A list of the contents of this article:

The practice of Tuozi meat, how to make it delicious, and the usual home practice of Tuozi meat.

The method of buying pork in the dunes of rural banquets wash the pork except the first water and pick it up, then touch the honey and deep-fry it until golden, then boil it in water for 15 to 2 minutes to make the picture above. Add chicken essence soy sauce to the meat cutting ground and roll down the meat on all sides to put it in a bowl. As shown in the picture above.

The practice of Tuozi meat in Shangli ancient town of Ya'an, Sichuan is as follows: prepared materials: pork belly, rock sugar, dried chili, cinnamon, star anise, fragrant slices, garlic cloves, ginger slices, shallots, salt. Cut the pork into pieces and set aside. Pour oil into the pan and heat until 70% hot. Add the pork belly and deep-fry until the color changes.

Preparation materials: 500 grams of pork, 60 grams of dry pickles, appropriate amount of bean paste, 3 spoons of soy sauce, 3 slices of ginger, embellished with chopped onions, right amount of chicken essence, right amount of honey (if there is no honey, soy sauce can be used instead). Treatment of pork belly: wash the pork belly and remove excess moisture.

The practice of tuo meat step 1 choose a good pork belly, wash, blanch water. Wipe the meat skin with egg whites and mash while it is hot. Boil the oil in an iron pan, deep-fry the skin down in the pan until the skin turns red and the root is closed, then take it out and put it in cold water (this step is for tiger skin, which can also be omitted).

Use good pork belly (6% fat and 4% thin) and burn the skin with a hot hook (preferably yellow). It will also remove the smell of hair and increase the smell of the skin, then wash it, brush it with sesame oil, and cut it into 5 cm square meat dunes. After treatment, add seasoning to steam, add stock and stew in the pot.

The practice of Tuozi Meat in Shangli Ancient Town, Ya'an, Sichuan Province

The method of buying pork in the dunes of rural banquets wash the pork except the first water and pick it up, then touch the honey and deep-fry it until golden, then boil it in water for 15 to 2 minutes to make the picture above. Add chicken essence soy sauce to the meat cutting ground and roll down the meat on all sides to put it in a bowl. As shown in the picture above.

Out of the pot to dry cold, and then cut the meat into small pieces, put into the pot or pot; put salt, bean paste, pepper, ginger slices, garlic seedlings, star anise pickled for three to five hours (can also be fried in oil and meat re-pickled). Put it in a casserole and simmer for three hours.

Sichuan and Chongqing are similar to braised meat delicacies, but their craftsmanship is different from that of braised meat.

Hello! As a matter of fact, there is another name for this dish. Chengdu is called Dongpo Meat, which belongs to the steamed dish series. It is mainly painted. The seasoning needed for yard taste is very simple. Soy sauce, wine, sweet potatoes and sprouts can be added. If you have any questions, please ask.

Fried dunes in Hunan. Thank you!

1. Gently put the dunes wrapped in soybean powder into the oil pan. Slowly fry with small and medium fire, during which you can gently turn it with chopsticks to make it heated evenly. When the surface of the dunes is golden, and the volume expands, it can be fished out when it floats.

2. the first step: first, we carefully wash the prepared pork belly with clean water, then drain the water and put it in the bowl. After the ginger is peeled and cleaned, cut into slices and put in the bowl. After the garlic is peeled and washed, crush the garlic with the back of the knife and put it in the bowl.

3, practice: the oil dregs should be mashed into the end, so that it is easier to smell fragrant and will not feel greasy. Grandpa used to add some diced meat, but the smell of the oil residue is better, making the fried dunes more delicious, making people always want to pick them out and eat them alone. Orange skin foam can effectively relieve greasy and enrich the taste at the same time.

4. Do not stir to prevent sugar leakage. Please click to enter the picture description 7 after deep-frying for a short while, the oil tuo will float, heat it over medium heat, turn it, and color its surface evenly. Please click on the input picture description 8 until the surface of the oil tuo is light golden yellow, remove and drain the oil, do not burn the mouth and eat.

5. Fry once every two minutes until the surface of the oil tuo is golden brown. Fry the fried dumplings until golden brown, pick them up with chopsticks and put them on a plate. It is suggested that you must put the oil tuo on the oil absorption paper, so that the oil absorption paper can absorb the excess oil from the oil tuo, so that it will not be so greasy.

6. Beat eggs, chopped onion and ginger, salt, monosodium glutamate and other seasonings, then add appropriate amount. Stir hard in the same direction, add a little water, then squeeze into a ball, dip in water starch and deep-fry.

Langzhong Erlao Qiantuozi Meat practice

1. Wash the pork except the first water and pick it up, then touch the honey and fry it until golden, then boil it in water for 15 to 2 minutes to make the picture above. Add chicken essence soy sauce to the meat cutting ground and roll down the meat on all sides to put it in a bowl. As shown in the picture above.

2. The practice of Tuozi meat in Shangli ancient town of Ya'an, Sichuan is as follows: prepared materials: pork belly, rock sugar, dried chili, cinnamon, star anise, fragrant slices, garlic cloves, ginger slices, shallots, salt. Cut the pork into pieces and set aside. Pour oil into the pan and heat until 70% hot. Add the pork belly and deep-fry until the color changes.

The practice of Tuo Meat of Yi nationality in Liangshan

1. Steps to do: prepare meat pieces: wash pork hindquarters or pork belly, cut into pieces about 3 cm square, and try to keep the blocks uniform in size so that they can be heated evenly when cooking. Pickled meat: add appropriate amount of soy sauce, cooking wine, a little salt and sugar to the meat, stir well and marinate for about 20 minutes, so that the meat can fully absorb the flavor of the seasoning.

2. Braised meat cuts fresh meat such as chickens, pigs, sheep and cattle into fist-sized Tuo meat. Prepare mountain spring water in a large iron pot and begin to add firepower. Pour the fist-sized Tuo meat into the cold water in the pot and begin to cook.

3. Tuo meat is the basic production method for the Yi people in Xiaoliangshan to eat meat. In production, regardless of pigs, cattle, sheep, slaughtered with bones and meat cut into pieces the size of a fist boat, boiled with water to medium well, then into the dustpan, sprinkled with salt back and forth, so that the salt can be eaten.

The practice of authentic Tuozi Meat in Sichuan

The first step: first, we carefully wash the prepared pork belly with clean water, then drain the water and put it in a bowl. After the ginger is peeled and cleaned, cut into sliced ginger and put in the bowl. After the garlic is peeled and washed, use the back of the knife to crush the garlic and put it in the bowl.

The method of buying pork in the dunes of rural banquets wash the pork except the first water and pick it up, then touch the honey and deep-fry it until golden, then boil it in water for 15 to 2 minutes to make the picture above. Add chicken essence soy sauce to the meat cutting ground and roll down the meat on all sides to put it in a bowl. As shown in the picture above.

The practice of Tuozi meat in Shangli ancient town of Ya'an, Sichuan is as follows: prepared materials: pork belly, rock sugar, dried chili, cinnamon, star anise, fragrant slices, garlic cloves, ginger slices, shallots, salt. Cut the pork into pieces and set aside. Pour oil into the pan and heat until 70% hot. Add the pork belly and deep-fry until the color changes.

Tuozi meat can be steamed and cooked, add farm salt vegetables before the cooking process, put the skinned side toward the bottom of the bowl, and put 10 pieces of each bowl, which means perfect, then spread the washed salt vegetables on top, put them in a steamer and steam for 1 hour, then heat them over low heat for 2 hours.