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How do you cook frozen meat?

Sliced and eaten: after frozen meat is solidified, take out and cut into small pieces or slices, which can be eaten with garlic paste, vinegar, chili oil and other seasonings according to your preference. Patience and carefulness are very important in the process of making frozen meat. Slow stewing ensures the full release of collagen, while filtration and cooling are the key to ensuring the taste of frozen meat.

Boil the meat skin (which has basically removed the fat) in cold water until the water boils, remove cold water and wash off the remaining fat. (put ginger and onion section of pepper cooking wine in the pot) 2) cut 400g pigskin into strips or diced, add 1100 grams of water to the container, put water in the pressure cooker into the pigskin and water container to steam, pressure valve and change to low heat for 45 minutes. After the pressure cooker is deflated, remove the meat skin with a cover filter.

Raw materials: 600 grams of frozen pork, 500 grams of cabbage, starch, cooking wine, salt, pepper, bean cloves, minced garlic, pepper. Frozen meat should be thawed in advance in the freezer or naturally defrosted at room temperature. Cut the frozen meat into slices or shreds, first add a little salt and cooking wine, then add egg white, and finally add starch to grasp well. Wash the cabbage and tear the cabbage leaves into large pieces with your hands.

The production method of frozen meat: 1 the meat slices are mixed with beer and dried starch to hang the paste, and the fried meat slices are fresh, tender and refreshing. 2 after the meat slices are cut by starch method, mix well with appropriate amount of dry starch and stir-fry in the pan after 30 minutes, which can make the meat tender. import non-greasy 3 salt water method uses high concentration salt water to make frozen meat.

Home-made tips for making frozen meat

The method of making frozen meat is as follows: deal with pigskin: soak the bought pigskin in cold water for two hours, wash it, put it in a pot, add water, add ginger slices, cooking wine, boil until the pigskin curls, remove and cool. Scrape off the oil slick on the inner surface of pigskin, scrape off the pig hair on the surface, and shred and set aside. Put the cut meat skin in the pot, add more than three times the water, and skim off the foam.

Ingredient: 500 grams of meat skin. Excipients: some pepper, several ingredients, 2 cloves of garlic, 1 section of scallion, 1 piece of ginger, some salt, 1 tablespoon of light soy sauce, 1 tablespoon of wine. Practice: (1) prepare raw materials. (2) blanch pig skin in cold water and remove fishy smell with 1 slice of ginger and some pepper. (3) prepare the seasoning package while waiting. Put sliced ginger, green onions, garlic cloves, pepper and ingredients in the back gauze.

The practice of frozen meat step 1 after the meat skin is thawed in cold water, step 2 remove the meat skin and scrape off the grease, shred step 3 cut the meat skin, put in cold water to boil, while boiling, remove the floating foam step 4, pour in soy sauce, change to low heat and boil.

Practice: blanch the washed pigskin and two or three slices of ginger in a cold water pot, turn off the low heat and continue to boil for about half an hour, then remove and wash it, and pour out the boiled water. The washed pig skin is carefully scraped and thrown away with a knife that has not been removed at the time of purchase, and the pig hair is pulled out with tweezers, even if it is not clean. Clean the pigskin and cut it into thin strips.

Self-made skin jelly (frozen meat) 1 first of all, clean the skin, the most important thing is to remove the hair on the skin, so that the taste will be good. After that, add water to the pot, boil the meat skin and remove it for a while. Cut the oil on the meat skin with a knife while it is hot, and then rinse with clean water.

After slicing the starch, pour in the right amount of starch and stir-fry for about 15 minutes, the meat is tender and not greasy. Frozen meat in salt water can be thawed with high concentration of salt water, and the meat is fresh and tender after the dish is finished. Note: frozen pork should not be thawed with hot water. Thawing in hot water will make pork lose some of its protein and its aromatic substances, and produce propionaldehyde, which is a strong carcinogen.

How to cook frozen meat

The practice of frozen meat: remove the hair from the pigskin and cut it into strips; put the processed pigskin into a pot to add water, boil it, then boil it over low heat, keep stirring, and turn off the fire after 30 minutes; pour the boiled pigskin into a bowl to cool, and it will solidify into a frozen shape; cut the frozen meat into pieces and add garlic foam, soy sauce, vinegar, salt, monosodium glutamate, and other seasonings.

Simple frozen meat. Ingredients: meat skin, Haitian gold standard soy sauce. Practice: (1) the meat skin is thawed and boiled in cold water. (2) remove the skin and scrape off the grease and shred. (3) the sliced meat skin is boiled in cold water, and the foam is removed while boiling. (4) pour in soy sauce and simmer over low heat. Half an hour later. (5) after 4 hours of low heat, it becomes thick. (6) pour into the basin and dish the frozen meat with cold sauce.

The method of making frozen meat is as follows: deal with pigskin: soak the bought pigskin in cold water for two hours, wash it, put it in a pot, add water, add ginger slices, cooking wine, boil until the pigskin curls, remove and cool. Scrape off the oil slick on the inner surface of the pigskin, scrape off the pig hair on the surface, and shred and set aside. Put the cut meat skin in the pot, add more than three times the water, and skim off the foam.

Put warm water into the meat skin and bring to a boil for ten minutes. Remove the fat from the meat skin with a knife, and then cut the meat skin into fine shreds. Rinse with running water several times. Put the shredded meat into an electric pressure cooker and add cooking wine, green onions, sliced ginger, seasoning bags and salt. Press the hamstring key. Stewed meat skin and soup. Pour the belt soup into a small basin and leave it in a cold place for 12 hours to form frozen meat. Cut into slices and serve with the sauce.

What is the common practice of frozen meat?

1. Practice: (1) cut frozen meat into thin slices. (2) chopped garlic. (3) shred garlic seedlings. (4) add salt, monosodium glutamate, light soy sauce, cold boiled water and spicy seeds to finish household frozen meat.

2. The method of making frozen meat is as follows: treat the pigskin: soak the bought pigskin in cold water for two hours, wash it, put it in the pot, add water to the pigskin, add ginger slices, cooking wine, cook until the pigskin curls, remove and cool. Scrape off the oil slick on the inner surface of pigskin, scrape off the pig hair on the surface, and shred and set aside. Put the cut meat skin in the pot, add more than three times the water, and skim off the foam.

3. Cool and solidify: pour the stewed pigskin into a container together with the soup, cool it at room temperature until it is not hot, and then refrigerate for a few hours until the pigskin soup is completely frozen. Slice top plate: take the frozen meat out of the refrigerator, buckle it upside down on the cutting board, cut it into thin slices or strips, and place it on a plate. Sauce: frozen meat can usually be eaten with mashed garlic, soy sauce, vinegar, chili oil and other seasonings, according to personal taste.