Fried meat with salt(sheng bao yan jian rou )

Method of fried meat with salt

Raw materials for making raw, fried and salted meat:

Raw pork or fat and lean meat of hind legs, red pepper, peanut oil, green garlic, Sichuan Pixian Douban sauce, Douchi, soy sauce, cooking wine, sugar, ginger, refined salt.

Processing steps of sauteed meat with salt

First, peel the pork and cut it into 30 mm long, 25 mm wide and 2 mm thick thin slices, peel the ginger and cut it into thin slices, cut the green garlic into 10 mm long sections, and cut the red pepper into 10 mm wide sections; heat the frying pan on the high fire, add peanut oil, when the smoke comes up, first add the meat slices and fry for 1 minute. When the meat slices turn yellow, add refined salt and stir fry the ginger slices in turn Put in Douchi, Douban sauce, red pepper, soy sauce, cooking wine, sugar, garlic and stir fry.

Characteristics of sauteed meat with salt: 1

The taste is spicy and the color is jujube red.

Fried meat with salt

Fried meat with salt is a famous traditional dish of Han nationality, which belongs to Sichuan cuisine. Dry crisp tender, delicious, with a strong local flavor. It's fried with pork and pepper. It is very similar to the double cooked pork in material, appearance and taste, but the so-called raw and explosive is to fry directly without cooking. It's very popular in Sichuan.

Characteristics of dishes

Fried meat with salt is a famous traditional dish of Han nationality, which belongs to Sichuan cuisine. Dry crisp tender, delicious, with a strong local flavor. It's fried with pork and pepper. It is very similar to the double cooked pork in material, appearance and taste, but the so-called raw and explosive is to fry directly without cooking. It's very popular in Sichuan.

practice

Practice 1

Food preparation

Main ingredients: raw pork or fat and lean meat of hind legs

Ingredients: red pepper, peanut oil, green garlic, Sichuan Pixian Douban sauce, Douchi, soy sauce, cooking wine, sugar, ginger, refined salt.

Production steps

1. First, peel the pork and cut it into 30 mm long, 25 mm wide and 2 mm thick slices

2. Ginger peeled and cut into thin slices, garlic oblique cut into 10 mm long section, red pepper cut into 10 mm wide pieces

3. Heat the frying pan on a high fire, add peanut oil, and when the smoke comes up, fry the meat for 1 minute

4. Deep fry until the meat turns yellow, add salt, ginger, stir fry a few times, then add Douchi, Douban sauce, chili, soy sauce, cooking wine, sugar, garlic, stir fry.

matters needing attention

Do not need to deal with the raw fried meat directly in the pot frying, so the meat quality requirements are higher, too fat is greasy, too thin is firewood. If you want to choose the fat, thin and seven point pork, you must give up the skin, because the skin directly fried will harden and affect the taste. Because this dish is very hot, you need to cut the meat very thin.

Practice 2

Food preparation

Main ingredients: pork, garlic sprouts

Accessories: Douban sauce, Douchi, soy sauce, sugar

Production steps

1. Cut the meat into 5cm long, 3cm wide and 0.3cm thick thin slices; cut the garlic sprouts into sections; 2. Put oil in the frying pan and stir fry the meat until it is full of oil when it is 70% hot

3. Stir fry the Douban and Douchi until fragrant and colored, then add soy sauce and sugar

4. Stir fry the garlic sprouts until they are completely unripe, then start the pot

matters needing attention

The bean paste should be fried red, and the meat taste is spicy.

Green garlic should not be fried for a long time, but should be quickly removed to keep green.

If there is no garlic, green onion can be used instead

Practice 3

Food preparation

1 piece of streaky pork, appropriate amount of green garlic, 2G chicken essence, 5g ginger, 5g garlic, 5g soy sauce, appropriate amount of oyster sauce, appropriate amount of Chaotian pepper, appropriate amount of Pixian bean paste, 3G sugar

Production steps

1. Pour a little oil into the pan and shake it to lubricate the bottom. If it doesn't stick to the pan, it can be done without oil

< I2. < / I streaky pork slices directly into the pot after stir fry, stir fry to have lard flavor, will produce a lot of oil. I finally poured out a small half bowl of lard, stir fried dried meat and set aside

Pour the lard in the pan into the bowl for other purposes, just leave a little base oil. Saute hot pepper, garlic slices and shredded ginger, stir fry Pixian Douban with red oil

Pour in the pork and stir well. Sprinkle with garlic and add seasoning

Practice 4

Main ingredient: streaky pork

Accessories: green pepper, red pepper, garlic, Douchi

Seasoning: Pixian Douban, sugar, chicken essence

Method:

1. Cut the sliced pork 7-8cm in length, cut garlic, green and red pepper into horse ears,

2. Put a little oil in the iron pot, heat it up, add the sliced meat, fry the fat oil, until the part of the fat is translucent, the sliced meat is slightly concave, the four sides are rolled up, sprinkle a little salt, stir fry a few times.

3. Minced ginger, garlic, Douban and Douchi, chop and set aside.

4. Add Douban sauce, Douchi and stir fry until fragrant. Add green and red pepper and continue to stir fry. When the meat is about to break, add garlic, sugar and chicken essence to taste. Stir fry for a while and start the pot.

5. Put it on a plate and eat it.

Practice 5

Material Science:

Main ingredient: streaky pork 300g

Ingredients: 3 green garlic

Seasoning: 2 tbsp Pixian Douban, 5g Douchi, proper salt

Method:

1. Sliced pork (about 0.3cm thick) and sliced garlic obliquely;

2. Heat the pan and add proper amount of oil. After the oil is heated, add pork slices and stir fry a few times;

3. Add a little salt and fry repeatedly until the meat is oily;

4. Add Pixian Douban at this time;

5. Add proper amount of Douchi;

6. Stir fry until red oil is obtained;

7. Add garlic slices and stir fry quickly;

8. When you smell garlic, turn off the fire and add a little salt to taste.

Tips:

1. Choose the pork with fat and thin. If you don't like it, you can get rid of the skin;

2. Pixian Douban already contains salt, so the amount of salt must be less;

3. Douchi can be used directly or slightly soaked in water;

4. Stir fry the garlic until it's raw. It doesn't need to be heated too long.

Making tips

1. Pork into the refrigerator frozen, slicing will become very easy, and cut the meat will be more uniform and good-looking.

2, after the Baijiu meat was salted in advance with salt and liquor, the oil was baked with a dry pan. The meat would be found to have a very special smell, similar to the bacon preserved in its own home. Especially after the Baijiu is highly salted and fragrant, the meat slices are not greasy, and the flavor will be quite colorful.

3. Garlic stir fry time is too long, then it will become soft rotten, not delicious, so the meat fried quickly out of the pot and then put garlic, mix well.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Sheng Bao Yan Jian Rou