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A Banquet Western Food that Allows Novices in The Kitchen to Earn A Lot of Face-pan-fried Plum Pork (with 2 Quick-fried Meat Meals Included)
by Espresso light mood
Favorite
1
Difficulty
Normal
Time
10m
Serving
2
Super delicious fried meat, it can be paired with rice, bread, steamed buns, and wine.
The preparation is simple, as long as the meat is marinated with the marinating material, and then fried. You can fry more at a time, then pack it in a crisper, put it in the refrigerator, take it out and fry it when you eat it, or heat it in the microwave, and then it is convenient to put it in bread or steamed buns for breakfast. But it’s best to eat it within 3 days. If you want to keep it longer, freeze it, but it’s definitely not delicious when it's just fried, just for convenience.
The barbecue material I use tastes very good, not only suitable for barbecue, but also suitable for cooking methods such as frying, stir-frying, and microwave. It is not only suitable for meat production, but also suitable for marinating vegetables and seafood, and then roasting them. They are very delicious.
About plum meat:
Plum meat is the most essential part of pork, and a simple homemade stir-fried plum meat with parsley can see the truth. The so-called plum meat actually refers to the part of the first cut under the neck of the pig when the pig is killed, that is, the part of the upper scapula of the pig. Because pigs often move to this part, the proportion of lean meat is relatively high. In addition, the cross-section of this part of the meat, the tender fresh meat and the silky white grease noodles are the most essential part, a simple homemade stir-fry. The real chapter can be seen with the plum flesh of celery. The so-called plum meat actually refers to the part of the first cut under the neck of the pig when the pig is killed, that is, the part of the upper scapula of the pig. Because pigs often move to this part, the proportion of lean meat is relatively high. In addition, on the cross-section of this part of meat, the tender fresh meat and silky white grease are alternated in the shape of plum blossoms, which gives it this elegant name. . It is said that the plum meat on each pig is only five or six catties, which is quite expensive. The plum meat from No. 1 soil pig looks fat and thin, and it does have the charm of plum blossoms. After a try, the fresh flesh of No.1 pig plum meat is refreshing with parsley, and it is not greasy, which is very rare. According to reports, No. 1 soil pig has a higher fat content, so its plum meat is smoother and tender. Such superior meat quality, in addition to small stir-fry, is also quite good for hot pot and homemade char siu. It can even be used to make good dumpling fillings to upgrade the taste of dumplings. "
The preparation is simple, as long as the meat is marinated with the marinating material, and then fried. You can fry more at a time, then pack it in a crisper, put it in the refrigerator, take it out and fry it when you eat it, or heat it in the microwave, and then it is convenient to put it in bread or steamed buns for breakfast. But it’s best to eat it within 3 days. If you want to keep it longer, freeze it, but it’s definitely not delicious when it's just fried, just for convenience.
The barbecue material I use tastes very good, not only suitable for barbecue, but also suitable for cooking methods such as frying, stir-frying, and microwave. It is not only suitable for meat production, but also suitable for marinating vegetables and seafood, and then roasting them. They are very delicious.
About plum meat:
Plum meat is the most essential part of pork, and a simple homemade stir-fried plum meat with parsley can see the truth. The so-called plum meat actually refers to the part of the first cut under the neck of the pig when the pig is killed, that is, the part of the upper scapula of the pig. Because pigs often move to this part, the proportion of lean meat is relatively high. In addition, the cross-section of this part of the meat, the tender fresh meat and the silky white grease noodles are the most essential part, a simple homemade stir-fry. The real chapter can be seen with the plum flesh of celery. The so-called plum meat actually refers to the part of the first cut under the neck of the pig when the pig is killed, that is, the part of the upper scapula of the pig. Because pigs often move to this part, the proportion of lean meat is relatively high. In addition, on the cross-section of this part of meat, the tender fresh meat and silky white grease are alternated in the shape of plum blossoms, which gives it this elegant name. . It is said that the plum meat on each pig is only five or six catties, which is quite expensive. The plum meat from No. 1 soil pig looks fat and thin, and it does have the charm of plum blossoms. After a try, the fresh flesh of No.1 pig plum meat is refreshing with parsley, and it is not greasy, which is very rare. According to reports, No. 1 soil pig has a higher fat content, so its plum meat is smoother and tender. Such superior meat quality, in addition to small stir-fry, is also quite good for hot pot and homemade char siu. It can even be used to make good dumpling fillings to upgrade the taste of dumplings. "
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