. First put the minced meat in it and cook it until it changes color, then put a little chopped green onion, boil the dried yellow sauce with warm water, pour it all into the pot, add a little salt and cooking wine to boil, and it can be served.

Chop the pork into minced meat.

Method Step 2:

Method Step 3:

Green onion and ginger set aside. Method Step 4:

Method Step 5:

Stir-fry the green onion and ginger in a hot oil pan, then add the minced meat.

Method Step 6:

Method Step 7:

Stir-fry until it is almost done, add bean paste, cooking wine, dark soy sauce, light soy sauce, vinegar, monosodium glutamate, and stir-fry for a while.

Method Step 8:

Method Step 9:

Pour the broth and pour the thickener.

Method Step 10:

Method Step 11:

Then you can also pour some chicken essence; Spices;

1. Wash the pork, chop it into minced meat, prepare a few small chives, wash it and cut it into chopped chives. 2. Pour an appropriate amount of oil into a hot pan, pour in the minced meat after the oil is hot, then pour in a little cooking wine, and fry over high heat until the minced meat changes color. 3. Add half a tablespoon of dark soy sauce and 1 tablespoon of light soy sauce and stir-fry over low heat to bring out the aroma of soy sauce.

Add half a bowl of water and simmer over medium-low heat for 3 to 5 minutes to bring out the aroma of minced meat. 4. Add half a spoon of oyster sauce, an appropriate amount of salt, a little sugar, an appropriate amount of chopped green onions, stir-fry again and turn off the heat. This minced meat can be eaten and fried, or it can be fried more at one time, and it can be sealed and refrigerated in the refrigerator after cooling, and it is very convenient to eat and take it at any time.

1. Ingredients: about 400 grams of pork belly with skin, 10 grams of rock sugar, appropriate amount of cooking oil, 15 grams of dark soy sauce, 10 grams of light soy sauce, 15 grams of cooking wine, a little salt, an appropriate amount of Sichuan pepper, 2 large ingredients, 2-5 bay leaves, a small piece of cinnamon, and a small handful of cumin.

2. Clean the pork belly with skin and cut it into slices of about 3 mm.

3. Take the wok and put it in cold water,**. Add the meat slices, blanch off the blood foam after the water boils, and remove for later use.

4. Turn on low heat in a wok, add an appropriate amount of oil and about 10 grams of rock sugar, slowly turn into sugar juice, and then add the meat slices and stir-fry evenly to make it sugar-colored.

5. Prepare a clean casserole and put the fried sugar-colored meat slices into it. Add about two-thirds of warm water, add 15 grams of cooking wine, 15 grams of dark soy sauce, 10 grams of light soy sauce, 2 large ingredients, some Sichuan peppercorns, bay leaves, cinnamon, cumin, and turn on high heat to open first. After the water boils, turn to the lowest heat and boil for about 40 minutes.

After a few minutes, stick the meat slices with chopsticks and see that they are soft, then add an appropriate amount of salt.

7. After the marinade is done, put the meat slices into the wok, add a little braised soup, and turn on high heat to reduce the juice, so as to make the color of the meat better and the taste more delicious.

1. Prepare thin noodles, garlic, green onion and ginger, star anise, Sichuan pepper, chili pepper, and cut the meat into large slices.

2. Do not put oil in the dry pan, first fry the fatter part, fry the oil over low heat, and then fry the lean part until it changes color, and fry the ingredients such as green onion and ginger, star anise, pepper and pepper to make it fragrant.

3. Set the meat aside, pour in the garlic moss, continue to fry quickly with ** until verdant, put out the garlic moss, leave the meat in the pot, add cooking wine, light soy sauce, dark soy sauce, salt, a small amount of rock sugar and fry until colored, add boiling water and boil, then turn to low heat and simmer for about half an hour.

4. When simmering meat, you can process the noodles, wring out the cage cloth after wetting, grab the noodles and spread them on top, sit in the steamer, put the steamer on the steamer after boiling, and steam for about 15 minutes on medium heat. After turning off the heat, take out the noodles and pour them on the grate, shake them as much as possible, and shake them as much as possible.

5. At this time, the meat is almost simmered, pour in the garlic moss, simmer over medium-low heat for about 5 minutes, turn off the heat, put out the meat and garlic moss, and leave only the soup in the pot.

6. Take another pot, take out less than one-third of the soup from the original wok, put in one-third of the noodles, slowly stir evenly, let the noodles fully absorb the soup, and then spread it in a steamer with a cloth on top, and spread a layer of meat and vegetables on top.

7. The remaining two-thirds of the noodles are prepared in the same way, with a total of three layers and three layers of vegetables, and the top layer is the vegetable.

8. Finally, leave a small half bowl of soup in the pot, sit on the fire in the steamer, put the water into the steamer after boiling, and steam over medium heat for about 15 minutes to turn off the heat. At this time, there is still the last step, which is to pour the noodles back into the original wok and stir on the lowest heat, and pour in the small half bowl of soup left just now while stirring, until finally the vegetable and meat noodles are stirred evenly and the soup can be completely absorbed.

Braised pork, also known as braised vegetables, is a dish made by boiling the raw materials after preliminary processing and blanching treatment in a prepared marinade. The texture of the braised pork is palatable and rich in taste. So what is the recipe for braised pork?

What are the recipes for braised pork? Next, I will introduce you to the practice of braised meat in the encyclopedia of braised meat.

First, prepare all kinds of materials needed:

Ingredients:Pork.

Ingredients: code baseFennel seeds, star anise, Sichuan pepper, grass fruit, cinnamon, dark soy sauce, salt, white sugar, oil.

Second, the specific steps and practices of flavored braised pork:

1. Cut the pork belly into pieces of meat that are cm thick and 2 cm wide, wrap them in gauze, and tie them up with thread, leaving a long thread.

2. In a pot of boiling water, put the meat pieces and ginger slices into a boil, and wait for a layer of white foam to float in the pot. The purpose is to remove the smell and oil.

3. Strain out the foam and water, and set the meat aside for later use.

4. Put oil in a saucepan, add sugar, and fry with a spatula. Be careful not to burn it and sauté until golden brown.

5. Pour the meat in, the syrup can color the meat well.

6. Add seasoning, salt, dark soy sauce (dark soy sauce), and an appropriate amount of water, put the sand cloth bag in, and put the thread outside the pot.

7. Cover the pot and simmer for 1 hour, paying attention to the moisture in the pot. See the thread on the outside? After a while, I will know that it is used as a carrying posture.

When the steaming, fragrant, fatty but not greasy braised pork is ready, mention the thread, and the sand cloth bag will be taken out, and there is no need to look for it.

The method and ingredients of the lo noodle marinade:Ingredients: 3 tomatoes, 3 eggs.

Accessories: 1 large green pepper, 2 teaspoons of salt, appropriate amount of chopped green onion, half a bowl of water starch.

Steps: 1. Beat the eggs and set aside. I used three eggs, which can be increased or decreased to my liking.

2. Finely chop the tomatoes into smaller pieces.

3. Prepare chopped green onions.

4. Remove the core of the large green pepper, first shred and then cut into small sections.

5. Heat oil in a pan, pour in the egg liquid and stir-fry.

6. Add the tomato cubes and stir-fry the tomatoes until the soup looks like a soup.

7. Pour in the green pepper and add salt at this time.

8. Pour half a bowl of thin water starch into the pot, and add chopped green onions at the same time.

9. Stir well. The marinade is ready.