Pork ribs mean money.
Spareribs are rich in nutrition, which can provide high-quality protein and fat necessary for human physiological activities, especially rich in calcium, and maintain bone health. It is better to eat more ribs in winter.
1. Prepare a proper amount of ribs. Chop the ribs into short and even ribs first, then put them into the pot, add flour, add salt, stir well for 3 minutes, and then add water until the water is no longer turbid. Then take out the ribs and control the water for later use.
2. Next, prepare half a bowl of garlic. Mash garlic first, then chop it into minced garlic and put it in a bowl. Then, prepare some ginger, mash it, chop it into Jiang Mo, put the chopped ginger into a bowl, and then prepare some onions, directly cut them into pieces and put them into a bowl for later use.
3. Put Jiang Mo, minced garlic and chopped green onion into the ribs, then add beer chicken essence, pepper and white sugar, stir well and knead the onion, ginger and garlic, which will be more delicious. Cover with plastic wrap and marinate directly for about 30 minutes.
4. Pickling time, prepare half an onion, cut it into filaments, then chop it, and then prepare some green peppers and red peppers. After washing, remove seeds and pedicels, then cut into shredded peppers, and then cut into diced peppers with a knife.
5. After the ribs are marinated, filter the dregs and then take out the ribs. When the oil in the pot is hot, put the ribs in and fry them slowly with low heat until they are brown and crisp. Take out the ribs and control the oil for later use.
6. Heat oil in the pot, add chopped green onion and pepper, stir-fry for a while, stir-fry the fragrance, then add the fried ribs and stir-fry constantly.
7. After stir-frying, pour in some soy sauce, add some balsamic vinegar, continue to stir-fry, stir-fry for a while, sprinkle some white sesame seeds, stir-fry evenly, and serve. Delicious garlic-flavored ribs are ready. Children especially like them during the New Year.
Pig's ear means that all diseases do not invade.
Pig ears are rich in gum and nutrition, and are often used as snacks, especially "braised pig ears", which are flexible and crisp, delicious and not greasy. Eating pig ears often can strengthen the spleen and nourish the stomach.
1. Prepare a proper amount of fresh pig ears. First, put the pig's ears on the fire and remove the fluff on the surface, so that the deodorization effect is better, and every part is burnt. Then soak in water for 10 minute, scrape off the burnt part, and then wash it clean.
2, pig ears clean, cold water pot, add pepper onion slices and ginger slices. Then pour in cooking wine. Bring the fire to a boil, skim off the floating foam on the surface and continue to stew for about 3 minutes. After the pig ears are cooked, take them out, then put them in warm water, wash them and take them out for later use.
3. Heat the oil in the pot, stir-fry the sugar color, add the rock sugar, melt it with high fire, cook it with low fire until it is purple, continue to cook until the bubbles are dense, then pour in a proper amount of hot water and stir it evenly for use.
4. Next, prepare the aniseed of the stew, cut the green onion into sections, slice the ginger, put a handful of dried peppers on the plate, and then prepare the star anise, grass, cinnamon and pepper.
5. Boil the oil, add the onion and ginger until fragrant, then continue to add the aniseed and stir-fry until fragrant, then add the sugar color, add the right amount of hot water, then add the washed pig's ears, then add the right amount of soy sauce and soy sauce, white wine, salt and crystal sugar, boil over high fire and stew over low fire for about 25 minutes.
6. Turn off the fire after the pig's ears are stewed, then cover the pot and continue to stew 1 hour, which will be more delicious. Braised, fished out and naturally cooled.
7. After the pig's ears are cold, directly cut into pig's ears. The thinner the better, the better it tastes. Prepare some cucumbers, shred them, stir-fry some shredded ginger and chopped coriander, cut them all and put them in a bowl.
8, and then start seasoning, add salt chicken essence, soy sauce vinegar Chili oil, add some sesame oil, fully grasp it, put it on the plate, and the delicious cold pig ears will be ready.
Pork bone northeast sauce bone, meaning making a fortune.
Pig bones are pig bones. Has the effects of invigorating qi, promoting fluid production, nourishing blood, strengthening bones, invigorating spleen and stomach. Bone soup is delicious and nutritious, suitable for all ages. It can be eaten as a dish or directly.
1. Prepare a proper amount of big bones. First put the big bones into the basin, then add some white wine, pour enough water, soak for 10 minute, and then clean them after the water is no longer turbid.
2. Next, put the washed bones into a pot with cold water, pour cooking wine, add onion and ginger slices, boil the water with high fire, skim off the floating foam on the surface, and then continue to cook for about 8 minutes.
3. Prepare a plate, add onions, ginger, dried peppers, then add tsaoko, cinnamon, star anise and other aniseed, and then add some angelica dahurica.
4. Take out the big bone after it is cooked, then wash it in warm water to wash off the blood foam on the surface, and then take it out for later use.
5. Heat the oil in the pot, add the rock sugar and stir-fry until the rock sugar melts, then stir-fry slowly until the rock sugar turns purple, then continue stirring until dense bubbles appear, pour in boiling water, stir well and put it in a bowl for later use.
6. Heat oil in a pot, add all the main ingredients and stir-fry until fragrant, then add bean paste and sweet noodle sauce, continue to stir-fry until the sauce is fragrant and red oil is stir-fried, then pour in boiling water, as much as possible, and add enough at a time. Then pour in the fried sugar color
7. Bring the big bones to a boil, put them in one by one, bring them to a boil, and turn the heat down for about 50 minutes.
8. After the big bones are cooked, open the fire to collect the juice, pick out the big ingredients inside, stew until the meat is soft and rotten, and when the soup is thick, turn off the fire and continue stewing for 20 minutes.
9. After the big bones are cooked, put them in a plate, then pour in the soup and sprinkle with chopped green onion. The delicious sauce bone is ready, especially suitable for eating in winter, nourishing and warming up.
Pork belly symbolizes prosperity.
Pork belly, also known as "three layers of meat", tastes very good, and pork belly with fat and thin is loved by many people. Eating pork belly often can tonify kidney and nourish blood, nourish yin and moisten dryness.
1. Prepare appropriate amount of fine pork belly. First, treat the skin of the pork belly, roast it with fire, remove the fluff on the surface and remove the fishy smell. Then soak it and shave it, so it's easy to clean.
2. Wash the washed pork belly, cut it into thick strips, and then cut it into small pieces with a knife. These fragments should not be too small or too big. Put the diced pieces into a bowl for later use.
3. Next, prepare the stew and aniseed, cut the onion stew and slice the ginger, then prepare some angelica dahurica, aniseed laurel leaf and a handful of dried peppers, all of which will be put into the plate for later use, and then prepare some rock sugar to stir-fry the sugar color.
4. Add a little oil to the pot and stir-fry the pork belly. Stir-fry with low heat, stir-fry the fat inside until the pork belly is slightly browned, and pour out the fried oil, otherwise it will be tired.
5. Next, stir-fry the sugar color, add a little water to the pot, then add rock sugar, boil and stir-fry until it melts, then continue to stir-fry until it is purple, and then continue to stir-fry until dense bubbles emerge. At this time, the sugar is fried.
6. After the sugar is fried, pour the fried pork belly, stir-fry and color it constantly. After frying, add aniseed, stir fry evenly, pour in hot water, then add salt, rock sugar, soy sauce, cooking wine, bring to a boil with high fire, and stew for about 60 minutes on medium fire.
7. After the pork belly is stewed, pick out the aniseed inside, mix well, open the fire and collect the juice. When the soup is thick, put it on the plate. Sprinkle with chopped green onion and the delicious braised pork belly will be ready.
Pig's trotters mean getting rich.
Many friends prefer to eat trotters, which are rich in collagen. Eating pig's trotters properly can prevent our skin from wrinkling, make our skin smoother and more elastic, and delay skin aging. Many female friends prefer to eat trotters.
1. Prepare a fresh trotter. First, treat pig's trotters. Burn the pigskin to remove the fishy smell and fluff on the surface. After burning, soak it in water for 5 minutes, then scrape the burnt part clean, so it is very clean, and then clean it.
2. Next, chop the processed trotters directly into small pieces. Don't cut them too small, or they won't be enough to eat. Chop pig's trotters, put them in a pot, and add flour and salt. Soak for 3 minutes, then wash it twice, so that there is no odor and impurities in the cleaning.
3. Wash pig's trotters in cold water, add onions and ginger, then pour cooking wine to remove fishy smell, boil over high fire, skim off the floating foam on the surface, continue to cook for about 6 minutes, take them out after cooking, and continue to wash with warm water.
4. Prepare a plate, add onion slices and ginger slices, then add star anise cinnamon, geranium pepper, then add tsaoko and angelica dahurica, and the stew is ready.
5. Stir-fry the oil in the pot until the sugar color is brown, add the rock sugar, stir-fry over high fire until it melts, then continue to stir-fry until it is purple, and continue to stir-fry over slow fire to stir up dense bubbles.
6. After the sugar is fried, add the washed trotters, continue to stir fry and color, then add the aniseed, stir fry until it tastes delicious, and then pour in hot water, whichever is not the trotters.
7. Cook pig's trotters in the fire, and then pour them into the pressure cooker, which will save cooking time. Besides, it will be soft and rotten. Cover and stew directly for two hours.
8. After the pig's trotters are stewed, put them into a wok, then turn on the fire to collect the juice, pick out the aniseed inside, so that it is more rich and delicious, then add salt, chicken essence and pepper and stir well until the soup is rich.
9. Put the soup directly into the casserole, sprinkle with chopped green onion, and the delicious stewed trotters will be ready. Come to a plate for the New Year and eat something particularly delicious.
Big elbow means getting rich.
Pig's elbow is commonly known as pig's hoof. Pig elbow is rich in nutrition, and protein is rich in collagen and protein. Like pigskin, regular consumption can make the skin plump and moist, and it is a good dietotherapy product for strengthening body and increasing weight.
1. Prepare a big fresh elbow and treat the pigskin of the elbow first. Pigskin can be burned with fire, which can not only remove the fishy smell, but also remove the fluff on the surface, then soak it in water and scrape off the burnt part directly. Wash it again and it will be clean.
2, the elbow is thick, and it is not easy to taste when stewing. Next, let's insert it with a fork, so that it will taste when stewing. This step must be indispensable, and it must be completely penetrated when it is tied. When you're done, put your elbow aside for use.
3. Prepare a piece of ginger, cut it directly into pieces, cut the green onions into pieces, and then prepare some octagonal laurel leaves, angelica dahurica and dried peppers. Put it aside for use.
4. Boil the elbow in cold water, then add a proper amount of cooking wine, boil it with strong fire, skim off the floating foam on the surface, continue to stew for 10 minute, and take it out for later use.
5. Boil water in the pot, add a handful of rock sugar and stir fry until brown. Stir-fry and melt the rock sugar first, then continue to cook slowly with low fire until it turns purple, then continue to cook until it bubbles, then pour in hot water, stir-fry until brown, and put it in a bowl for later use.
6. Next, boil the oil, add onion and ginger, stir-fry, stir-fry, then add soy sauce with soy sauce to continue to stir-fry, stir-fry red oil, stir-fry sauce, pour more water after stir-frying, be sure to add enough at one time, and no water can be added in the middle.
7. The fire will boil the water in the pot and then pour the fried sugar in. Add some hawthorn, some rock sugar, add elbow, and then cook on low heat for about 2 hours until the elbow is soft and rotten.
8. After the elbow is stewed, add a little salt, and then continue to collect juice.
9. Prepare some vegetables, cut them in half, boil water in the pot, add salt and cooking oil. This will make the blanched vegetables turn green instead of black. After the water is boiled, put it in the boiling water, remove it and put it aside.
10, take out the stewed trotters, and then put the dishes around the plate. This looks particularly beautiful, and the delicious and nutritious elbow is made, which is especially suitable for Chinese New Year.
The tenderloin symbolizes good luck.
The loin is usually divided into a large loin and a small loin. Pork tenderloin is the lean meat connected with big ribs and covered with tendons. Usually, large rows of bones are tenderloin, which is suitable for cooking.
1. Prepare a proper amount of tenderloin, soak it in clear water for 30 minutes, then take it out and wash it, and then squeeze out the water from the tenderloin. Then cut into thin slices a day thick and then cut into strips. The thicker the slice, the better, so that it is enjoyable to eat.
2. Next, start to marinate the meat strips, add minced onion, ginger and garlic, add onion slices, pour cooking wine to remove fishy smell, add soy sauce, oyster sauce and white sugar, then mix onion ginger and onion Jiang Shui, so that the marinated meat is more tasty. Stir well, marinate for about 40 minutes, and fully taste.
3. Next, prepare a small bowl of seasoning juice, and put thirteen spices, salt and pepper powder, pepper powder, cumin powder, Chili powder and white sesame into the small bowl, and stir well for later use.
4. After the tenderloin is cured, put it directly into the oven, and bake it at 150 degrees for 10 minutes, so that the moisture in the meat can be baked out, and then adjust it to 180 degrees and bake it for 15 minutes for later use.
5. Heat oil in the pot, add all seasonings, stir-fry over low heat, stir-fry the umami flavor, and then add the roasted meat strips. Stir-fry constantly to make it completely tasty.
6. After stirring evenly, take it out and put it in the oven. Heating up and down 180 degrees, baking 1 minute or so.
7, baked out, delicious hand-torn tenderloin is ready. It's chewy and delicious.
Pig fat intestine means a long time.
Pig large intestine contains protein, fat, trace elements and so on, which is rich in nutritional value. Many friends prefer to eat fatty intestines, and they often eat fatty intestines in winter, which can promote human metabolism and improve the functions of various organs.
1. Prepare a proper amount of fresh fat sausages. Wash the fat intestines first. When cleaning, add white wine and salt powder, stir for 3 minutes, then add baking soda or edible alkali to continue rubbing for 3 minutes, then soak in water for 20 minutes, and then wash with clear water.
2. Cut the washed large intestine into sections directly along the edge to clean the inside. Then put the large intestine into water, continue to add white wine and salt powder, stir for 3 minutes, then soak for 20 minutes, then add baking soda or edible alkali to knead for 3 minutes, then pour it into water for 20 minutes, and then wash it with clear water. Tear off the fat in the large intestine, or it will be oily and fishy.
3. The cleaned large intestine can be directly cut into hob blocks, or it can be cut into small pieces and put into a basin for later use.
4. Next, prepare ginger and garlic, mash them all, chop them into minced garlic, put minced garlic and Jiang Mo directly into the large intestine, add dried Chili with bean paste, keep stirring for 3 minutes, and then let them stand and marinate for 10 minute.
5. Next, prepare some celery, wash it and cut it into celery pieces. Then prepare some green peppers and red peppers, slice them with an oblique knife, and then prepare some shallots and slice them. Add salt, pepper and pepper into pepper,
6. Heat the oil from the pan, stir-fry the marinated fat sausage directly in the pan until the fat sausage is rolled up, about half a minute, then put all the side dishes in the pan and stir-fry for half a minute. Delicious fried fat sausage is ready.