How to make buckle meat to be delicious, how to make buckle meat delicious

<> how to buckle the meat: the ingredients.

Pork belly, sprouts or dried plum vegetables, Sichuan peppercorns, ginger, star anise, cloves, soy sauce, sugar, dark soy sauce, salt.

Method. 1. Cut the pork belly into large pieces, put it in clean water and boil it until the blood water has just been collected (the boiling process is pierced with chopsticks, and there is no blood oozing out of the hole), cool it slightly after scooping it up, smear a small amount of white sugar on the skin, dark soy sauce, let it color, and dry until the surface is almost watered.

2. Put a little oil in the pot, fry the meat with the skin side down, and fry until the skin is golden. I'm afraid of frying, so I put the meat skin down after putting oil in the pan, then cover the lid and light the fire, listen to the sound in the pot, I feel that it's almost, and then turn it off, and then take the lid off.

3. Cut the fried meat into slightly thick slices, spread the skin side down at the bottom of the bowl, it is recommended not to cut it too thinly, otherwise the chopsticks will not be able to pick it up after steaming.

4. Mix soy sauce, a little sugar, an appropriate amount of water, and salt into juice, pour half of it on the meat, and then put some peppercorns, star anise, cloves, and shredded ginger.

5. Spread a layer of Yibin sprouts on the meat slices, then pour the remaining half of the juice on the meat, and then put some peppercorns, star anise, cloves, ginger shreds, and steam in the pressure cooker for about 40 minutes.

Everyone likes to do this.

Buckle the meat and explain the dish tutorial in detail.

Choose the pork belly, steam it first, steam it twice, then smear the meat scalp with honey and fry it on one side, and then when you want to eat it, cut the meat into thin slices, put it in a bowl, put it on the green onion, ginger and garlic, MSG, pepper noodles, salt, and then put in the soy sauce to adjust the color, put it in the pot and steam it, after cooking, take out the bowl and put it on the plate.

If you haven't done it, you won't do it.

Taro button meat ingredients: 400 grams of pork belly, 400 grams of taro, 2 star anise, 2 cloves of garlic Seasoning: 1, 3 tbsp soy sauce 2, 1 tbsp wine, 2 tbsp soy sauce, 1 2 tbsp sugar 3, 1 2 tbsp water starch Method:

1. Cook the pork belly whole, take it out and marinate it with seasoning 1 for 10 minutes, so that the skin is evenly dipped in soy sauce, then put it in hot oil and fry it until it is colored, and soak it in cold water immediately. 2. Peel the taro, cut it into thick slices, fry it in oil, cut the pork belly into thick slices of the same width as the taro, fry it slightly with hot oil, and then put it into the steaming bowl in the arrangement of a piece of meat and a piece of taro, and pour on the seasoning 2 and 1 2 cups of water, star anise and garlic. 3. Steam the soup into the pot over high heat for 40 minutes, pour the soup into the pot when taking it out, then pick out the star anise and garlic, buckle it into the plate, thicken the soup with water starch, and pour it back into the meat surface.

Note: 1. The pork belly must be selected with three layers of meat, the meat is firm and square-shaped, and the toothpick is used to pierce the hole in the meat skin before frying, so that the fat can be removed, and it will not be greasy.

2. Soak the fried pork belly in cold water immediately to make the pork skin elastic.

There are many ways to buckle the meat, each place is different, the more common is to put the meat in the pot and cook a large piece of boil, after cooking, on the skin, poke some small holes with a toothpick, smear the macro file soy sauce and then dry the ground meat, get out of the pot and burn the oil, the skin of the meat is facing down, fry, fry until the skin is crispy, and then the eight sides are golden, you can take out and soak in the water, and then take it out and slice it, fry the plum vegetables, put them in the bowl for later use, and then put the cut meat in another bowl, put the plum vegetables on the meat, Then cover it with a lid on the plate, steam it in the pot, steam it for forty or fifty minutes, the longer it is steamed, the more delicious it is, and then after steaming, turn off the heat and take it out and buckle it on the plate, pour out the juice, and then buckle it in the mess, a small hook line, pour it on the meat, it is very delicious.

Clean the pork belly, put it in a soup pot, add cooking wine, boil the ginger slices on high heat for 30 minutes, drain the water, smear the dark soy sauce on the meat skin, and dry it for later use.

Put oil in the pot, when it is hot, put the judging side of the meat skin into the pot, fry the meat skin until the meat skin turns brown red, turn over and continue to fry the meat to become golden, scoop up the meat, drain the oil, and cut it into slices.

Put light soy sauce, dark soy sauce, sugar, white wine, star anise, Sichuan pepper, ginger and bay leaves in a bowl and stir well, put the meat slices into the sauce and soak for 10 minutes.

Put it in a steaming bowl, pour in the remaining soup, steam on high heat for 2 hours, pressure the pressure cooker for 30 minutes, steam until the meat is soft and rotten, and sprinkle with chopped green onions.

The taste of the meat is good, and there are a lot of skills in making it, first of all, the prepared pork belly should be scraped and washed, boiled with water after washing, and cooked and removed in time. We use dark soy sauce to coat the cooked meat skin. After that, the chili pepper should also be fried until fragrant, and after cooling, it is put into rice wine, made into Sichuan pepper wine, heat the pan over medium heat, put oil in the pot, and when it boils, we add the meat to the pot, add the lid to fry, and after frying, take it out and drain the oil.

After drying the meat, it needs to be cut into long strips and neatly arranged in a bowl, and the skin should be kept downward. Tempeh, garlic and bean curd, press them together into a puree, and then put them in a bowl, add ginger slices, refined salt, dark soy sauce, Sichuan pepper wine, silver wax and sugar, and mix it into a sauce. Pour the sauce directly into the bowl with the meat, put the whole bowl directly into the steamer, heat it over high heat, and then change to low heat and continue to steam for an hour.

Wash the plum cabbage, cut it into slices, add sugar and cooking oil, mix well, put it on the button meat and continue to steam for five minutes. Add some wet starch to the soup, mix it into a thin thickener and pour it on top.

The nutritional value of the buckle meat.

The nutritional value of the button meat is still very rich, first of all, it contains very rich protein in the buckle meat, and there are essential fatty acids in the buckle meat, which can also give us the human body to replenish blood red, and can also promote the absorption of iron, especially cysteine, which is very rich in the buckle meat, and the buckle meat can help the human body improve the problem of iron deficiency anemia, and can play a role in nourishing the kidney and nourishing blood, nourishing yin and moisturizing dryness, which can make us healthy, especially good for blood and qi.

In fact, the buckle meat is also particularly rich in calcium, zinc, manganese and other trace elements, among which phospholipids and other substances are also relatively rich, which belongs to our brain and nerve tissue, a very important component of the slippery, which is also rich in choline, which can increase memory very well, and also has a brain-strengthening effect.

Button meat is a famous Chinese dish made of pork belly, steamed pork belly, soft and fragrant, melt in the mouth, and oily but not greasy, eat to satisfy hunger! How to make the buckle meat delicious? Let's take a look.

Ingredients

Ingredients

500 grams of pork belly.

Excipients

2 tablespoons of salt, 5 tablespoons of oil, 10 tablespoons of dark soy sauce, 2 tablespoons of cooking wine, 1 piece of ginger, 1 green onion, 10 Sichuan peppercorns, 3 large ingredients.

Step 1

1.Pork belly, add water, add green onion, ginger, salt, peppercorns, and cook for 20 minutes;

2.Smear the meat with dark soy sauce while it is hot and prick the eyes with a toothpick;

4.Cut the meat into large rectangular slices;

5.Stack the meat skin side down in a bowl;

6.Dark soy sauce, salt, cooking wine, sugar, add water and stir;

7.Pour the sauce into a bowl;

8.Steam over high heat for more than 1 hour;

9.The steamed meat is placed upside down on a plate and garnished with coriander.

Tips:

The meat is made of fatty and lean pork belly;

The pork belly is stewed first until white;

Cover the pan when frying the meat to avoid splashing oil splashes and hurting **;

The steaming time is longer, at least 1 hour.

Prepare a boxy piece of fat and thin pork belly, and the square is because it is good to slice and shape.

Fat and thin are not greasy to eat.

I used a knife to shave the hair off my skin, and I used a knife to fix my eyebrows.

Put an appropriate amount of cold water in the pot, add green onions, ginger slices, and some home-style spices: cinnamon, star anise, bay leaves, and a few peppercorns, boil and cook for seven or eight minutes.

Scoop up and set aside.

2. If you use moldy dried vegetables, soak them one night in advance.

I used this salted dish that was wet.

So it's okay if you don't have to soak it.

I bought it online, and after opening the package, I had to wash it several times with warm water.

Because the salt is washed off with salt, the water is squeezed dry by hand and cut into small pieces.

3. Now start to make holes in the meat skin, if you have a toothpick at home, you can use the toothpick, and the whole meat skin should be found on a larger flat plate.

Pour in an appropriate amount of dark soy sauce and place on a plate with the skin side down.

Soak for about ten minutes.

4. Put a little oil in the pan and the oil can cover the skin.

Heat and add the meat cubes.

The skin is facing down, and after a few seconds, Sakura talks about using a spatula to prevent the skin from sticking to the pan.

If you are afraid of oil splashing, you can cover the pot.

Generally, it takes more than a minute to move the spatula to see how it is fried.

The skin of the meat is golden, and you can scoop it up.

5. Finely chop the garlic and ginger, cut the white part of the shallots, and continue to heat the remaining oil over low heat.

Add garlic and ginger foam and stir-fry until fragrant, add salt vegetables, stir-fry well, a spoonful of cooking wine.

6. Stir-fry for about three minutes, add an appropriate amount of chicken powder, and throw the sugar out of the pot

The material is barricade and the material is frank.

Ingredients: 500 grams of pork rib meat (pork belly), seasoning: 25 grams of soy sauce, 10 grams of cooking wine, 2 grams of Sichuan pepper, 10 grams of honey, 15 grams of green onions, 15 grams of ginger, 3 grams of star anise, 8 grams of pea starch, 2 grams of monosodium glutamate, 5 grams of white sugar, 70 grams of soybean oil.

Method. 1.Scrape the pork belly off the sludge and fluff on the skin surface, wash it, cut it into large cubes, put it in the pot and cook it until it is seven ripe and take it out;

2.Smear the leather surface with honey, fry the leather side down in eighty percent hot oil until it is fiery red;

3.Soak the pepper in water, pick out the pepper, and keep the pepper water;

4.Change the fried pork belly into large slices 9 cm long and cm thick, stack the skin side down into the bowl, add soy sauce, cooking wine, pepper water, green onions, ginger pieces, 250 grams of broth, ingredients, sugar, and steam it in the upper drawer;

5.Take out the steamed meat, remove the seasoning residue, decant the soup into a frying spoon, and put the meat on the plate;

6.Bring the soup spoon to a boil, thicken with 15 grams of wet starch (8 grams of starch plus water), add monosodium glutamate, pour in oil, and pour it on the meat on the plate.

As a young man from Guangxi, I would like to introduce the New Year's food buckle meat in my hometown in Guangxi, as follows:

Every year when the Spring Festival is approaching, almost every household will buy pork by themselves, and when they are free in the evening, they will make the pork bought in the morning into a finished product of the button meat, and then put the button meat into the refrigerator for storage, and when you want to eat it, you will take out the button meat from the refrigerator and thaw it.

After thawing, cut the button meat into a small piece, if you like the larger pieces, you can also cut the larger pieces, whatever you like, as long as you like, but to drizzle the button meat with the button meat, and then put the button meat into the pot to steam, steaming is about half an hour, so that the button meat becomes soft, a bite full of juice and oil.

When buying pork, be aware of your family's needs.

For example, if there are elderly people in the family, the pork we buy at this time should be fatter, why? Many elderly people have bad teeth, and they eat lean meat that is very chewy, so they will think that the lean meat is more unpalatable and difficult to swallow.

Therefore, as young people, we need to consider the feelings of our own families when buying ingredients.

How do you fry pork into buttons?

The first step is to cut the pork you bought, cut it into pieces of your favorite size, and then put the pork into the basin and clean it, and shave off the hair when you see it, otherwise it will be difficult for yourself or your family to swallow when it is cooked, after all, it looks a little disgusting.

The second step is to put the washed pork into the pot and cook it, and when it is cooked, it can be out of the pot, and you can proceed to the next step after going abroad.

The third step is to insert the back of the pork after the sedan is cooked with a toothpick, which is to prepare for the next step, and you can take the next step after inserting it.

Step 4: After taking some salt and vinegar and stirring well, coat the back of the pork with the salt and vinegar that you have just stirred well.

In the last step, put the cooked pork into the oil pan and fry it until the back is flowered.

If you want to eat, you can prepare some seasonings, and cut the freshly fried meat, and then put the ingredients in it to steam, and you can eat it after half an hour. Closed meditation.