home cooking

Chapter 4 Fried Livestock

Oily but not greasy home-cooked pot pork

[Materials]: 600 grams of pork belly, 2 garlic sprouts, 4 slices of ginger, 1 green onion knot, 50 grams of refined oil

[Seasoning]: 2 tbsp bean paste, 1 tbsp each of soy sauce and sweet noodle sauce, a little MSG

[Method]: Scrape and wash the pork belly with all the remaining hairs; wash the garlic sprouts and cut them obliquely into slices; chop the bean paste finely and set aside.

Put the whole piece of pork belly into the pot, add water to cover the meat surface, bring to a boil, skim off the foam, add sliced ​​ginger and scallion knots, cover the pot, simmer for about 30 minutes, take out the meat, and let it cool down until the meat lines are horizontal Cut into thin slices and set aside.

Put the oil in the pot and heat it up, add the sliced ​​meat and stir-fry until the oil spits out, then add the watercress and fry until fragrant, add soy sauce and stir-fry for color, then add sweet noodle sauce and stir-fry a few times.

Add green garlic and stir-fry raw, add boiling water, cover the pot, cook over low heat until the water is dry and the oil of the sliced ​​meat overflows, add monosodium glutamate and stir well, put it into a bowl, cover the bowl with a larger plate, and put it on steam Steam in the pot for 10 minutes.

The taste can also be changed like this!
Some people who don't like spicy food can stir fry with only sweet noodle sauce, or soy sauce and fermented soybeans without bean paste; for those who prefer to eat sweet, they can also add an appropriate amount of sugar.As long as you like the taste, you can do whatever you want.

Master makes it easy!
To test whether the meat is cooked, you can insert the chopsticks into the meat. If the chopsticks are inserted and there is no blood coming out, it means that the meat is cooked. Do not overcook the meat, otherwise it will taste bad when eating .

Beijing-flavored salty-sweet shredded pork with Beijing sauce
[Materials]: 300 grams of pork tenderloin, 2 scallions, a little shredded red pepper, 150 grams of refined oil

[Seasoning]: 1 tbsp each of soy sauce and cooking wine, 1 tsp of salt, 2 tbsp of water starch: 2 tbsp of sweet noodle sauce: appropriate amount of cooking wine, 2 tsp of sugar, 1 tbsp of soy sauce, a little monosodium glutamate, water starch, fresh soup 1 tbsp
[Method]: Wash and shred the pork tenderloin, put it into a bowl, add seasoning A, mix well, marinate slightly; wash and shred the scallion.

Put the oil in the pot and heat it up, put in the shredded pork until it is seven mature, add seasoning B and stir-fry until the sauce is fragrant, add the shredded pork and seasoning C and stir-fry well, put it in a plate, sprinkle with scallion shreds and red pepper silk can be.

Master makes it easy!
It is best not to buy sweet noodle sauce in a package that is too large, so as not to spoil or dry out after eating.

The main point of the operation of Beijing sauce shredded pork is to fry the sauce.If the fire is too high, the oil temperature is too high, and the frying time is too long, the sauce will taste bitter and burnt after a while. Use a small fire to warm the oil and fry slowly, and stir constantly with a spatula until the sauce is fragrant and smelly. It can be used in small bubbles.

Tender and smooth fried pork liver with savory flavor
[Materials]: 250 grams of pork liver, 25 grams of Chinese cabbage and fungus, 1 soaked red pepper, appropriate amount of sliced ​​green onion, ginger, and garlic, 75 grams of refined oil

[Seasoning]: Half a teaspoon of salt, 2 tablespoons of water starch: 1 teaspoon of salt, 1 tablespoon of cooking wine, 3 tablespoons of broth, a little MSG: 1 tablespoon of water starch
[Method]: Wash the pork liver and cut into thin slices, put in the seasoning A and mix well; wash the cabbage heart and cut it in half; tear the water-fat fungus into small pieces by hand; soak the red pepper to remove the stalks and seeds, and cut into diamond-shaped pieces.

Put the oil in the pot and heat it up, add the pork liver and stir-fry, then take out and drain the oil.

Leave the remaining oil in the pot, add sliced ​​green onion, ginger, and garlic and sauté until fragrant. Add Chinese cabbage, fungus, and seasoning B and stir well. Thicken with seasoning C and serve.

Smart material change!
Pork liver is tender and palatable, and it can be served with many vegetables, such as pea sprouts, spinach hearts, winter cabbage leaves, etc.You can also mince pork liver and make sauce or porridge, which is not only nutritious but also delicious.

Master makes it easy!
Pork liver is not only an important organ for substance metabolism, but also the main place for detoxification and excretion of certain substances. Therefore, many toxins produced by metabolism will accumulate in pig liver. It is best to soak in light salt water for 30 minutes before eating to avoid Harm to human body.

Stir-fried kidney with salty and umami taste
[Materials]: 300 grams of pork loin, 50 grams of side ear root, 25 grams of white fungus, 1 green garlic, 1 soaked red pepper, appropriate amount of ginger slices and garlic slices, 90 grams of refined oil

[Seasoning]: A little broth, some salt, 1 tbsp soy sauce, 2 tbsp cooking wine, [-] tbsp water starch, a little monosodium glutamate

[Method]: Wash the pork loin, cut it from the middle, remove the loin, cut it with a wheat spike knife, then cut it into pieces, put it in a bowl, add salt, water and starch and mix well.

Wash the root of the side ear, cut it into sections, put it in a boiling water pot, remove and drain; wash the white fungus, tear it into small pieces by hand; wash the green garlic, cut it obliquely into slices; soak the red pepper to remove the stalks and seeds, Cut into pieces.

Put the oil in the pot and heat it up, put in the kidneys and stir-fry, take out and drain the oil.

Leave the remaining oil in the pot, add sliced ​​ginger and garlic to sauté until fragrant, then add pleurotus root, white fungus, green garlic segments and soaked red pepper pieces and fry until raw, add kidney flowers and stir fry, mix the seasoning thoroughly and pour in Stir-fry until the soup is slightly thickened.

Master makes it easy!
The pork loin must be cleaned of its smell; the cooking time of the pork loin should not be too long, otherwise the kidney flower will become smaller and harder, which will make the taste worse.In addition, the cholesterol content of kidney flower is also high, which is easy to cause hyperlipidemia and obesity, so it is not suitable to eat too much.

Slightly spicy green pepper diced meat that I have loved since childhood
[Materials]: 300 grams of pork tenderloin, 3 green peppers, 1 red pepper, appropriate amount of minced garlic and minced ginger, 60 grams of refined oil

[Seasoning]: Appropriate amount of salt, half a tablespoon of soy sauce, 2 tablespoons of water starch: appropriate amount of salt and water starch, a little MSG

[Method]: Wash the pork tenderloin and cut into cubes, add seasoning A, mix well, marinate for a while; remove the stalks and seeds of green and red peppers, wash and cut into small pieces.

Put the oil in the pot and heat it up, add the diced meat and stir well, then add minced ginger, minced garlic, green pepper, and red pepper cubes and stir fry until raw.

Put in the seasoning B that has been mixed thoroughly, and wait for the juice to thicken and taste.

The taste can also be changed like this!
When frying, add some sweet noodle sauce, it is easy to create a "sauce fried diced meat", or add peanuts and stir-fry to make it taste delicious.You can also change the type of chili at will according to the degree of spiciness, or add chili sauce to fry, which will make you love it even more.

Smart material change!
Friends who like a lighter taste can remove the green pepper and add ginkgo, celery, etc. to fry.You can also replace pork with chicken, mutton, young steak, carp, razor clams, etc. are all suitable.

Fish-flavored fish-flavored beef
[Materials]: 300 grams of beef tenderloin, 3 soaked red peppers, 50 grams of white onion flowers, appropriate amount of minced ginger and minced garlic, 90 grams of refined oil

[Seasoning]: Appropriate amount of salt, 1 tbsp of cooking wine, 2 tbsp of water starch: appropriate amount of salt, 2 tbsp of vinegar, 1 tbsp of water starch and soy sauce, 1 tsp of sugar, a little MSG

[Method]: Soak red peppers, remove stalks and seeds, and chop into fine minced meat.

Wash the beef tenderloin, cut into thick shreds, add seasoning A and mix well.

Put oil in the pot and heat it up, add shredded pork and stir-fry, add pickled red pepper, ginger, garlic and stir-fry until fragrant.

Mix seasoning B thoroughly, add in, sprinkle with chopped green onion and stir well.

Smart material change!

There are many ingredients suitable for fish flavor. Change the main ingredient pork to beef, mutton, chicken breast, rabbit leg, fresh shellfish, etc., shredded, sliced ​​or diced. The cooking method is similar, and the taste is basically the same. Change the raw materials. Improving your eating habits will definitely bring happiness to your family.

Master makes it easy!
The amount of various seasonings should be determined according to people's taste preferences. Generally, salty, sour, sweet, spicy, and delicious flavors should be combined, with ginger, green onion, and garlic being prominent, and the fish flavor should be strong.

The taste of cooking homemade fried meat with skin and salt

[Materials]: 300 grams of pork hind leg with skin, 2 green garlic sprouts, 1 green pepper and 60 red pepper, [-] grams of refined oil

[Seasoning]: 2 tbsp soy sauce, 10g tempeh, appropriate amount of salt, appropriate amount of sugar, 1 tsp monosodium glutamate
[Method]: Scrape the remaining hair of the pork, wash it, and cut it into thin slices.

Remove the stalks and seeds of green and red peppers, wash them, and cut into slices obliquely; wash and dry-clean green garlic sprouts, and cut into slices obliquely.

Put a little oil in the pot and heat it up, add the sliced ​​meat and stir-fry until it curls, add soy sauce and stir-fry for color when the oil is spit out, add fermented soy sauce and stir-fry for a few times, add green and red peppers and stir-fry until raw, add green garlic and the rest Stir-fry the seasoning to taste.

Food story!
Fried meat with skin and salt, formerly known as "Fried Pork with Skin", means that the meat is not cooked, but a method of frying the original fresh pork into a dish with high heat. Later, some restaurants wrote When looking at the dishes or menus, I didn't understand the meaning, so I mistakenly wrote the word "Original Fried" as "Salt Fried", which has been misrepresented to this day.

When frying this dish, the first thing is to slice the meat thinly so that it is easy to heat and stir-fry; long.As long as you master these three points, the fried dishes will be soft, dry and fragrant.

The taste can also be changed like this!
If you want to eat spicy food, you can use bean paste, Laoganma spicy sauce, etc. to increase the amount of garlic sprouts, and the flavor will be quite different.You can also add sweet noodle sauce, or change white sugar to fermented glutinous rice juice.

Smart material change!
Adding dried tofu, corn cakes, rice cake slices, fried Guokui slices, pear root, etc. as ingredients, not only relieves greasy, but also has more nutrition.

Savory Sichuan-style stir-fried pork with a rustic flavor

[Materials]: 300 grams of pork belly with skin, 100 grams of hot pepper, 1 green garlic sprout, 90 grams of refined oil

[Seasoning]: appropriate amount of salt and chopped pepper sauce, 1 tablespoon of soy sauce, a little chicken powder

[Method]: Wash the peppers, remove the stalks, and cut into hob pieces; scrape and slice the pork; wash the green garlic sprouts, and cut them obliquely into sections.

Put the oil in the pot and heat it up, add the sliced ​​meat and stir-fry until the oil spits out, add chopped chili sauce and stir-fry, add soy sauce and stir-fry for color, add sharp pepper pieces, stir-fry until the surface is slightly burnt, add salt and chicken powder , green garlic section and stir-fry until tasty.

Stir-fried Pork Ribs with Burnt and Spicy Onions are suitable for all ages

[Materials]: 300 grams of pork chops, 100 grams of onions, 1 green garlic sprout, 1 small piece of ginger, 4 cloves of garlic, 500 grams of refined oil (about 60 grams)
[Seasoning]: Appropriate amount of dry starch, appropriate amount of salt, 2 tablespoons of cooking wine, appropriate amount of dried chili segments and peppercorns, a little monosodium glutamate, 1 tsp of sesame oil
[Method]: Peel and wash the onion, cut into diamond-shaped pieces; wash the green garlic sprouts, and cut them obliquely into diamond-shaped sections; peel the ginger, cut into diamond-shaped pieces; smash the garlic for later use.

Wash the pork chops, chop into small pieces, add salt and cooking wine to taste.Coat with dry starch, deep-fry in an oil pan until the color is brown and red, drain the oil.

Leave a little remaining oil in the pot to heat up, add dried chili segments and Chinese prickly ash to fry until fragrant, then add ginger, garlic and onion pieces to fry until fragrant.

Add the fried pork chops, add green garlic, salt, monosodium glutamate, and sesame oil and fry until tasty.

The taste can also be changed like this!
Add some common Western condiments such as orange juice, red wine, black pepper sauce, etc., and it will definitely bring you a fresh feeling.Friends who prefer traditional flavors can also add some black bean sauce or sand tea sauce, the taste is also great!
Master makes it easy!
According to personal taste, choose the fat or lean pork. Generally, it is best to choose the interlayer "pork belly" with fat and thin.

It is best to put the pork in the refrigerator for quick freezing before cutting. This is not only easy to cut, but also the cut meat slices are more beautiful.The meat should be cut horizontally. The meat slices should not be too large. The thickness should be about 2 cm.

The hob block adopts the method of rolling the raw material and tilting the knife to cut the raw material into basically the same block.It is best to add a little salt to the cut peppers and mix well. After marinating for 10 minutes, stir well to make the taste more fragrant.

Smart material change!
It is a good choice to replace pork chops with beef short ribs, lamb chops, chicken wings, etc., but when cooking, you should pay attention to the strong smell of beef steaks and lamb chops, and the ingredients should be slightly stronger.

Enjoy the pleasure of taste, fish flavor, smooth and crispy meat, fish flavor

[Materials]: 250 grams of pork, 4 water chestnuts, half lettuce, 4 water-fed fungus, 30 fried peanuts, 4 soaked red peppers, appropriate amount of ginger, minced garlic, chopped green onion, 75 grams of refined oil

When buying pork, you don’t need to choose the best lean meat. You can use the “fat three thin seven” corner meat to chop and fry, which is cost-effective and the meat is smooth and tender.

The water starch in the minced meat should be added enough, the oil should be controlled at [-]% heat, and it should be cooked quickly when frying to make the meat tender.

[Materials]: Appropriate amount of salt, 1 tablespoon of cooking wine, 2 tablespoons of water starch: appropriate amount of salt, 2 tablespoons of vinegar, 1 tablespoon of water starch and soy sauce, 2 teaspoons of sugar, 1 teaspoon of monosodium glutamate, 2 teaspoons of water chestnuts [-]. Peel and wash the lettuce, and cut into small cubes; wash the fungus and cut into coarse grains; remove the stalks and seeds of soaked red pepper, and chop into fine paste; crush the fried peanuts with a knife.

Wash the pork, chop into fine pieces, add Seasoning A and mix well.

Put the oil in the pot and heat it up, add the minced meat and stir-fry, add the soaked red pepper, ginger, garlic and sauté until fragrant, then add the water chestnuts, lettuce, and fungus and stir-fry until cooked, mix the seasoning B thoroughly and cook, sprinkle with chopped green onion Stir well with crushed peanuts.

The taste can also be changed like this!
For some ingredients that are rich in umami, such as pork, you can use chili paste when frying; for rabbit meat with a strong grassy smell, you should soak half of chili paste and half of bean paste to suppress the fishy smell. ; For some beef and mutton with a strong smell of mutton, it can only be fried with chili sauce to suppress the smell of mutton.

Shopping Tips!

If you find it inconvenient to chop meat, you can also go to the supermarket to buy chopped meat, but you must carefully check the shelf life. It is best to choose good meat and ask the vendor to chop it finely, so that you can rest assured.

Stir-fried bitter gourd with minced meat and homemade flavor in the bitter aftertaste

[Materials]: 1 bitter gourd, 30 grams of minced meat, appropriate amount of minced garlic, 50 grams of refined oil

[Seasoning]: Appropriate amount of salt, a little chopped pepper sauce, 10 peppercorns, 1 tsp monosodium glutamate
[Method]: Cut bitter gourd in half, remove seeds, wash and cut into thick slices.

Put bitter gourd slices and salt in the pot, stir to dry the water and serve.

Put oil in the pot, sauté pepper until fragrant, add minced meat and fry until slightly dry, add minced garlic and fry until fragrant, then add bitter gourd and monosodium glutamate and stir fry evenly.

The taste can also be changed like this!
Although bitter gourd is bitter, it does not infiltrate the bitterness into other ingredients when it is paired with other ingredients, so it is called "gentleman's dish".Stir-fried with tempeh, or stewed with fish head and pork ribs, the taste is delicious.In hot summer, you can also eat bitter gourd cold, which is very refreshing.

Master makes it easy!
For the minced meat, you should choose slightly fatter ones. Stir-fried with bitter gourd, it can add deliciousness to each other.

Missing Mom's Taste Black Bean Sauce, Curd and Celery

[Materials]: 200 grams of pork belly, 150 grams of dried tofu, 2 green peppers, 1 red pepper, 2 cloves of garlic, 60 grams of refined oil

[Seasoning]: 2 tablespoons each of soy sauce and Laoganma tempeh, 2 teaspoons of sugar, a little MSG

[Method]: Wash and slice the pork belly; remove the stalks and seeds of the green and red peppers, wash and slice; smash the garlic and set aside.

Wash the dried tofu, cut it in half obliquely and then cut it into strips, put it in a boiling water pot, add a little salt, boil it and drain it.

Put the oil in the pot and heat it up, add pork belly and stir-fry until the oil comes out, add soy sauce and stir-fry for color, add Laoganma tempeh and stir-fry well, then add green peppers, red peppers, and dry tofu and stir-fry until raw.

Finally, add sugar and monosodium glutamate and fry until tasty.

The taste can also be changed like this!
Pork belly can also be cooked and then fried. When cooking, it must be fried until it changes color before adding other ingredients, so that the fried pork belly will be fragrant and delicious.You can also change the taste by changing different sauces, or add celery or green garlic, which can also add a lot of freshness to this dish.

Master makes it easy!
To make this dish, it is delicious to choose dried fragrant with yellowish color.In addition to the color of dried incense, you should also choose the ones that are square and elastic, and those that smell bean-like but not bean-like are the top grade.

Let's have a drink together, sautéed ear shreds with parsley, salty and delicious

[Materials]: 300 grams of stewed pork ears, 200 grams of fine white celery, a little chives, 75 grams of refined oil

[Seasoning]: Appropriate amount of salt, 1 tsp monosodium glutamate
[Method]: How to make homemade braised pig's ears: Wash the pig's ears and put them in the marinade for 15 minutes, turn off the heat, let the pig's ears soak in the marinade for 4 to 6 hours, then remove it.

When cutting pig ears, the knife should be slightly inclined to ensure that each piece of pig ears has an even thickness and a crispy taste.

Remove the roots of the pig ears and cut them into thick shreds; remove the leaves and old roots of the celery, wash and cut into sections.

Put the oil in the pot and heat it up, add the shredded ear, salt, and monosodium glutamate and stir fry evenly, then add the celery section and stir fry until it is raw, sprinkle with the shallot section and stir fry for a while.

The taste can also be changed like this!
After depilating and washing the fresh pig ears, add water, cooking wine, green onion slices, and ginger slices to cook until the skin and cartilage are crispy, remove them, slice them, and mix them with chili oil or sesame oil to your favorite taste. It is very refreshing.You can also cook the pig ears and cut them into shreds, stir-fry them in oil and dip them in a sauce made of chili powder, pepper powder, salt and monosodium glutamate.

Smart material change!
In addition to parsley, pig ears are very suitable with green and red peppers, leek stalks, mung bean sprouts, and coriander stalks.

(End of this chapter)