A list of the contents of this article:

How to make crispy and delicious fried meat?

1. Peel the pork and cut it into thin slices. Put the chopped pork in a bowl, then. Cut a few slices of ginger, put it in a bowl and add the right amount of salt. Play that and put a little bit of light soy sauce. If you use the old soy sauce, you only need a little bit to improve the fresh one, and finally add a little sugar.

2. Heat the oil pan over high heat, refry the fried crispy meat again and deep-fry it thoroughly.

3. The first step is to prepare two pieces of pork belly and three eggs in advance. When making crispy meat, you should use pork belly. If you are fat and thin, the taste is delicious. The pork belly is washed and peeled, cut into long strips of the same size, and can be cut fat and thin.

4. The authentic practice of minced pork is as follows: prepare materials: 130g tenderloin, 40g sweet potato starch, 2g salt, proper amount of pepper powder, 1 egg, cut into 3mm strips with appropriate amount of oil, add 1g salt and a little pepper powder to marinate. Add sweet potato starch to the eggs and mix to form a smooth paste. Let sit for a while.

What should be the practice of collecting books and mutton?

Wash the mutton, soak it in a cold water basin for about 4 hours, take out the controlled water and put it in the pot, add water to drown the mutton, put it into the radish, bring to the boil, remove the blood and wash the dirt, cut the mutton into large pieces and put it cross in the pot.

Step 1: raw mutton, cut a large piece into several pieces, wash. Add water to the pot, add sliced ginger and cooking wine, bring to the boil, turn off the heat and place for 10 minutes, you can let the blood flow out of the mutton, and the mutton soup cooked later is relatively clean and clear. Then remove the mutton and wash it.

Mutton treatment: choose fresh mutton, wash it, and remove blood and impurities. Cut the mutton into uniform chunks and set aside. Boil mutton: put the chopped mutton in a pot and add enough water to immerse it. Add the right amount of cooking wine, sliced ginger, salt, fragrant leaves, star anise and pepper and bring to a boil over high heat.

First use a quick heat, wait for the soup to boil, remove the surface foam, and then simmer it over a gentle fire. (you will see that they cook mutton in a dark wooden barrel.

First of all, the selection of materials, the collection of mutton is the choice of high-quality leg of mutton or mutton shoulder meat, these parts of the meat is relatively fresh and tender, fat distribution is uniform, suitable for stewing. When buying mutton, choose fresh mutton with bright red color and no peculiar smell to ensure the quality of the dishes.

Is there any special way to collect books and mutton?

In short, the special practice of collecting mutton is mainly reflected in the selection of materials, cooking methods and seasonings. Through the careful selection of high-quality mutton, stewing, and unique spices, this dish has become a delicious and fragrant traditional delicacy.

Finally, before coming out of the pot, you can add appropriate amount of vegetables, tofu and other ingredients according to your personal taste to increase the nutrition and taste of the dishes. After getting out of the pot, filter out the residue of the books, pour the delicious mutton into the plate, sprinkle with chopped onions, coriander and other embellishment, and serve.

-(3) cut the mutton into small pieces and marinate with cumin powder, chili powder, salt, black pepper, minced garlic and olive oil for at least 1 hour. Put the pickled lamb kebabs on the kebabs and bake them on a preheated grill. Turn them from time to time until the mutton is golden and well-done.

Boil until the mutton is crispy, out of the pot, let cool, cut into slices and put on a plate, then serve.

Mutton in the book collection is a traditional Chinese cuisine famous for its unique cooking methods and rich taste. The name of this dish comes from "hiding" mutton in books with various spices and herbs so that the meat can absorb the aroma.

How to make a book collection of mutton that is fresh but not greasy for export?

Material selection: choosing fresh mutton is the first step in making mutton for book collection. The color of high-quality mutton is bright red, the meat is compact and the fat is evenly distributed. It is best to choose parts with some fat, such as lamb leg meat or mutton shoulder meat, so that the cooked meat will be more tender and juicy. Preparation: wash the mutton and chop it into palatable pieces.

First use a quick heat, wait for the soup to boil, remove the surface foam, and then simmer it over a gentle fire. (you will see that they cook mutton in a dark wooden barrel.

James water: blanch the mutton pieces in boiling water, remove blood foams and impurities, rinse with clean water and drain. Pickling: put the blanched mutton into a bowl, add appropriate amount of cooking wine, light soy sauce, soy sauce and a little salt, mix well and marinate for about 20 minutes to make the meat taste.

What is unique about the practice of collecting books and mutton?

1, the practice of collecting books and mutton has strict requirements and exquisite, here is a detailed introduction of the special features of this dish. First of all, in terms of material selection, mutton in the collection of books has high requirements for the quality of mutton. The choice of mutton must be fresh, fresh and tender, without fishy taste of high quality mutton.

2. The special feature of mutton in book collection lies in its unique cooking method and implication. This dish is not only delicious, but also rich in cultural connotations, symbolizing the combination of knowledge and food. In the process of tasting this dish, people can feel the charm of traditional Chinese culture as well as the pleasure brought by delicious food.

3. Mutton in the collection is famous for its unique cooking methods and secret recipes handed down from generation to generation, so the mutton is delicate and smooth, the mutton soup is delicious and hot, and the aroma is overflowing. The mutton in the collection is stocked with hillside goats, and the biggest processing feature is to remove the fishy smell that makes people cover their noses.