Reproduced the 15 measure classical approximate P

Pork classic 15 meter practice who is the Road ,GHD NZ
Pork dishes, tasty and palatable can be said to have the story of edible, and different areas, the practice is different, ever-changing, changing the pattern do.
maximum uncommon to the digit of Pork meat dishes, to kas long asMao is the maximum like to eat this dish, and important cities across the nation, gross cafeteria are secondhand to Pork for signature dishes, and are phoned
Pork is a semi-thin half-fat pork, cut into symmetrical cut-like, then add a small amount of soy sauce, sugar nice roasted, the color was golden, the taste of sugar but not greasy. Bamboo shoots, fried bacon, bacon is the main raw substance, attach with the nutrient-rich and tender bamboo shoots good from the system, if coupled with some white pepper, garlic stems and leaves, then the readiness of fermented into a very unique trays, as a drinking agreeable repast.
characteristics: fat but not greasy, salty and spicy aroma, color shine red.
who introduced the practice of the 15 greenbacks it

fragrant Ruannuo Pork


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

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, while oil into the cinnamon and star anise when cool flavor 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 must 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 add a little boiling water. After 40 minutes open the stopper, tune into the fire received soup, this will be a layer of thick rich soup Pork wrapped in each block on Ha.




Yu's Pork

Ingredients: pork.
Ingredients: onion, ginger,GHD Black Styler Straighteners, star anise, bay leaves (spicy chili cheese can add appropriate)
seasoning: soy sauce, soy sauce, sugar, 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 eruption 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 prefer the right materials, fat and more the lightly bored, they lose more lean Pork nature, and made firewood. Best of entire skin rib meat, too fat, half and half. Ingredients: sugar, soy sauce, rice wine. Onion, ginger, garlic, peppercorns, a little differ.
Second, the pan put a little oil, saute the factors next, electing up to peppercorns. Pork stir fry until the oil below the spit. Go to the casserole, mixed with rice brandy, soy sauce, put sugar. If you want to add water, be sure to heat water. I do not have water, achieved with wine, I like. The train is first fried sugar, color, alternatively whether no period is not enough proficient action fried bonbon color can be omitted. I belong to the premier, hey
three, after the fight the fire to boil to the movable foam. Go to a small fire slowly stew ... ... be patient ... I spent two and a half hours. Finally, if the soup too, can fire sauce. But do not receive dry, but the bibimbap superb soup! !

yangkeng ripe style Pork


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

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

practice:
Step 1: Wash the pork, cut into rectangular blocks; onions, spinach are washed, cut long sections.
Step 2: cut the pork into the hot oil to deep fry in the fire-like surface was dry crisp, 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 dingy 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 along adding onion.
Step 5: fire dries up the soup, then dish. Another pot from boiling water, boiled the spinach, remove as a decorative garnish




single unadorned manner Pork
? pork cuts. Clean.
? fried candy color is a very important 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 seeing the sparkling sugar, slowly viscous, then the color started to turn yellow, become a little brown, and quickly add a little water, and more quickly put the pieces in, put the meat stained with the sugar, the color of the meat so deep, and shiny to see good. If you do not do this step, nobody, that is a bit 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 ample. Pork in truth, do not put that much complex spices, annoy is best to eat the meat itself.
? cook over middle heat to open, and then jot a clean foam, turn a small fire slowly stew it.
? three hours is definitely not much to see putrid 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 cilia with warm 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,GHD Straighteners,
; Rou Kou, strawberry, star anise, one each.
cooking wine, soy sauce sum, barbeque spoonful.
hot wok, clutch oil, direct code into the meat, simmer slowly Feiyou out.
be patient Oh, half-way point of turning consideration to ground, do not obtain focus, and be careful not to bang the face oil.
according to their favorites, that is nearly golden ashore both sides, when the oil is out put the meat was almost fraught out behind.
seethe out of the white oil use a lot ah, you can do shadowy amount, you can also keep fried vegetables (fried vegetables with fat, but very fragrant Oh, of course, is not appropriate for human to lose weight), I am going to keep the mix occasionally mixed rice. Pot to linger a little pedestal oil, 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,GHD MK4 Pink Straighteners, ginger, spices stew.
disposable enough water (this is very major, water will not taste the path), Gail simmer covered 20 minutes. 20 minutes into the tofu node and quail eggs. Continue to simmer for 15 minutes. Before the transferred amount of the salt pan on it.




bamboo shoots Pork


pork for person nourishment analysis to provide high-quality protein and necessity fatty acids. Pork available heme (alphabetical steel) and the improvement of iron absorption cysteine, can improve steel deficiency anemia.
related groups
Most people can eat
1. absence of suitable Yin, dizziness, anemia, old dry cough without phlegm, dry stool, and malnutrition are edible;
2. accent on the heat , Piansheng phlegm, thick greasy tongue of the people, not eat pork.
creation guidance
1. pork to be oblique, pork meat is relatively small, fewer muscle, such as the cross-section, fry transform messy Sansui, such for the oblique, you can make it not broken, dine up not Seya; pork drenched because also long;
2. Mo pork with hot water before cooking, as meat contains a muscle-soluble protein substances in the water upon 15 degrees Celsius is easy dissolved, if it lost a lot of hot water immersion nutrition, but also needy taste;
3. pork should be cooked, because sometimes parasites in pork, if eaten raw or conditioning is lacking, may parasites in the liver or brain may have nail tapeworm.
therapeutic efficacy
sweet and salty, flat, Rupi, abdomen, kidney;
with kidney and blood, nourishing yin to the effect;
heeding fever weakness allowance, consumption thirsty Leishou, feeble kidney, postpartum anemia, dry cough, constipation, tonic, nourishing, moistening, nourishing liver and skin-run, will behalf two and only diabetes.
pork soup nectar up under acute shortage occasioned by peppery because of body liquid, dry cough, constipation and impeded fatigue.
Remarks
1. not a lot of tea after eating pork because of the tannic mordant in tea will be a assembly with the protein synthesis of tannic mordant protein, production bowel activities cut corners, amplify the faeces in the gut dwelling time, Not only could easily lead to constipation, but also an increase of toxic materials and the absorption of carcinogens, affecting health;
2. often in the butcher mart in the meat, the beef are labeled, this time just to see the color of the meat, you can discern its softness. The same pork, the flesh-colored than red who said that the older the meat, such meat is thick and hard, it is best not to buy, but those pale red color, flesh of soft, quality is extra superior.
3. cleverest know with meat is good bounce, no In addition, depending on if the pork fat, such as the pork is lean meat or only a small amount of subcutaneous fat, the meat may contain polluted, wash with water was greasy, the more it will wash more nasty. If Taomi Shui washed twice with warm, then wash with water, it is easy to remove the filth; In addition, also be used as a team and good flour, rolling back and forth in a filthy meat, and soon will be skillful to sticky sand go.
5. Pork Storage: 1, meat cut into meat, into the plastic box, sprayed with a membrane of cooking wine, cover, refrigerator freezer, can be cached for one day is not sour. 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 film together, family freezer arsenal, 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 many people do not like, this is because the fat after a long time 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 whichever circumstance, once the oxidation of fat, they will easily lead to stomach embarrassment. Beef, pork deterioration phase 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, into the pot, add water (not over it 2CM is applicable), the fire to boil off the heat, place the cooling, cold water and soak for 2 hours, once a center for water. Wash pork, cut into one centimeter square block, dry with pantry periodical 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 soaking bamboo shoots, and transferred to the salt, mix to simmer for 20 minutes, you can pan!
Tips: 1, bamboo shoots again soggy in water before cooking to remove its acid, if it is the best summer immersion into the refrigerator,
2, fried pork, pork in order to coerce out more oil, so it will not so tired
3, to do with malt Pork instead of cooking wine or Shaoxing wine can make the meat more tender taste, for the enzymes inside the beer can fast wreck down meat protein.




burdock Pork

ingredients:
; pork 1 kg, burdock an, 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 2 hundred If one, geraniol 1,
2 tablespoons sesame fuel Salt to savor
practice:
1, meat, dry cleaning control, cut into pieces slightly larger than the tiles. Burdock wash the surface, cut into pieces about 2CM.

2, smooth Guo Lifang oil, then pate down and put only the peel, the meat itself should not touch the oil. Fry until the pork peel tightening slightly yellow, turn off the heat out. (Note that this tread only fried pork skin, not fried meat)
3, Heat wok fried pork skin in the oil ahead you gush, and then into the sugar, slowly open the small fire stir until sugar melts into the meat and proceed 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 material, 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 hair, 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, chilly 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 carton or use the Ribbon, but I forgot to discard 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 after the meat into the stew, then you can pan with half an hour




dry cowpea Pork

Ingredients: pork, dried bean
; spices: star anise,GHD Diamond National Flag, salt, sugar, ginger, green onions, white wine, cumin
Method:
1, dry bean submerge Soft soaked day in advance, washed and cut back long sections, onion, ginger slices. Crush candy.
2, scrape the pork skin with a sword cut into 2.5 cm square pieces, boiling water, remove and reserve,
3 , sugar, rock sugar smash into the next Guochao color water off the fire;
4, set the fire pan, put ginger, hack in pieces to the oil break off of the wok, the meat is golden brown, the next star anise, Wei Chao, a few scallion into the wine, add boiling water (desert over the meat), add sugar, color, skim foam after the fire to boil, simmer over cheap heat until the oil slick turn 8 mature meat.
5, eventually down into the dry beans, salt, a tiny soy sauce, sugar, till the bombard apt dry cowpea luscious thick soup, kettle.




Ruannuo Pork

1, Material: meat, 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 spatter 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 drifting foam fried chips of pork added sugar, color uniform dyeing
Turn to low heat, add the right amount of water, soy sauce , pepper, star anise, wine, and soybeans, plus all the spices turn a good fire to boil
sub later a small fire slowly until sauce is dry you can stew




yuba Pork

harvest practices: 1. yuba with the scissors, cut the same size stop , soaked in water. see the soft and then.
2. No meat with Pi Qieding flowers, ginger slices.
3. shore oil pot, 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. (obtainable test goad chopsticks rotten)
5. open fire, add little to the sugar, approve some juice, then pour yuba, till yuba tasty, you can.




alternative Pork

1 piece of pork into the boiling water with ginger, light blue, pepper, cinnamon,GHD Boho Chic Limited Edition, 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 pluck!




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 / lilac 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 slight a little golden.
plus wine, disappear 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 tangle rotten fermented bean curd. Simmer 45-60 minutes (according to the quality of the meat, the intensity of the fire control). Think rapid 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 native increase of the water about half right.
experience:
add water to hot water, or another the meat is not easily broken. After the salt to be put. I am commonly bored to let the meat cooked in the pot so the meat will not be antique, but when to begin 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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