[How to make meat delicious]_How to make_How to make
The meat is popular with many people. For people who are not unhappy, it is a kind of delicious food. It always takes some time to make a meat.
The main ingredient of pork meat is pork, and everyone is very familiar with pork. When pork belly is made into pork meat, it is fat but not greasy, and the meat is soft and rotten.
In particular, there are some differences in the method of making meat with different regions, and the other ingredients added are also very local.
First, salted vegetable buckle meat ingredients: 600g minced meat, 50g salted vegetable, 3g dried red pepper, 3g ground pepper, 2g star anise powder, 10g Laoganma, 1ml old soy sauce, 3ml oyster sauce, 10ml monosodium glutamate, 1g rice wine, appropriate saltPractice: 1.
Reduce the flesh to two fingers thick.
Cut into half-finger thick pieces.
Rinse with warm water.
Put the sliced meat in a container, add salt, soy sauce, oyster sauce, rice wine, monosodium glutamate, star anise powder, chili powder and mix well.
Place the meat slices on the top of the meat and place them in the large bowl piece by piece; fill the remaining pieces of meat into the bowl and press gently to flatten them.
Wash the salted vegetables with warm water, squeeze out the moisture, remove the pieces, and chop.
Chopped dried red pepper thimble.
Hot oil in a wok, pour in chopped salted vegetables, dried red peppers, and old godmother, add salt and sauté over medium heat.
Stir-fried vegetables are mixed with the meat in a bowl and flattened.
Put the prepared meat into the steamer and steam for 50 minutes after steaming.
Take the steamed bacon out of the steamer, buckle the plate containing the bacon to the bowl, turn it over, remove the bacon bowl, and let the sauce go for serving.
Second, dried bamboo shoot meat ingredients: 1000g pork belly, 200g dried bamboo shoots, 1 small piece of ginger, 3g green onion, 4 pieces of garlic, appropriate amount of sesame oil, appropriate amount of raw soy sauce, appropriate amount of old soy sauce, appropriate amount of chicken powder, appropriate amount of spicy king, appropriate amount of paprika, The right amount of salt, the right amount of oil practices: 1.
The pot is burning red.
Turn the skin down.
Clean the hairs and dirt on the skin.
Scrape the surface of the skin with a knife.
Rinse with warm water.
Sit in a pot and boil water.
Boil the meat in the cold water until the chopsticks can pour into the bloodless water instead of the pan.
Relax the oil in the pan and heat it until the oil surface emits smoke.
Color the meat with old soy sauce.
Grab the meat into the pan with an oil hook.
Deep-fried until the surface of the skin is fluffy.
Remove from the pan and let cool (don’t fry too much).
Dried bamboo shoots should be soaked in warm water and then cleaned.
Pour rice water into the pot, put the dried bamboo shoots in the pot and cook for 15-20 minutes.
Rinse the cooked bamboo shoots, squeeze the water, and cut into pieces.
Mix chicken powder and set aside.Cut the fried meat into thin slices.
Code the dried bamboo shoots on top of the chopped meat.
Steam the meat for 60 to 90 minutes.
(It is easy to pierce the meat with chopsticks and it is cooked).
Place the prepared ginger and shallots in a small bowl.
Add pepper noodles.
Mix well to prevent the hot pepper from pouring the noodles.
Boil oil in a hot pan and mix well in a small bowl.
Then add raw soy sauce.
Spicy and spicy king mix well, and finally add some boiling water to the sauce and mix well.
Use a deep dish slightly larger than the steamed meat, buckle the meat upside down, and garnish with coriander to serve.
3. Taro buckle meat ingredients: 500 grams of pork belly, 400 grams of betel taro, 3 chives, 3 fragrant leaves, 1 cinnamon, 2 star anise, 1 tbsp cooking wine, 1/2 tbsp2 tablespoons, 1/2 teaspoon of fine salt, 15 grams of rock sugar, 1000ml of water, 1/4 teaspoon of salt, 1 tablespoon of oyster sauce, 1 teaspoon of fine sugar, 2 teaspoon of raw soy sauce, 1 teaspoon of old soya sauce:1.
Fill the pot with fresh water, add the meat pieces, scallion knots and all braised meat materials. After boiling over high heat, cook over low heat for 30 minutes; cut betel nut taro into about 5mm thick slices, add 1/4 small spoon of salt and spread evenly.Marinate for 15 minutes. Remove the cooked meat and let it cool. Coat the surface with dark soy sauce. Use a toothpick on the surface to drain small holes. Drain the water in the pan with hot oil and fry until it is golden on both sides.When the skin is covered, you should add a lid to prevent it from being hurt by oil); 2.
Add taro to hot oil and fry until the surface becomes a hard shell; cut the fried meat pieces into 5mm thick pieces; drain the meat and taro pieces in a deep bowl indirectly one by one, and spread the remaining taro on the top surfaceMix the oyster sauce, sugar, and raw soy sauce in the bowl and spread on the meat and taro.
Boil the water in the pot, cover with steam for 60 minutes; steam the meat, buckle a large plate on the bowl, and then reverse the bowl; decorate the hot Jiang Qing vegetables on the plate, and pour the steamed soup out of the bowlHeat into the pot until thick and drizzle on the surface of the meat.
Fourth, tofu meat buckle ingredients: pork belly with skin 500 grams, 2-3 pieces of tofu, the amount of tofu juice, tofu block practice: 1.
Wash the pork belly, put water in the pot, and cool the meat under the water.
Cook for about 20 minutes. Chopsticks can be plucked into pork belly and allowed to cool.
Put the fermented bean curd and fermented bean curd in a small bowl, add an appropriate amount of water, and crush the fermented bean curd.
Put oil in the wok. When the oil is 70% hot, put the pork belly in the deep fry, and keep turning the meat pieces (the oil splashes out continuously, use the lid to block the shield). Fry until the skin is slightly hardOut.
Cut the fried meat into even pieces.
Pour the sliced meat into the bowl and pour in the prepared curd curd.
Take a bowl, place the skin in the bowl with the skin down, and finally place the cut tofu on top of the meat. Steam it in the steamer for more than 1 hour. The longer the time, the softer the meat will become.
I steamed it on it.
Steam out the bowl, pour out a portion of the juice, take a plate and insert it into the bowl, quickly turn it over, and snap the meat pieces into the plate.