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What do you do with a beggar?

1 、. Divide the noodles into equal preparations, roll out into thin steamed buns on the thick edges in the middle, wrap them in the stuffing, squeeze the buns with folds and cover the wet cloth for 15 minutes. Put cold water in the steamer, put the steamed buns into the drawer, cover, and turn on the fire. When the heat comes out, start the clock.

Step 1: wash and drain the pork and cut it into small pieces, thin. Meat can try to choose a little fat, more oil, which is very important. Don't worry, you won't get bored. Cut the ginger and garlic into foams and cut the dried chili into pieces.

3. Pork is used to make pork. No matter how expensive the pork is, you still have to eat pork. Today, I bought more than 3 jin of pork to make a pot of ravioli. When cutting meat, cut lean meat and fat meat separately. In my family, we cut all the meat into small pieces or small pieces.

4. The steps of authentic Shaanxi meat steak are as follows: 1. Prepare the ingredients you need. The steps of authentic Shaanxi pork cutlet: wash 22 pork belly and cut it into 2cm cubes. Authentic Shaanxi pork steak steps: 3-3 hot pot, put in oil, after the oil is warm, add ginger pork and stir-fry until the meat comes out of oil.

The practice of minced noodles at the Cangxi banquet in Sichuan?

1. The soup is almost cooked, plus the right amount of balsamic vinegar. Finally, add the meat cutlet that has just been made. 1 boil water in the pot, wait for the water to boil, add the prepared handmade noodles to boil, boil the noodles, fish them out and put them in a bowl. When eating this noodle, the noodles should be less.

2. The standard practice of Sichuan mackerel is as follows: raw materials: pork stuffing, ginger, garlic, bean paste, chilli powder, pepper powder, cooking wine, light soy sauce, soy sauce, salt, sugar, chicken essence, chopped onions. Step: stir-fry the minced meat. Cool oil in a hot pan, stir-fry pork stuffing until discolored, add chopped ginger and garlic and continue to stir-fry.

3. Minced noodles's household practice is as follows: 2 grams of salt, 2 grams of chicken essence, 5 grams of minced chili, 10 milliliters of soy sauce, 20ml of peanut oil, 500grams of noodles, one spring onion and 250g of lean pork.

4. Sichuan homemade steak step 1 prepare the material, step 2 add starch to the meat stuffing and heat oil in step 3. Burn to medium well step 4, put the ginger and garlic in the pan, saute the fragrance, step 5, stir-fry the meat.

5. Minced noodles steps: pan-fry potatoes and tofu until golden, stir-fry diced meat, add fungus and carrots, stir-fry tofu and potatoes, and add a bowl of water. Boil the water and prepare the juice: half tablespoon sugar + half tablespoon soy sauce + two tablespoons light soy sauce + one spoonful oyster sauce + one spoonful salt and one spoonful vinegar.

How to make delicious meatloin in Guizhou

1. Remove the chicken in boiling water, use light soy sauce, prepare wine and marinate with salt for half an hour. Soak the dried chili peppers in hot water. Mash ginger, garlic and chili with garlic cans and set aside. With less oil, pour in the chicken and stir-fry it. Oily, stir-fried garlic, ginger, chili.

2. Wash pork with warm water. 2. Write fat and lean meat separately into small slices or Ding 3 hot pot. Stir-fry fat meat 4, stir-fry oil 5, stir-fry spring onion, ginger and garlic, stir-fry 2, 6, stir-fry lean meat until moisture is basically lost, add cooking wine 7 into seasoning ball, pour in light soy sauce, add boiling water. Not too much water.

3. Steps: after the materials are ready, cut the pork into small pieces and set aside the minced ginger.

4. Cut chives into small pieces and egg cakes into diamond-shaped slices. Heat a little oil in the pan and stir-fry the tofu, carrots and diced potatoes until the color changes. Add the right amount of boiling water, stir-fry the dishes, and boil the fungus until cooked. Finally, put in the omelet and leek, and the scallions can be done.

5. First, meat cutlet practice: choose rib meat, (that is, pork belly, preferably a little fat, so that the taste is smooth) scrape the meat skin (not peeling), wash clean, drain.

6. My family always has such a big pot of fried meat steak, and some people may think that it is too much to do. It is very common for Lao Shan to make a dozen jin of meat steak at a time. The meat steak made in this way has no moisture in it and is full of oil, so it won't go bad even if it is preserved at room temperature for a few months.