问：
我要吃猪肉的母亲，她75岁，我希望她快乐，但我不这样做，谁可以告诉我如何吃得好？

答：
我的招牌菜。
你会说，1.5磅肉皮。洋葱。生姜。盐。胡椒。胡椒。白色。酱油。糖。
削减到xx块肉这么多。姜拍摄开放。葱切成段。
锅在火上。加热。加油一点。让洋葱。生姜。胡椒。辣椒炒了一段时间。 Rouchao扑灭油加酱油
白水。水应包括肉和3厘米。大文火煮10分钟。改小火30分钟。盐，然后煮沸10分钟。可以。根据口味胡椒可以在家里。多香果。糖可以把一些。同时炖经验丰富的一面。

12“烧猪肉丸
材料：
Meirou 1斤，虾3 2，1茶匙生姜，蒜茸1汤匙，1生菜，洋葱，大蒜每一个。
做法：
1，腐烂的猪肉剁成茸干洗，盐1 / 4茶匙，酱油，糖，生粉，酒，水2大勺，胡椒粉茶匙，油1汤匙捕鱼平腌20分钟。
2，虾，洗净，粉碎到小肠进入用姜茸，与天鹅绒天鹅绒加入葱粒，以便实行手工馅饼胶，擦到球的肉，放在卫生卷粉。
3，生菜洗净，
4，有一半的油盘煮沸，放下肉丸炸至金黄色。传达给油拖行。
5，沙锅把2汤匙油，炒洋葱，大蒜，放下肉丸炸口袋时刻，赞比亚葡萄酒和白葡萄酒1茶匙水，蚝油2茶匙酱，酱油1茶匙糖1茶匙，麻油半茶匙，胡椒粉少许，沸腾的水量，8至10分钟的水将干，把生菜，1汤匙燃料组合，原锅上台。
1“猪肉
成份：
猪猪肉2.5公斤
调味
成熟油50克，120克糖，盐，15克，料酒100克（可以用红酒），姜25克，葱花50克。
做法：
（1）肉皮Guajing头发，污物和用温水烤颜色后换上干净，切为3厘米的正方形割伤刷牙。葱，姜拍松。
（2）煮热的汤匙成熟油刷，糖添加到沙色，淡红色炸至从在葱，姜和肉块到锅随着时间的小气泡糖50克糖，炒六成熟，然后把料酒，Zaichao熟5分钟后，淹没了肉块，再加入糖和盐，肉Dunlan直低热量，撇去浮油可以。
特点
色红润，甜，咸，鲜而不腻
2“角猪肉（2）（图）
原料：
猪肉200克，50肉，棱角，姜克，10克，10克大蒜，葱10克。
调味料：
花生油50克，10盐，味精，12克，白糖5克，酱油，汪克8克，湿淀粉量，汤100克。
生产过程：
1，去净毛削减猪肉，姜片，蒜子了两次削减，葱切成段。
2，燃烧泛油，加入猪肉，低热量鱼苗的味道。
3，加入清汤，盐，味精，糖，酱油王，边缘和肉类的角落，直到低热煮肉汤，然后湿粉打钱，铲入碟内。
蜡竹笋猪肉（3）（图）
杭州菜有一位xx的菜叫“东坡肉”，据说是苏创造答：苏猪肉教学经验，言简意赅：“文火，少水，炉时，自给自足的美。”然，时间改变的事物不同，现在猪，吃了不知道如何Daogu人工饲料，肉类也Xingsao足够的话，苏先生，老挝的话，在烹调猪肉使用多年，已远远不够。有了自己的厨房，我花了两个星期，具体如何烧猪肉，{zh1}一个小小幅回升之路。
首先，到45小块猪肉切分为广场，旁边去Xue鄚卓沸水，然后冷水反复冲洗。冲洗后，加料酒，盐，酱油，淀粉，味精腌制10分钟，滗去汁。
第二步，烧锅王，大蒜2，姜一，红辣椒23以下与超速Paisui香油，然后把肉块倒入迅速xx只是重复，以肉味道溢出。
第三步是争取两匙酱油壶，45冰糖，一罐啤酒，盖上盖子，炖，直到接近果汁。
第四步，12月后切竹笋浸在雨水涌入与收入与肉奶锅在这个时候。根据个人口味加盐收敛（一般来说，你不能，因为有酱油。）
第五步，猪肉和竹笋在大碗里蜡与送达，以10分钟的大型蒸汽笼，以进一步确保肉类素兰鲜美。为5分钟的蒸汽可以增加到分割肉，煮鸡蛋，在同蒸。蒸好后，撒上葱花，采取了蒸汽利用丰富洋葱香味。
点：卓水，炒，增加啤酒的气味取得了良好结果;必须使用冰糖不要使用糖，整个过程不应该加水，所以要小心不要倒酱油，倒车时更多。
3“简单到了极点猪肉做法：
Shanghao猪肉，沸水焯污垢，切如一盆冷水xx块大小，考虑到含水也不能太肉块，大火煮沸，撇去泡沫，将料酒，至晚上八成熟，入酱油，然后，把轧后，库克它把白糖（其实，红糖，冰糖介克，方便的个人资料的问题），改小火慢慢煮，此时应该注意翻转，以防止沾锅，对汤可厚，使非常简单的猪肉，并已完成。
猪肉的射击：
1，茶壶将会煮沸水，到看，一两分钟，可捷径猪肉煮沸，然后再与肉冷水渔业冲洗（洗去浮泡沫，删除怪味道）;
2，将洗净流失，进入锅肉，加料酒（甚至8打开水，直接释放酒，所以，应是一个多一点），酱油（还有8盐，它也可以多一点酱油，建议用酱油，酱油，或用酱油，酱油，有8个开始少量8放太多，以免以后太咸，即使是加上同，也有色彩的所有8个将在开始{zh1}将是一个深刻的深），姜，蒜，茴香，糖
3，大火是低热量转化成慢慢煮炖???（用可小火音乐，大便于粘贴），中间开国搅拌几次，以免沾锅。这一步需要较长时间，半小时是最起码的，有一个得克萨斯州要花两小时~~~~~~
4，如汤不好吃超过8干乐封闭，加入味精，锅，转一盘，撒上葱花。
12“猪肉
材料：
皮肤500猪肉，葱，姜，蒜，辣椒克，茴香（八角），桂皮，糖，盐，酱油（旧抽水），味精（或鸡20克）
做法：
步骤1：洗净切肉类炸
长方块，倒入油，直接能得到适当的锅，油热，把胡椒\八角和割伤炒锅，炸！油炸这个过程是必不可少的，首先，里面的脂肪猪油晁初，吃起来不腻;第二，增加肉类气味（不是太多，要注意改变柴油）的油炸成金的肉，停火，肉有些外观，捞出，油倒出。
第2步：刻录
另一干净锅，倒入油数量，加葱，姜，炒，特别提醒，把大蒜，小片，去皮，不要打断，整个放置至少1体重，以及炒的香味，然后是非常重要的-不要忘记，糖！冰糖{zh0}，白糖也行，至少2汤匙，烧糖色，然后将酱油，一点点，移动快，或糖酱。，粘贴将是惨痛的。昂首阔步汁，倒入炸好的肉，炒炒约到干净的水（{zh0}是骨头汤） 。
步骤3：炖
炖盖盖煮40分钟（水与肉，你还没有看到锅是适当的），盐，八角，桂皮0.40分钟后，收到后，支农，加拿大味精果汁，即停火泛
8“苏联式的猪肉猪肉
至少有百年历史，而且在燃烧法，硬，软，不软不硬有数百，甜，咸，光，甚至辣全部。迄今为止最美味，最有吸引力和最迄今最有营养而不是脂肪，恐怕苏联式的猪肉。
苏联式的猪肉，当然，从苏州，苏州厨师，“做人民的”调味料，着色并不严重，但“油红汁厚，”我们应该用来形容话苏联式的猪肉的。肥而不腻，酥而不破，甜，粘，厚不咸，这是苏联式的猪肉特点。
肉类必须清洗，为瓷砖的方形块大小减少，肉不会削减太小，太容易缩小脆弱，没有出售阶段。切割完成后，用冷水浸泡，水了一半的葡萄酒杯。在水中浸泡放入，您可以浸在水中的血腥的xxxx，水加酒易于肉纤维吸收，去除肉腥味。肉类是不恰当的下降，下降的风味损失了约15分钟一般可以下降更多。
猪肉食品，水，压力{zd0}。水首先要放好，不要烧干，并添加一些水，一些本书的一小碗一小碗加，我尝试，效果是{jd1}没有好处，我的射击。即使真的要加水，记得要加水，记得，记得。我们正在寻找一个大锅，洗净后，把浸泡的肉水肉一遍，超过两英寸高的。
我必须说，这条道路猪肉，是纯粹的酒精，以及一些程序不应局限于任何一个，但不超过提出任何会引起“猪肉模糊”的调味料。
锅点火添加水，火要开到{zd0}，水生再次来到葡萄酒，并把半调羹醋。醋可以把肉类膨松，更容易烧酥;我的坡排水山楂，更好，更全面的味道，但不容易得到的。
约56分钟后，水就开了，继续煮56分钟，但水的滚动表面肉块，将浮动的暗红色的杂质，这些杂质煮熟的血腥楼，上海，称为层为“珐琅。”这是上海方言特有的一个字，没有人知道怎么写，只知道应该念做“切割”。除去这些杂质，在上海话也有一个具体的词，叫做搪瓷“规定”，是使用一汤匙陷阱杂质的意思。 “提供的珐”并不容易，那些谁将粘在勺子上的杂质。您需要提前准备了一小碗冷水，约每陷阱，一个勺子放在冷水中洗浸。 “珐琅”到“恢复”多次，对胶粘剂Guobian，而且要xx干净。与防火卷帘半小时左右煮
，你可以改变低热量，水不火煮沸的主题的大小，被称为“吴”。吴念真，吴至少一小时，吴是更长，更好吃。猪肉，不应该挑起严重xx，有必要，即缓慢的努力。你想采取不时认真干汤烧毁当然，你看，汤烧干未必是一件坏事。太仓市前南大街，评选NI德厨师，这是因为没有你得让主人汤烧猪肉干，肥瘦分离，结果却意外地发明了太仓肉松的男子。
肉类必须xx的筷子，挑动光可以通过，然后更改到铁炒锅，盖露天焚烧。在这个时候，把酱油，酱油放置得太早，他们烧了肉触及盐没有蛋糕，把太晚，只有外层的肉是用颜色感染，不能好吃。消防它不仅仅是“吴”，并在小的时候，但不要开得过大，因为肉已被破坏，火开得太大，将煮熟的肉块。
这样，煮半小时，水锅，几乎在这个时候，我们必须把糖。糖，敢于提出，必须愿意释放。糖的数量，约占肉类和一个或两个糖，糖{zh0}用冰糖，冰糖甜美多汁的纯，透明度高品位，Naishi燃烧菜是关键英镑。对大块冰糖推进打击。
糖，什么时候开枪应大，把它变成糖，将汤厚很慢，你可以轻轻地翻转肉块，如果不这样做对他们的恐惧的恐惧程度到肉块的坏打破打开，您可以自汤用勺子下陷，然后倒了。添加糖，汤可以关闭迅速干燥，所以不要离开，如果真的有吸引力的气味，你可以先跌姐姐陈一小汤。等待，直到汤变得更加密集

答：
对涂层油漆猪肉方

答方：
锅在火上。加热。加油一点。让洋葱。生姜。辣椒。辣椒炒了一段时间。 Rouchao扑灭油加酱油
白水。水应该包括肉类和3厘米。大文火煮10分钟。改小火30分钟。盐，然后煮沸10分钟。可以

Pork how to do?

Question:
I want to eat Pork mother, she 75 years old, and I want her happy, but I do not do, who can tell me how to eat well?

Answer:
my signature dish.
one would you say that 1.5 pounds pork skin. onions. ginger. salt. pepper. pepper. white. soy sauce. sugar.
meat cut into Mahjong block so much. ginger shoot open. onions cut into sections.
pot on the fire. Heat. refueling a little. let onions. ginger. pepper. pepper fry for a while. Rouchao to put out the oil plus soy sauce
white water. Water should be cover meat and three centimeters. Large Simmer 10 minutes. Gaixiao fire for 30 minutes. salt and then boil for 10 minutes. can. according to taste pepper can be at home. allspice. sugar can put some more. while stew seasoned side.

12 “Pork burn pill
material:
Meirou a jin, shrimp 3 2, 1 teaspoon ginger, chopped garlic 1 tablespoon, 1 lettuce, onion, garlic each one.
practice:
1, rotten pork chop dry wash into Velvet, salt 1 / 4 tsp, soy sauce, sugar, raw powder and a teaspoon of wine, 2 tablespoons water, pepper and oil 1 tablespoon fishing leveling marinate for 20 minutes.
2, shrimp, wash and crush it to the intestine into the Velvet, with ginger, spring onion with Velvet Velvet join the meat in order to effect hand-tarts gum, rub into balls and put powder on the roll of Health.
3, lettuce washed,
4, half the oil pan and boil, put down meat balls deep fry golden brown. Pulled across to the oil.
5, casserole put 2 tablespoons of oil, fried onion, garlic, put down meat balls fried pocket moment, Zambia wine and white wine 1 teaspoon water, 2 tsp oyster sauce, soy sauce 1 teaspoon sugar 1 teaspoon, half teaspoon sesame oil, pepper a little, amount of boiling water, 8 to 10 minutes, to water will be dry, put lettuce, 1 tablespoon fuel mix, the original pot came to power.
1 “Pork
Ingredients:
Pig Pork 2.5 kg
seasoning
mature oil 50 grams, 120 grams sugar, salt, 15 grams, 100 grams of cooking wine (can use red wine), Ginger 25 grams, scallion 50 grams.
practices:
(1) pork skin Guajing hair, dirt and roasted color with warm water after brushing into a clean, cut into 3 cm square Cuts. Onions, ginger shoot loose.
(2) to boil hot mature oil brush with the spoon, add 50 grams of sugar into the sugar sand color, light red fry until the sugar from the small bubble at the time of onions, ginger and Meat Loaf into the pot along with, fry 6 mature, and then cooked into the cooking wine, Zaichao 5 minutes after being flooded over Meat Loaf, then add sugar and salt, meat Dunlan straight low heat, skim the oil slick can be.
Features
ruddy color, sweet and salty, fresh and not greasy
2 “angular Pork (2) (figure)
raw materials:
Pork 200 grams, 50 grams of meat, edges and corners, ginger 10 grams, 10 grams of garlic, shallot 10 grams.
Seasoning:
peanut oil 50 grams, 10 grams of salt, MSG, 12 grams, 5 grams sugar, soy sauce, Wang 8 grams, wet starch amount, soup 100 grams.
the production process:
1, go to the net hair cuts pork, ginger slices, garlic child cut out two, spring onions cut into sections.
2, burning oil in pan, add pork, low heat fry flavor.
3, adding broth, salt, MSG, sugar, soy sauce Wang, edges and corners of meat, low heat till the gravy when cooked, and then the wet powder to fight qian, shovel into the disc inside.
wax bamboo shoots Pork (3) (figure)
Hangzhou dishes, there are a famous dish called “Dongpo Meat”, is said to be Su create a. Su Pork experiences in teaching are concise and clear: “slow fire, less the water, the furnace when it is self-sufficient America.” Ran, time has changed things different, now pigs, ate out do not know how Daogu artificial feed, meat also Xingsao enough, so Mr. Su Lao’s words, used in cooking Pork years, has been far from enough. With its own kitchen, I spent two weeks out how to specifically Pork burn, and finally a small to pick up slightly Road to.
First of all, the pork cut into small pieces 45 is divided into square, the next to go Xue Mo Zhuo boiling water and then cold water repeatedly washed. After rinse, add cooking wine, salt, soy sauce, starch, monosodium glutamate marinated 10 minutes, Decanter go juice.
second step, burning the pan-wang, the Garlic 2, Ginger one, red pepper 23, following the oil with speeding Paisui incense, and then pour off Meat Loaf quickly cured just duplicating, to meat flavor overflow.
The third step is to pour two spoonfuls of soy sauce pot, 45 rock sugar, a can of beer, covered with lid, stew till the close juice.
fourth step, the December cut bamboo shoots after immersion to the astringency of washed into the pot with the meat sauce with income. At this time according to individual taste with salt (generally speaking, you can not, because there is soy sauce.)
Fifth step, the Pork and bamboo shoots served in big bowl wax, on the cage with large steam for 10 minutes in order to further ensure that the meat Sulan tasty. To five minutes in the steam can be additional cuts into the meat, boiled eggs, steamed in the same. After a good steaming, sprinkle chopped green onion enriched by taking advantage of the steam aroma.
points: Zhuo water, fried, add to the smell of beer is getting good results; must use rock sugar Do not use sugar; the whole process should not add water, so be careful not to pour soy sauce, when reversing more.
3 “simple to the extreme Pork practice:
Shanghao pork, boiling water Cheuk to dirt, cut mahjong block size, such as cold water pot, bearing in mind the water be not too Meat Loaf, fire boil, skim foam, into the cooking wine, cook until 8 mature, into the soy sauce, and then, after rolling and put it into white sugar (in fact, brown sugar, rock sugar Jie Ke, a matter of personal convenience materials), Gaixiao fire slowly brewed at this time should pay attention to flip to prevent the stick pan, to the soup can be thick, bringing the Pork extremely simple and has been completed.
Pork’s firing:
1, the pot will boil water, boil for a short cut pork into the look, a minute or two can be, and then rinse with cold water fishing for meat (wash away the floating foam, remove the blame flavor);
2, will be washed clean and drain the meat into the pot, add cooking wine (even 8 turn on the water, direct release wine, so the amount should be a little more), soy sauce (also eight salt, it can also be a little more soy sauce , it is recommended to use soy sauce, soy sauce, or 8 with a small amount of soy sauce, soy sauce, start with eight put too much, lest later too salty, even if it was coupled with, there is also a color of all eight will be the beginning to the final will be a deep deep ), ginger, garlic, aniseed, sugar
3, the fire was converted into low heat slowly boiling stew ~ ~ ~ (with a small fire can be music, big easy to paste), intermediate Kaiguo stirring several times, so as not to stick pan. This step takes a longer time, half an hour is a minimum, there is a tx takes two hours ~~~~~~
4, such as soup bad quickly closed more than 8 dry-lok, adding MSG , pan, transfer to a plate, sprinkle with chopped green onion.
12 “Pork
Material:
skin 500 grams of pork, onion, ginger, garlic, pepper, aniseed (anise), cinnamon, sugar, salt, soy sauce (old pumping), monosodium glutamate (or chicken) of the 20 grams
practices:
STEP 1: Wash and cut the meat Fried
long box, pour the oil directly to get an appropriate pot, oil heat, put pepper \ aniseed and Cuts wok, deep-fried! Fried This process is indispensable to, first, inside the fat lard Chao Chu, eat up and not greasy; Second, increase the smell of meat (not too much, be careful changing diesel), the appearance of some of the meat fried to a golden, cease-fire, meat, fish out, oil poured out.
STEP 2: burn
another clean wok and pour the oil amount, add onions, ginger and stir-fry, in particular, to remind, to put garlic, a little film, peeled, do not cut, the whole placed, the weight of at least one, along with stir-fried to a fragrance, and then is very important - do not forget that sugar! The best rock sugar, sugar is also line, at least 2 tablespoons, and burning sugar color. Then into the soy sauce, a little, move faster, or Sugar paste, the paste will be made of the bitter. Proudly juice, pour a good fried meat, stir fry about, into the clean water (preferably bone soup).
STEP 3: stew
the lid cover stew cook 40 minutes (the pot of water with a little meat you have not seen is appropriate), salt, aniseed, cinnamon .40 minutes later, received juice, after Zhinong, Canada MSG that the cease-fire pan
8 “Soviet-style Pork Pork
at least a hundred years of history, but also at least hundreds of burning law, hard, soft, not hard not soft; sweet, salty , the light, and even spicy all. Far the most delicious and the most attractive and the most far the most nourishing but not fat, I am afraid that the Soviet-style Pork.
Soviet-style Pork, of course, from Suzhou; Suzhou cook, “do people” seasoning, coloring is not severe, but the “thick oil red sauce,” words that we should be used to describe the Soviet-style Pork’s . Fat but not greasy, flaky but not broken, sweet and sticky, thick and not salty, which is Soviet-style Pork characteristics.
meat must be washed, cut into tiles the size of a square block, the meat will not cut too small, too easy to shrink the fragile, there is no phase of the sale. Cut finished, use cold water immersion, the water put half a cup of wine. Placed in the water immersion, you can dip to the capillaries in the bloody water; water to raise the wine meat fibers easily absorbed, remove the meat and fishy. Meat is not appropriate to dip, dip the flavor lost more than the general dip of about 15 minutes can be.
Pork a food, water, the most stress. Water must first put away, do not Shaogan, and add some water, some book that a small bowl of a small bowl add, I tried, the effect is absolutely no good to my firing. Even if really want to add water, remember to add water, remember, remember. We are looking for a big pot, wash it again after the meat into the water to immersion of meat, and more than two inches high from.
I have to say that Road Pork, is of pure and alcohol, and some of the procedures should not be limited to any one, nor more than put anything that would give rise to “Pork Ambiguity,” the seasoning.
pot add the water, on the ignition, the fire should be opened to the maximum, the water came alive again in wine, and put half spoon vinegar. Vinegar can put meat leavening and easier to burn crisp; my good po drained hawthorn, better and more full flavor, but not easy to get.
about 56 minutes later, the water was opened, which continue to cook on 56 minutes, with the Meat Loaf of the rolling surface of the water will float a layer of dark red impurities, which impurities are cooked the bloody floor, Shanghai, called the as “enamel.” This is where Shanghai dialect peculiar to a word, no one knows how to write, only know that should be pronounced “cutting.” Remove these impurities, Shanghai dialect where there is also a specific word, called the “provision of enamel,” is to use a spoon to trap impurities to the mean. “Provision of enamel ware,” is not easy, those who will be glued to the spoon on the impurities. You need to be prepared in advance a small bowl of cold water, every trap about, put about a spoon dipped in cold water wash. “Enamel” to “restoration” on several occasions, Guobian on the adhesive, but also to remove clean.
with fire rolling boil for half an hour or so, you can change low heat, fire with water did not boil the size of the subject, called “Wu.” Wu does, to Wu at least one hour, Wu was the longer, the more delicious. Pork, should not stir acute burn, it is necessary, that is, the slow effort. You want to take a look from time to time carefully dry soup burnt, of course, soup Shaogan not necessarily a bad thing. Taicang city before the South Street, a man named NI De-cook, it is because no master You’ve got to make soups Pork burn dry, Feishou separation, only to accidentally invented Taicang Meat Floss.
meat must be burned with the chopsticks and poke light can pass, and then change to the iron wok, the lid open burning. At this time, to put soy sauce, and soy sauce placed too early, they burned the meat touches the salt does not cake, put too late, only the outer layer of the meat was infected with color, can not be tasty. Fire it than just “Wu” and at a time when a little, but do not open too great, because the meat has been ruined, the fire turned on too much, will cook the meat pieces.
In this way, cook for half an hour, the pot of water is almost at this time, we have to put sugar. Sugar, to dare to put, must be willing to release. The amount of sugar, about a pound of meat and one or two of sugar, sugar is best to use rock sugar, rock sugar sweet and juicy taste of pure, high transparency, Naishi burning dish is the key. Large blocks of rock sugar to advance crack.
sugar, when to open fire should be big and put it into sugar, the soup will be thick up slowly, you can gently flip Meat Loaf, not do if the level of fear of their fear turned into Meat Loaf’s bad break, you can use a spoon subsidence since the soup, and then poured down. Add sugar, the soup can be closed quickly dry, so do not leave, if the smell is really attractive, you can dip a little soup before Jiejie Chan. Wait until the soup becomes more dense

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side of the pork side of the coated paint

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pan on the fire. Heat. Refueling a little. Let onions. Ginger. Pepper. Pepper fry for a while. Rouchao to put out the oil plus soy sauce
white water. the water should cover the meat and three centimeters. Large Simmer 10 minutes. Gaixiao fire for 30 minutes. salt and then boil for 10 minutes. can be05-12-14