Even pot soup
Ingredients: Pork shank with skin, white radish, green onion, ginger slices, coriander leaves, soy sauce, salt, sesame oil, peppercorns, watercress, monosodium glutamate, pepper.
1. Start the pot to burn the oil, add the watercress and fry the red oil, put it into the bowl, then add soy sauce, monosodium glutamate and sesame oil to stir well, and set aside when dipping.
2. Wash the pork leg meat with skin, put it in a pot of water, bring it to a boil on high heat, add ginger slices, green onion and peppercorns, cook the meat over low heat, fish it out, let it cool, and cut it into thin slices where the skin and meat are connected.
3. Wash the white radish, peel it, wash it again, slice it, pour it into the soup of boiled meat, add sliced meat, salt, pepper and MSG to boil after cooking, put it out of the pot and put it in a bowl, sprinkle with coriander leaves.
4. When it is served, it is served with a dip prepared in advance, and it is served together, and the meat slices are dipped in the ingredients, and then you can eat the rice, and after eating the meat, you can also drink a bowl of delicious broth. Hot, light and tasty.
Dry pot pork belly
Ingredients: pork belly slices, crab mushrooms, tea tree mushrooms, parsley segments, red pepper crushed, green onion segments, salt, monosodium glutamate, clear soup, red oil.
1. Soak the crab mushrooms and tea tree mushrooms in water and wash them.
2. Heat the oil pot, sauté the pork belly to make the incense, add crab mushrooms, tea tree mushrooms and stir-fry, put in the clear soup, add salt, monosodium glutamate, red oil and stir-fry slightly, and then pour into the dry pot.
3. Sprinkle the pot with parsley, minced red pepper and green onion and serve while heating.
Small stir-fried meat from a farmhouse in northern Shaanxi
Ingredients: pork belly, dried chili pepper, peppercorn powder, fennel powder, ginger powder, salt, monosodium glutamate, ginger shallots, dark soy sauce, rapeseed oil.
1. Separate the fresh and clean pork belly from the fat and lean and slice it.
2. Put the pot on medium heat, pour a little rapeseed oil, add the fat meat slices and sauté the oil, add dried peppers, green onions and ginger to fry, then add the lean meat slices and stir-fry evenly, add salt, monosodium glutamate, pepper powder, fennel powder, ginger powder, soy sauce and stir-fry evenly to color the aroma, add an appropriate amount of boiling water, the amount of water should not exceed two-thirds of the meat, bring to a boil on high heat, turn to low heat and simmer slowly.
3. Simmer for about 49 minutes, thickening the juice and filling it out.
Crispy pork belly
Ingredients: pork belly, salt, cooking wine, ginger shallots, soy sauce, dried fine bean powder, spicy powder.
1. Treat the pork belly clean and soak in cold water.
2. Slightly change the pork belly without cutting the skin, put it in a pot, add salt, cooking wine, soy sauce, ginger and shallots to marinate for more than 3 hours, and beat the pork belly with dried fine bean flour.
3. Place the pan on high heat, pour in wide oil, fry the pork belly at 50% or 60% of the oil temperature until the skin is crispy, and drain the oil.
4. Cut the pork belly into pieces with a knife and sprinkle with spicy powder to serve.
Back to the pot of meat
Ingredients: Pork belly with skin, garlic, bean paste, monosodium glutamate, dark soy sauce, sweet noodle sauce, old dry mother tempeh.
1. Wash the pork belly with skin, put it in a pot of water and cook it, cool it and cut it into slices; wash the garlic and cut it into horse ears for later.
2. Heat the salad oil in the pot, sauté the sliced meat until it reaches the lamp nest, add the soy sauce, sweet noodle sauce, bean paste, and old dry mother tempeh and stir-fry, then add the garlic segments and MSG and fry, and then put the pot on the plate.
Stir-fried meat with chili peppers
1. Pork cut into 3 mm thick slices, pepper to the stalk wash, tear into pieces by hand, you can sprinkle some salt into the pepper to taste more, you can also use a knife to cut, it is best to use a knife to pat when cutting. It is best to have More Liuyang Tempeh, a few cloves of garlic pat flat.
2. Add a little rapeseed oil to the pot, sauté the chili peppers to remove the dryness of the peppers, and fry until the tiger skin is slightly raised.
3. Add a little rapeseed oil to the pot, add a little fatter meat slices to fry out the grease, add onion ginger, pat garlic, tempeh foam to fry out the aroma, add spicy girl sauce, if there is no watercress sauce instead, fry out the red oil, put in a little leaner meat slices, pour in a little balsamic vinegar, fry until the meat slices change color, add cooking wine to remove fishy, dark soy sauce, raw soy sauce fresh, down into the pepper, a little pepper, a little salt, chicken essence, MSG, stir-fry evenly, and finally add a small secret to flavor, spray into the pot side vinegar, keep the crispness of the pepper and soften the meat fiber, Serve out of the pan and serve. This chili stir-fried meat is particularly fragrant in terms of bibimbap, noodles and steamed buns. The more you eat it, the more fragrant it becomes, and it will not get greasy at all.
Diced meat with fried sauce
1. Pork fat and lean separated, cut into cubes, can also be cut into minced meat, diced meat chewed more fragrant. Untie the dry yellow sauce with some water and steam it in a pot so that the taste is stronger. Cut a little more green onion, mince the ginger, you can cut some onion.
2. Start the pot to burn the oil, down into the shallot ginger, star anise, fragrant leaves, cinnamon, tangerine peel, fried incense, spices fished out, under the fat diced meat sautéed out of the oil, down into the prepared yellow sauce, low heat to fry out the aroma, and then add the right amount of sweet noodle sauce, the amount of sweet noodle sauce is less than the yellow sauce, stir-fry the sauce aroma, down all the diced meat, stir-fry evenly, a little yellow wine, simmer slowly, salt, soy sauce, salt, monosodium glutamate, chicken essence, pepper, boil until viscous, you can add a little less boiling water into it, you can also add without adding, simmer for 20 minutes, you can get out of the pot.
3. The remaining green onions are sprinkled on the prepared fried sauce, the rapeseed oil in the pot is 70% hot, poured on the green onion to stimulate the aroma of the onion, this oil is slightly more, the oil should play a role in preserving freshness on the fried sauce.
Potatoes back to the pot meat
Ingredients: Pork sit-on meat, potatoes, bean paste (minced), a pinch of garlic sprouts, sweet noodle sauce, salt, copied soy sauce, mixed oil.
1. Cook and slice the pork sit on the buttocks, peel the potatoes and cut them into slices equal to the meat, and cut the garlic seedlings into sections.
2. Put the pot on medium heat, pour in the appropriate amount of mixed oil and heat it, add the sliced meat and sauté until rolled, add the bean paste and fry the red oil, add the sweet noodle sauce and stir-fry, add the potato chips and stir-fry, add the copied soy sauce, a little salt, stir-fry well, and finally add the garlic seedlings and stir-fry until cooked.
Sliced meat is roasted with bamboo
Ingredients: curd bamboo, pork, green pepper, red pepper, green onion, ginger shredded, garlic slices, salt, chicken powder, monosodium glutamate, soy sauce, sesame oil, water starch to taste, fresh soup, green onion oil.
1. Wash the bamboo and soak it in cold water. After fishing out, cut into sections, then blanch in boiling water, drain; pork is washed and cut into thin slices; green peppers and red peppers are removed from the stems and seeds, washed and sliced for later.
2. Sit in the pot and light the heat, add the shallot oil and heat it, first add the slices of meat and fry until it changes color, then add the green onion, ginger shreds, garlic slices to fry out the aroma, then add fresh soup, add tofu bamboo, add salt to mix well, hook with water starch, drizzle with sesame oil, you can get out of the pot and plate.
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