Homemade wood beard meat
Ingredients: 300 grams of pork loin, 3 fungus, 10 grams of yellow cauliflower, 1 cucumber (about 150 grams), 2 eggs (about 120 grams).
Seasoning: 2 white green onions, 1 tsp each of cooking wine, starch and water starch, 1 tbsp soy sauce, salt, sugar, sesame oil and vegetable oil.
Method: 1. Soak the fungus in warm water until soft, take it out, remove the stem, wash it, and tear it into small pieces by hand; wash the yellow cauliflower, soak it in warm water until soft, take it out, wash it; wash the pork loin and cut it into thin slices; wash the cucumber and cut it into diamond-shaped slices; wash the green onion white and cut it into slices.
2. Beat the eggs, add water and a few drops of cooking wine, mix well; Place the remaining cooking wine and starch in the chopped pork loin, mix well and marinate for 5 minutes.
3. Put vegetable oil in a pot, cook until 70% hot, add eggs, fry into irregular pieces, and put on a plate.
4. Heat a little base oil in the pot, put in pork loin, stir-fry until the meat turns white, add green onion, stir-fry for a while, stir-fry soy sauce, salt, white sugar and stir-fry well, add fungus, cucumber, egg, stir-fry until cooked, after thickening with water starch, drizzle sesame oil.
Homemade back to the pot meat
Ingredients: 250 grams of pork belly, 200 grams of cabbage, 3 green peppers.
Seasoning: 3 dried red peppers, 4 cloves of garlic, 1 tbsp stock, 1 tbsp each of soy sauce, cooking wine, sugar, 1 tsp each of salt and sesame oil, vegetable oil.
Method: 1. Wash the pork belly, put it in boiling water and blanch for 3 minutes, take it out and let it cool and cut it into long slices; Wash the cabbage, slice it; Remove the stems and seeds of green peppers, wash and cut into pieces; Cut dried red pepper into sections; Cut the garlic into slices.
2. Put the stock, sugar, cooking wine, soy sauce and a small amount of water in a bowl and stir into a sauce.
3. Heat vegetable oil, fry garlic slices, add pork belly and dried red pepper segments, stir-fry over medium heat, then add cabbage and stir-fry, and finally add green pepper cubes and stir-fry.
4. Let stir-fry evenly, add the seasoned sauce, and add sesame oil after about 2 minutes.
Pot barloin
Ingredients: 200 grams of pork tenderloin, 150 grams of rice pot, 50 grams of winter bamboo shoots, 15 grams of shuifa fungus.
Seasoning: 5g each of pickled red pepper, minced green onion and ginger, 3g of garlic slices, 20ml of cooking wine, 15g of starch, 15ml of soy sauce, 25g of sugar, 25ml of rice vinegar, 2g each of salt and monosodium glutamate, 250ml of broth, 25g of water starch, 1000ml of salad oil (about 125ml).
Method: 1. Remove the fascia from the pork loin, cut the tendon into 5 cm long, 3 cm wide and 0.2 cm thick slices, put it in a bowl, add 1 gram of salt, 5 grams of cooking wine and starch, mix well and sizing for later use.
2. Break the rice pot into 5 cm pieces; Wash the winter bamboo shoots and cut them into diamond-shaped slices; Water hair fungus removes impurities and tears into small pieces; Cut the pickled red pepper into small pieces; Combine 1 g of salt, soy sauce, 15 g of cooking wine, sugar, rice vinegar, MSG, broth and water starch in a small bowl.
3. Put 50g of salad oil on a hot fire, stir-fry pork slices until discolored, add minced green onion and ginger, garlic slices, winter bamboo shoots, fungus and pickled red pepper and stir-fry evenly, pour in the potato juice, and boil in a large bowl.
4. At the same time, heat another pot on the fire, put salad oil on the heat until 80% hot, fry the pieces in the lower pot until floating and bright yellow, take them out, pour them on a plate, serve with the fried meat juice, and pour the meat juice on the pot.
Minced meat round cabbage
Ingredients: 50 grams of lean pork, 250 grams of cabbage.
Seasoning: minced green onion, minced ginger, soy sauce, salt, monosodium glutamate, water starch, vegetable oil.
Method: 1. Wash the pork and chop it into minced pieces; wash the cabbage, blanch it with boiling water and chop it.
2. Put the pot on the fire, heat the vegetable oil, stir-fry the minced meat, add minced green onion, ginger, soy sauce, salt and stir-fry twice, put a small amount of water, cook soft, then add cabbage and cook for a while, and finally add MSG, and use water starch to thicken it.
Recipe variation: cabbage can be replaced with fungus.
Crispy fried snowflake tenderloin
Ingredients: 500 grams of pork tenderloin, 25 grams of Jinhua ham, 150 grams each of breadcrumbs and egg white.
Seasoning: 100ml vegetable oil, 50g each of coriander and flour, 50ml of cooking wine, 10g of minced green onion and ginger, 2g of monosodium glutamate, 5g each of salt and sugar, 1g of pepper, 15g each of dry starch and water starch, 10ml of sesame oil.
Method: 1. Mash the green onion and ginger, use cooking wine for juice; cut the ham into small elephant eye slices; wash the coriander; put 100 grams of egg white, flour and water starch into a bowl, and then add an appropriate amount of water to make a paste.
2. Remove the tendons of the tenderloin, cut it crosswise into 1 cm thick pieces, pat it open with a knife, and then pound it into 0.4 cm thin slices with the back of the knife, change it to a pointed peach shape (12 pieces), marinate it with pepper, minced green onion and ginger, cooking wine, salt, sugar, MSG, drag it piece by piece in the egg batter, stick breadcrumbs on both sides, put it into a frying pan and fish it out, and spread it on a wooden board.
3. Beat 50g of egg whites with chopsticks until frothy, add an appropriate amount of dry starch to make a snowflake paste, spread a layer over the fried tenderloin, and then paste slices of ham and coriander leaves on the surface to form a flower-shaped.
4. When serving, put vegetable oil in the pot and cook until it is five years old, fry the snowflake tenderloin in the oil pan until the bottom is charred and golden brown, take it out and arrange it around the plate, put the coriander on the plate, and drizzle sesame oil.
Yellow essence simmered pork knuckle
Ingredients: 500 grams of pork knuckles, 10 grams of yellow essence, 15 grams of codonopsis, 5 jujubes, 2 slices of ginger, green onion.
Seasoning: cooking wine, salt, chicken essence to taste.
Method: 1. Separate the bones of the pork elbow from the meat and cut the meat into large pieces.
2. Put the cut meat pieces into a pot of boiling water to blanch the blood water, add cooking wine to remove the fishy smell, take it out and put it in clean water to clean.
3. Cut thin slices of yellow fine, cut short sections of codonopsis, put in gauze bags, tie the mouth; Wash the dates; Slice the ginger and cut the green onion into pieces and set aside.
4. Put the meat and the medicine packet, green onion, ginger, jujube and other ingredients into a casserole, wait for the heat to boil, add salt and chicken essence, and then stir slightly.
5. Switch to a simmer and continue to simmer, simmering until the pork knuckle skin is crispy.
Rabbit stew with yam
Ingredients: 150 g fresh yam, 120 g rabbit meat.
Seasoning: 3 grams each of five-spice powder, monosodium glutamate, salt, appropriate amount of cooking wine and clear soup.
Method: 1. Peel fresh yam, wash and cut into small pieces; cut rabbit meat into small pieces.
2. Put the pot on the fire, heat the oil, put in the rabbit meat cubes, cook over high heat until the rabbit meat changes color, add yam cubes and stir-fry together.
3. Add clear broth, five-spice powder and cooking wine, cook over low heat until the meat is cooked and the yam cubes are soft, add salt and MSG to taste.
Tough and spicy hamstrings
Ingredients: 400 grams of cooked pork trotter tendon, 20 grams each of rice pepper and green pepper, a little green onion, ginger and garlic.
Seasoning: 1 tsp salt, 1/2 tsp monosodium glutamate, a pinch each of sugar, oyster sauce and chili oil.
Method: 1. Cut the hoof tendon into sections and blanch them; cut the rice pepper and green pepper into sections for later use.
2. Add the base oil to the pot, fry chives, ginger, garlic, add rice pepper, green pepper, hoof tendon, add salt, monosodium glutamate, sugar, oyster sauce to taste and stir-fry, when out of the pot, drizzle the seasoning chili oil to make.
Tip: Pork trotter tendon is rich in collagen, which helps delay skin aging. Pork trotter tendon also has the effect of strengthening tendons and bones, and has a good dietary therapeutic effect on people with osteoporosis and sore waist and knees.
Stir-fried pork liver with mashed celery
Ingredients: 200 grams of pork liver, 2 celery, 2 green onions, ginger.
Seasoning: 2 tbsp soy sauce, 1 tbsp mash and 1 tbsp starch, 1 tsp sugar, salt to taste.
Method: 1. Soak the pork liver in water for 30 minutes, wash and take out the slices, then add soy sauce, mash and starch to marinate for 5 minutes; Wash and cut celery; Wash the green onion and ginger and finely chop.
2. Heat the oil, add the pork liver and fry over high heat until it changes color.
3. Heat the oil in another pot, add celery and stir-fry slightly, return the pork liver to the pot, and add salt and sugar to stir-fry well.
Pepper boiled pork belly
Ingredients: 350 g pork belly.
Seasoning: 10 g pepper, 3 g coarse salt, starch to taste.
Method: 1. Knead the pork belly several times with starch and coarse salt, rinse it, put it in boiling water and boil for half an hour, take it out and wash it in cold water.
2. After washing the peppercorns, put them in the pork belly, use a thread seam, put the whole into the stew cup, fill an appropriate amount of cold boiled water, cover the cup, put it in a pot of boiling water, and simmer for about 2 hours.
Osmanthus meat
Ingredients: 150g pork belly, 2 eggs.
Seasoning: flour, broth, sugar, vinegar, soy sauce, salt, pepper salt, sesame oil, cooking wine, yuan rice flour, dry starch, monosodium glutamate, minced green onion, minced ginger, peanut oil.
Method: 1. Put the sliced pork belly and eggs into a bowl, add MSG, salt, cooking wine, flour, and yuan rice flour to mix well, and then put sugar, vinegar, soy sauce and dry starch into the bowl, add broth to mix into juice.
2. Put peanut oil in the pot, put the meat slices into the oil pan and fry until light yellow and fished out, then fry the minced green onion and ginger in the oil pot slightly, put the fried meat slices into cooking wine, pepper salt, sesame oil and stir-fry well.
Fresh orange steak
Ingredients: 5 steaks (approx. 400 g), 2 oranges (approx. 300 g).
Seasoning: a little salt, sugar, wine, soy sauce.
Method: 1. First cut each slice of steak into three equal parts and marinate it with a small amount of salt, sugar, wine and soy sauce.
2. After washing the oranges, one juice for later use; After the other is cut into quarters, remove the pulp and cut into slices, cut into strips with 1/4 of the skin, and set aside.
3. Heat oil in a pot, add steak, fry for 3~5 minutes, then add orange juice and orange pulp, quickly fry until the steak is fully cooked and inhale the orange juice and serve on a plate.
4. Add a little oil to a boil, add orange peel to explode, immediately scoop it up and sprinkle on the steak.
Small fried spicy rabbit
Ingredients: 500g rabbit meat, 3 shiitake mushrooms, a pinch of onion.
Seasoning: 2 chili peppers, 1 tsp each of minced ginger, minced garlic, tempeh, sugar, oyster sauce, 1 tbsp each of cooking wine, soy sauce and chili paste, salt, starch and chicken essence.
Method: 1. Cut the rabbit meat into small cubes, blanch the blood water, take out and drain the water, add 1 tsp starch, 1 tbsp cooking wine, appropriate amount of salt and a little chicken essence to taste and syrup, lubricating oil and set aside.
2. Cut the chili pepper into round cubes, shiitake mushrooms into small cubes, slice the onions, and blanch separately.
3. Heat the pan, heat the oil, add minced ginger, minced garlic and tempeh to fragrant, pour diced rabbit, diced chili, diced shiitake mushrooms and onion slices, add salt, chicken essence, sugar, soy sauce, chili paste, oyster sauce, starch, stir-fry to taste.
Angelica pork loin
Ingredients: 500 g pork loin, 10 g angelica, 10 g codonopsis, 10 g yam (dried), 5 g ginger, 10 g garlic (white peel).
Seasoning: 1 tbsp soy sauce, 2 tbsp vinegar.
Method: 1. Cut the pork loin and wash it; wash the ginger and chop it into minced pieces; peel the garlic, wash it and chop it into minced pieces.
2. Wash angelica, codonopsis and yam, put them in a gauze bag, tie them tightly and put them into a pot with pork loins, add an appropriate amount of water and cook together.
3. When the pork loin is cooked, take out and cool, cut into thin slices and serve on a plate, mix well with soy sauce, vinegar, minced ginger, minced garlic, appropriate amount of sesame oil, etc., and pour into a plate.
Angelica lamb stew
Ingredients: angelica 30 g, lamb 400 g.
Seasoning: 5 grams of goji berries, 10 grams of jade bamboo, 10 grams of ginger, 10 grams of green onion, 8 grams of salt, a little pepper, 3 grams of shoji wine, some clear broth.
Method: 1. Wash the goji berries and jade bamboo; Angelica, ginger cut into slices; Lamb cut into pieces; Cut the green onion into pieces.
2. Boil water in a pot, after the water boils, put in the lamb pieces, boil the blood water over medium heat, and scoop it up for later.
3. Take 1 stew cup, add lamb, angelica, goji berries, jade bamboo, ginger, green onion, inject an appropriate amount of broth, add salt, pepper and shoji and simmer for about 2 hours.
Recipe variations: Angelica and jade bamboo can be replaced with goji berries and black beans to make lamb stew with goji berries and black beans.
Dice goji berry meat
Ingredients: 250 g pork, 15 g goji berries.
Seasoning: 50g tomato paste, rice wine, salt, white vinegar, sugar, water starch.
Method: 1. Wash the pork and cut it into small dices, pat it loose with the back of a knife, add rice wine, salt and water starch and mix well, fry it slightly in six or seven hot oil and take it out.
2. After the oil is hot, re-fry and take out, boil the oil and then fry until crispy and swollen, ground the goji berries into a pulp, add tomato paste, sugar, white vinegar, into a sweet and sour marinade and pour into the remaining oil, stir-fry thick and add diced meat, mix well.
Roasted rabbit with spring shoots
Ingredients: 500 grams of fresh rabbit meat, 500 grams of net spring shoots.
Seasoning: 20g green onion, 20g ginger, 20ml soy sauce, 50g water starch, 1000ml broth, 1g monosodium glutamate, 2g salt, bean paste, 60ml peanut oil.
Method: 1. Wash the rabbit meat and cut it into 3 cm cubes; Spring shoots cut hob blocks.
2. Heat the pot, put peanut oil and cook until 60% hot, fry the rabbit meat cubes to dry the water, then stir-fry the bean paste, until the oil is red, simmer the soy sauce, salt, green onion, ginger and broth together, and add the spring shoots after about 30 minutes. When the rabbit meat is simmered until soft, put MSG and water starch, and collect the thick juice and start the pot.
Peanut pig's feet
Ingredients: 2 pig's feet, 250 grams of peanuts.
Seasoning: salt, green onion, garlic, ginger, rock sugar, soy sauce, oyster sauce, tomato sauce.
Method: 1. Cut the pig's feet into pieces, cook for 10 minutes and take them out; Soak peanuts with salt for 3 hours; Knotted chives, sliced garlic and ginger.
2. Boil rock sugar until golden brown and put pig's feet in, make the pig's feet coated with sugar, pour in peanuts, green onion knots, garlic slices, ginger slices, soy sauce, oyster sauce and tomato sauce and boil.
Steamed ribs with millet
Ingredients: 300 grams of pork ribs, 100 grams of millet.
Seasoning: 1 green onion, 1 tbsp dried tempeh, 2 tsp cooking wine, 1 tsp each of sweet pasta paste, salt and rock sugar, a pinch of ginger and chicken essence.
Method: 1. Soak millet for 20 minutes; Wash and chop the ribs into long segments; finely chopped tempeh; crushed rock sugar; Mince the ginger and shallot.
2. Mix the ribs with tempeh, sweet noodle sauce, rock sugar, cooking wine, salt, chicken essence, minced ginger and a little vegetable oil, put them in a steaming bowl, sprinkle millet on top, steam them over high heat, take them out and put them on a disc, and sprinkle them with chopped green onion.
Lamb chops stew with carrots
Ingredients: 200g lamb chops, 1 carrot, 1/2 green onion, 2 coriander, 1 small piece of ginger.
Seasoning: 1 tbsp cooking wine, 1 tbsp salt, 1 tsp chicken essence, 2 star anise.
Method: 1. Wash the lamb chops, cut them into 4 cm long pieces, put them in a pot of boiling water, then remove and drain.
2. Wash and peel the carrots and cut them into thick slices; Wash and cut the green onion; Ginger washed and sliced; Wash the coriander and cut into pieces.
3. Fill the saucepan with an appropriate amount of water, put in lamb, green onion, ginger slices, star anise, cooking wine, boil over high heat, turn to low heat and simmer.
4. After the lamb is cooked, put in carrot slices and salt, then simmer until the lamb is deboned, add chicken essence, salt, and sprinkle with coriander.
Ingots meat
Ingredients: 500 grams of pork belly with skin, 100 grams of shiitake mushrooms, 150 grams of eggs, green onions and ginger.
Seasoning: peanut oil, soy sauce, cooking wine.
Method: 1. Scrape and clean the meat, cut it into 5 cm long and 1.5 cm thick slices, and fry it slightly in oil.
2. Boil the eggs in boiling water, peel off the shell, soak them in soy sauce for a few minutes, fry them in a frying pan, take them out, and slice them.
3. Put a piece of meat and an egg in a bowl, steam it in a pot, and make ingots meat.
4. Wash the mushrooms, remove the stems, stir-fry and pad on the bottom of the plate. Just buckle the steamed ingots on top.
Braised beef brisket with lotus root
Ingredients: 300 grams of beef brisket, 150 grams of lotus root, some kelp, 5 green onions, 1 piece of ginger, 2 pieces of tangerine peel.
Seasoning: 1 tbsp rice wine, 2 tsp salt, 3 star anise, a pinch of peppercorns.
Method: 1. Cut the brisket into chunks and rinse with boiling water.
2. Soft cut strips of kelp bubbles; Cut the lotus root into wheels.
3. Put all the ingredients, seasonings and water in the saucepan.
4. Bring to a boil over high heat, skim off the foam, turn to slow heat and simmer for 90 minutes until the beef is cooked.
Kebabs
Ingredients: 500 grams of lamb leg, 100 grams of lamb fat.
Seasoning: 10 g salt, 15 ml oil, 15 g each of paprika and cumin powder, long bamboo skewer (about 20 cm long).
Method: 1. Wash and dry the lamb leg, and cut it into 2 cm cubes with the lamb fat.
2. Add salt, paprika, cumin powder and oil to the lamb shank and marinate for 15 minutes.
3. Wear the lamb leg meat on the bamboo skewer in turn, and put on 1 small piece of mutton fat in the middle of each meat skewer (each skewer wears about 6~7 pieces of meat).
4. Spread the lamb kebabs neatly on the grill and bake in the oven preheated to 180°C for 7 minutes.
Stir-fried shredded pumpkin
Ingredients: 250 g pumpkin, 45 g shredded pork.
Seasoning: 15g sliced ginger, vegetable oil, soy sauce, salt, minced green onion.
Method: 1. Wash the pumpkin, peel it, puff, cut it into shreds, and set aside.
2. Heat oil in a pot, fry sliced ginger and minced green onion, then add shredded meat, soy sauce and salt, stir-fry for 1 minute, then add pumpkin, stir-fry for 2 minutes, add water, cover the pot, simmer over low heat for 10 minutes, wait for the pumpkin to be soft.
Douban elbow
Ingredients: 500 grams of pork knuckles (boneless), 1 chicken skeleton, 100 grams of green garlic.
Seasoning: 25 grams of Pixian bean paste, 50 grams of lard, 500 ml of fresh soup, 3 grams of salt, 15 ml each of cooking wine and sugar, 30 ml of vegetable oil, 15 grams of water starch.
Method: 1. Wash the pork elbow, put it in boiling water with the chicken skeleton for a few minutes, take it out and rinse it.
2. Use a knife to chop the elbow into large cubes, pad the chicken skeleton in the pot, and place the elbow skin down on the chicken bone.
3. Put the wok on the fire, heat the lard, put the finely chopped Pixian bean paste and stir-fry it red, add fresh soup, drain off the bean paste, add salt, cooking wine, sugar color, and pour into the pot containing the elbows.
4. Bring the pot to a boil over the heat, remove the foam, reduce the heat to low and simmer until the juicy meat is soft, then put the elbows out.
5. Heat the oil in the pot, stir-fry the green garlic, salt and cooking wine, spread the pot on the bottom of the plate, put the elbow skin up on the green garlic, thicken the original juice of the simmering elbow, add water starch to thicken, collect the juice, when the oil is shiny, pour the pot on the elbow.
Roast beef hoof tendons
Ingredients: 250 g of beef hoof tendon, 25 g of green cabbage heart.
Seasoning: 1g pepper, 5g sliced ginger, 5g green onion, 10g each of soy sauce and cooking wine, 25g cooking oil, 1g starch.
Method: 1. Put the raw beef hoof tendon into a small casserole, add 3 times the water, take it out when it is boiled until it is eight percent rotten, and set aside; Add 20ml of starch to water to make a sauce and set aside.
2. Stir the rape hearts in a hot oil pan, then pour the beef hoof tendon, cooking wine, ginger slices, soy sauce and original soup together.
3. After boiling, add the potato juice, season with pepper after cooking, and sprinkle with chopped green onion.
Stir-fried lamb liver with leeks
Ingredients: 150 grams of leeks, 100 grams of lamb liver, shredded ginger.
Seasoning: salt, rice wine to taste.
Method: 1. Wash the leeks and cut them into 3 cm long pieces for later use.
2. Wash the lamb liver and cut it into thin slices for later use.
3. Heat the pot over high heat, add vegetable oil, cook until 80% hot, first stir-fry the ginger shreds until fragrant, then stir-fry the lamb liver slices and rice wine, then put leeks and salt, and stir-fry until cooked.
Dog stew with black beans
Ingredients: 500 grams of dog meat, 50 grams of black beans, ginger to taste.
Seasoning: salt, peppercorns.
Method: 1. Wash and cut the dog meat and put it in the pot with black beans.
2. Add an appropriate amount of ginger and peppercorns, add an appropriate amount of water, simmer over low heat until the meat is cooked, and then add a little salt to taste.