The production method and steps of the buckle meat, what is the production method of the buckle meat

Winter vegetables and meat. Ingredients: 250 grams of pork belly, 100 grams of Sichuan winter vegetables, 25 grams of pickled chili, 25 grams of vegetable oil, 25 grams of soy sauce, 2 grams of salt, 8 grams of Sichuan tempeh, ginger and garlic.

How to make it: Step 1: Cook the pork in plain water, remove the oil and water from the skin with a clean cloth, and smear with some soy sauce. Wash the winter vegetables and cut them into cubes, soak the peppers and cut them into short joints, and slice the ginger and green onions.

Step 2: Heat a frying spoon, add a little oil, put the skin of the meat down when the oil will open, fry until browned, let it cool and cut the meat into 7 cm long slices.

Step 3: Place the meat at the bottom of the bowl according to the fish scales with the skin down, pour cooking wine and soy sauce, add salt, and then put in about 5 black beans and 2 3 chili peppers and winter vegetables, and steam for 2 hours on the drawer. The food is sometimes flipped on a plate.

Dried bamboo shoots and meat. Ingredients: 1000 grams of pork belly, 200 grams of dried bamboo shoots, 1 small piece of ginger, 5 grams of green onion, 5 grams of garlic, sesame oil, light soy sauce, dark soy sauce, chicken powder, spicy king, chili powder, 5 grams of salt, 30 grams of oil.

How to make it: Step 1: Heat the pot red.

Place the skin side down. Cleanse the fur and epidermal layer of dirt from the skin. Use a knife to scrape the surface of the skin clean.

Rinse with lukewarm water. Bring water to a boil. Put the meat in the pot with cold water and cook until it can be pierced with chopsticks, and no blood will flow out of the pot.

Heat the oil in a pan until the oil surface is smoky. Colour the meat with dark soy sauce and add it to the pan with oil. Fry until the surface of the skin is grained.

Remove from the pan and let cool for later use (don't fry too mushy).

Step 2: Soak the dried bamboo shoots in warm water and then wash them well. Pour rice water into the pot and put the soaked dried bamboo shoots into the pot** and boil for 15 to 20 minutes.

Rinse the boiled bamboo shoots, squeeze out the water and cut into sections. Add ginger. Minced garlic.

Sesame oil. Salt. Mix the chicken broth and set aside.

Cut the fried meat into thin slices.

Step 3: Stack the dried bamboo shoots on top of the cut meat. Steam the meat in a pan for 60 to 90 minutes.

Put the prepared minced ginger and shallots into a small bowl. Add the chili flakes. Chicken powder.

Mix well so that the hot oil does not pour over the pepper flour. Heat oil in a pan and mix well in a small bowl.

Step 4: Then add the light soy sauce. Mix a little spicy king, and finally add a little boiling water to the sauce and mix thoroughly. On a deep dish that is slightly larger than the steamed pork, place the buckle meat upside down on the plate, garnish with coriander and serve.

Ingredients required: 500 grams of pork belly, appropriate amount of oil and salt, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of cooking wine, 1 teaspoon of sugar, 1 tablespoon of braised soy sauce, 2 dried chilies, appropriate amount of water starch

1.Add water to a pot, add the pork belly under cold water, bring to a boil, cook for a few minutes, skim off the foam, pour in cooking wine, cook until you can insert it with chopsticks, and take it out.

2.Let the pork cool, then cut the pork belly into large slices of thin and uniform thickness, and stack the meat skin side down in the bowl, so that the yard is tighter.

3.Slice the green onion, slice the ginger, slice the garlic, prepare the peppercorns, spices, and dried chilies.

4.Heat oil in a pot, add green onions, ginger slices, garlic slices, Sichuan peppercorns, spices, dried chili peppers, stir-fry the fragrance of the seasoning, pour in half a bowl of water, then pour in the braised soy sauce and cooking wine, add salt, bring to a boil, and turn off the heat.

5.Pour the sauce over the pork belly in a bowl, bring water to a boil in a steamer, and steam for 40 minutes.

6.When the time is up, take out the bowl, pick out the green onions, ginger, garlic and dried chili peppercorns, pour the soup of the steamed pork into the stir-fry spoon, and buckle the pork belly on the plate, with the meat skin facing up.

7.Heat the soup in the pot, pour in an appropriate amount of water starch, heat until the soup becomes viscous, turn off the heat, and pour the soup over the pork belly.

How to buckle the meat: The material of the buckle meat.

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 sugar, 70 grams of soybean oil.

The practice of buttoning the meat.

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.

The best ingredient for making pork belly is pork belly. Pork belly, also known as rib meat, five-layer meat, located in the belly of the pig, the meat is fat and thin, tender and juicy, the most suitable for making button meat, so how to make button meat? Today we will talk about its method, which is very simple.

The practice of buttoning the meat.

Ingredients: 1 piece of pork belly with skin, 1/2 small bowl of white vinegar, 2 tsp salt, 1 tsp thirteen spices, 5 garlic cloves 1 sand ginger, 2 tsp light soy sauce, 2 tsp oyster sauce.

Steps: 1. Clean the fresh pork belly with skin, do not burn the outer skin, and the hairs on it can be scraped off with a clip or knife. Prepare a pot of water, put the pork belly directly under cold water, bring to a boil over high heat, turn to medium heat and continue to cook for 10 minutes, and the chopsticks can easily pass through the pork belly and it will be cooked. (Don't cook it for a long time, just cooked, the pork belly that has been cooked for too long is not delicious).

2. Take out the cooked pork belly, let it cool, and use a bamboo skewer or fork to fork the small eyes on the skin of the pork belly, and the denser the small eyes, the better. After the pork belly is forked, pour half a small bowl of white vinegar and 2 teaspoons of salt, and spread the pork belly evenly. Don't add too much salt and vinegar, and be sure to control the amount.

3. Heat the oil in the pan, the oil should be more, the oil temperature is 7 into hot (test with chopsticks, dense small bubbles), put the pork belly down and fry, be careful when getting off the pot, because the meat skin will splash oil at high temperatures, so as not to be scalded by the hot oil when frying, so it is best to put the pork belly down the pot and cover the pot immediately. When the sound of frying meat becomes quieter, open the lid again so that the oil will not be splashed. During the frying process, the heat should be controlled throughout the whole process, and the fire should not be too large, so as not to blow up the skin.

Fry until the skin is fluffy, the color is golden, and the meat is firm. After taking it out, immediately soak it in cold water, soak the skin until soft and cut it into large pieces. The thickness can be as much as you like.

Cut the meat into a pot and stir together the crushed garlic, ginger, thirteen spices, light soy sauce and oyster sauce.

4. In a large bowl, put the button meat into a large bowl, and the skin of the button meat is facing down. Prepare a pot of water, after the water boils, put the button meat down the pot and steam, steam for 30 minutes and take it out, and then use a plate to put the button meat upside down on the plate. This color, flavor, and flavor button meat is complete.

If it is troublesome, you can also put the button meat directly into the pot, add a little water, and boil it to a soft rake.

This super simple button is ready, learn to do it, and you're guaranteed to fall in love with it once you eat it. Eat the meat in a big bite, it's so fragrant.

1. The role of white vinegar is the key to making the skin more fluffy and golden, so it can't be missing. , 2, the step of piercing the small eye is the same as the effect of white vinegar, and the fried skin is as fluffy as fried yuba.

3. Be sure to control the heat throughout the whole process, and be careful not to be splashed by oil.

【Dried vegetables and pork】

3 catties of pork belly, 80 grams of dried vegetables, 2 chives, 2 star anise, 2 bay leaves, 1 cinnamon, 1 small handful of peppercorns, 2 slices of ginger, 30 grams of cooking wine.

Sauce: 3 grams of thirteen spices, 30 grams of light soy sauce, 30 grams of oyster sauce, 15 grams of dark soy sauce, 1 gram of salt, 20 grams of cooking wine, 5 grams of sugar, 1 bean curd, 1 gram of chicken essence.

1. Soak and clean the dried vegetables in advance, soak them in cold water for about 1 hour, put the spices into clean water, cut the pork belly into cubes, put it in a pot and boil it over high heat, and then cook it over low heat until the meat can be pierced with chopsticks.

2. Let the pork cool, prick the pork skin with a toothpick, and mix 3 tablespoons of light soy sauce, 2 tablespoons of rice vinegar and 2 tablespoons of dark soy sauce into a sauce.

3. Spread the sauce on the pork skin, put the pork skin down on the plate and marinate for about half an hour. Heat the oil, dry the pork and put it in the pan, and fry it slowly over low heat until the surface turns yellowish-brown. Soak the pork in the broth of the freshly cooked meat for 4-5 hours, and finally see that the pork skin is all bubbly.

4. Cut the button meat into evenly sized slices. Mix the ingredients of the sauce well, dip the meat slices with the sauce one by one, put the skin side down in a bowl, cut the dried vegetables into small pieces and spread them on the surface, and pour the remaining sauce into the bowl.

5. Put the button meat into the steamer, steam it for an hour and a half on high heat, if you use a pressure cooker, steam it for 45 minutes.

First of all, clean a piece of big pork belly, cook it in cold water with the skin facing down, then take it out and use a toothpick to prick a few holes, smear it with light soy sauce and sugar, dry it, put it in the oil pan and fry it until golden brown and take it out, then cut it into thin slices, put it in a bowl, and then steam it for ten minutes, sprinkle some coriander and green onion out of the pot and it's done.

You can cut the pork belly into slices, and then it should also be steamed in the pot, and then it should also be added with some seasonings, and then it should be cooked for 20 minutes, and it is done.

We should prepare the pork belly, then we should prepare the bean skin cooking wine, then we should prepare the green onions, ginger and garlic, and we should steam them in the pot, so that they are ready, and they are particularly delicious.

Appropriate amount of pork belly as the main ingredient.

Appropriate amount of bean skin. Appropriate amount of cooking wine for excipients.

Appropriate amount of dark soy sauce. Light soy sauce to taste.

Sugar to taste. Tempeh to taste.

Appropriate amount of green onion and salt.

Star anise to taste. The steps of the appropriate amount of ginger to buckle the meat.

Put the raw pork belly into the pot, add cooking wine, green onions, ginger pieces, star anise, and cook until the pork belly is broken.

Dry the boiled pork belly slightly.

Rub dark soy sauce on the skin while hot.

Put it in a wok and fry the skin of the meat until it is jujube red. (When frying, add the pork and quickly close the lid to prevent splashing).

After frying the pork belly, cool it a little and cut it into large slices with the skin facing down, and put it in a large bowl in turn.

Cut the bean skin into short strips as long as the meat slices.

Finely chop the tempeh, shred the green onions, and shred the ginger.

Put the bean skin on the meat, put the green onion and ginger shreds, and tempeh on the bean skin, add cooking wine, dark soy sauce, light soy sauce, a little salt, a little sugar, and put in half a spoon of broth.

Put it in a steamer, bring to a boil over high heat, and steam for a few hours over medium heat.

Remove from the steamer and place upside down on a plate.

Pour any excess soup into the pan and thicken with a little water starch.

The sauce is sticky and poured over the buttoned meat.

Blanch the pork belly, stir-fry the pork belly under the sugar color, add green onions, ginger, star anise, cinnamon, bay leaves, dried chili peppers, light soy sauce, dark soy sauce, and stir-fry for 40 minutes.

The method of making the buckle meat is as follows:

Tools Ingredients: pork belly, ginger, light soy sauce, cooking wine, salt, green onion, dark soy sauce, oyster sauce, rock sugar, ingredients, knife, pot, water.

1. Wash the pork belly, boil the whole pork belly with cooking wine in the pot, cook for half an hour, cut the pork belly into thin slices, change the water in the pot and boil again, put the green onion and ginger to cook the pork belly slices, and cook for half an hour.

2. Put shredded green onion and ginger on the boiled meat slices, a spoonful of dark soy sauce, a spoonful of light soy sauce, a spoonful of oyster sauce, a handful of rock sugar, and a spoonful of salt to marinate the meat for one hour. Sell dust.

3. Stack the marinated meat in a bowl, pour the marinated meat into the bowl, and finally put some green onions and ginger, and steam it in a pot of water for an hour.

4. Put the steamed button meat upside down on the plate and finish.

The type of buckle meat

1. Plum cabbage button meat.

The sparks of plum vegetables and meat, plum vegetables are a kind of dried pickles pickled by the Hakka people, so this plum cabbage button meat is also one of the three treasures of the Hakka people. This dish belongs to Cantonese cuisine, and it is also the most popular one of the buttoned meat. Friends who love meat must have a soft spot for this dish, the salty aroma of plum dried vegetables can effectively absorb the fatty and fatty pork belly, this dish is the main dish of banquets in many hotels, and is very popular with guests.

A must-have in traditional Chinese New Year cuisine. The plum vegetable bibimbap with a meaty aroma is more fragrant than the meat slices.

2. Salted white.

Roasted white is a traditional famous dish in Sichuan cuisine, and it is also an indispensable main dish in the "three steamed and nine buttons" of flowing water in Sichuan and Chongqing. Chuanxiang friends call pork white meat, white roast after firing, steamed, so called roasted white. Burnt white is sweet and salty.

The main ingredient used in the salty roasted white is Yibin sprouts, and the traditional method is to add the replica red soy sauce, pickled pepper and tempeh that are unique to Sichuan cuisine. After the finished dish, the color is attractive, the taste is mellow, salty and sweet, and the meat is delicate and rotten.

1. Ingredients: 700 grams of pork belly, 100 grams of plum vegetables. Seasoning: 600 grams of vegetable oil (about 60 grams of actual consumption), 120 grams of oil, 100 grams of chicken broth, 10 grams of wet starch, 20 grams of sugar, 30 grams of soy sauce, a small amount of tofu, a small amount of minced garlic.

2. Boil the meat on a simmer in broth until it is 6 7 mature, then take it out. Paint with soy sauce.

3. Pour vegetable oil into a frying spoon, burn until 7 or 8 is hot, put the boiled meat in, fry it until it is bright red, take it out, and then put it into clean water to rinse it thoroughly (use flowing water to float until there is no oil slick, which is the key link in the production of this dish).

4. Cut the meat into large slices 10 cm long and cm thick, and place the skin down in a bowl one by one.

5. Wash and chop the plum cabbage. Pour oil into a stir-fry spoon on a hot fire, stir-fry the garlic, fry the plum cabbage and sugar, take it out and put it on top of the meat.

6. Mix the chicken broth and soy sauce into a sauce, pour it into the meat bowl, and steam it in the basket drawer over a high fire for 40 minutes.

7. Pour out the original juice and put the plum cabbage and meat back on the plate. Add the original juice to wet starch to thicken, pour it into the meat surface and serve.