How to buckle the meat? How to make buckle meat?

The practice of deducting meat at home.

Clean the pork belly, put it in a soup pot, add green onions, cooking wine, ginger slices and cook over high heat for 30 minutes, remove and drain.

Spread dark soy sauce on the skin of the meat and let it dry for later use; Put salad oil in the pan, put the side of the meat skin into the pot after 7 is hot, fry until the meat skin turns brownish-red and blisters, then turn over and continue to fry until the meat turns golden; Drain the meat and let it cool (you can put it in the refrigerator so it's easier to slice).

Cut the cooled pork belly into large slices, the thickness can be as you like; Stack the meat skin down neatly in an earthen bowl, and then spread the chopped moldy dried vegetables; Mix soy sauce, cooking wine, salt, sugar, and ginger slices, and pour evenly over the dried vegetables.

Steam the meat over high heat for 60 minutes.

Buckle a plate onto the meat bowl, then flip it, remove the bowl and sprinkle with chopped green onions.

A piece of raw pork loin.

About 1 catty, about 10 cm long and 10 cm wide. Put it in a soup pot and cook until it is 7-8 years old. Simpler: cut the cooked meat into 3-4 mm thick slices. Skin-side down neatly stacked in two bowls.

In a container of size, put a few slices of ginger, green onions, and star anise on top of the meat. Add some dark soy sauce, light soy sauce to taste, a small amount of monosodium glutamate, sugar.

Let it be put in the steamer.

Steam, take out after 20 minutes of boiling, pour the gravy from the bowl into the pot, hook some water starch for later use, buckle the meat to the plate, and pour the juice from the pot onto the meat.

You're good to go.

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.

Buckle the meat and explain the dish tutorial in detail.

Homemade buckle meat. Materials.

500 grams of pork belly; Peppercorns to taste; 2 green onions; 1 piece of ginger; 5 star anise; 1 handful of brown sugar; 2 pieces of bean curd; Soy sauce to taste; appropriate amount of sesame oil; salt to taste; Appropriate amount of five-spice powder.

Method. Cut the meat into a width of 10 cm, put it in a pot of cold water, add the ingredients, green onion, ginger, and Sichuan peppercorns, and cook until it is medium-rare.

Heat a dry pot, put a handful of brown sugar, then put on a flat drawer, put the meat skin facing down, cover the pot and cook for about a minute, and let it cool for later use.

Cut into thin slices of about 5 mm and place the meat skin side down in a bowl.

Chop the green onion and ginger and put it on top of the meat, put two star anise, salt bean curd, sesame oil, soy sauce, and five-spice powder into juice, and pour them into each bowl separately.

Steam on high heat for about an hour.

Prepare a plate, turn the meat upside down, and serve.

The home-style meat deduction method is as follows:

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.

Method: 1. Scrape the pork belly off the oil sludge and fluff on the skin surface, wash it, cut it into large squares, 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 into the hot oil until it is fiery red;

3. Soak the peppercorns in water, pick out the peppercorns, and keep the peppercorns in 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 the upper drawer;

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

6. Boil the soup spoon on the fire, thicken it with 15 grams of wet starch (8 grams of starch plus water), add monosodium glutamate, pour in the 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.

The ingredients and methods for making plum vegetables to hold buckle pork rice balls are as follows:

Ingredients required: Glutinous rice is burning rice: 1 bowl.

Plum cabbage: to taste.

Pork belly: 200 grams.

Shallots: To taste.

Ginger: To taste. Cooking wine: to taste.

salt to taste; Soy sauce to taste;

Sugar: to taste. Method.

1.Wash the pork belly, cut it into large pieces, wash the shallots and ginger and set aside.

2.Put the pork pieces into the pot, add cooking wine, ginger, green onion and an appropriate amount of water, bring to a boil over high heat, turn to low heat and cook for about 30 minutes, remove the pork.

3.Cut the pork into small pieces and marinate with an appropriate amount of soy sauce, salt and sugar.

4.Soak the plum cabbage until soft and cut into small pieces.

5.Put the sticky rice in a bowl, pour in the appropriate amount of plum cabbage and pork pieces, and stir well.

6.Pour out the rice and knead the rice balls into your favorite shape with your hands.

When cooking pork, you can add minced green onion and ginger and cooking wine, which can remove the fishy smell and peculiar smell and make the pork more delicious. Segment line.

Buckle meat, an indispensable dish for my family during the New Year. The thought of it makes my mouth water. We Guangxi people love to eat pork, Bama's fragrant pig and Luchuan's local pig are famous all over the world, and when they are mentioned, no one can help but give a thumbs up - delicious.

In addition, Lipu taro, which was a tribute in the Qing Dynasty, the two are one, and a bowl of fragrant buckle meat will appear on our table during the New Year's festival and wedding banquet.

The skin of the buckle meat is crispy and the meat is rotten and the taste is very good, and the taro is fragrant and glutinous and melts in the mouth, and the elderly and children love to eat it. Most of the ways to buckle the meat are the same, the difference is only the difference in seasoning, each family has its own tricks, how to do how to eat, there are spiced, spicy, mandarin duck double flavor, plum vegetable flavor, sauerkraut flavor ......

To make buckle meat, you need the pork belly with the skin of the pig, scrape and wash the hair of the pork belly, cut it into several pieces the size of the palm of your hand, put it in a pot of cold water, cook it on the heat until it is eight mature, remove it and wipe the water on the meat skin with a clean cloth, and use a skewer to tie countless small holes in the pig skin. Heat the pan, pour in the peanut oil, heat it, and fry the pork belly skin down in the pan until golden brown and frothy and crispy. Slice the taro according to the thickness of one finger, put it in the pot and fry it crispy, slice the fried meat on one side according to the thickness of one finger, use a sea bowl, the pigskin is facing down, the flat mouth is on the top, a piece of pork and a piece of taro are filled with a bowl, poured into the secret sauce (mixed with spices such as five-spice powder, thirteen spices, ginger juice, soy sauce, oil, fermented bean curd), and steam on high heat in the steamer for half to an hour before it can be poured out of the pot and put into the plate.

A bowl of meat is crispy, fragrant, fatty but not greasy, and I can make two or three pieces of rice (one refers to a piece of meat and a piece of taro).

hello！I am a hard dish that must be had during the New Year's holiday, plum cabbage and meat. The secret of the plum cabbage button meat:

One boil, two frying and three steaming. Soft and glutinous, with the taste of plum vegetables, the guilt does not have time to gush out, and it is covered by happiness. Learn this hard dish and conquer the stomachs of your relatives at a family gathering!

How to make plum cabbage button meat? Pork belly in a pot under cold water, add ginger and shallots, star anise, cooking wine dark soy sauce, cook for 30 minutes, then remove and fry until golden brown on both sides, slice and add plum vegetables, stir-fry evenly.

4. Pour an appropriate amount of cooking oil into the pot, put the pork belly brushed with sauce into the oil pot, fry the pork belly, fry it until it changes color, and soak it in warm water for half an hour.

8. After half an hour, open the lid of the pot, take out the steamed meat, prepare a plate, buckle the steamed meat in the plate, and you can eat.

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The plum cabbage is soaked, the pork belly is blanched and cooked, the skin is fried, and the plum cabbage is fried and buckled on the pork belly.

Everyone likes to do this.

Buckle the meat and explain the dish tutorial in detail.

If you don't have an appetite, try this dish.

Prepare a piece of pork belly, boil it in water until it can be inserted with chopsticks, put some white sugar and fry it to make a sugar color, pour the pork belly and smear it well, then put it in the pot and fry it until it changes color, then boil it in water for 30 minutes, cut it into slices after cooking, add a little side dish, and steam it for another 40 minutes.

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 dried plum vegetables can effectively absorb the fat of pork belly, this dish is the main dish of banquets in many hotels, and it 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.

Ingredients: plum cabbage, pork belly, ginger and shallots, cooking wine, salt, soy sauce, sugar, monosodium glutamate, chicken essence, dried chili, star anise, cinnamon, bay leaves, bean flour, salad oil.

1.Wash and soak plum cabbage in advance; The pork belly is cleaned up.

2.Put the pork belly in a pot of cold water, add salt, ginger and shallots, and cooking wine to blanch, blanch until the chopsticks can be inserted into the meat, then take it out, rinse and drain the water.

3.Smear the pork belly skin with sugar, fry the oil at a temperature of 50% until the tiger skin is removed and cooled, drain the oil, cut into large slices, put it in a basin, add salt, soy sauce and mix well, mix well and put it into a bowl.

4.The soaked plum vegetables are dried and the moisture is controlled, the woks are preheated, an appropriate amount of oil is poured in, ginger and shallots, dried chili peppers are stir-fried, the plum vegetables are stir-fried until fragrant, the water is stir-fried, the soy sauce, cooking wine, chicken essence, and monosodium glutamate are stir-fried and put into the bowl of pork belly, and the star anise, cinnamon, and bay leaves are put on top and steamed in the steamer over high heat for more than an hour and a half.

5.After steaming, turn the steaming bowl upside down on a plate and set aside.

6.Put the pot on the fire, pour the soup into the steaming bowl, thicken the appropriate amount of water and bean flour, thicken the fire, and pour it on the top of the button meat to make it delicious.

Buckle the meat and explain the dish tutorial in detail.

Plum cabbage button meat.

Plum cabbage button meat is a meaning of prosperity, prosperity. Soft and glutinous with rice, it is particularly delicious.

Plum cabbage button meat. Ingredients: pork belly, plum cabbage, green onion, ginger, rock sugar, light soy sauce, oyster sauce, bean curd, teriyaki soy sauce, chicken essence, rice wine, salt.

Plum cabbage button meat. 1.Clean the pork belly, put it in clean water, pour in an appropriate amount of rice wine, put some green onions, ginger slices, and remove the smell. After the pot boils, skim off the foam on the pot, cook on high heat for 10 minutes, turn to medium-low heat and continue to cook for about 25 minutes.

2.Then prick some small holes on the surface of the meat skin with a bamboo skewer while it is hot, melt the sugar and soy sauce, evenly spread it on the surface of the meat skin, pour oil into the pot, 3 become hot, put the meat skin down into the oil pan, cover the pot, wait for the crackling sound in the pot to be small, take out the fried pork belly, and soak it in ice water for 2 hours.

3.After soaking, the pork belly will be skinned like a tiger skin, then cut into thick slices and placed in a bowl with the skin facing down.

4.Clean the umeboshi vegetables, chop them, heat them in a pan and put them directly into the umeboshi vegetables, stir-fry them in a meat bowl after they are dry. In a clean bowl, add the bean curd, sugar, teriyaki soy sauce, light soy sauce, oyster sauce and salt, and stir well.

5.Pour the sauce on top of the dried plum vegetables, pour water into the steamer, put it in the bowl containing the meat, steam it on high heat for about 20 minutes, turn to medium-low heat and continue to steam for 60 minutes, turn off the heat and then get out of the pot, and put it upside down in the plate when eating.

It's also very easy to buckle the meat. It's just the meat. Cook the meat until eight ripe, then put the side dishes on. In a bowl, steak the meat, put the side dishes on top, and serve with the soup. Steam for about 40 minutes. Then turn the bowl over and buckle the meat to the top, and it's done.