A list of the contents of this article:

The step chart of the big meat steak, how to make it delicious.

Add boiling water higher than meat noodles, bring to a boil, turn to low heat and simmer slowly. (if you leave the old gravy, add more water here, and then set aside a bowl.) step 12 when the meat is almost cooked, add the right amount of salt and stir until the meat is cooked and the water is almost finished. In full bloom.

The first step is to cut the pork with a kitchen knife and set it aside, as shown in the following picture. Then wash and dice the celery with a kitchen knife and set aside, as shown in the following picture. Put the right amount of oil in the pan, heat it on fire, and stir-fry with spring onions and ginger, as shown in the following picture. Put in the pork, stir-fry with a shovel, stir-fry several times, as shown in the following picture.

Step 1: wash the pork, drain and cut into small pieces, thin. Meat can try to choose a little fat, more oil, which is very important. Don't worry, you won't get bored. Cut the ginger and garlic into foams and cut the dried chili into pieces. Step 2: pour the right amount of cooking oil into the pot, not too much, the meat itself has fat, refueling shake under the anti-contamination pot.

Pork steak meat, ginger, pepper, cinnamon, star anise, ice sugar raw, Li Jinji secret red sauce, wine and salt step 1 pork hind leg meat is washed and cut into Xiaoding, lean meat and fat meat are opened and set aside.

The method and ingredients of stewed meat

1. Super rice stewed meats 600-700g, cotton rope 2, spring onions 4, star anise 4, bay leaves 2-4, ginger 2-4, soy sauce 130g, Shaoxing wine 100g, rock sugar / maltose 30g, water 600 method 1: wash onions and slice ginger. 2: plum blossom meat is tied into a cylinder with cotton rope. 3: in a hot oil pan, fry the tied meat until the surface is colored. Take it out. 4: stir-fry green onions and ginger.

Raw materials: pork leg meat, pepper, ginger slices, dried chili, cinnamon, star anise, cloves, tangerine peel, incense leaves, salt, soy sauce, liquor, spring onions. Practice step: step 1, it is not handsome but super delicious. Step 2, prepare the ingredients. The third step, cold water meat add wine Chuoshui to fishy. Step 4, boil it out and rinse clean. Step 5, add spicy leaves, star anise, cinnamon, cloves, tangerine peel, sliced ginger, stewed powder and onions in a casserole.

3. Repair the raw meat and fur, remove bones and excess fat (the removed bones can be used to make soup, fat should not exceed 2 cm, cut into cubes of half to one jin). Pickling: wipe the salt evenly on the raw meat and marinate it in a basin for 4-24 hours (large pieces of meat, cold weather, more time).

4. Garlic head, ginger, half piece of red pepper, oil, soy sauce, alcohol, sugar, method / step, bind the pork with cotton rope and thaw it at room temperature. Prepare a cotton rope about 2m long, tie the pork in a circle, adjust the shape and tie the knot. When bundling, first put the rope on the pork and then start bundling, it is easier to tie a knot, peel the garlic and not peel the ginger, both are cut into thin slices.

How do you cook braised pork?

Wash the pork belly and set aside. Choose well-organized pork belly. Cut it into small pieces and set aside the seasoning. First, scald the pork cutlet and fish it out. Put peanut oil in the pan and stir-fry the pork. Stir-fry until slightly yellowed, add various seasonings. Look at the thick skin of this meat, which shows that the pig has been kept free for a long time. Pour in the old stir-fry and stir-fry evenly, add the right amount of boiling water. Add two tablespoons of brown sugar. Put it in the casserole.

Simmer slowly over a low heat, and the delicacy is all in the heat. But the practice is super simple, saying that if you have hands, you will not go too far.

The procedure is as follows: wash the barbecue and blanch the whole piece in boiling water for 30 seconds. Remove and rinse under the faucet until cool, cut into thick pieces, blanch water in a boiling water pan, remove and rinse under the faucet until cool, put in boiling water pot again, remove and drain.

The secret recipe for braised pork is as follows: step 1, prepare other auxiliary materials that need to be put into the pot. Step 2, wash the pork belly and cut it into pieces according to the size you like. Step 3, put the cut pork in cold water, add sliced ginger, and pour in the right amount of cooking wine. boil over high heat, scald and skim off the foam. Remove, drain and set aside.

It is understood that many friends who feel that braised meat is greasy, when cooking braised meat in order to save gas, or want to eat quickly, compress the cooking process a lot, therefore, the finished product looks like braised meat, but the taste is very different! In this issue of the food course, Tianjian Food Workshop is ready to share with you the correct family practice of braised meat and friends who like to eat braised meat. Let's take a look at how it is made.

Braised pork home practice today to share with you the home version of braised meat, simple and delicious, not greasy. Usually do not like to eat fat, only this braised meat especially like to eat! Adults and children at home love to eat, and the practice is very simple. The braised meat made in this way is not firewood at all, the fat meat is not greasy, the taste is soft and waxy, and it is really super fragrant.

The method of making big meat.

Ingredients: one jin of fresh pork, two tablespoons of salt, onions, ginger, half, fresh honey 50ml. First wash the pork, boil the water over high heat in the pot, and spoon the foam out. Then talk about spring onions, ginger and garlic, halogen medicine, put in, add the right amount of salt, heat to boil the water. Pour in the fresh honey and reduce the heat for 5 minutes to stop heating. Suitable for size and cut into multiple pieces with a knife.

barbecue. Wash the pork belly and cut into large pieces. Shred ginger, shredded onions and red pepper. Put shredded ginger, shredded onions, red pepper rings, chili powder, light soy sauce, oyster sauce, salt and olive oil in the pork belly and marinate in the refrigerator for 2 hours. Preheat the electric cookies for 2 minutes and put in the pickled meat. Put the lid on. Turn on the upper disk switch for 3 minutes. Turn off the upper disk switch. Open and add onions and red peppers. Close the lid and bake until well done.

The procedure of braised pork in brown sauce is to wash the pork with skin and ribs and cut it into large pieces. Heat the wok and pour in a little cooking oil. Add star anise and pepper and saute until fragrant. Then add the sliced ginger and stir-fry the garlic cloves. Add the meat and stir-fry the rice wine for a while. Add soy sauce, salt, water and crushed rock sugar, fragrant leaves and cinnamon. Skim off the foam when the water boils. Cover the pot and simmer over low heat for two hours.

Ingredients. Wash the pork belly and cut it into large pieces. Blanch water, remove blood foam, pick up, peel ginger and slice. Fasten star anise, cinnamon, incense leaf, pepper, grass, fruit and fennel in a gauze. Add halogen gauze bag and dry red wine chili. Bring to the boil, add Wuhua meat ginger soy sauce and wine salt. Bring to a boil over high heat and cook over medium heat for about 30 minutes.

Braised pork with yam. Raw materials: pork, yam, ginger, star anise, cinnamon, fragrant leaves, rock sugar, cooking wine, light soy sauce, soy sauce, salt. Practice: cut Wuhua pork into several large sections, add ginger slices into a cold water pot and boil for a few minutes to drain the blood, rinse with warm water, wipe the surface with kitchen paper and cut into small pieces. Pour a little oil into the pan, stir-fry the pork until it comes out of the oil, turn to medium heat and continue to add rock sugar and stir-fry until the pork is colored.

How do you cook big pork chops?

1. Deep-fry the pickled ribs in oil at a temperature of 70 to 100 degrees Celsius. Deep-fry the ribs over low heat for 3 to 4 minutes, then turn to high heat for 1 to 2 minutes, until the ribs are golden. Deep-fried ribs cannot be loaded directly and must be filtered in the filter for 30 to 40 seconds. In addition to letting the oil in the ribs dry, the remaining temperature in the ribs can also be diffused, which will make the ribs more crisp. This fried ribs with southern milk is ready.

2. Ingredients: 1000 grams of pork ribs, salt, braised soy sauce, pepper powder, big material powder, fennel powder, spring onion, ginger, white sugar, cooking wine. Clean the ribs, cut them along the seams with a knife, then chop them into 3 cm long pieces with a hatchet and put them in the basin. Cut chopped onions, ginger and garlic into fines and set aside. Set the wok on fire, pour the cut ribs into the wok and stir-fry the ribs.

3. Ingredients for crispy ribs: one jin of pork ribs. Three green onions. One tablespoon of five spice powder. 1 tablespoon of cooked sesame. One tablespoon of sesame oil. Appropriate amount of salt and monosodium glutamate. One tablespoon of soup or water. One tablespoon of soy sauce. Ginger together. Practice: cut spareribs into sections, remove them from flying water, cut green onions into sections, and slice ginger. Boil the ribs in a pot of boiling water for about 20 minutes. Remove them and put them in a bowl. Add soy sauce, sliced ginger and salt. Mix well for about 30 minutes.

4. [method 1]: spareribs in tomato juice: wash ribs with garlic, ginger, light soy sauce, edible salt, marinate with oil for more than 30 minutes, pick out garlic and ginger slices, add starch and mix well, deep-fry them until golden yellow and fry again. Ketchup, oil consumption, balsamic vinegar, sugar and water into the sauce into the pot, the juice boiled sticky into the ribs, add cooked white sesame, stir well.

5. The delicious methods of large pork ribs are spicy ribs: after pickling, they are fried and then stewed with seasoning, resulting in aroma and spicy flavor. Sweet and Sour Spare Ribs: deep-fry the ribs until golden, then add seasoning to stew, sprinkle with white sesame when coming out of the pot, the dish is full of color, flavor, taste, sweet and sour and delicious. Ketchup ribs: stir-fry ketchup and ribs, add seasoning and stew, the dishes are bright and attractive and rich in taste.