Reproduced the 15 measure prestigious reach Pork

Pork classic 15 measure practice who is the Road
Pork dishes, tasty and savory can be said to have the fable of edible, and assorted places, the practice is alter, ever-changing, changing the pattern do.
most distinctive to the number of Pork meat dishes, to know thatMao is the most like to eat this dish, and important cities across the country, gross restaurant are secondhand to Pork for signature dishes, and are called
Pork is a semi-thin half-fat pork, cut into symmetrical cut-like, then add a small amount of soy sauce, sugar nice singed, the color was golden, the taste of sugar but not greasy. Bamboo shoots, fried bacon, bacon is the cardinal raw material, together with the nutrient-rich and tender bamboo shoots good from the system, if paired with some white pepper, garlic stems and leaves, then the readiness of fermented into a very matchless dishes, as a drinking good meal.
characteristics: fat but not greasy, salty and spicy aroma, color bright red.
who introduced the train of the 15 dollars it

fragrant Ruannuo Pork


; raw materials: pork 500 grams of cinnamon 1 star anise (also cried aniseed) 3 ginger 5 red dates 6 (can clutch)

seasoning: soy sauce 2 tablespoons (30ml) salt 1 teaspoon (5 grams) of sugar 3 teaspoons (15 grams)

approach:

1) the size of the pork cut into 2 cm pieces, ginger slice. Pot into the oil, when oil into the cinnamon and star anise when cool savor Stir over low heat, after, into the fire, stir into the pork color, continue to stir-fry 2 minutes until the oil.

2) into the soy sauce, sugar and salt, fry all the seasoning mix evenly, continue to stir fry for 5 minutes for color and tasty. Then pour boiling water (water have to ha), not seen water to the meat surface, boiled skim foam.

3) into the red dates and ginger, cover, turn simmer 40 minutes, during the pot to pay attention to the water, not enough to increase a little boiling water. After 40 minutes open the stopper, tune into the fire received soup, this will be a wafer of thick wealthy soup Pork wrapped in each block on Ha.




Yu's Pork

Ingredients: pork.
Ingredients: onion, ginger, star anise, gulf leaves (spicy chili cheese can add suitable)
seasoning: soy sauce, soy sauce, sugar,GHD Mini Salon Styler Straighteners, cooking wine (wine to multi-point increase)

production: 1) pork scraped clean, cut into pieces, boiled water and then cleaned. 2) wok lit oil, saute the onions and ginger, then turn off the heat, put the pork on the emission in the ginger, then add spices and all the spices, sauces and meat integration of fire will look on the point of color, then add the appropriate of boiling water (must be boiling water), cover and boil, turn a small fire to stew. 3) until the meat becomes Sulan, when the thick soup thickens, turn the fire to collect about juice, make juice and oil together with the integration, then sprinkle with scallion can pan.

cuisine features: Sulan Ruannuo, rich sauce.




a rough bibimbap style Pork, Pork to choose the right materials, fat and more the easily bored, they lose more lean Pork ecology, and made firewood. Best of all skin rib meat, too fat, half and half. Ingredients: sugar, soy sauce, rice wine. Onion, ginger, garlic, peppercorns, a little different.
Second, the pan put a little oil, saute the ingredients next, picking up to peppercorns. Pork stir fry until the oil under the spit. Go to the casserole, mixed with rice wine, soy sauce, put sugar. If you ambition to add water, be sure to heat water. I do not have water, finished with wine, I like. The practice is first fried sugar, color, or if no time is insufficient proficient action fried candy color can be omitted. I belong to the first, hey
3, after the fight the fire to boil to the floating foam. Go to a small fire slowly stew ... ... be patient ... I spent two and a half hours. Finally, if the soup also, can fire sauce. But do not receive dry, but the bibimbap splendid soup,GHD Hair NZ! !

yangkeng ripe style Pork


material:
pork ...................................... 600 g
; spinach ...................................... 200 g
; onions .......................................... 150 g

Seasoning:
chicken abrasive ...................... ................. 1 / 4 tsp soy sauce ................
........................ 3 / 4 glass white sugar .........
3 tablespoons rice wine ...... .............................
.................................. 1 tablespoon
water. ........................................... 4 cup

practice:
Step 1: Wash the pork, cut into rectangular blocks; onions, spinach are rinsed, cut long sections.
Step 2: cut the pork into the hot oil to deep fry in the fire-like surface was dry fragile, then remove and drain oil.
Step 3: Add sugar and a little pan of water to the fire to stir-fry until the color becomes dark brown syrup, add the fried meat stir together evenly, Then add all the seasonings fire to boil.
Step 4: boil and then simmer cook for 30 minutes fire piecemeal, to be cooked by adding onion.
Step 5: fire dries up the soup, then tray. Another pot from boiling water, boiled the spinach, remove as a decorative garnish




single unadorned style Pork
? pork cuts. Clean.
? fried candy color is a very major step. Thirty-four spoon of sugar put the pot, add a spoonful of water, then a small fire slow boil. Do not hurry, stir with chopsticks while watching the sparkling sugar, slowly viscous, then the color started to turn yellow, transform a little brown, and quickly add a little water, and more quickly put the pieces in, put the meat polluted with the sugar, the color of the meat so deep, and shiny to see good. If you do not do this step, nought, that is a morsel unprofessional:)
? Sand Guo Lifang wine, a little soy sauce, add a little water once, not over the meat on it. Put some onions, a star anise, a cinnamon enough. Pork in fact, do not put that many complex spices, annoy is best to eat the meat itself.
? cook over media heat to open, and then write a clean foam, turn a small fire slowly stew it.
? three hours is definitely not many to see rotten meat, and add soy sauce, salt, sugar, and turn the fire sauce.

new version of Infernal Affairs 3 in 1 Pork


Ingredients:
pork about 600 grams. Wash with hot water, cut chunks.
dried tofu knot hair with lukewarm water.
quail eggs, cooked and let cool, stripped shell.
seasonings:
two spoonfuls of sugar, green onions and cut into sections, ginger slices, bay leaves 3,
; Rou Kou, strawberry, star anise, 1 each.
cooking wine, soy sauce amount, barbeque spoonful.
hot wok, hold oil, direct code into the meat, simmer slowly Feiyou out.
be patient Oh, half-way point of turning care to floor, do not obtain converge, and be thoughtful not to bang the face oil.
according to their preferences, that is nearly golden on both sides, while the oil is out put the meat was about filled out back.
seethe out of the pearly oil use a lot ah, you can do dim sum, you can too keep fried vegetables (fried vegetables with fat, yet quite fragrant Oh, of lesson, is not appropriate as people apt lose weight), I am working to keep the mingle sometimes mixed rice. Pot to stay a little base fuel, into the rock sugar, rock sugar, small fry of the fire slowly until golden brown.
into the meat, stir evenly, so that each piece of meat on both Nianman sugar color.
adding barbeque sauce, soy sauce, cooking wine, ginger, spices stew.
disposable enough water (this is very important, water will not taste the access), Gail simmer covered 20 minutes. 20 minutes into the tofu knit and quail eggs. Continue to simmer for quarterutes. Before the transferred amount of the salt pan on it.




bamboo shoots Pork


pork for person nourishment analysis to provide high-quality protein and essential fatty sours. Pork available heme (alphabetical iron) and the promotion of iron digestion cysteine, can amend steel absence anemia.
related groups
Most people can dine
1. lack of suitable Yin, dizziness, anemia, old dry cough without phlegm, dry stool, and malnutrition are food;
2. emphasis on the heat , Piansheng phlegm, thick greasy tongue of the people, not eat pork.
creation guidance
1. pork to be indirect, pork meat is relatively small, less muscle, such as the cross-section, fry become messy Sansui, such as the oblique, you can make it not broken, eat up not Seya; pork soaked for too long;
2. Mo pork with hot water before cooking, for meat contains a muscle-soluble protein materials in the water upon 15 degrees Celsius is simple liquefied, if it lost a lot of hot water immersion nutrition, but also meager taste;
3. pork ought be cooked, because occasionally parasites in pork, if eaten raw or conditioning is incomplete, may parasites in the liver or brain may have anchor tapeworm.
therapeutic effect
sweet and salty, flat, Rupi, stomach, kidney;
with kidney and blood, nourishing yin to the effect;
heeding fever disabled ration, consumption thirsty Leishou, weak kidney, postpartum anemia, dry cough, constipation, tonic, maintaining, moistening, nourishing liver and skin-run, will behalf two and only diabetes.
pork soup beverage up under keen shortage reasoned by peppery because of body fluid, dry cough, constipation and impeded fatigue.
Remarks
1. not a lot of tea after eating pork because of the tannic acid in tea will be a assembly with the protein synthesis of tannic acid protein, making bowel actions slow down, stretch the faeces in the gut residence time, Not only could easily lead to constipation, but also an increase of noxious substances and the absorption of carcinogens,GHD Straighteners, affecting health;
2. often in the butcher shop in the mutton, the meat are labeled, this period equitable to penetrate the color of the meat, you can see its softness. The same pork, the flesh-colored than red who said namely the older the meat, such meat is thick and hard,GHD Hair, it is best not to purchase, but those pale red color, meat of soft, quality is extra superior.
3. cleverest understand with meat is good bounce, no In counting, relying on if the pork fat, such as the pork is lean meat or only a small amount of subcutaneous fat, the meat may include nasty, wash with water was greasy, the more it will wash more dirty. If Taomi Shui washed twice with warm, then wash with water, it is easy to remove the dirt; In adding, also be used as a group and good flour, coiling back and along in a dirty meat, and soon will be skillful to sticky clay go.
5. Pork Storage: 1, meat cut into meat, into the plastic carton, sprayed with a layer of cooking wine, cover, refrigerator freezer, can be cached for one day is not acid. 2, the meat cut into pieces, then the meat flat in a metal pot, set the freezer frozen hard, and then layer the meat wrapped in plastic membrane together, home freezer storage, one month can not degenerate. 3, the meat cut into the meat, stir-fry meat in the pot filling color changing, Sheng, cool, put into the refrigerator.
6. As the smell of pork also contains so numerous people do not like, this is because the fat after a long phase of the oil produced by the smell, then Press and hold when a shiny and elastic, that is fresh meat; meat is not solid, but the color is not fresh, their meat contains fat in cooking would not delicious in anybody case, once the oxidation of fat, they will easily lead to tolerate discomfort. Beef, pork deterioration period is three times faster than that, special attention should be saved.

practice;
materials: bamboo shoots, pork 600G 200G 5G soy sauce sugar allspice 250ML 200ML Beer 10G Garlic 4 octagonal one 250ML water salt 5G

steps: 1, dried cleaned,GHD Glamour Limited Edition, into the pot, add water (not over it 2CM is appropriate), the fire to boil off the heat, location the cooling, cold water and soak for 2 hours, once a centre for water. Wash pork, cut into one centimeter square block, dry with kitchen paper surface water
2, put the oil in the frying pan, till the Qicheng hot nowadays into the pork, fried to meat color on both sides of a micro-Jiaoshi Sheng.
3, the oil will be poured out without fried pork, pot add water, add meat, soy sauce, beer, allspice, sugar, garlic and star anise. The fire to boil, skim foam, turn a small fire, and stew for about 30 minutes.
4, into a good drenching bamboo shoots, and transferred to the salt, mix to simmer for 20 minutes,GHD IV Styler Straighteners, you can pan!
Tips: 1, bamboo shoots repeatedly soggy in water before cooking to remove its sour, if it is the best summer immersion into the refrigerator,
2, fried pork, pork in order to coerce out more oil, so it ambition not so weary
3, to do with malt Pork instead of cooking wine alternatively Shaoxing wine can make the meat more tender taste, for the enzymes inside the beer can immediately destroy down meat protein.




burdock Pork

ingredients:
; pork 1 kg, burdock one, rock sugar 1 small, 3 tablespoons soy sauce, 1 tablespoon soy sauce, rice wine, a small bowl, onion one, a ginger, star anise 2, dried chili two hundred If one, geraniol 1,
2 tablespoons sesame oil Salt to taste
practice:
1, meat, dry cleaning control, cut into pieces slightly larger than the tiles. Burdock wash the surface, cut into pieces about 2CM.

2, flat Guo Lifang oil, then brain down and put only the skin, the meat itself should not touch the oil. Fry until the pork skin constricting slightly yellow, turn off the heat out. (Note that this step only fried pork skin, not fried meat)
3, Heat wok fried pork skin in the oil ahead you pour, and then into the sugar, slowly open the small fire stir until sugar melts into the meat and continue to stir until a small fire slowly the oil, fry color.
4, except sesame oil, salt away, stir together all ingredients to pour evenly colored.
5, pour hot water to flush with the stuff, and simmer gently for about half an hour in the open, into the salt, then continue to stew sauce is dry, pour the sesame oil and stir well turn off the heat can be.

taro Pork

materials: a box of pork (pork on the mart no good, can only go to the supermarket to buy a box box), the wash to the cilia, cut into pieces the size of Mahjong, into the cold water, boil, remove and rushed Xue Mo, dry control water use.
some garlic, a few slices of ginger. A dry lemon, green tea, a handful of pepper into a small, hot pepper into a small, crystal sugar
practice:
1, they going to pot a little oil, cool oil into the sugar, a small fire slowly fried to a brown foam, dry under the control of meat stir evenly colored water, add a little wine. All wrapped up into the color on the meat, add ginger and garlic under the water is not over ingredients, fire boil, pour into the casserole, add spices (in fact, should be a spice box or use the Ribbon, but I forgot to throw into it all fall into the ), cover, boil, a small fire a half hour
first hard surface and deep fry some of taro, and then wait a half hour later the meat into the stew, then you can pan with half an hour




dry cowpea Pork

Ingredients: pork, dried bean
; spices: star anise, salt, sugar, ginger, green onions, white wine, cumin
Method:
1, dry bean dip Soft soaked day in advance, washed and cut behind long sections, onion, ginger slices. Crush candy.
2, scrape the pork rind with a sword cut into 2.5 cm square chips, boiling water, remove and keep,
3 , sugar, rock sugar smash into the next Guochao color water off the fire;
4, set the fire pan, put ginger, cut in pieces to the oil jump out at of the wok, the meat is golden brown, the afterward star anise, Wei Chao, a few scallion into the wine, add boiling water (desert over the meat), add sugar, color, skim bubble after the fire to boil, simmer over low heat until the oil polished turn 8 adult meat.
5, eventually down into the dry beans, salt, a little soy sauce, sugar, till the fire to dry cowpea tasty thick soup, pot.




Ruannuo Pork

1, Material: pork, pepper, dry Pepper, Pickle, ginger, star anise, bay leaves, salt, white sugar
2, the pork cut into pieces for use.
3, cold pan put oil, add 2 tablespoons sugar, open fire, fry in foaming. Then pork, pickled, pepper, dried pepper, star anise, bay leaves, salt and stir into the pot, add appropriate amount of water wok steamed 2 hours.
4, when the pot sprinkle chopped green onion, pepper, monosodium glutamate.




Soy Pork

practice:
; beans with fresh pork cuts soybeans

wash and drain the water, the oil and stir until golden on both sides with
clean frying pan, add a little color sugar, rock sugar is better, to be played now when the floating foam fried pieces of pork added sugar, color uniform dyeing
Turn to cheap heat, add the right amount of water, soy sauce , pepper, star anise, wine, and soybeans, plus always the spices turn a nice fire to boil
sub behind a small launch slowly until sauce is dry you tin stew




yuba Pork

harvest practices: 1. yuba with the scissors, cut the same size block , soaked in water. see the soft and then.
2. No meat with Pi Qieding flowers, ginger slices.
3. beach oil boiler, see hot, saute the ginger into the pot.
4. into the non-flowering Rouchao to color, pour soy sauce, juice card, plus a bowl of chilly water, the fire to boil, turn down the fire, stew for 20 minutes. (accessible test poke chopsticks rotten)
5. open fire, add little to the sugar, adopt some juice, then pour yuba, till yuba luscious, you can.




alternative Pork

1 piece of pork into the boiling water with ginger, light blue, pepper, cinnamon, fennel, cook for 15 minutes

2 the cooked pork cut into small boxes.

3 from the hot oil, fry until the pork on both sides golden brown. Pre-cooked and then add a little water into the hot pot soup stew one hour until soft.

4 in pan 10 minutes before the stew with sweet potato pieces into the stew.

5 Finally, sprinkle chicken and fragrant sesame oil can pull!




Pork fried rice

material:
; 300 grams of pork, streaky better; 2 tablespoons soy sauce, 2 tablespoons cooking wine (I use rice wine); a red fermented bean curd; 10 pepper; an onion; 1 small piece ginger ; a little salt, a little brown sugar; 1 / 4 cup Basma Emperor meters (dark rice is not available / mauve instead of); hot stock or hot water
practice:
fillet into inch-long chunks, Heat pan, put pepper, rice, blow out the fire with the smell; fire into the fire, put the ginger, stir fry for a few, put the meat, fried to a puny a little golden.
plus wine, evaporate or less, put soy sauce, first put a spoon to see the color of meat, enough to put more in the red. Fried half a minute, add the hot stock or hot water, the water just cover the meat.
boil, put the twist rotten fermented bean curd. Simmer 45-60 minutes (along to the quality of the meat, the intensity of the fire control). Think quickly rotten meat, the use of fire sauce, and put a little brown sugar, if still a little light taste, add some salt on. Juice dries on the line slightly, probably less than the aboriginal boost of the water about half right.
experience:
add water to hot water, or else the meat is not easily broken. After the salt to be put. I am routinely bored to let the meat cooked in the pot so the meat will not be old, but when to start the sauce, when to turn off the heat to main. Adds a touch of pepper to taste and smell hemp.
pepper can also be fried, then remove, or else may be time to eat rice to nibble.


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