1, blood neck

That is, the neck meat from the ear to the scapula is strip-shaped, fat and thin [/url], and has strong toughness. Suitable for crispy meat, barbecued pork and meat stuffing.

2. Hawk beak

A square piece of meat located behind the blood neck and above the front leg bone. The meat is tender, the first half is suitable for crisp meat, shredded pork and sliced meat, and the second half is suitable for cherry meat, oily meat, fried meat, stir-fried dishes and so on.

3. Haliba

The meat on the fan-shaped bone of the front leg (wrapped by the fan-shaped bone) is old and muscular. Suitable for stewing, stewing, sauce, stewing, etc.

4. Mountains

Also known as tenderloin. A long strip of meat between the kidney and the water bone, with a slightly thin end and reddish color. This piece of meat is the most tender piece of lean meat [/url], suitable for frying, frying, frying and so on.

5. Tongji

Also known as the outer ridge. A long strip of meat located outside and parallel to the spine. The meat is white and tender. Suitable for sliding, soft frying and mashing.

6. Floor meat

A rectangular piece of meat at the lower part of the hind leg bone, close to the hip skin, thick at one end and thin at the other, and the meat is older. Suitable for pan-fried meat, sauced meat and shredded pork.

7. Three forks

A piece between the hip and the vertebrae.

Boil: casserole cabbage pork balls

Ingredients: 250g pork (fat meat), 250g pork (lean meat) and 300g Chinese cabbage.

Material: egg white 80g.

Seasoning: coriander 15g salt 4g monosodium glutamate 2g onion 10g ginger 10g pepper 3g sesame oil 3g each.

Production method: 1. Chop lean pork into mud, cut fat pork into pieces, put into a bowl, add egg white and refined salt and stir well;

2. Wash the cabbage and cut it into small pieces;

3. Cut the onion and ginger into filaments for later use;

4. Add a proper amount of water to the pepper bowl to make pepper water for later use;

5. Wash coriander and cut into sections;

6. Put the pot on the fire, pour in water and bring to a boil. Make the pork stuffing into four big balls and put them in the pot. Take it out after cooking. Drainage.

7. Wash the casserole, enlarge the Chinese cabbage block and four big balls, add refined salt, shredded onion, shredded ginger and pepper water, add the clear soup as the main ingredient, boil over high fire, and skim off the floating foam;

8. Cook on low heat 10 minute, sprinkle with sesame oil, sprinkle with coriander segments and add monosodium glutamate.

Stew: Stewed eggplant with pork.

Ingredients: eggplant 500g ribs (pork belly) 100g.

Ingredients: 50 grams of Chinese cabbage, 25 grams of fresh mushrooms and 25 grams of winter bamboo shoots.

Seasoning: peanut oil 30g salt 4g monosodium glutamate 3g onion15g ginger10g.

Production method 1. Wash and peel the eggplant and break four petals at a time;

2. Slice pork;

3. Cut mushrooms and winter bamboo shoots into pieces;

4. Wash the cabbage with clear water;

5. Cut the onion and slice the ginger;

6. Add oil to the wok, put the onion and ginger into the wok, add 500 grams of fresh soup to boil, and take out the onion and ginger;

7. Add eggplant, sliced meat, mushrooms and winter bamboo shoots, and simmer on low heat until the eggplant is soft and rotten and the soup is thick;

8. Add monosodium glutamate and refined salt, adjust the taste, put it in a soup bowl, and put the cooked cabbage on it.

Stir-fried: Sichuan pork

Ingredients: 250g of pork (lean meat).

Ingredients: 45g of green pepper and 30g of green garlic.

Seasoning: 20g of sweet noodle sauce, 20g of douban hot sauce10g, 0g of white sugar10g, 5g of monosodium glutamate, and 30g of vegetable oil, with appropriate amounts.

manufacturing method

1. Wash the meat and cook the whole piece in cold water for about 20 minutes;

2. Try to insert it with chopsticks. If there is no blood oozing out, it will be cooked thoroughly. Take out, cool and cut into thin slices.

3. Wash the green peppers, remove the pedicels and seeds, and cut into small pieces of 3 cm square;

4. Dry cut green garlic;

5. Come on in the wok, first pour in the sliced meat and stir fry;

6. See that the fat part has shrunk, then add the green pepper and fry it a few times, and then serve it first;

7. Stir-fry the sweet noodle sauce and spicy bean paste with the remaining oil in the pot, and evenly add the broth, sugar and monosodium glutamate;

8. Pour back the meat slices and stir fry with the green peppers;

9. Add green garlic and stir fry before cooking. When the fragrance is released, you can serve it on a plate.

Fried white meat

Ingredients: a catty of pork belly with skin. Ingredients: two or two green onions. Seasoning: seven parts of oil, five parts of soy sauce, two parts of vinegar, five parts of sugar and five parts of miso.

Practice: (1) Choose a two-inch wide meat piece, scrape the skin clean with a knife, put it in the pot, take it out and cool it when it is 80% rotten, and cut it into one-minute thick slices. Slice the onion and cut it into oblique sections or shreds. (2) Blanch the meat slices, remove them and clean them (if you use raw meat slices, you can fry them with 70% heat). (3) Add seven-money oil into the frying spoon, heat it, put it into the onion section, stir-fry the white meat for a few times, then add soy sauce, vinegar, sugar and miso, and stir well to get the spoon.

Features: rich flavor, fat but not greasy.

Sauté ed pork with scallion

Ingredients: four liang of lean meat and one liang of white onion. Ingredients: sesame oil is one yuan, sweet noodle sauce is one yuan, miso is fifty cents, vinegar is thirty cents, soy sauce is fifty cents, pepper water and a little salt.

Practice: (1) Cut the meat into half-thick slices and mix with batter and a little sesame oil slurry. All four-petalled and one-inch-long diagonal wires are onions. (2) Add a proper amount of oil to a tablespoon and heat it with high fire. When the sliced meat is stir-fried for five times, stir-fry the onion for a few times quickly, and add seasoning and sesame oil to serve.

Features: the meat is tender and crisp, fragrant and delicious.

Stir-fried shredded tenderloin

Ingredients: pork tenderloin 200 grams, green bamboo shoots grams, sesame oil, mustard, salt, monosodium glutamate, pepper oil and Chili oil.

Practice: Slice the tenderloin separately. Add a proper amount of water to a spoonful. When cooking, first add shredded tenderloin, then blanch shredded green bamboo shoots, put them in cold water to dry and plate. Add salt, monosodium glutamate, pepper oil, Chili oil, sesame oil and mustard. Mustard must be boiled in boiling water.

Charred meat slices

Ingredients: four Liang lean pork. Ingredients: two dollars for cucumber and two dollars for winter bamboo shoots.

Seasoning: sesame oil, starch, miso, soy sauce, vinegar, sugar, Shaoxing wine, salt, onion, ginger and garlic.

Practice: (1) First cut the meat into pieces, then cut it into two oblique sections with a width of five and eight, feed it with Shaoxing wine and refined salt for a while, and then mix it with starch and sesame oil. (2) Add Shaoxing wine, sesame oil, white sugar, vinegar, vegetarian dishes, soy sauce and starch into a small bowl and marinate it into juice. (3) The sauce in the spoon widens the oil. When it is heated to seven layers, the meat pieces are fried in the spoon until golden and crisp, and then taken out. (4) Leave less bottom oil in a large spoon, stir-fry the onion, ginger, garlic, cucumber slices and winter bamboo shoots a few times, add the fried meat pieces, then scoop a proper amount of juice into the spoon, turn it over a few times, drip sesame oil from the spoon and put it on a plate.

Features: crispy outside and tender inside, delicious. .

plain unseasoned boiled pork

Ingredients: half a catty of sirloin steak, two ounces of sauerkraut, one ounce of fine powder and two ounces of dried seaweed. Seasoning: refined salt is one yuan, miso is two yuan, leek is two yuan, and tofu brain is half.

Methods: (1). Skim the tenderloin steak, cook it and cut it into four-inch pieces. Slice sauerkraut, cut into filaments, wash and drain. Soak dried seaweed and fine powder. (2) Boil the broth, skim the floating foam, add shredded sauerkraut, dried rice, sliced white meat and refined salt, cook for three minutes, add fine powder and vegetarian rice, and stew for a few minutes on low heat. Dip it in fermented bean curd leek sauce when eating.

Features: Sauerkraut is crisp, fat but not greasy, and delicious.

Braised pork

Cooking braised pork is simple and simple, complicated and complicated. I learned it from a senior at first. The key is to fry brown meat. After several failures, I feel a little bit, but after all, the technology is unstable. Now my senior has gone to Tongji to cook, so I am busy with my study and don't bother. Later, I heard from a friend that the authentic braised pork does not need to fry the brown meat, but only needs soy sauce, cooking wine and sugar, just like the ultimate in martial arts. So I tried the simple and extreme method of braised pork.

Blanch pork belly with boiling water to remove dirt and cut it into mahjong tiles. For example, in a cold water pot, remember to boil the water without meat, skim off the floating foam, add cooking wine, cook until it is 80% mature, add soy sauce, roll it again, add white sugar (in fact, brown sugar, white sugar and rock sugar can be used, depending on personal materials), and cook slowly on low heat. At this time, you should pay attention to turning over to prevent the pan from sticking.