A list of the contents of this article:

How to eat meat with clamps?

1. Wash a piece, put it on a plate and steam in a steamer for 30-40 minutes. Slice it and eat it directly.

2. Take out a washed meat clip, put it on a plate and steam it in a steamer for 30 to 40 minutes. After that, the meat is sliced and can be eaten directly.

3, first use excellent clip meat, why choose clip meat, because clip meat some white meat is also pig lean meat, fat and thin suitable for making dumplings only tender. Chop the meat finely, and if you don't want to be inconvenient, you can also use a machine to beat it in the street.

4. Choosing the best clip meat is the key, because the clip meat has both fat and lean meat, which makes the meatballs taste tender and smooth. Chop the meat into fine pieces, and if you find it troublesome, you can also let the merchants grind it up with machines in the market. Cut the onions into fines and the ginger into fines, the finer the better.

5. Meat with a clip can be fried with shredded meat. Clip meat is the best ingredient for stir-frying pork. If you want to make super delicious Sautéed Shredded Pork with Green Pepper, lean pork should choose pork foreleg meat called clip meat, so that the fried meat is delicate. So the meat in the clip can be fried with shredded meat.

Can I stir-fry shredded meat with clamps?

1. Meat with a clip can be fried with shredded meat. Clip meat is the best ingredient for stir-frying pork. If you want to make super delicious Sautéed Shredded Pork with Green Pepper, lean pork should choose pork foreleg meat called clip meat, so that the fried meat is delicate. So the meat in the clip can be fried with shredded meat.

2. This may not be necessary. We have to choose it according to the specific dishes. If it is fried shredded pork, the ideal ingredients are pork tenderloin and outer tenderloin. This part of the meat is tender and has no connective tissue. The meat of the front elbow can also be used, and the buttocks and Yuanbao meat of the back elbow can also be used as raw materials for stir-fried shredded meat, because this part of the meat is slender and slightly fatty. Although the lean meat in other parts is OK, the stir-fried dish is not ideal.

3. Remove and shovel the shredded meat with a clip and stir-fry it again in the pan. Finally, add light soy sauce and the old soy sauce and stir-fry well and serve. Tip: shredded meat is afraid of being old. if it is fried for a long time, the meat will become hard, so it needs to be taken out quickly when stir-frying shredded meat. The dish can be evenly turned over with a clip, and the cooking time is shorter.

4. Yu-Shiang Shredded Pork, raw materials: lean meat (preferably sandwiched lean meat), soaked ginger, soaked red pepper, green onion, garlic, sugar, vinegar, salt, monosodium glutamate, Euryale powder, vegetable oil shred lean meat, soaked ginger and red pepper, diced garlic, chopped green onions into 1cm segments.

How can Meat Yuanzi be tender and delicious?

Ingredients: right amount of pork, 1 grass egg, right amount of salt, right amount of cooking wine, right amount of spring onion and ginger. The pork is first sliced, then shredded, add chopped onions and ginger, and chopped into meat stuffing. Knock in a straw egg, mix in the right amount of salt and cooking wine, stir well in one direction, and grasp well. If the meat is too thin, you can add a small amount of water to grab it well, so that the meatballs taste more tender.

Prepare ingredients: 500g pork, 6 slices of ginger, 3 green onions, half spoonful of chicken essence, one spoonful of oyster sauce, half spoonful of prickly ash noodles, right amount of pepper. Chopped green onions and ginger. Mix minced meat with chopped onion and ginger with a knife. Chop the meat and stick it to the knife. Put it in a bowl and set aside. Pepper is boiled into pepper water. Add chicken essence, oyster sauce, pepper water and pepper noodles. Stir well. Rub the meat into balls with your hands, or you can use a spoon.

Adjust the meat stuffing: if the meat stuffing is too thin, you can add the right amount of water and grasp it evenly in order to make the meatballs more tender and smooth. Beat the meat stuffing: beat the meat in a bowl to increase the elasticity of the meatballs. Cook meatballs: add an appropriate amount of cold water to the casserole, then squeeze out the meatballs with your thumb, squeeze them out and fire. Boil meatballs: boil the soup over high heat and cook until all meatballs float.

How to cook meatballs to taste good

1. Preparation materials: 500 grams of pork stuffing, 2 cloves of garlic, 1 piece of ginger, 1 piece of spring onion, 1 tablespoon of pepper, 6 teaspoons of corn starch, 2 teaspoons of spice powder, 4 teaspoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of salt, 1 egg. Add minced ginger, garlic, chopped onions and eggs to minced meat. Add soy sauce, corn starch, salt, sesame oil and pepper. Mix it well and disturb it. Add water to the pot and bring to the boil.

2. Prepare ingredients: 500g pork stuffing, 2 chopped garlic, 1 minced ginger, 1 chopped onion, 1 pepper, 6 teaspoons corn starch, 2 teaspoons spice powder, 4 teaspoons soy sauce, 1 tablespoon sesame oil, 1 egg. Add minced ginger, garlic, chopped onions and eggs to the pork stuffing. Add soy sauce, corn starch, salt, sesame oil and pepper and stir well. Keep stirring until the meat is stuffed.

3. Deep-fry meatballs: add enough oil to the pan. After the oil temperature rises, fry meatballs over low heat until golden brown. In the frying process, you should be careful to turn over to prevent the meatballs from spreading. After frying, take them out and set aside. Cooking soup: add a bowl of chicken soup to the pan, add soy sauce, a tablespoon of cooking wine, a little salt and sugar, add fried meatballs and simmer over low heat until the soup is thick.

4. Prepare 300 grams of pork stuffing, 100 grams of lard dregs (optional), 50 grams of carrots, 50 grams of chopped onions, 50 grams of minced ginger, 2 slices of garlic, 50 grams of dried mushrooms and 50 grams of dried bean curd. Put all the above ingredients in a large bowl, add the right amount of salt, light soy sauce, cooking wine, white pepper, pepper and chicken essence, stir well. Wrap the mixed stuffing into the dough and rub it into a round meatball.