How does the buckle meat in the south fry the skin to wrinkle?

First, the pig skin is blistered by fire, put it in hot water and scrape the blistered pig skin with a knife, cool and dry the water, put it in a hot oil pan and fry it yellow, and steam it on the basket.

Burn the pork skin on the fire until black and yellow (do not bubble), then put it in hot water to scrape and wash the pig skin, and then soak it in soy sauce for an hour, so that it will be fried red in hot oil, and the meat will be steamed and turned over on the plate, and you will see again. Haha, haha has flowed out!

Blanch the meat first, then use a fork to evenly tie a small hole on the meat skin, evenly smear a layer of dark soy sauce, and then smear the upper layer of honey, put it in a ventilated place to dry the skin, heat a pot of oil in the pot, the amount of oil should be basically not over the meat, the oil temperature is 7 into the hot time into the meat pieces, the meat skin is washed down into the pot and fried for about 30 seconds, the meat skin is quickly colored, and then fried until all sides are browned.

The practice of plum cabbage button meat, prepare the materials:

Pork belly: 600 grams, plum vegetables: 60 grams, star anise:

1 piece, light soy sauce: 1 tablespoon, green onion: 15 grams, sugar:

10 grams, dark soy sauce: 1 tablespoon, ginger: 15 grams, cooking wine:

2 tablespoons, honey: 1 2 tablespoons, chicken essence: 1 2 teaspoons, vegetable oil:

300 ml.

1. Choose three-layer pork belly with distinct layers, cut it into pieces suitable for the size of your bowl, put pork in cold water, add 1 small green onion, 2 slices of ginger, 1 tablespoon of cooking wine blanch, boil for 15 minutes after the pot is boiled, and you can basically fork it out with chopsticks.

2. Use a fork to evenly tie small holes in the meat skin, and then use kitchen paper to absorb the moisture of the meat skin.

3. Evenly smear a layer of dark soy sauce to color the meat skin, then apply the upper layer of honey, and put it in a ventilated place to dry the skin.

4. Soak the dried plum vegetables in cold water in advance and wash them and drain them.

5. Stir-fry 4 slices of ginger in a hot pan with cold oil until fragrant, pour in the drained plum vegetables and stir-fry a few times.

6. Then pour in 1 tablespoon of cooking wine, add 1 star anise, add 1 tablespoon light soy sauce, 1 2 tablespoons dark soy sauce, and add about 200ml of boiling water.

7. Add 10 grams of sugar, 1 teaspoon of salt, 1 2 teaspoons of chicken essence, plum vegetables originally have salt, so a little salt is enough, it is saltier than the usual dishes, and then boil over medium heat until there is basically no water in the pot, remove and set aside.

8. Heat a pot of oil in a pot, the amount of oil should be basically not over the meat, and the meat pieces should be put into the meat when the oil temperature is 7 hot.

9. If the meat skin is browned in color, the meat skin is rushed down into the pot and fried for about 30 seconds and turned over, the meat skin is quickly colored, and then fried until all sides are browned and can be removed.

10. Quickly soak the fried meat pieces in cold water and soak for more than 15 minutes, and the meat skin will bubble into a tiger skin.

11. Cut about 4 mm slices and put them into a bowl.

12. Fill the fried plum vegetables, steam on high heat for 60-70 minutes, then turn the meat upside down, decant the soup and pour it into the pot to hook a little bit, pour it on the meat again and eat.

13. Done.

1. A large piece of pork belly with a length and width of 10 cm is easy to wash. Finely chop the ginger and garlic and set aside.

2. Cook the large pieces of pork belly with water, and use a toothpick to prick holes in the skin of the pork belly to make the meat cook faster, and at the same time prepare for the next process.

3. Remove the cooked pork belly and let it dry. And apply salt to the epidermis of the jack to taste.

4. Fry the processed pork belly in a large oil pan. Be sure to use a large pot, and the oil must be sufficient, spread over the whole piece of pork belly.

5. Put the fried pork belly into clean water to cool and burn the wide celery.

6. Cut the fried pork belly into pieces 10 cm long and 1 cm wide, and put them neatly in a large bowl according to the skin side down. Add the chopped ginger and garlic to the soy sauce to make the brine.

7. Sprinkle the brine evenly in the bowl with the buckle meat, and put it in the steamer to steam for 20 minutes.

Piercing: Piercing the surface of the meat skin before frying the button meat, the purpose of the skin piercing of the pork belly is to make the hot oil can be discharged along the piercing hole when the pork belly is fried, and finally the fried button meat will be soaked in tiger skin. Control of oil temperature:

When the pork belly is fried in the pan, the change of oil temperature should be controlled, and the pork belly should be cooked at a high oil temperature. Soaking in water: The fried button meat must be immediately soaked in cold water, and the skin of the buckle meat becomes soft after soaking, and finally the tiger skin is soaked up.

1. Piercing: Piercing holes on the surface of the meat skin before frying the buckle meat, the purpose of piercing the skin of the pork belly is to make the hot oil can be discharged along the piercing hole when the pork belly is fried, and the hole for discharging the hot oil will have small white spots after frying at high temperature, the more holes pierced, the more white spots will be, and finally the fried buckle meat will be soaked in tiger skin.

2. Control of oil temperature: When the pork belly is fried in the pot, it is necessary to control the change of oil temperature, and the pork belly should be cooked at a high oil temperature, so as to stimulate the fat of the pork belly skin.

3. Soak in water: the fried button meat must be immediately put into cold water to soak, after soaking, the skin of the buckle meat becomes soft and finally soaked in the tiger skin, and the fried buckle meat is not soaked and the meat is set after cooling, and then the tiger skin can not be raised.

1. Piercing: Piercing holes on the surface of the meat skin before frying the buckle meat is an indispensable process, the purpose of piercing the skin of the pork belly is to make the hot oil can be discharged along the piercing hole when the pork belly is fried, and the hole that discharges the hot oil will have small white spots after frying at high temperature, the more holes will be pierced, the more these white spots will be, and finally the fried buckle meat will be soaked in tiger skin, so the process of piercing the hole is indispensable, and the more holes pierced, the better.

2. Control of oil temperature: When the pork belly is fried in the pot, it is necessary to control the change of oil temperature, and the pork belly should be put into the pot at a high oil temperature.

3. Soak in water: the fried buckle meat must be immediately put into cold water to soak, after soaking, the skin of the buckle meat becomes soft and wanton, and finally the tiger skin is soaked.