Chinese grass with pork and vegetables. Category: Stravy and pork

In Chinese cuisine, the correct name for the herb is “Yuxiang Rouxi,” which in Russian is translated as “straw meat with the aroma of fish.” In fact, there is no smell of fish or anything similar to fish herbs. In Russia, meat is often called motuzka, which is due to the way the ingredients are cut. Everything, both meat and vegetables, is cut into thin long strips, which, perhaps, became the reason for the Russian name. In China, “Veryovochka” is prepared in a very practical way. The only thing that is in the original is to add a gostre dish and for Russians at the border cafes and restaurants they have softened up - they began to work less in gostry. In my recipe you will use pecheritsi, just as in the original version there are muer - village mushrooms. But we don’t have any of them for sale, so we had to improvise. They can be replaced with dried shiitake, which is more often sold in stores. Sometimes, sometimes I start drinking “Veryovochka” with added green peas, and sometimes I add peas myself (although not even once). Well, let’s move on to the recipe itself with some photos and see how you can prepare this herb at home.

Ingredients for motuzka meat

• pork (loin) – 300g;
• pecheritsi – 150g;
• carrots – 1 piece;
• tsibulya - 1 piece;
• bell pepper – 1 piece;
• ginger – a small piece;
• chasnik – 2 cloves;
• Gostri pepper - to relish;
• salt for relish;
• soy sauce – 50ml;
• otset - for relish;
• tomato paste - 1 tsp;
• tsukor – for relish;
• starch - 1 tbsp;
• Roslynna Oliya – 0.5 bottles.

How to cook meat with motuzka in Chinese

1. Let's start with the preparation of all products. This, before speaking, exudes all the flavors of Chinese cuisine. The cooking takes place very quickly, so it will be simply impossible to add and mix during the process.
2. For meat, a pork loin is more appropriate. It is easier to cut into thin and long strips. Moreover, the pork may be frozen, so you can perform the slicing process by hand (it’s sliced ​​smoothly). We cut the husk with a brush, then cut it into skewers and then cut them into strips.
3. To cut the pecheritsa in this manner, it is simply important that the pieces are long and thin.
   
4. I grate the carrots with a “Korean” grate, which can be crushed with a knife in times of dominion.
   
5. Tsibul is called "pir'yam".
   
6. The list of ingredients contains one bell pepper. Otherwise, for the brightness and greater potency of the finished herb, it is better to take three colors of pepper, red, green and yellow - one third each of the skin. The partitions are cleaned and the walls are cut into thin bars.
   
7. For ginger, we need a small piece the size of the phalanx of a finger. Let's take the skin off. We clean the clock. The heat of the hot red pepper ensures that your setting is hot. The greatest thing about him is the present. I now cut the segment here from the phalanx of the finger and clean it now. Ginger, chasnik and hot pepper are chopped very finely with a knife.
   
8. You need to mix the sauce ingredients first. This stock includes soy sauce, ocet, sel and tsukor. For the eggplants, you can add a sprinkling of unrefined sesame oil. Adding a refined product does not have any sense, it no longer has its own specific smell and we cannot give anything away. Rice Ocet 3% can be mixed with apple and white grape. The relish of the sauce comes from the slightly sour and sweet flavor of another popular herb in Chinese cuisine. Therefore, mix the sauce for relish - pour about 1/3 of a glass of cold water, pour in soy sauce, citrus and add the giblets and other ingredients, gradually tasting and adjusting some of the other ingredients.
9. In another container, add 1 tablespoon of starch to half a bottle of cold water.
10. Now, if everything is ready, it will be special (literally and figuratively). It is necessary to cook in a frying pan with high sides, preferably a wok, over high heat. Pour in the oil and warm it up thoroughly.
    
11. We will not put all the ingredients into the frying pan at once, but in order, brushing after applying to the skin for 3 minutes. If you, like me, cook with pecheritsy, then let’s finish with them.
    
    
12. We put in the meat. Mix using two spatulas.
    
    
13. The carrots are coming.
    
    
14. Behind her is the cibul.
    
15. Add ginger, hot pepper.
    
16. peppers. Remember 3 times! It’s not good to cook for too long, it’s not the sheep’s fault to turn into a scoundrel.
    
    
17. Chasnik and pour in the preparation sauce.
    
    
18. Stir and check for boiling.
    
19. After boiling, pour in water with diluted starch (before adding, you need to stir it again to ensure that the starch settles to the bottom). In this manner, a little of the gourd is left in the frying pan.
    
    

The meat is immediately served hot by the skewer to the table! For a side dish, if necessary, it is best to prepare simple cooked rice.

It is popular among gourmets to profit. To indulge yourself with rare tastes, you don’t have to go to the restaurant. The original strain can be created at home. We present variations of Chinese pork recipes based on the finest national culinary traditions.

Classic Chinese pork: recipe with photos

The old-fashioned Chinese method of coating meat is extremely simple to prepare. The finished herb is extremely tasty, tender, and aromatic. Buy these products:

• pork belly – 350-400 g;
• starch - 2 tbsp. l;
• cibulin (ripchasta);
• chasnik - 4 chastiches (can be changed or increased);
• tomato juice (paste) – 150 – 200 ml;
• otset - 1.5 tbsp. l;
• Sonyashnikova oliya - for lubrication;
• cherry sand, salt - to relish.

Follow the upcoming preparation algorithm:

Rice is ideal as a side dish.

Porada: For the sauce, use not only juice, but also tomato paste, ketchup, grated tomatoes, diluted in water.

Variety of recipes

There are a lot of options for preparing pork in the Chinese style. The leftovers are best eaten with various sauces, seasonings, side dishes, then the recipes vary depending on the same ingredients.

The essence is the same - the products are subjected to rapid thermal processing, preserving the maximum possible yield.

We present to you recipes for the most delicious herbs of Chinese cuisine and pork.

For pineapples

If you want to please your loved ones with an original strain with a unique taste, try this recipe:

1. Salt the pork cut into thin bars (400 g of the neck part), roll in starch, coat until done.
2. Make the sauce: dilute tomato paste (70 g) with water (about 100 ml), add malt, salt until relished, pour in wine otset (50 ml), be sure to taste.
3. Pour the sumish into the wok (frying pan). Once the meat has boiled, add the pineapple pieces, pork, and simmer for 3-5 khvilins.

Serve with fresh vegetables or other side dishes for your taste.

Cooks know that exotic fruit (pineapple) can be replaced with canned apricots (peaches) or drained plums. The savor of power cannot be wasted.

With lokshina in Chinese with vegetables

The herb is so tasty that it will delight loved ones and guests when they go to the everyday table - Chinese loxin with pork and vegetables. Prepare the following products:

• wok-lokshina / spaghetti (soba or udon allowed) - 350 g;
• meat fillet – 350 g;
• red sweet pepper – 1-2 pcs.;
• Korean carrots – 150 g;
• soy sauce – 2-3 tbsp. l;
• greased sesame seeds;
• brown tsukor – 1 year.

This herb is best cooked in a Chinese frying pan, and I will describe it further:

1. Boil the shank, throw it on a drain, rinse it.
2. Coat the cut peppers with soy sauce and peel.
3. Add the meat cubes, cook for 5-7 minutes|minutes|. Then - Korean carrots. Simmer for no more than 10 minutes in the middle with the lid closed. Combine the mixture, stir and after 2 minutes turn off the gas.

Serve to the table, sprinkled with sesame seeds. Salmon, mussels, veal and chicken offal are no less tasty.

Gostra pork

This recipe will fall like a human half. Its specialty is in well-greased meat and lightly greyish vegetables.

If you prefer not to have too much heat, then it can be easily corrected: change the amount of spices and enjoy the savory herb.

Grease the meat as described above. Pour soy sauce over it, cook for 3 minutes, stirring gradually. Sizzle the sliced ​​vegetables: red sweet pepper, carrots and cibulin. Place 4 more mixtures on the loin, stirring occasionally. Season with sill, ground black pepper, fine chasnik, spices (to your discretion). Sift the parsley, then two pieces of bread, remove from heat. Serve the best Chinese pork with rice.

Pork in batter

This option will become a wonderful appetizer; this herb can be served with any side dish.

Prepare the necessary ingredients:

• loin – 0.5 kg.

For the marinade:

• salt, soy sauce, chalk pepper, spices, wine citrus - for an eye.

For the batter:

• good wheat - how much dough to take;
• potato starch - 1.5 - 2 tbsp. l;
• water – 0.5 bottles;
• egg tray – one or more;
• baking soda - a little more than 1 year. l;
• table otset for extinguishing soda;
• salt for relish.

To lubricate and panuvanya - boroshno, oliya, salt.

Let's take a look at the method of preparing pork in Chinese batter:

To reduce excess fat, place the prepared pieces on a paper towel.

Serve with sauce, vegetables, rice or other side dish.

Pork in sweet and sour sauce

Pork tenderloin (no more than 0.5 kg), cut into thin slices, sprinkle with starch (about 200 g), pour in a small amount of water (about 100 ml). Pour to drain on the surface, then fry in deep fryer.

Prepare the sauce:

1. In a clean, unheated frying pan, add zukor (100 g), tomato paste (20-30 ml) and place on high heat;
2. add a teaspoon of salt, pour in 150 ml of dill;
3. As soon as it starts to boil, pour in Ocet (20 ml);
4. To thicken the sauce, add a tablespoon of starch, mix carefully until smooth consistency, simmer a little (no more than 2-3 khvilins);
5. add|add| prepare the sauce until the meat is cooked, simmer for 3-4 hvilini.

For the eggplants, you can add any vegetables to the sauce: bell pepper, tsibula, carrots, broccoli, kvass and others. Season with chasnik, ginger and other spices.

With mushrooms

Juicy and spicy herbs are available when cooked with mushrooms and vegetables. For a portion for 4 individuals, the following products are needed:

• 1 piece each - zucchini, carrots, zucchini;
• 200 g pecheritsa;
• 2 pcs. ground bell pepper;
• 3 chaplets for the watchmaker;
• 400 g pork vizka.
• for relish – Oliya sonyashnikova, soy sauce, black pepper.

To prepare the herb, you need to heat the wok pan, or use a deep frying pan with a thick bottom.

Wash and dry all products thoroughly. Peel the vegetables, cut into strips (pepper, zucchini), grate the carrots, finely chop the cabbage. Trim the mushrooms, cut the meat into thin slices.

Heat the wok with olive oil, saute the fillet, add the meat, and grease until ready. Then add mushrooms and vegetables to the frying pan, stir, simmer for about 5-7 minutes. Pour in the soy sauce, stir in the pepper and pass through a press. Stir thoroughly, extinguish 5 more chickens, then remove from heat and place on plates.

Pork in a frying pan

Stir-fry - A simple and popular way to cook pork in Chinese style. Place the wine over the coated meat in olive sauce in a frying pan.

Cut pork (400 g loin) into layers, lightly beat and place in the freezer for 15 minutes. Then remove and cut into bars.

Then coat the meat over high heat in a hot frying pan for 3 lengths, stirring steadily. To the lubricated pork, add broccoli, change the heat and simmer for about 15 chickens. Then stir in the spices, sesame seeds, seasoning, pour in the sauce (classic soy/teriyaki – 100 ml). Stir thoroughly and spread on medium heat for about 10 pieces until a caramel coating has formed.

Ready-to-butter meat, Chinese style, is delicious served with Chinese cabbage and citrus fruits.

Pork with vegetables in Chinese style - spicy and tender herb. To prepare it correctly, follow the recipe and follow the recommendations of the culinary experts:

1. Meat. Choose medium-fat pork. You can replace it with veal or chicken. For smut - do not subject the meat to heat treatment. It’s better to marinate in hot dips. Cut the product into small pieces so that you can easily pick it up with a stick. Before oiling, wash with beetroot or starch.
2. Vegetables. Traditionally, tsibulya, chasnik, carrots, sweet pepper. Vikorista zucchini, eggplant, tomatoes. The rest is often replaced with tomato paste and ketchup. It is recommended to cut the vegetables into strips.
3. Sauce. Prepared from a variety of ingredients, including classic soy sauce or teriyaki. Honey, zukor, lemon juice/carinated orange juice, ginger, chasnik, hot pepper are often added. It is allowed to add a variety of seasonings based on individual taste preferences.
4. Grease the meat in a frying pan (a wok is ideal) over high heat. The finished herb is decorated with white sesame seeds and fresh herbs. When repeated thermal processing, the pork loses its taste, so it is not recommended to reheat it.

Carefully salt the herbs, remembering the sauces and seasonings that are already salted.

We hope that you will need the following options for preparing pork in Chinese. Cook with your soul, don’t be afraid to experiment, and your food won’t be like a proven chef. Delicious!

In addition, due to the fact that a lot of traditional Chinese products can be bought in stores, there is no interest in Chinese cuisine. Most people don’t just want to go to Chinese restaurants, but they try to prepare the herbs that they deserve at home.

A Chinese friend shared the recipe for this herb with me. Apparently she asked us to come as her guest and prepared a variety of other herbs and Hongshao pork. The grass appeared incredibly tasty and incredibly beautiful. The most important thing is that Chinese pork is prepared using simple ingredients and low quantity. I encourage you to prepare this herb together with me.

To prepare Chinese pork, we need the following products.

Obviously, you need to take the pork by skin and shredded fat. We need to boil the pork first. For this, boil 1.5 liters of water and add salt in a saucepan. We put pork pieces in water and boil them for literally 5-7 minutes. Remove the meat from the water, do not add water.

The pork chops are cooled and cut into thin strips, as in the photo.

Add the oil to the pan, let it warm up and add the zuccor.

Heat the mixture until the zukor turns into caramel.

Place the pork shanks into the frying pan and coat them with 3-5 pork chops, stirring until all the shreds are coated with caramel.

Transfer it to a saucepan instead of the frying pan. Add soy sauce. Depending on the consistency of soy sauce and color, add the final color of pork. My soy sauce is very thick and dark, so the pork turned out dark.

Add a stick of cinnamon and star anise (anise).

Ginger root is cut into small cubes.

Add ginger to the saucepan to the meat.

Chili peppers are also finely chopped. If you don’t even like hot herbs, remove the pepper from now on.

Add pepper until the ingredients are complete. You can also add mirin or table wine.

Now we add water to the saucepan in which we boiled the pork, so that it covers the meat, and put the saucepan on high heat. Let it come to a boil and then turn up the heat until high. Cook Chinese pork for 40-50 minutes until the sauce has thickened and the pork has become a glazed brown-red color.

Serve Hongshao pork best with steamed rice.

Enjoy your appetite, and you will definitely show up when you try and taste the final result of your zusil!

Mova with egg rice and pea sauce: 1 pork tongue, 2 eggs, 3 tomatoes and 1 white cibulin, 100 g rice. 1 red cibulin, 100 g canned green peas, 200 ml chicken broth. 6 tbsp. spoons of soy sauce, 3 tbsp. spoons lemon juice, 4 tbsp. spoons of rosemary oil and 1 celery root with stems […]

Shanghai yushka: stock 50 g chicken fillet, 50 g pork fillet, 100 g soybean bamboo, 1 carrot and 1 cibulin. 2 tbsp. spoons of olia, 1 tbsp. spoon of soy sauce, 10 olives without brushes. 4 almond peas, 4 cashew peas, 1/2 year spoon of ground ginger and 1/2 year spoon of weight. Also 1/2 year spoon […]

Chop: 250 g of pork or chicken, 1 head of Chinese cabbage, 2 cloves of chasnik, 1 bunch of soup greens, 4 stalks of green cabbage. So just 1 bottle of bean kvass and fresh mushrooms, 0.5 bottles of green peas, olive oil and meat broth, 1 tbsp. spoon of cornstarch, salt until relished. Chop svi: method of preparation […]

Stewed pig legs: stock 4 pcs. pork tenderloins, 4 small bowls of fatty pork, 50 g soy sauce, 25 g wine or cognac, 15 g zukru, 1 chasnik, 2 g cloves, 3 black peppercorns and 1 g ginger. Stewed pork legs: Method of preparation Clean the pork legs thoroughly and chop them thoroughly. Boil with a pull [...]

Beijing pannochok soup: 50 g of soybean bamboo, 1 carrot and 1 cibulin, 2 small tomatoes, also 1 apple, 2 eggs and 300 ml of chicken and pork broth, 100 g of boiled chicken fillet. On the other side, 2 tbsp. spoons of olia, 2 tbsp. spoons of soy sauce, 1 tbsp. a spoonful of sesame seeds. 1/2 year spoon […]

Pork ribs with rice chick: stock 450 g pork ribs, 100 g rice chick, 100 g soybean paste, 15 g soy sauce. 3 g salt, 15 g wine or cognac, 10 g cucumber and 15 g cibul. Cream 2 g ginger, 15 g sesame oil, 0.5 g ground black pepper, 1 g powder.

Pork stewed with seaweed: stock 200 g seaweed, 800 g pork, 200 g lard, 50 g soy sauce, 50 g sesame oil, 100 g rice burner, 100 g starch, 100 g hippie booli. 5 g monosodium glutamate. Pork stewed with sea cabbage: cut the sea cabbage. […]

Pork with peas in Sichuan style: stock 50 g peanuts, 300 g pork fillet, cut into cubes 1 cm deep. 1-2 hot peppers, 2 tbsp. spoons of greased chasnik, 4 heads of green cibul, cut into 1 cm long pieces. Also 2 fresh green peppers, cut into 1 cm squares and 1 tbsp. A spoon of wine. Cream […]

Chinese cuisine is famous for its excellent recipes for preparing meat and pork. The combination of excellent fresh pork fillet with the sweet and sour flavors of Chinese sauces is even more specific and effective. This herb is highly appreciated by lovers of Chinese cuisine all over the world. Pork in sweet and sour sauce Of course, it is served in various restaurants of similar cuisine, in cafes, and a lot of deliveries are made. Well, of course, you can cook wonderful Chinese pork at home.

For this Chinese pork recipe we need:

- Good soy sauce;

We took the pork fillet, and we took the pork neck. Slice the meat into thin slices.

And now we need to marinate our meat. The base of the marinade will be soy sauce. Add 100-120 ml of soy sauce per kilogram of meat.

We also add 30g of starch to the meat. This is necessary so that the sauce covers the pieces of meat well. Boil a couple of teaspoons of dried ginger into the meat to give the pork a spicy, similar taste and aroma. Add one teaspoon of cinnamon juice. Mix the meat in a bowl so that our pork is marinated evenly.

Chinese pork is always served together with vegetables. This is, in a way, a side dish and part of the herb.

So let's get down to preparing the vegetables. In addition to the pepper.

The peppers are cut and the insides are removed. I cut the pepper into thin strips.

Cherry tomatoes are cut into half.

Lubricate our herb in a deep frying pan or wok. Place the frying pan on the stove. Heating up. Pour a little olive oil into the frying pan.

First, coat a little bit of pepper on a high fire, stretch out three times. Then we add something.

Let's lubricate another handful of khvilins. Then add canned pineapple to the frying pan, cut into large cubes. Lubricate 1-2 more hvilini. Now you can remove the sum of the greased vegetables in a bowl. We cook meat in our frying pan, because... It was already marinated.

Add a little olive oil. Let's heat it up. I begin to grease the pieces of our marinated pork.

If we like it hotter, we can finely chop the hot pepper and add it at the final stage of brushing the pork. The cooked pork is mixed with coated vegetables.

Pork is served with Chinese loxin, or with funchose, or with a garnish of loose rice. We have such a delicious, wonderful Chinese pork! Most of what we have done is in our own minds at home.

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Chinese licorice pork with pineapples in a frying pan

Just as licorice is stewed pork, prepared according to a recipe from Chinese cuisine, which will delight lovers of licorice exotics, but the infusion of flavor from this herb will not deprive anyone of them.

The meat always comes out soft and juicy, with a rich taste: from light malt to icy perceptible sourness. In short, it seems that the Chinese cook meat not only tastelessly, but even more deliciously. I strongly recommend that you inherit the example of the inhabitants of the Middle Kingdom.

Recipe for Chinese pork with pineapples

To identify yourself not just as one of the 1.3 billion population of the PRC, but, for example, as a mandarin of the Manchu dynasty, you will need:

- 0.5 kg pork meat;

- 0.5 tbsp. soy sauce;

- 1 large cibulin;

- 2 tbsp. canned pineapples;

– roslinna oil for lubrication;

- 4 tbsp. canned tomato or steamed fresh tomatoes;

Having eaten the meat, I cut it into small thin pieces so that it marinates well and is quickly lubricated.

At the glass, I mix soy sauce with beard until smooth and pour the mixture over the meat. I stir it and let it marinate.

There is no need to add salts and peppers to the herb, so you can add a lot of ingredients that miraculously enhance the taste of the meat.

I've been busy preparing other products for an hour now. I cut the zucchini into quarters and brush it with olive oil.

Then I add chopped carrots.

When the carrots are left to ripen, I add some pineapple.

I mix the ingredients and immediately transfer them to a plate instead of a frying pan.

And at this point I add the meat to the marinade, adding more oil to the pan as I go.

I'll coat it until done over medium heat, without covering it with a crust.

Have the sauce ready in a deep plate. I just mix the tomato, otset and tsukor.

It’s best to puree fresh tomatoes with a blender or cut them.

When the meat is ready, I turn the fried chicken, carrots and pineapple into the frying pan and add the sauce.

I mix the ingredients, cover with a lid and cook on a small fire for no more than 15 pieces.

Chinese pork with pineapples in tomato sauce is ready.

It's served ... as it will be in Chinese.

You can also check out the recipe for goulash and pork, it will also be delicious.

Check out more recipes in this section:

The recipe for finishing with zucchini is really close to Asian cuisine. One thing didn’t dawn on me (as there is no need for further information, gentlemen): what role does flour play in the marinade? Well, the process is already burning, but what about the marinade?

I really don’t know what the answer is to such a thoughtful diet. It's the nobility's fault if you're standing on the street of a Chinese person!

It plays an important role in the marinade itself. With the addition of flour, the marinade envelops the meat pieces and is dissolved during the cooking process (let's just say that flour does not allow any rare substances from the marinade to evaporate).

Since I decided to throw out a recipe for Chinese sweet pork, I’ll take it from here: marinate the meat in soy sauce. I’ll take more onions and carrots from now on, since they’re better suited to the tomato sauce, and we appreciate the additional sweetness. In addition, both zucchini and carrots make a lot of zucchini and add less zucchini.

The Chinese are already craving licorice and pig herbs. I also like eating pork with licorice milk. I often add sweet bell pepper, pineapple, apple and dried apricots to this herb.

I tried this kind of meat at a Chinese restaurant, and I really enjoyed it. I really love tomato and soy sauce.

Wonderful recipe! To forgive me is so important. I was pleased to see the sauce, vegetables, and pineapple. I will try to prepare your herb strictly according to the recipe, as well as in the version with yavych and chicken and replace the original juice with apple and lemon juice - these products are more suitable for children.

I don’t even care about traditional cuisine, I often bring ready-made herbs like this at home, so instead of boron I add corn or potato starch - a wine close to Chinese cuisine, the herbs usually come out in a glaze.

So? Tsikavo! Don’t forget to prepare it for the upcoming day with starch. Yuck!

Starch is the secret of many Chinese herbs, the stench and indeed they are so viscous. Mom figured out how to get rid of the stench of the savory herbs with eggplants and potatoes - there was also a viscous sauce (you couldn’t achieve such an effect with flour) and there was actually a skinny bit like the glaze.

I experimented at home and found that this starch had such an effect. When the paste is ready, at the end you need to pour in a bottle of cold water with a tablespoon of starch - the paste will be much thicker and will have the same consistency as the Chinese.

Strava is not important, if you first try a little shock, before the Christmas table you can serve it with wild rice, to complete the picture.

Chinese cuisine itself is very tasty, but I added bell pepper to this recipe, but I must add some flavor.

Well, I never thought that I could become one of the Chinese. :)) How many hundreds do you estimate? I still don’t understand, but will I still try to understand what is soy sauce? Until this warehouse is already included.

Excellent value, I’ll take a look at the packaging. 9%. I can’t say anything sensible about the presence of soy sauce. All food is up to the Chinese :)

A unique recipe - exactly right. It’s also less important that you don’t need to add salt and pepper. There are so many different ingredients there that it is important to detect the final taste of the herb.

I often get this kind of herb in a Chinese restaurant – it’s an incredible sour-sweet taste! I haven’t tried to repeat this recipe for a long time at home - it was a failure (I’ll try your version! Maybe it won’t work.

I don’t like licorice sauces and add it to the meat, I was really intrigued by your recipe. It’s delicious, but the bite really tastes delicious.

I often marinate meat in soy sauce, it’s so spicy! Before the Chinese herbs, I add coriander and dry mustard, suggesting the Chinese cook. This herb is really very similar to the traditional one, it was consumed at home, and the household appreciated it.

SVITLANAN, oh my god! :)

VE-rich, let's try it! :)

I love this herb, but no matter how much you try to follow all kinds of recipes, it won’t turn out to be similar to the Chinese one. The best result was in a multi-cooker, even meat. Sounds good, I’ll bookmark it and try it later).

Stravy from the sheep

Stravi with fruits

Stravi from mushrooms

Strava with meat

Sorry about the birds

Strava z rib

Stravy from croup

Vicki recipes

Stravi by group

Your recipes and My blog

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Pork in Chinese

Chinese-style pork, like a lot of Chinese herbs, is cooked quickly. For this seasoning, we will roast 400 grams of pork, soy sauce, bell pepper, boron and cibul. Everything is simply brilliant!

INGREDIENTS

• Meat 400 Gram
• Soy sauce 2 tbsp. spoons
• Boroshno 2 tbsp. spoons
• Egg 1 piece
• Chasnik 3 Cloves
• Tsibulya 1 Piece
• Bell pepper 1 piece
• Water 4 tbsp. spoons
• Zukor 4 St. spoons
• Vinny otset 4 tbsp. spoons

The meat is cut into small pieces and placed in small containers. Add 2 tbsp. spoons of soy sauce, beaten egg whites with a mixer and flour.

Mix it well, you can grind about 30 quilins, but if you don’t have time, it won’t be too much. Then heat the frying pan well, pour oil into it and coat the meat. Robomo in parts!

Place the coated meat on a plate. In the same frying pan, coat the finely chopped cibul, chasnik and bell pepper.

Before lightly brushing the vegetables, add any remaining ingredients, including 4 tablespoons of soy sauce. Cook over medium heat until the sauce thickens.

Then turn the meat around the frying pan, mix everything well and it’s ready!

Serve Chinese pork with boiled rice. Delicious!