7道超香、超经典的扣肉做法（7 super - fragrant, super - classic）

7道超香、超经典的扣肉做法（7 super - fragrant, super - classic） 7道超香、超经典的扣肉做法(7 super - fragrant, super - classic) 7 super sweet, ultra classic Braised Pork practices For what chowhound is false, only meat is really! Summer will soon be over, and finally no longer secretive, eat big eat salt, Mei food dish ~ Braised Pork Braised Pork, Braised Pork, Braised Pork braised dried bamboo shoots.. Do not say, do not say, like to eat meat, children's shoes collection slowly learn ~ ~ ~! Salt dish Braised Pork Ingredients: 600g Braised Pork billet, 50g salt dish, 3G dry red pepper, cayenne pepper, 3G 2G, 10g old godmother, aniseed powder 1ml 3ml soy sauce, oyster sauce, rice wine, monosodium glutamate, 10ml 1g salt Practice: 1) will Braised Pork blank figure thin change into two fingers thick. 2) cut into half, then thick. 3) rinse with warm water. 4) cut meat containers, add salt, soy sauce, oyster sauce, rice wine, monosodium glutamate, aniseed powder, cayenne pepper and uniform. 5) the meat will be placed on the bottom of the meat, piece by piece in the large bowl, put the remaining meat into the bowl, gently press it, and pave the way. 6) salt dishes with warm water bubble hair, wash clean, squeeze dry water, pick a piece, chopped. 7) dry red top knife chopped. 8) fry the pan with hot oil, pour in the chopped salt, the dry red pepper, the old godmother, add a little salt, fry in the middle of the fire. 9) fried dried vegetables into fill out the meat bowl, and pave the way. 10) will do the Braised Pork into the steamer, steam for 50 minutes after saic. 11) the end of the Braised Pork steamed steamer, filled with Braised Pork dish buckle in the bowl, turn over, remove the bowl, pour the sauce on the table to eat. bamboo shoot with roast pork Ingredients: 1000g 200g, 1 small pieces of pork, dried bamboo shoots, green onions, ginger, garlic 4 3G amount of sesame oil, soy sauce, the amount of appropriate amount of soy sauce, chicken powder, spicy king, proper amount of chili powder, salt, the amount of oil Practice: 1). The red pot upside down. Clean skin fur and burned epidermal layer of dirty things. 2) with a knife to scrape the surface skin. Rinse with warm water. 3) take pot boil water. Cold water into the meat into the pot to use chopsticks to plunge into no bloody out pan. 4) the pot heat oil to relax the oil smoke. 5) with soy sauce the meat color 6) oil hook caught meat wok. 7) deep fry skin surface capsules. 8) put out the pot and let it cool (do not fry it too much). 9) dried bamboo shoots first with warm water after soaking and cleaning. 10) the pot into the washing water, the soaked dried bamboo shoots into the pot boil to open fifteen to twenty minutes. 11) the cooked dried bamboo shoots wash squeezed the water cut into sections. 12). Add ginger garlic and sesame oil. Salt. Mix chicken powder. 13) slice the fried meat thinly. 14) will mix the good taste of the dried bamboo shoots in chopped meat above code. 15) the meat steamed into the pot for 60 to 90 minutes. (it is easy to use chopsticks to pierce the meat that is cooked rotten) 16) the prepared ginger green onion into a small bowl. Add pepper chicken powder..17) mix the red pepper paste poured hot oil to avoid. 18) hot pot oil Fa mix in a small bowl. 19). Wang Shaoxu then add soy sauce spicy mix, finally add a little boiling water and mix thoroughly in the sauce. 20) with a slightly greater than the deep dish steamed meat, will Braised Pork upside down in the tray, put coriander embellishment on the table. Stewed Pork with Taro Ingredients: 500 grams of pork, Penang Lang taro 400 grams, shallot 3, geraniol 3, 1, 2 star anise and cinnamon Cooking wine, 1 tablespoon soy sauce 1/2 tablespoons soy sauce, 2 tablespoon salt, 1/2 tsp sugar 15 grams, 1000ml water, 1/4 tsp salt, 1 tbsp oyster sauce, sugar, 1 teaspoon soy sauce 2 tablespoons soy sauce, 1 tsp Practice: 1) the pot into the water, into the meat, onion knot and all meat material, after the fire to boil and simmer for 30 minutes 2) Penang Lang taro cut about 5mm thick slices, add salt 1/4 TSP evenly, marinate for 15 minutes 3) cooked meat remove and cool, coated on the surface of the deep color soy sauce, on the surface with a toothpick puncture on the small hole, drain 4) pot heat oil, into the meat fried until golden brown on both sides (fried skin to add oil pot to avoid being hurt) 5) taro in hot oil, fry until the surface crust formed 6) will be the fried meat cut into thick slices of 5mm 7) the meat and taro block by block, indirect emissions in a deep bowl, the surface covered with the remaining 8) will taro oyster sauce, sugar, soy sauce in the bowl after leveling, Spread evenly over meat and taro. The pot with boiling water, steam for 60 minutes, 9) steamed meat market, a buckle in the bowl, the bowl buckle over 10) can be cooked dishes in the dish decorated Jiang, a steaming bowl of soup into the pot heated to thicken, pour in the surface can be Braised Pork Pickled tofu Braised Pork Ingredients: 500 grams of pork skin, pickled tofu 2-3 block, a block of tofu, pickled tofu juice Practice: 1) the pork washed, the water, the meat cold water pot 2) cook 20 minutes, chopsticks can plunge into pork can remove and cool 3) and the pickled tofu sauce pickled tofu bowl, add appropriate amount of water, 4) crushed pickled tofu wok put oil, hot oil 70% the pork, add fried, constantly turning meat (with oil to splash out, with the lid when the shield it ha) to remove the hard skin slightly fried when 5) fried meat cut into uniform slices 6) put the meat in a bowl add fine pickled tofu juice, grasping evenly with 7) to take a bowl, and then placed in an upside down bowl, put tofu cut meat placed in the above, on the steamer for 1 hours or more, the longer the more soft rotten meat. I steamed it for 1.5 hours, 8) steamed, take out the bowl, pour out part of the juice, take a plate placed on the bowl, flip quickly, the meat buckle in the plate can Braised Pork potatoes Ingredients: five meat, potatoes, onions, take ginger, cooking wine, soy sauce, soy milk, red rot, Huadiao Medium Sweet, oyster sauce, sugar, salt Practice: 1) Wuhua Rourou skin down, cold water into the pot, add onions, ginger, cooking wine 2) boil over medium heat, cook for 15-20 minutes. The cooking time can be controlled, to cook the meat from outside to inside are broken, which skim 3) Wuhua dry fish out of water 4) surface with a toothpick tie holes, and even cast a layer of soy sauce 5) after soy sauce to be dried into the pan, a small fire fry on both sides 6 in order for the first fried pork skin), fried in the process there will be oil splash, to Caution! 7) and fry until golden surface can be 8) fried pork cut into uniform large 9) cut the pork pieces in suitable bowl 10) with red rot milk, soy sauce, soy sauce, oyster sauce Huadiao Medium Sweet. Sugar, salt, and the amount of water transferred into the juice 11) into the codes of good pork bowl 12) steamer water enough of a plus, in the fire to steam for 50 minutes after opening the cover 13) SAIC code on the potato, peeled potatoes Qielve some thick film 14) continue to steam 10-15 minutes. If you love more soft taste, can add pork steamed time properly, and then put the steamed potatoes 15) after the grate out pork soup, steaming bowl cover plate, then buckle on the plate 16) strains the soup boil a thin gravy poured on the meat on the button that can be Braised Braised Pork Ingredients: pork 250 grams, 10 grams of ginger, soy sauce, soy sauce, sugar, 15mL 20ML 10ml, Huadiao Medium Sweet (or wine) 50ml, star anise 3, 5 grams of pepper, geraniol 3, 1 grams of MSG, salt Practice: 1) the pork clean, into the pot, add cooking wine, ginger cook for 30 minutes, picked up the drain water in 2) skin with soy sauce, dry 3) salad oil into pan, 7 into the hot side of the skin into the pot, fry until the skin turns brown color and play then turned to vesicles, fried yellow 4) meat dish and drain, let coolreserve (which can be put into the refrigerator, this section more easily), and then cut into pieces of 5) in a bowl add soy sauce, soy sauce, sugar, Huadiao Medium Sweet, star anise, pepper, ginger, geraniol 6) will stir the meat into the sauce for 10 minutes, and then steamed into the bowl, then the remaining soup poured on the meat 7) steam for 2 hours, a pressure cooker for 30 minutes, the meat can be soft rotten on the table, sprinkle with chopped green onion 8) introduced a special love to eat: Eat spicy friends, can put into xiaomila particles, sprinkle in the soup, more a flavor. Do the dishes do not add water, add wine to wine, add the meat more tender more fragrant, after stewing meat four Yi French sauce meat Ingredients: pork, red rice 100g 500g water, the amount of oil, salt, ginger, star anise, the amount of the amount of the amount of the amount of cinnamon, scallion, moderate amount of crystal sugar, Yellow Wine Practice: 1) wash the pork, cut into 3cm square block, add enough water in the pot, add pork pieces. 2) to the boil and burn to the pot floating foam, pork color. 3) to quickly remove pork, washed with cold water cut surface scum 4) pan bottom layer of scallion, boiled pork pieces placed on the scallion on the upside. 5) pour in the red yeast powder, cover the pot top, boil over the fire, turn to medium heat and simmer for 30 minutes. 6) after half an hour to open the lid, adding the right amount of sugar, cover and simmer for 30 minutes 7) after half an hour to open the lid, add appropriate amount of salt. Cover and simmer for 20 minutes, to absorb salt and tasty meat. 8) open the lid, open the fire, stir it with a spatula, and drain the soup until it is thick enough.