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Nine ways to cook back meat

Source: Time: 2020-01-09 11:07:25

Millennium Tongzhou vitality north stream

Sichuan Hot Pot Meat
Sichuan hot pot meat is one of my favorite dishes. There are ten ways to go to ten restaurants, each with its own flavor. It is said that everyone in Sichuan needs to cook back-boiled meat. As a traditional Sichuan dish, it shows that it has an unusual status. Today I am also here to make this classic Sichuan dish, using the traditional method.
Ingredients: pork belly 400g garlic 250g
Auxiliary materials: appropriate amount of spring onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of dried red pepper, 1 tablespoon of pepper, 1 tablespoon of Shexian bean paste, appropriate amount of cooking wine, appropriate amount of sugar, appropriate amount of soy sauce
1. Peeled pork belly with cold onion, add 7 or 8 slices of ginger, peppercorns, and boiled rice wine.
2. Skim the floating foam, cook until the eighth maturity, and take out to cool.
3. Cut the meat into thin slices, slice the ginger and garlic, and cut the shallot into oblique segments.
4. Slap the white part of the garlic first with a knife, and then cut all of it obliquely
5. Heat the wok, add a little oil, hot pepper, pepper, onion, ginger, and garlic
6. Stir-fry the meat pieces until the color of the meat pieces becomes transparent and the edges are slightly rolled up
7. Transfer the meat to the side of the pot and add the yinxian bean paste (chop it first) and fry the red oil
8. Appropriately add a little soy sauce or sweet noodle sauce to color, stir fry with the meat pieces evenly
9. Add the garlic, order a little cooking wine, and adjust the sugar to taste.
1. Cold water pan when cooking meat can remove blood water and fishy smell more effectively
2. The meat should be thoroughly simmered until it is slightly rolled up.
3. When adding garlic, it is best to fry the white part first, and then add green leaves to maintain consistent maturity and the color will be beautiful.
Huoxiang Hot Pot Meat
Ingredients: pork belly (appropriate amount), seasoning
Garlic seedlings (appropriate) red pepper, (appropriate) garlic (appropriate) ginger slices, (appropriate) carrots (appropriate) tempeh sauce, (appropriate) pepper sauce, (appropriate) salt (appropriate) steamed fish stew oil (appropriate) sugar ( Moderate) Cooking wine (moderate) MSG (moderate) Balm (moderate)
Kitchenware: wok
1 Pork belly is cooked with peppercorn and cinnamon water, and sliced with cold water.
2 Garlic seedlings are cut obliquely and the leaves are cut into sections. Minced garlic, sliced red pepper, ginger slices.
3 Fry the pieces of meat to the point where they can accept it, and those who love pork belly should fry for a while.
4Pour in a tablespoon of vegetable oil and stir-fry the sweet bean paste and chili sauce, and stir-fry over low heat.
5 Pour in meat slices and minced garlic and ginger slices, stir well, add a teaspoon of sugar, half a tablespoon of steamed fish stew oil, a tablespoon of cooking wine, and simmer for a while.
6 Add garlic white, red pepper, stir-fry, season, taste and readjust, add garlic leaves, monosodium glutamate, sesame oil, and stir fry evenly.
I fry the meat and turn it yellow, the fat is almost gone, so it ’s not greasy at all
The meat slices out, the oil is poured out and the stew is great.
The strange thing is that my family likes to eat a little overcooked garlic seedlings, so I fry for a while. It turns out that to look good, to fry for a while, to be delicious, or to fry for a while, depending on what you need.
Private Hot Pot Meat
Sichuan hot pot meat can always change various ways of eating. In the past, the authentic hot pot meat was fried with Sichuan dried bean stir-fry, mainly using the salty flavor of tempeh, but since I used Guizhou's old dried steamed tempeh, I found that Both the flavor and color of the back-boiled meat made from red bean paste is much better than the previous dried bean paste. In addition, I suddenly added a lot of onions to the hot pot meat, and the taste was simply a "must". Coupled with my favorite green beans and potatoes, one dish has both vegetables and meat, which is very suitable for taking rice! Friends who like it must try it, remember to vote for me.
Ingredients: pork (1 catty)
Seasoning: Onion (1) Green beans (Half a catty) Potatoes (Half a catty) Garlic (2) Douban sauce (A little) Laoganma Doudou (A little) White sugar (A little) Chicken essence (A little)
Kitchenware (none)
1 Put half fat pork into the pot, add water, and add peppercorns, cook on medium heat until boiling, simmer for 3 minutes on low heat, remove and wash blood foam
2 will cook five mature pork slices
3 Stir-fry the pork in a hot pan with less oil, fry the fat, roll up the meat slightly, and remove it for use
4 green beans split into sections, potato slices, onion diced, garlic slices, onion white
5 Heat the base oil of the fried meat just now, and stir-fry the red oil with the next two tablespoons of watercress sauce.
6 Add a spoonful of Laoganma Doudou stir-fry evenly, add a little sugar to taste
7 Put the shallot segments and garlic slices in the pan and stir-fry
8 Add green beans and stir-fry evenly
9 then add potatoes and stir-fry
10 Add a little water, cover and cook for 7, 8 minutes
11 Add fried pork slices and stir fry for a few minutes until taste
Stir fry with 12 onion pieces, put MSG
1. Douban sauce is different in saltiness. If the taste of Douban sauce is light, you need to add a little salt to taste.
2. The process of cooking green beans and potatoes needs to be turned several times. If the water is dried halfway through, you need to add a little boiling water to continue cooking until the green beans are basically broken.
Oyster sauce back-boiled meat
The day before yesterday, I wanted to buy pork neck meat. It was too late. The aunt who bought pork recommended me a piece of fatty meat on the pork neck meat. She repeatedly asked me to buy it and try the taste. The fragrant pork neck was as crunchy. I thought she was so enthusiastic, so I bought a small piece back. Originally, Mr. Tong didn't eat fatty meat, but he saw me fried it. It really feels crunchy. It seems that the recommendation of that aunt is good. I follow the practice of back-boiled meat, but I cook it in the north and add oyster sauce in it, it tastes good.
Ingredients: meat (appropriate amount)
Seasoning: Chili (appropriate) Onion (appropriate) Oyster sauce (appropriate) Onion (appropriate) Ginger flakes (appropriate) Pepper (appropriate) Salt (appropriate)
Kitchenware: wok
1 All material drawings.
2 Diced green peppers and onions.
3 Put boiling water in the pot and boil, add onion knots, ginger slices, peppercorns, and meat, cook until the chopsticks can be pierced and lifted.
4 After rinsing the foam, slice it for later use.
5 pots of heat, put the meat pieces.
6 Fry over low heat and slowly force out the oil.
7 Pour in oyster sauce and stir well.
8 Add onions and stir fry.
9 Then add peppers and stir fry.
10 season with a little salt.
Fragrant dried meat
Ingredients: pork belly (moderate)
Seasoning: Dried tofu (appropriate) Garlic (appropriate) Red pepper (appropriate) Soy sauce (appropriate) Salt (appropriate) Sugar (a little) Douban sauce (a little)
Kitchenware: wok
1 Put the sliced meat into a pan and stir fry, it will fry a lot of oil. (Friends who like fatty meat should fry less, and those who don't like to fry more)
2 dried beans, garlic and red pepper.
3 After the meat is fried, add bean paste (and sweet noodle sauce) and stir-fry the beans.
4 Put a little soy sauce, salt, sugar after stir-frying.
Just stir the chilli and garlic 5 times.
6 Pan and serve. (Friends who like spicy can also add red pepper)
Sautéed pork with garlic
"The slice of meat is bright in color, with the fragrance of the garlic seedlings. You can take a bite of the spicy and refreshing flavor and reverberate in your mouth. The flavor is slightly spicy and the meat is not fatty. You can't help but go to a large bowl of rice. . "
Ingredients: plum meat (300 g) garlic seedlings (100 g)
Seasoning: Shexian bean paste (1 tablespoon) Laoganma bean paste (1 teaspoon) raw soy sauce (1 tablespoon) cooking wine (1 teaspoon) salt (1/2 teaspoon) chicken essence (1/2 teaspoon) white sugar (1/2 teaspoon) ) Peppercorns (10 pcs) Green Onions (1 segment) Ginger (3 pcs) Oil (1 Tbsp)
Kitchenware: wok
Put two slices of ginger and spring onion in a pot and pour in boiling water.
2 Put plum meat and cook until broken.
3 Soak the cooked meat in cold water.
4 Wash the garlic seedlings and cut into sections.
5 Cut the cooked meat into thin slices and slip into the soup.
6 Slide the sliced meat to dry.
7Pour the proper amount of oil in the pot, and put the peppercorn and bean paste and bean paste.
8 Fry over low heat, stir fry red oil.
9 Pour in pieces of meat and stir fry.
10 Pour cooking wine.
11 Pour in soy sauce and stir-fry until colored.
12 Stir in white sugar and chicken.
13 Put the garlic seedlings and stir-fry until broken.
1 This dish is best fried with fatty pork belly, but my husband doesn't eat fat meat, so I use plum meat.
2 Master the time to cut off the raw meat. Half of it can be inserted with bamboo chopsticks.
Steamed pork
"The dish is hot and golden, the color is golden and bright, and the taste is refreshing and spicy. The sliced meat is strong, the dish is crispy and tender, and the whole dish is not strong, but it is delicious.
Ingredients: Pork belly with skin or hind buttocks (one catty) vegetable soup (five or six)
Seasoning: Red pepper (appropriate amount) Onion (appropriate amount) Ginger (appropriate amount) Garlic (appropriate amount) Pickled pepper (appropriate amount) Yixian Douban (appropriate) Sugar (appropriate) Steamed fish stew oil (appropriate) Cooking wine (appropriate) Pepper powder (appropriate) Salt (appropriate) MSG (appropriate) sesame oil (appropriate)
Kitchenware (none)
1Sliced pork, boiled in water for a while, the old method is to cook the whole piece of meat, and the cut is still unfamiliar. Doing this will ensure that the meat is not fishy and clean.
2 red peppers all two, pick the vegetables, remove tendons, cut oblique segments, leaves alone.
3 Stir-fry the meat with a little oil, medium heat and simmer out the oil. Those who like fatty meat should simmer for a while.
4 Pour all the oil out of the pot, add the onion ginger garlic pickled peppers to stir-fry, and serve for later.
5 Put the vegetable oil back in. (Do not use the fried lard. Lard can be used to stir-fry vegetables, which is super delicious.) Stir-fry the Shexian bean paste, and fry the red oil over low heat.
6 Pour the meat into the stir-fry until all are colored. Season wine, sugar, steamed fish stew, stir fry.
7 Pour in red peppers and vegetable stalks, stir-fry and season. I put half a teaspoon of salt and a teaspoon of pepper for this pound of meat.
8 vegetable stalks, like crispy ones, fry for a while, I think it's better to fry for a while. Finally, add vegetables, sesame oil, monosodium glutamate, and stir well.
1. Slice pork and boil for a while. Put some peppercorns and ginger skin in the water for cooking the meat (scrape or peel the ginger skin).
2. After the meat pieces are stir-fried, all the oil in the pan is filtered out. Vegetable oil, vegetable oil, is used for frying Luandou Douban. This keeps the dishes fresh. It also reduced the intake of lard to some extent.
3, Shexian bean paste is a bit salty, so salt carefully. Reference amount: one spoon of Shexian Douban soup, half a teaspoon of salt. If some people take the soup spoon again, I won't be responsible! All said it was a small spoon of soup.
4, sesame oil is essential, is the finishing touch.
5, you can do more at one time, because the more the dish is more reluctant.
Potato back-boiled meat
"This meat is left over after being cooked, so there is no such step."
Ingredients: Potatoes (appropriate) Red pepper (appropriate) Pork belly (appropriate)
Seasoning: oil (appropriate amount) garlic (appropriate amount) Laoganma hot pepper sauce (appropriate) raw soy sauce (appropriate) salt (appropriate)
Kitchenware (none)
1 raw material diagram. All ingredients and garlic slices.
2 Put a little oil in the pan and fry the potatoes until they are slightly yellow.
3 Sheng spare.
4 Stir in pork belly over low heat until oil comes out.
5 stir-fry the garlic slices and chili sauce, stir and stir well, and then stir-fry the red peppers.
6 Finally, add the potato chips and stir-fry the salt.
Dried celery beans
"For cooking meat, the oil temperature is preferably medium oil temperature. If the oil temperature is too high, it will make the meat feel old and the oil temperature is low. The oil is also medium-temperature oil, fry until slightly yellow. Time: 15 minutes Calories: 898 calories Share: Three servings "
Ingredients: pork belly (200g)
Seasoning: Dried tofu (50g) Celery (100g) Onion ginger garlic (appropriate) Douban sauce (10g) Tofu (8g) Sugar (2g) Salt (appropriate) Raw soy sauce (one teaspoon) Chicken essence (appropriate) Vegetable oil (appropriate)
Kitchenware (none)
In a pot, add water to boil, add pork belly, add onion, ginger slices, cooking wine to remove fishy fish, cook until broken
2Dried tofu, sliced celery, shredded green pepper, shredded onion, ginger and garlic
3 slice the cooked pork belly into thin slices
4 Put a little oil in the wok, stir fry the pork belly with medium heat until the surface is slightly burnt and remove
5Put the bean paste and tempeh into the pot and stir-fry
6 stir-fry onion ginger garlic
7 Pour the cooked pork belly into the pan and stir-fry evenly.
8 Add chopped dried tofu and celery and stir-fry, add sugar, salt and stir-fry evenly
9 Put green peppers and stir-fry quickly.

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