How to cook plum cabbage button pork? What do you need for the ingredients?

400 grams of pork belly cube.

40 grams of dried plum vegetables.

Shao wine 25 grams.

20 grams of soy sauce.

20 grams of oyster sauce.

2 star anise. Cinnamon bark 2 grams.

25 grams of green onions.

15 grams of sliced ginger.

20 grams of rock sugar.

Cooking oil to taste.

A little water starch.

1.Soak the umeboshi in water for 4 to 5 hours and rinse.

2.Cook the meat in a pot under water, boil the water for 5 minutes and take it out.

3.Control the moisture of the meat side, put a little oil in the pan and fry the meat side again.

4.Fry until the skin is golden brown and remove from.

5.Put the bottom oil in the pot, pour in star anise, cinnamon, rock sugar, green onions, ginger slices and stir-fry, stir-fry until fragrant, pour in the soaked plum vegetables and stir-fry for two minutes, then cook in Shao wine and stir-fry well.

6.Pour in an appropriate amount of soy sauce, then pour in the oyster sauce and stir well, then pour in an appropriate amount of water and bring to a boil.

7.After the soup of the dried plum vegetables is cleaned, pick out the green onions, ginger, star anise, and cinnamon.

8.But then pour out the fried plum vegetables and set aside.

9.Cut the meat squares into large slices and stack them skin side down in a container.

10.Top with sautéed umeboshi and steam for an hour.

11.After steaming, decant the soup into the pot and place the meat on a plate.

12.The decanted soup is thickened with water starch, then poured over the button meat and garnished with a little before serving. ，。

Tips for how to buckle the meat with plum vegetables.

Characteristics of buckle meat; The color is oily, the aroma is rich, the meat slices are soft and rotten, the plum vegetables are fragrant, salty, fresh and slightly sweet, and the production is simple.

Tips; 1. After the meat is cooked, it is usually smeared with red yeast rice or soy sauce in the hotel, and then fried again, and the family production is not necessary, the meat can be processed by dry frying or fire roasting, one to save, and the other will not have a lot of oil smoke, as long as the meat skin is fried or roasted until golden brown, the effect and taste are the same.

2. Dried plum vegetables are currently dry and salt-free in the market, whether it is salty or light-flavored plum vegetables, they must be soaked and washed before use, and then fried and stewed before they can be used. Some friends just pour some sauce on the meat, and then sprinkle it with umeboshi vegetables to steam, which will taste much worse.

The home-made "plum vegetable button meat" of the big stir-fry spoon is ready. The taste is in no way inferior to the restaurant's practice, and the taste is quite good! For your reference!

When steaming plum cabbage and meat, the seasoning is needed.

Plum cabbage button pork can also be called braised pork, and it can also be regarded as a very high-grade banquet dish. But good things take time and effort. When it is brought to the table, you will feel that it is worth it.

The practice of buttoning meat with plum vegetables.

Step 1

This dish is my dad's specialty, and people who know my dad well will order it every time they go to the restaurant for dinner. Two days ago, he came to see me and brought me a semi-finished product, so there was no ** processing of pork in front of me, but I will talk to you in detail.

The first step is to process the pork belly, the pork belly should be the one with the skin, and the fat-to-lean ratio is basically 3:1; Then put it in boiling water and cook.

Step 2: Cool the boiled pork belly, touch the maltose, and fry it in an oil pan until the pork skin is bubbly and the color turns brown.

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The pork belly is cut into slices and is about 1 cm thick.

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Slice the green onion and ginger, and cut the dried chili pepper into sections.

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Soak the plum cabbage in water, and I used the acacia flowers I dried earlier.

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In a clean bowl, add 2 quick tofu and 3 tablespoons of sweet noodle sauce, crumble the tofu and stir well.

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Then add sugar, salt, chicken essence and monosodium glutamate, continue to stir, and finally you can introduce some tofu juice.

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Slice the meat, add the green onion and ginger, dried chili, and the seasoned sauce, and mix well.

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It's best to coat each slice of meat in sauce.

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The marinated meat slices are neatly placed one by one and placed in a large bowl, which must be neatly arranged and compact, so that the finished product can be very beautiful.

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Finally, add the soaked acacia flowers or other dried vegetables.

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Cover with plastic wrap.

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Bring water to a boil in a pot, add the meat, and steam in the pot.

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If your pot is not particularly well sealed like mine, you can put a wet cloth in the middle. Steam on high heat for about 2 hours.

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Place a cloth on the board and place the steamed meat on the cloth.

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Cover with a plate. Step 1

Then you need to cooperate with your left hand and right hand, holding the bowl with your right hand and covering the lid with your left hand.

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Then flip it over, and the plate is further down, remove the bowl and it's OK.

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Of course, you can also garnish with some coriander.

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You can eat it as is, or you can sandwich the cake, I made some steamed buns, a piece of meat with some dried vegetables is delicious.

The plum cabbage button meat method and seasoning are as follows:

1. Materials. 250 grams of pork (front rump tip), 1 bag of plum cabbage, 3 star anise, 10-20 ml of light soy sauce, 10 ml of dark soy sauce, 1 teaspoon of chicken broth mix, 1 teaspoon of sugar, 10 ml of cooking wine, appropriate amount of water, 1 shallot, 1 coriander.

Second, the practice. 1.Advance treatment: It is recommended to soak the dried plum cabbage one night in advance, some dried plum cabbage is particularly salty, in order to soak it in advance, it is best to soak it in advance to remove the excess salty taste.

2.Blanch the meat with boiling water to remove the foam and cook for about half an hour.

3.Handle the pork and fry the pork rind in a pan; Only fry the side of the pork rind, in order to remove the oil from the pork rind and tighten it, so that it is easy to operate when it is cut after a while.

4.Cut the meat skin down, slowly cut it, this is more time-consuming and test the technique, cut it well, you call the finished product beautiful, but if the cut is not successful, it doesn't matter, it only affects the appearance, does not affect the taste.

5.The meat is raw, it doesn't matter, it will be steamed after a while, and it is normal to be raw.

6.Next, put the sliced meat neatly in a basin and stack it from left to right, and put the excess meat and the unneatly cut meat on top.

7.Soak the dried plum vegetables, rinse them well a few times, the sand of the dried plum vegetables is very serious, if you don't wash them well, you will have teeth; After washing, remove the water and spread the umeboshi on top of the meat slices.

8.Take a container and pour in light soy sauce.

9.Pour in dark soy sauce.

10.Add chicken powder, sugar, and cooking wine.

11.Put the ingredients on top of the plum vegetables, pour the seasoning into the pot of the plum cabbage and meat, and pour it slowly and evenly.

12.Finally, press the dried plum cabbage again, the final state is not too moist, but a pressure can see that the soup is the best state, press a pressure can make the seasoning mix evenly, after mixing, marinate for two hours.

13.Spread the tin foil, do not compact the two sides, leave a little gap, put it in the pot and steam it for an hour to an hour and a half; The tin foil is to prevent moisture from entering the bowl, and after steaming, you can see if the bowl is very wet, if not, remove the tin foil.

14.Find a basin that is larger than the bowl used for steaming, and buckle the basin upside down on the bowl, and fasten it steadily.

15.After flipping, the meat is on top, if it is stacked neatly before steaming, the meat will be arranged beautifully after pouring, sprinkle with shallots or coriander to decorate.

Ingredients: two pieces of pork belly, ginger and shallots, Shao wine, cinnamon, star anise, chicken essence, sugar, vegetable oil, light soy sauce, dark soy sauce method 1, pork belly, two pieces into two bowls, one cut into long strips, one cut into cubes. Put it in the pot and cover it with water, add ginger slices, whole green onions, and a few spoons of Shao wine, cook half-cooked, take it out and wipe it dry.

2. Spread caramel syrup on the skin to color, cut it from the skin surface, but do not cut it, skin side down, and put it into a greased bowl.

3. Soak the washed dried plum vegetables, dry the water, add vegetable oil, light soy sauce, dark soy sauce, sugar, Shaojiu, chicken essence and mix well, pour it on top of the meat, spread it evenly, put ginger slices, cinnamon and star anise on it, steam it in the steamer for 3-4 hours, and the meat will be crispy. Pour out the juice in the bowl first, buckle a **, turn it over, 4. Bring the juice to a boil in a small pot, slightly reduce the juice and then hook it, and pour it on top of the meat.

Ingredients: 500g pork belly, appropriate amount of plum vegetables, green onion, ginger slices, cooking wine, sugar, dark soy sauce, light soy sauce, black bean paste, sugar, light soy sauce, dark soy sauce, cooking wine, and an appropriate amount of five-spice powder.

Method. Plum cabbage button meat 1Cut the pork belly into cubes and soak the dried plum cabbage in warm water for 10-15 minutes.

2.Put the pork belly in the boiling water in the pot, add the green onion, cooking wine, and ginger slices and blanch for a few minutes.

3.Remove the pork belly and spread light soy sauce evenly on all sides of the pork belly to color the meat.

4.Put oil in another pot again, put the pork belly in the pan and fry it over medium-high heat, then take out the pork belly and let it cool slightly.

5.Stir-fry the dried plum cabbage with seasoning (a) and set aside. At the same time, mix the seasoning (b) together and set aside.

6.After the pork belly is cooled slightly, cut into thin slices, each slice is about 8 cm long, 4 cm wide and cm thick.

7.Take a round bowl and evenly coat the round bowl with a layer of seasoning (c) to make the meat pieces on the spread more colorful.

Plum cabbage button meat 8 in a round bowl, put 1 3 dried plum cabbage in the bottom of the bowl, neatly spread the cut pork belly pieces on the dried plum cabbage, each layer of meat pieces, apply a layer of seasoning (b), be sure to evenly coat, and finally spread a circle of dried plum cabbage around the bowl, and then pour the remaining seasoning (b) on the outermost layer of meat and dried plum cabbage.

9.Put water in the pot, put the bowl where the meat is laid, turn the heat to medium, and steam for 50-60 minutes until the meat is soft and not rotten. Or steam over water, a little longer. After steaming, take out the juice and pour it directly into the bowl again, so that it will be more flavorful.

10.After extracting the juice, put the meat back in the ** and put the dried plum cabbage around the meat in a circle.

The delicious practice of plum cabbage button meat is as follows:

Ingredients: 200 grams of dried plum vegetables, 500 grams of pork belly, 2 green onions, 5 slices of ginger.

Excipients: 1 tablespoon of fermented bean curd, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of sugar, 2 shallots, half a tablespoon of salt, 30 grams of cooking oil.

Steps: 1. Choose a good piece of pork belly with skin.

2. Put the whole pork belly into cold water, add two star anise, boil to remove the blood foam, add cooking wine and cook for another 15 minutes to fully remove the blood foam and fishy smell. Remove and rinse with hot water, let cool and freeze in the refrigerator for about half an hour, so that it is easy to change the knife and slice.

3. Soak the dried plum vegetables in boiling water for 30 minutes, wash them several times and squeeze out the water.

4. Add fermented bean curd, light soy sauce, dark soy sauce, cooking wine, sugar and salt to a bowl and stir well.

5. Cut the boiled pork belly into slices with a thickness of about 3 mm.

6. Dip the sliced pork belly on both sides with the sauce to color, put the meat skin down neatly in a large bowl, and set aside the remaining sauce.

7. Cut the ginger and green onions and set aside.

8. Heat the cooking oil in a frying pan, stir-fry the green onion and ginger until fragrant, drain the dried plum vegetables and stir-fry, add the remaining juice from the sliced meat, and stir-fry well.

9. Fill the whole bowl with the sautéed plum vegetables and meat.

10. Steam for 40 minutes in an electric pressure cooker and 2 hours in an ordinary pot.

11. After steaming, take out the large bowl, cover the plate, reverse it at the fastest speed, gently uncover the bowl, and the plum cabbage button meat is completed. Serve with a sprinkle of chopped chives.

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 authentic plum cabbage button meat?

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.

The practice of home-cooked plum vegetables and meat will be seen at a glance.

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

It looks difficult to make plum cabbage button meat, but the original method is so simple, 1 minute is enough.

The tutorial that fans want, the real no vegetable button meat.

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.

Soak the dried plum vegetables in warm water, cut the pork belly and green onion into large pieces, add star anise to remove the smell, cook for 20 minutes, remove the pork belly, fry it into tiger skin, remove it, put in the green onion and ginger and stir-fry until fragrant, and finally pour the soup on top.

Plum cabbage button meat, a classic ecstasy home-cooked dish that drools at the thought of the name. What can be done to make pork belly fat but not greasy?

Ingredients: 400 grams of pork belly, 60 grams of plum vegetables, vegetable oil, chicken broth, water starch, sugar, soy sauce, minced garlic.

Method: Wash the pork belly, cook the whole piece until it is seven mature, take it out, color it with soy sauce, fry it in the oil pan until it is red, remove the slices, and put the skin down in a bowl one by one; Wash and chop the plum cabbage. Add minced garlic, plum cabbage and sugar to the oil pan and stir-fry well, remove from the pot and put the meat on top; Add chicken broth and soy sauce to the meat and steam for 40 minutes, thicken the soup with water starch, pour it on the meat, and put it on the plate.