What are the steps required in the process of making plum cabbage button meat?

The pork belly should be blanched and cooked first, and the skin of the pork belly should be fried. In the process of making plum cabbage button meat, the most critical link is the processing of pork belly, the pork belly must be blanched and cooked first, so that the button meat will melt in the mouth, fat but not greasy; Also, be sure to fry the pork belly skin, so that the taste will be better and easier to taste.

First of all, you have to buy some plum vegetables and pork back, then clean up, and finally cut the pork into slices, then boil water in the pot, put the meat on a plate, then spread some plum vegetables on top, and finally sprinkle in some condiments, and then put it in the pot and steam for about half an hour. In this way, plum cabbage button meat is made, and it is very delicious, and many people like to eat it very much.

First of all, you should prepare fresh ingredients, heat oil, pour in green onions, ginger and garlic and stir-fry until fragrant, then put the ingredients into the pot, add a little water, then put in an appropriate amount of condiments, then cover the pot, and simmer for 35 minutes.

Prepare the ingredients first, then choose a piece of roasted pork belly. Then cut the pork belly into small pieces. Then add water to the pot, add ginger and shallots, and star anise.

Pour in cooking wine to remove the smell. Then put the cooked meat in a container and color the dark soy sauce. Then pour oil into the pan and fry the meat again until golden brown.

Then wash the umeboshi well. Then chop it, then heat the oil and add the chopped green onions, then add the plum vegetables and stir-fry evenly. Then put the marinated pork belly in and you're done.

That's the time to do it.

The process of making plum cabbage button meat is as follows:1. Prepare the ingredients. A selection of pork belly with skin.

2. Cut the green onion into white sections and slice the ginger for later use.

3. Cook the pork belly with skin in a pot under cold water, add green onions, white ginger slices and cooking wine.

4. Drain and remove the meat after it is cooked thoroughly.

5. Apply a layer of dark soy sauce to the skin while it is hot until the surface is dry.

6. Heat an appropriate amount of oil in a pan, put the pork skin down, and fry it in a hot oil pan.

7. Fry until the surface of the pork skin is colored, and remove after small bubbles.

8. After cooling, cut into large meat slices with a thickness of 5-7 mm and a length of 7-8 cm.

9. Put the sliced meat into a container and add the soy sauce, oyster sauce, fermented bean curd, a small amount of white wine, and sugar.

10. Wear disposable kitchen gloves to grasp and mix evenly, marinate and taste, (can be put in the refrigerator overnight) 11. Place the marinated large meat slices in the bowl flatly, and place the skiny side at the bottom.

12. Soak the dried plum vegetables in water for more than 2 hours and wash them until they are refreshing and light, and cut the soaked plum vegetables into several sections for later use.

13. Squeeze the soaked plum cabbage dry and spread it on top of the meat; Then pour in the original soup of the marinated meat, put it in the pot and steam it for an hour (depending on personal taste, if you like the meat for a longer time).

14. When steaming, you can buckle a plate on the bowl to prevent water vapor from entering.

15. There will be some juice in the steamed meat.

16. Take out the steamed large bowl, hold the bowl with your hands after it is not hot, and gently peel out the soup into the pot.

17. Add a teaspoon of starch to the broth.

18. Bring to a boil over low heat and stir to make the juice low.

19. Cover the big bowl with a plate, turn your hands upside down instantly, and remove the big bowl to form a "button meat" shape.

20. Pour the sauce you just cooked over the buttoned meat.

21. Finally, sprinkle with shallots.

Plum cabbage button meat

Raw Materials:Pork bellyPlum cabbageOne pack, one cup of Coke.

Steps: 1. Buy a boxy onePork belly, wash it, boil water in a pot, put the pork belly in it and cook it, boil the blood foam, remove it and wash it.

2. A bottle of Coke, pour the Coke into a plate, dry the skin of the pork belly with a dry towel, soak it in the Coke for 20 minutes.

Plum cabbageSoak it in a basin in advance, wash it several times, dry it and put it on a plate for later use.

4. Heat the oil, put a little more oil, burn the oil higher, and soak itPork belly, with the inner skin facing down, put it in the oil pan, and be sure to pay attention to the oil splash at this time.

5. Put the meat in and cover it immediately, and the action must be fast at this time to prevent oil from splashing on the body.

6. For about 2-3 minutes, see if the meat skin is blistered, and the wrinkles and blisters can be frozen, take them out and put them on the cutting board.

7. Cut the fried meat into thin slices and put it in a basin.

8. Put cooking wine, Sichuan pepper, light soy sauce, minced garlic, salt and minced ginger into the basin and stir well.

9. Find a large bowl and mix itSliced meat, place in a bowl and spread on topPlum cabbageFor a while.

10. After removing from the pot, take a bowl and cover it and pour it on topclaspCome here,Plum cabbage button meatThat's it.

Personal experience

1.It is recommended to choose one with more delicate texturesPork belly, the kind of pork belly that has five layers.

2.After the pork belly is cleaned, it is slightly frozen in the refrigerator and shaped, so that the pork belly will be thinner and more uniform.

3.When the pork belly is fried in the pan, remember to fry it slowly on low heat, and be patient to fry it until it is cooked thoroughly.

4.Once cooked, the pork belly can be eaten with vinegar sauce or barbecue sauce, or rolled with lettuce, and it is not greasy at all.

Many people should have eaten the dish of plum cabbage and pork, and it is a dish in many restaurants. When paired with pork belly, it can absorb the oil and soup of the pork belly, and the pork belly can carry the fragrance of the dried plum vegetables, which is a perfect match.

After the plum cabbage is buckled with meat, the flavor is fragrant and the meat is rotten, and it tastes fat but not greasy, suitable for all ages. Today I will share with you the practice of plum vegetable button meat, which is simple and easy to learn, and friends who have time can try it at home, so let's take a look at the specific ingredients and steps.

Ingredients: 500g pork belly, appropriate amount of plum vegetables.

Ingredients: green onion, ginger, cooking wine, dark soy sauce, tofu milk, oyster sauce, five-spice powder.

Production steps: 1. Soak the plum vegetables in advance, squeeze out the water and set aside.

2. Pour water into the pot, put the pork belly in the pot, add ginger slices and green onions, pour some cooking wine, bring to a boil over high heat, cook for about 10 minutes, and skim off the foam.

3. Take out the cooked meat, pour some dark soy sauce on the pork while it is hot, and color it evenly. Then soak the pork skin side down in dark soy sauce, soak for about 10 minutes before drying for later use.

4. Put two spoons of tofu milk, one spoonful of cooking wine, two spoons of light soy sauce, one spoonful of dark soy sauce, one spoonful of oil, a small amount of five-spice powder in the bowl, mash and stir evenly for later use.

5. Pour oil into the pot, not too much oil, put the pork skin down into the pot and fry it slowly, fry until the pork skin is golden and crispy, then turn the meat pieces, fry them around again, and then put them out and cut them into thick slices.

6. Put the sliced meat into the prepared sauce and marinate for about 10 minutes, so that the pork belly can fully absorb the juice and put it out.

7. Pour the dried plum vegetables into the pot and stir-fry, then pour in the sauce and cook slightly. Then put the umeboshi on top of the pork and steam it in a pot over medium heat for about 90 minutes.

8. After the buckle meat is steamed, buckle the basin on the top of the bowl, drag the plate and bowl with both hands, quickly flip it over, and the buckle meat will be poured into the plate.

Such a fatty but not greasy, delicious and delicious plum cabbage button meat is ready, although the process seems a little complicated, in fact, it is really very simple to make.

Tips】1) It is best to soak the dried plum vegetables overnight in advance, and wash them well when washing.

2) Before frying the pork belly, try to wipe off the excess water on the surface of the meat slices to avoid oil splashing when the pork belly is cooked.

Preface: Plum cabbage button meat.

This dish is a traditional Han dish and belongs to Cantonese cuisine.

Hakka cuisine is the signature dish of Hakka in Guangdong. If you want to know the dish of plum cabbage and pork, you must prepare the ingredients, such as pork belly and ginger.

Cinnamon bark, white pepper, white sugar.

Water, cooking oil, plum cabbage, shallots, bay leaf salt, sesame oil, cooking wine, dark soy sauce. These ingredients are all necessary ingredients to make plum cabbage and pork. <>

It is best to pick the fat and thin part of the pork belly, you can also choose according to your preference, if you like to eat lean meat, you can pick a lean one. Plum vegetables have a unique taste, and can also help strengthen the stomach and eliminate appetite, clear away heat and relieve heat. Both of these ingredients are very important.

To make it, first cut the ginger into slices, cut the green onion into sections, then clean the pork belly and dry the plum cabbage.

Soak in cold water before squeezing the water dry and set aside. Put an appropriate amount of water in the pot, put the pork belly in the pot, add ginger slices, green onions, cinnamon, bay leaves, cooking wine, boil over high heat and cook for about 10 minutes, then take out the pork and let it cool. <>

Put an appropriate amount of dark soy sauce on a plate, with a toothpick in the pork rind.

Prick it a few times and spread evenly over the pork rind.

On the plate, soak the pork on a plate for about 10 minutes, keeping care that the skin is facing down. After soaking for 10 minutes, put the skin on top when you take it out. Then add sugar, cooking wine, pepper and salt to the remaining dark soy sauce on the plate, stir well, and set aside.

Add a little oil to a frying pan and fry the skin of the pork side down, then cover and fry over low heat. <>

Set the fried pork belly aside to cool and cut it into thin slices of the same thickness and spread it out in a bowl. Put an appropriate amount of oil in a frying pan, then add shredded green onions and stir-fry until fragrant, then add plum cabbage and sesame oil to the pan and stir-fry until fragrant. Then put the sauce on top of the pork belly, put the plum cabbage in a bowl, and then put it upside down on a plate and steam it in a pot.

The plum cabbage that comes out of this way is fatty but not greasy, and it is very delicious.

Pork belly, cooking wine, hoisin sauce, soy sauce, dark soy sauce, green onion, ginger, umeboshi, sugar.

The ingredients needed for each dish are pork belly, plum vegetables, chili, Sichuan pepper, minced garlic, sesame oil, salad oil, shallots, and garlic.

The ingredients that need to be prepared are green onions, ginger slices, cooking wine, sugar, dark soy sauce, pork belly, plum vegetables, light soy sauce, and five-spice powder.

After understanding the material book: pork belly, plum vegetables, ginger, green onion and dates. Method:

1. After soaking the plum cabbage for three hours in advance, wash it, drain it and chop it into fine pieces. (It is best to use homemade plum vegetables from your hometown to make it more fragrant) 2, slice the ginger, cut the green onion into sections, and wash the pork belly. 3. Boil water in a pot, put some ginger slices, green onion segments, put the pork belly into the boiling water, blanch it, take it out and drain the water.

4. Use a toothpick to tie a small hole evenly on the skin of the pork belly. 5. After the small hole is completely pierced, smear with a layer of salt and marinate for 10 minutes. 6. Add more oil to the pot and bring the oil to a boil.

7. Remove the excess salt from the marinated pork belly and fry it in a pan. 8. Scoop up the fried pork belly, drain the oil, put it in cold water and soak for five minutes. 9. Take out the soaked pork belly, put it on a cutting board, cut it into large pieces with uniform thickness and put it in a basin.

10. Add a little oil, salt, thirteen spices, pepper, light soy sauce, a little dark soy sauce and oyster sauce and marinate for 10 minutes. 11. Put up the oil that has fried the meat, pour in the plum cabbage and stir-fry until fragrant. 12. Take a large bowl with a wide mouth, cut the pork belly, and put the skin side down into the state rock stove bowl.

13. After the yard is ready, put the plum cabbage, spread it flat, and pour in the juice of the marinated meat. 14. Boil the water in a pot and steam for 40 minutes. 15. Take it out, take a disc and cover it on it, turn it over and put it on.

16. Sprinkle with chopped green onion and serve.

To make plum cabbage button pork, you need 1000 grams of pork belly, 1 bundle of dried plum vegetables, 3 star anise, 1 small piece of cinnamon, 5 bay leaves, 1 piece of ginger, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, a little dark soy sauce, 1 section of green onion, 1 shallot root, 2 tablespoons of maltose, 1 piece of southern milk, 1 tablespoon of southern milk, and 1 teaspoon of salt.

After cleaning the pork belly first, put it in a pot under cold water, put in ginger slices and green onions, put in star anise cinnamon bay leaves, and then turn on high heat to cook the pork belly, take out the cooked pork belly, put it on a plate and let it cool, and then use a bamboo skewer or fork to poke the meat skin of the pork belly into countless small holes, and then use oil blotting paper to suck off the poking oil.

Pour 2 tablespoons of maltose on the meat skin and spread it evenly, then smear a layer of dark soy sauce on top of the pork belly, control it a little dry, then put it in the oil pan and fry it until the surface is golden, then scoop it up and soak it in water for more than an hour, so that the meat skin will bubble.

Key steps

Put the plum vegetables on the cutting board and chop them, take out the star anise bay leaves of the boiled meat and chop them together, put them together with the plum vegetables, then heat them without adding oil, put the chopped plum vegetables into the pot, stir-fry over medium heat, fry the plum vegetables until fragrant, fry the remaining fragrance of the spices, fry them on top of the plum vegetables, then add 1 tablespoon of light soy sauce, 2 tablespoons of oyster sauce, a little salt, stir-fry evenly, then put in 1 bowl of broth, cover the pot, simmer for 8 minutes over medium heat, collect the juice on high heat when it is fast drying, and put it out for later use.

After the pork belly is soaked, take out the dry water, then cut it into about 1 cm thick meat slices, cut it and put it in a large basin, add 1 tablespoon of light soy sauce, 1 piece of southern milk, 1 tablespoon of southern milk, add a little dark soy sauce, then stir well, color and season the pork belly, prepare a plate with a deep bottom after stirring well, the meat side down, first put the pork belly on the plate, then spread the fried plum vegetables on top, pour the remaining juice on it, and then put it into the steamer of the steamer, and steam it for 2 and a half hours on high heat.