How to fry button meat and how long does it take to fry button meat

If you want to fry the meat, you first cut the meat into sections, then copy it in the pan, and then fry it in oil to make it a barbecue.

How to burn button pork? For this problem, like the teacher's funds, he will tell you how to do the deduction of meat? Because making button meat is a very, difficult button to make, you must use a variety of ingredients and the quality of the meat, so as to make delicious button meat.

Wash the meat and put it in the pot: add ginger, star anise, bay leaves, tangerine peel, Sichuan pepper, add water to cook the meat.

Step 2 8: Cool the cooked meat in cold water.

Step 3 8 Scoop up the cold meat and prick some holes in the skin with a bamboo stick.

Step 4 8 Mix salt and vinegar, spread on the skin of the meat, massage the skin more to melt the salt.

Step 5 8 Oil: Wait until the oil temperature is suitable for the meat.

Step 6 8 Fry until golden brown and then scoop up.

First of all, we have to think about the number of a piece of pork belly, afraid that it will be fried in oil and the skin will be burnt, and then cut it into thin pieces, so that the fried button meat is ready.

All the methods are very simple, after the meat is cooked, put it in the bowl and steam it several times.

Generally, it should be fried for about 20 minutes, but it is not fried all the time, when it is fried for five minutes, it is necessary to see how its color is, and then it is fried, and the ingredients for fried button meat are green onions, star anise, five-spice powder, soy sauce, rice wine and other materials.

Button pork is a common Chinese dish made with pork, and canned button meat is also a common canned food. The "button" of buckle meat refers to the process of steaming or stewing meat until it is cooked through, and then turning it upside down in a bowl.

Buckle meat is most famous for plum vegetable buckle meat, and the general narrow sense of buckle meat refers to plum vegetable buckle meat. It is a traditional specialty of Meizhou, with golden color, fragrant aroma, sweet and refreshing, not cold, not dry, not wet and not hot, and has been said to be a "righteousness" dish and has a long reputation.

Feature Introduction:

It is said that it is called "Meizhou Three Treasures" and "Plum Vegetable Buckle Meat" at the same time as salt-baked chicken and stuffed tofu, and selects Hengli Tuqiao plum vegetable core, soaks it in clear water until it is refreshing and light, cuts the plum cabbage into several sections for later use, selects the pork belly, scrapes the pork belly skin, boils it thoroughly in the soup pot and takes it out, puts a layer of dark soy sauce on the skin while it is hot, the skin is down, and it is fried in the hot peanut oil pot.

Fry and color, take out, soak in a basin of clean water to soften, then cut into large meat slices three to four mm thick, wash the pot and inject peanut oil, fry the green onion, ginger, garlic and star anise to bring out the flavor, and then put the pork belly and fry for a while.

Then add the soup, white wine, salt, light soy sauce, sugar, and after the soup boils, move to a low heat, and simmer until it rots. Then take out the roasted pork belly, put the meat (with skin on the bottom) in a bowl one by one, spread a layer of plum cabbage on top, then pour in the original soup, and steam it thoroughly in the basket.

For half an hour, you have to fry it for 10 minutes to stop and see how it is, to prevent it from being overfried, and don't have water otherwise it will blow up, I have tried, and if you have a good time, it will be particularly delicious.

Thirty minutes. The main raw material of the button meat is pork, if the pork is cooked in advance, and then fried, the button meat is not fried directly with raw meat, so it should be cooked in advance until medium cooked. Put the medium-rare pork in a hot pan and fry it, not over high heat, just over medium or low heat.

When frying meat, pay attention to turning the meat to avoid frying paste, fry the buckle meat until golden brown, and put it on a plate for later use. You can't use high heat to fry meat, because the fire will easily scorch the meat, and the color will be very good. Therefore, it is necessary to master the time in the process of frying the button meat.

Clever preservation method of buckle meat:1. The raw meat you just bought is wrapped in a damp cloth soaked in vinegar, which can be kept fresh for a day and night without deterioration.

2. Cut the fresh meat into pieces and fry it in oil, which can be stored for a short time.

3. The shelf life of boxed refrigerated meat is 2 3 days, and it is not right to freeze it again.

4. Frozen meat should be put in the freezer and stored for 3 months.

I'll answer this question, the button meat originated in Guangdong, the plum vegetable button meat is the most famous, the practice of buckle meat is boiled first and then fried and then steamed, fried is an indispensable procedure for the southern style of buckle meat, in the north of China, there is also a non-fried button meat practice, compared with the fried button meat, the appearance is slightly worse, the taste is softer and glutinous. The picture below is a rendering of the finished product of fried button meat and non-fried button meat.

There are three main functions of frying the meat:

There are three main functions of frying the meat:

1. Coloring, Chinese cuisine pays attention to color, flavor and flavor, the appearance of southern dishes is more exquisite, the skin of the button meat should be smeared with dark soy sauce and other colors after cooking, and the skin of the buckle meat is golden or ruddy after frying, so as to make the color of the dish beautiful.

2. To remove greasy, the button meat is generally made of pork belly with skin, the fat layer in the middle is thicker, after frying, part of the fatty acids (that is, lard, meat oil) and fat cell tissue are separated, which will make people feel less greasy, fat but not greasy, and fragrant.

3. Seasoning, because the cooking temperature is different, the protein, fat, muscle fiber, etc. of the meat are different, and the fried meat is very different from the cooked meat in terms of taste.

Welcome to pay attention to the market self-media, focusing on the cute self-** of special foods across the country.