Fried Pork Slices with Salted Pepper(yan jian rou )

Salt fried meat method:

Raw materials for salt fried meat:

400g pork leg, 50g garlic seedling, 20g Danxian Douban, 15g Douchi, 10g soy sauce, 25g sugar, 50g vegetable oil and 2G salt.

Salt fried meat processing steps:

Cut pork into 5 cm long, 3 cm wide and 0.3 cm thick slices. Dan County bean chop fine. Cut the garlic seedling into 2.5cm long nodes. Put the frying pan on a high heat, heat the oil (about 120 ℃), stir fry the sliced meat, add salt until the meat spits oil, stir fry the Douban and Douchi until the flavor is colored, then stir fry the soy sauce and sugar, stir fry the garlic until it is broken and fragrant, then start the pot and put it on the plate.

Characteristics of salt fried meat:

It is brown red in color, rich in aroma, salty, fresh and slightly spicy, with outstanding Sichuan flavor.

Fried Pork Slices with Salted Pepper

Salt fried meat, a famous traditional Sichuan dish, is the representative of Sichuan dishes with home flavor. It is also called sister dish together with double cooked meat. This product is made of pork buttock as raw material. The meat slices are fresh and tender, with deep red color, dry, crisp and tender, delicious taste, and strong local flavor.

Salt fried meat is a household name in Sichuan and Chongqing. It is a delicacy with wine and food.

practice

Practice 1

Recipe ingredients: 200g pork hind legs, 50g garlic sprouts, 20g Pixian Douban, 10g sweet sauce, 10g soy sauce, 10g cooking wine, 10g Douchi, 3G monosodium glutamate.

Production method

1. Peel the fat and lean meat, cut into long, wide and thick slices of 7x5x0.2cm, wash the garlic seedlings, and cut into 5cm long sections;

2 hot pot, pot oil to 50% heat, add meat, salt, stir fry in medium heat until water evaporates, oil clear pot, turn low heat, that is, the next Douban sauce, Douchi, stir fry red, add soy sauce, sweet sauce, garlic fried broken, before the pot add monosodium glutamate and even, from the pot into a plate.

Cooking skills

1. When stir frying meat, put appropriate amount of salt to make meat taste.

2. When the oil in the pot becomes clear, you can put watercress in the dish. If the oil is not clear, it means that there is water and the watercress can not be fried.

3. When frying Douban, turn to low heat, stir fry fragrant, stir fry red, the meat taste is spicy;

4. Green garlic should not be fried for a long time. It is necessary to start the pot quickly to keep green. If there is no green garlic, green onion can be used instead.

Dish features: red and bright color, dry and moist, salty, fresh and slightly spicy, slightly sweet.

Practice 2

Recipe ingredients: 250g pork leg, 20g Pixian Douban, 50g garlic sprouts, 15g Yongchuan Dougu, 1g sugar and salt, 10g soy sauce, 75g oil.

Production method

1. Wash the garlic sprouts after removing the pedicels and old leaves, and cut them into sections shorter than 3cm long. Chop the Pixian bean petals finely. Peel the pork and cut into pieces about 5cm long, 3.5cm wide and 0.15cm thick;

2. Stir fry well in a frying pan, put the oil on the high heat, heat it to 60%, stir fry the meat slices slightly, add the refined salt, stir fry repeatedly until the oil comes out, add the watercress, stir fry until the aroma has come out and the oil is red, then add the bean drum, soy sauce and garlic sprouts, stir fry until it is fresh. When the aroma is overflowing, set the pan and fry the meat in salt.

Cooking skills

1. Stir fry the meat with high heat first, then stir fry with medium heat until the surface is slightly dry and moist;

2. The parts of fat and thin should be selected as raw materials;

3. It is not suitable to stir fry garlic seedlings for a long time. It is better to cut off garlic seedlings to produce fragrance.

Dish features: salty, fresh, slightly spicy, red and bright color, fragrant.

Practice 3

Recipe ingredients: 200g pork hind legs, 7g green garlic (or green pepper, garlic), 65g big oil, 15g soy sauce, flour sauce, Douchi, cooking wine, 15g Douban sauce, 2G salt, 5g sugar, 25g green onion, 3G monosodium glutamate.

Production method

1. Cut the meat with skin into thin slices 3 cm wide and 4 cm long, cut the garlic into sections 3 cm long, and cut the green onion into horseears;

2. Heat the oil with a frying spoon, add the meat and stir fry it after the oil is hot. When it is not over heated, add the bean paste, flour paste, salt and lobster sauce, stir fry the garlic, and then add the soy sauce, sugar, monosodium glutamate, cooking wine and scallion. Stir fry the meat with salt.

Flavor characteristics

Fried meat with salt

It is the representative of Sichuan and Chongqing dishes, and it is called sister dish together with double cooked pork. This product is made of melon meat and salt fried meat. The meat slices are fresh and tender, beautiful in color, salty and spicy.

Practice 4

Recipe ingredients: tenderloin, garlic sprouts, Douchi, cooking wine, Douban sauce.

Production method

1. Slice the tenderloin, add a little cooking oil and cooking wine, mix well; cut the garlic sprouts into oblique sections; chop the Douchi

2. Fire. When the oil is hot, quickly put in the sliced meat to disperse.

3. When the meat is discolored, push the meat to one side and stir fry with bean paste and bean drum.

4. After frying out the red oil, slide the meat down and stir fry evenly.

5. Pour in the garlic sprouts and continue to stir fry.

6. Stir fry until the garlic is soft, then turn off the heat.

7. It's a good dish.

Tips:

The whole process to maintain the fire, not too much oil, oil in the meat mix is to make it easy to break into the pot.

Practice 5——

raw material

200 grams of streaky pork with skin, 200 grams of lean meat (all streaky pork is OK, just choose according to your preference), 3 green peppers.

Seasoning

Peixian bean paste 20g, soy sauce 10g, sugar 20g, salt 2G, onion, garlic, ginger amount.

preparation

Cut the pork and lean meat into large pieces about 0.3cm thick, cut the green pepper into triangular pieces, and chop the Pixian bean paste finely.

Procedure

1 as for the stir frying pan, add a little oil and stir the green peppers.

2. Heat the remaining oil in the pan, add salt and pork slices, fry until the meat slices change color, and then add lean meat slices, also fry until the color changes.

3. Change the medium heat and keep stirring until the fat comes out of oil and the lean meat is dry. Then add the bean paste of Pi county to fry and color, and then add the rest of the seasonings to stir well.

Finally, put in the fried green pepper and stir well, then take off the pot.

nutritive value

Besides protein and fat, pork also contains calcium, phosphorus, iron, thiamine, riboflavin and nicotinic acid.

Pig lean meat also contains hemoglobin, can play the role of iron, can prevent anemia. The hemoglobin in meat is better absorbed than that in plants. Therefore, the effect of iron supplementation in lean meat is better than that in vegetables.

Food Guide

intended for

one Generally healthy people and people with diseases can eat it, but if they eat too much, they will take in too many calories. The excess calories will be converted into fat and stored in the human body, which will lead to obesity. Obesity is prone to a variety of diseases. Eating too much or cold food will easily cause gastrointestinal fullness or abdominal distention and diarrhea. For fat and lard, people suffering from hypertension or hemiplegia (stroke), and people with gastrointestinal deficiency and cold, deficiency and obesity Those with excessive phlegm dampness and persistent food should be cautious or less.

2. It is suitable for deficiency of Yin, dizziness, anemia, dry cough without phlegm, dry stool and malnutrition;

3. People who are too hot and humid, too much phlegm and dampness, thick and greasy tongue coating should avoid eating pork.

Nutrients

Nutrients per 100 grams of pork (lean): calories (143.00 kcal), protein (20.30 g), fat (6.20 g), carbohydrate (1.50 g), vitamin A (44.00 μ g), thiamine (0.54 mg), riboflavin (0.10 mg), niacin (5.30 mg), vitamin E (0.34 mg), calcium (6.00 mg), phosphorus (189.00 mg), sodium (57.50 mg), magnesium (25.00 mg), iron 00 mg), zinc (2.99 mg), selenium (9.50 μ g), copper (0.11 mg), manganese (0.03 mg), potassium (305.00 mg), cholesterol (81.00 mg).

Food taboo

1. Milk and lean meat are not suitable for eating at the same time, because milk contains a lot of calcium, while lean meat contains phosphorus. These two nutrients can not be absorbed at the same time, which is called the combination of phosphorus and calcium in foreign medical circles. Only when the ratio of calcium to phosphorus is between 1 ∶ 1 and 1 ∶ 1.5, can the absorption be promoted.

2. It is not suitable to drink a lot of tea after it is suitable for pork, because the tannic acid of tea and protein will synthesize astringent tannic acid protein, slow down the intestinal peristalsis and prolong the retention time of feces in the intestine. It is not only easy to cause constipation, but also increases the absorption of toxic substances and carcinogens, which will affect health.

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Chinese PinYin : Yan Jian Rou