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Simple method of Sichuan White Meat

Methods: first of all, take out the whole sauerkraut and soak it in warm water to remove the sour taste. Cut the pork into slices 0.8 cm thick and 5 cm wide. Set aside. The fat meat is also cut into thin narrow strips for use. This time start to cut sauerkraut, when cutting, use from the middle slice. Only in this way can it be cut into thin strips. Wash the chopped sauerkraut with boiling water twice, continue to remove the acid, and clean the water each time, in order to remove excess inorganic salts.

Step 1 I bought the meat, cooked it in the refrigerator, and thawed the slices in the microwave oven in the morning. 2 ready: cinnamon, fragrant leaves, spices, salt, monosodium glutamate, spring onions, ginger, 3 sauerkraut wash (I bought bag pickled cabbage) to control dry water. Add water to 4 pots, add seasoning and pork slices to boil over high heat, simmer over low heat. Put a little more oil in the pot and stir-fry it with sauerkraut when it is warm.

Red soy sauce and red oil are the key to making mashed garlic. If white meat is the protagonist of Pork with Garlic Sauce, then red soy sauce and red oil are also the soul of this dish. Red soy sauce is a kind of soy sauce with compound flavor, which is different from the ordinary soy sauce we eat every day. The production method is simple, as long as the materials are prepared.

[main ingredients]: 300 grams of pork belly and 400 grams of sauerkraut. [excipients]: spring onions, ginger, garlic, star anise. [seasoning]: salt, sugar, cooking wine, pepper, light soy sauce, sesame oil, edible oil.

Northeast sauerkraut Sichuan white meat material: broth or bone soup, a plate of sliced sauerkraut, a plate of cut frozen bean curd, a plate of cooked pork strips cut into thin slices, a Korean sweet potato noodle strips (wide noodles can be), salt practice: broth or bone soup with chopped onions and ginger to boil; boil shredded sauerkraut and frozen bean curd in the pot for 10 minutes, then cook in noodles for 5 minutes, and finally minced pork.

First, boil pork pork, cool it and cut it into slices; pour oil into the pot, add spring onions, ginger, sauerkraut and stir-fry for a while, add a little dried pepper, add white meat, simmer for 5 minutes, add vermicelli, season with salt, chicken essence and pepper, heat to collect juice, sprinkle with a little sesame oil before coming out of the pot.

Northeast dish Sichuan white meat practice, northeast dish Sichuan white meat how to cook delicious

Rinse the pork belly with clean water, scrape off the greasy skin with a knife and put it into the pot. Put the chopped onions, ginger, garlic and pepper, ingredients, pepper noodles into the pot, add enough water, the amount of water should not pass the meat. Stew over high heat, turn to low heat after boiling, continue to simmer for about 1 hour, let the seasoning fully seep into the meat. After turning off the heat, take out the pork belly, let it cool, and then slice it.

The practice of Sichuan white meat: prepare the pork, put it in cold water, add cooking wine, sliced ginger, green onions, star anise, cinnamon, pepper and other seasonings, bring to a boil over low heat for about 40 minutes, remove and cool. Cut into thin slices, code on a plate, sprinkle with mashed garlic, chili oil, chopped peanuts, minced parsley, soy sauce, vinegar, sugar and other seasonings. Tip: use cold water when cooking meat, which can make the meat more delicate.

Pork belly or 2 jin in front, 5 jin of northeast sauerkraut, 2 taels of pickled pepper, 0.5 jin of sweet potato powder, several onions, ginger and garlic, 1 dried pepper, 2 star anise, 1 cinnamon, 10 prickly ash. Practice: cut the meat into slices or small pieces, boil it in cold water in a pressure cooker, pour out the boiled water and leave the meat in the pot.

The common practice of Sichuan white meat

Sichuan white meat is a common practice: wash and cut the bought pork. Add water to the pork belly in a hot pot and cook with pepper, star anise, mangrove pepper, spring onion and ginger slices. When cooking medium well, you can fish it out with chopsticks, save the broth and fish out the meat in the soup. Spare the pork belly. Soak the noodles in water and set aside. Prepare sauerkraut, you can make it yourself or buy it outside.

Pork pork 500g, Sichuan cabbage heart right amount, fresh green garlic right amount, dried pepper, pepper, cinnamon, cooking wine, ginger, garlic. Practice: wash pork and cut into thin slices, marinate for a while, add a small amount of salt, monosodium glutamate, cooking wine grasp well and set aside. Pour oil into the pan and cook until 50% hot. Add Douban sauce and stir-fry until fragrant, then add chopped ginger and garlic, chilli and pepper to stir-fry.

Step 1 I bought the meat and cooked it in the refrigerator. I took it out in the morning and thawed the slices in the microwave oven. 2 ready: cinnamon, fragrant leaves, spices, salt, monosodium glutamate, spring onions, ginger, 3 sauerkraut wash (I bought bag pickled cabbage) to control dry water. Add water to 4 pots, add seasoning and pork slices to boil over high heat, simmer over low heat. Put a little more oil in the pot and stir-fry it with sauerkraut when it is warm.

Prepare the necessary ingredients. Blanch the whole piece of steak in boiling water and remove it after boiling. Soak the meat in cold water. Slice the braised meat. Slice the blood sausage and be careful not to cut it too thin so as not to spread the blood. Put sauerkraut, stewed pork, star anise, spring onions and ginger into the pot, add the right amount of water, boil and add thirteen fragrances.