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How do you cook the pork?

Practice one: green pepper mixed with shredded meat ingredients: 200 grams of green pepper, 100 grams of lean meat, a little egg white, starch, peanut oil, coriander, pepper, shredded onions, salt, monosodium glutamate. Steps: remove the seeds of green pepper, rinse and shred, remove after scalding in boiling water, cool, drain; cut coriander into clean sections; shred raw meat, add egg white and starch in a bowl, slide into a warm oil pan, break off and remove, cool in cold water, drain and put on a plate.

First cut the pork into cubes and marinate it with salt and soy sauce for a few minutes. Stir-fry the pot until red, pour in the chopped potatoes and stir-fry, add water and simmer for about 10 minutes.

Braised pork: braised pork is a common cooking method in Chinese cuisine. it is suitable for many parts of pork, such as pork, pig's feet and so on. Cut the pork into pieces and stew with soy sauce, sugar, cooking wine, ginger slices, onions and other seasonings until the meat is crisp and flavored. Stew: stew is a method of slow cooking, especially suitable for lean meat and tendon parts of pork.

Braised pork: braised pork is a common cooking technique in Chinese cuisine, which is suitable for pork belly and other parts with certain fat. Cut the pork into pieces, marinate with cooking wine, light soy sauce, soy sauce, sugar, ginger, spring onions and other seasonings, deep-fry until golden on the surface, then add enough water and seasoning, simmer over low heat until the meat is crisp and the soup is thick. Roast pork: roasting is another popular way of cooking, especially for pork chops or whole pieces of pork.

How to stew large pieces of pork

Prepare pork and ingredients: large pieces of pork, sliced ginger, chopped onions, cooking wine, salt, soy sauce, rock sugar, star anise, cinnamon, fragrant leaves. Cut pork into pieces, blanch in boiling water, remove and set aside. Cool the oil in a hot pot and saute until fragrant with sliced ginger and green onions. Put in blanched pork and stir-fry until golden on the surface.

Prepare raw materials: 500g raw pork, star anise, rice wine, salt, ginger. Wash the raw pork and cut it into moderately sized pieces. Put it into a pot with ice and boil, throw away the water, and then wash the meat. Add water to the pot again, add meat, sliced ginger and rice wine. After bringing to the boil, release the soy sauce and salt, and turn to a gentle fire after the boil. Spare chopsticks are very easy to pierce through the meat, and there is no blood, meat cooked, color faded and removed.

The way to stew pork is rotten and delicious: try to choose some fat pork, do not choose old mother pork, generally fresh pork, the surface is a little warm, not sticky. Stewed pork, to cut a little larger, so that the stewed meat, the taste of the soup will be strong, so that the nutrients of the meat can be better volatilized into the soup.

Method: cut the pork into eight cubes, then cut the spring onions into sections and sliced ginger.

Wash the pork, remove the excess fat and cut it into suitable chunks. Put the pork in a saucepan and add enough water to cover the pork. Add the right amount of salt, according to your taste, you can add some onions, ginger and other seasonings to increase the flavor. Cover the pot, fire and bring to a boil. After boiling, turn to low heat and simmer slowly. Depending on the size of the pork, it will take about 1-2 hours.

How to cook braised pork in soy sauce

The procedure is as follows: wash the barbecue and blanch the whole piece in boiling water for 30 seconds. Remove and rinse under the faucet until cool, cut into thick pieces, blanch water in a boiling water pan, remove and rinse under the faucet until cool, put in boiling water pot again, remove and drain.

Simmer slowly over a low heat, and the delicacy is all in the heat. But the practice is super simple, saying that if you have hands, you will not go too far.

The cut pork needs to be blanched in water, then fried in a pan, fried until both sides are slightly scorched yellow, fry out the excess oil, and then pour out the excess oil, so that the braised pork is delicious and not greasy. Add the ingredients, spring onions, ginger and garlic to stir-fry together, add the seasoning, water and a little flower carving wine to simmer until the pork is soft and not rotten.

Braised pork home practice today to share with you the home version of braised meat, simple and delicious, not greasy. Usually do not like to eat fat, only this braised meat especially like to eat! Adults and children at home love to eat, and the practice is very simple. The braised meat made in this way is not firewood at all, the fat meat is not greasy, the taste is soft and waxy, and it is really super fragrant.