What is the production method of plum cabbage button meat?

Ingredients: 200 grams of pork belly, 200 grams of plum vegetables.

Ingredients: 1 piece of ginger, 2 cloves of garlic, 1 green onion, 2 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp oyster sauce, 2 tbsp vegetable oil, 1 tsp sweet noodle sauce, 1 tsp bean paste.

1. Put the pork belly in a pot and cook, add a few slices of ginger and cook together.

2. Finely chop the green onion, ginger and garlic, and finely chop the plum cabbage for later use.

3. Spread the cooked pork belly with a layer of dark soy sauce.

4. Put a little peanut oil in the pot, cook until it is hot, add the pork belly, fry slowly over low heat, and fry the excess oil.

5. Stir-fry the fragrant plum cabbage with fried oil.

6. Mix light soy sauce, dark soy sauce, oyster sauce, sweet noodle sauce and bean paste into juice.

7. Grasp the thinly sliced pork belly in the prepared juice, then put the plum cabbage on the bottom, and put the pork belly on the top.

8. Put it in a pressure cooker, steam for 20 minutes, turn off the heat and remove from the pot.

9. Put it out of the pot and put it on the plate, and the plum cabbage can be made with the meat.

How to make plum cabbage button meat: wash the pork, remove the hair, add cold water, add ginger, onion, star anise pepper, salt and white wine, simmer for 20 minutes, and the chopsticks can be easily worn. Use a toothpick to poke holes in the meat to drain excess grease, scrub with a kitchen towel, spread evenly with white vinegar, and finally coat with some salt.

Stick chopsticks into the pigskin to prevent burns. Add an appropriate amount of soybean oil, face down, and cook over low heat for 10 minutes to make it even. Then soak it in cold water, face down, for 20 minutes.

Stir-fry some dried plums, first fry in dry water, add a little soybean oil, add garlic and dried chilies, stir-fry until fragrant, season with salted chicken essence and light soy sauce. Stir-fry well, then place in a bowl and set aside.

Plum cabbage and garlic meat is a dish of the Hakka people, which is a famous traditional dish of the Han nationality, and the raw materials for production are pork, plum vegetables, onions, ginger, etc., under normal circumstances, the pig is fully cooked in a pot of soup, fried and colored in soy sauce, and then cut into slices. Add green onions, ginger and other seasonings and stir-fry for a while, then soak sopa over low heat, take a piece of fat and lean pork, put it in a pot, put it in cold water, add ginger slices, bay leaves, star anise, cook the wine and onions from Beijing, bring the fire to a boil, and cook on my fire for 30 minutes. When cooked, the rampaging pig should be easy to insert into the chopsticks!

Take a small pot and top with sliced meat. Add an appropriate amount of monosodium glutamate, chicken essence, pepper, cooking oil, sweet sauce, ginger rice, garlic rice. Stretch evenly to see if the color achieves the desired effect.

If the color is lighter, you can add some soy sauce (red soy sauce is best) and adjust the color for later use.

The pork skin is the eye, the whole piece of meat is evenly coated with soy sauce and soy sauce, put a little cooking oil in the pan, the oil temperature is 50% hot, the pork skin is placed on the panel (cover the pot), the dark potatoes on low heat to the reddish-brown pork skin (tiger skin shape), and then, then soak in cold water for ten minutes, cook the pork until you can insert chopsticks to control the moisture. Dry the pork rind with bamboo oil and coat it with soy sauce to dry. Stir-fry the pork rind and soak the tiger skin in cold water.

Cut the pork into slices and marinate in soy sauce for an hour. First, choose the three-fingered pig. Dip the plum cabbage in water the day in advance and boil the pig in a bowl of cold water until there is no blood.

Take it off. Touch the soy sauce and coat it with color. Then put 70% of the oil in the pan and fry the skin in the pan until (it is better to prepare a lid).

The method of making plum cabbage button meat is to wash the pork first, then add ginger, onion, dried star anise, pepper and salt and white wine.

300 ml of cooking oil, 250 grams of pork belly, 80 grams of dried plum cabbage, 50 ml of cooking wine, 10 ml of dark soy sauce, 10 grams of ginger, 5 grams of brown sugar, 1 star anise, 1 grass fruit, a little light soy sauce, an appropriate amount of starch, an appropriate amount of liquor, an appropriate amount of wine, an appropriate amount of shiitake mushrooms, an appropriate amount of shallots, and a little salt.

01 Soak the plum cabbage in warm water first.

02 Drain the water and pour into the pan.

03 Add a little dark soy sauce, light soy sauce, sugar and cooking wine and stir-fry.

04 You can add a little water to make it easier to absorb the flavor.

05 Stir-fry and set aside.

06 Then process the meat, and it is best to use six fat and four lean pork belly to make this dish.

Pour water into the pot first, add ginger slices, green onion knots and cooking wine.

07 Then put the whole pork belly in and boil, skim off the foam.

08 Cook for 20 minutes and remove.

09 Let it cool for a while. Spread white wine, brown sugar and dark soy sauce evenly on each side of the meat. Once smoothed, let it sit for a while to allow the meat to absorb the flavor.

10 Heat the oil in a pan, and when the oil is 7 hot, add the marinated pork belly and squeeze until golden brown.

11 When the pork rind is fried until it is a little bulging, remove it.

12 Cool the pork belly in cold water while rinsing off a little oil.

13 Then cut the pork belly into thick slices about centimeters.

14 Find a deep bowl and put 2 shallots on the bottom.

15 Then arrange the meat skin down in a bowl.

16 And put the ginger, and the soaked mushrooms, and the grass fruits, and star anise.

17 Spread the umeboshi with a sprinkle of salt and pour a little of the sake and the sauce from the marinated meat.

18 When the water in the nest is boiling to a little hot, steam it in a pot for about an hour and a half.

19 When steamed, buckle a disc on top.

20 Pour the steamed soup into the wok.

21 Then he turned the bowl upside down, and fastened the meat to the plate.

22 Finally, add the appropriate starch to the soup in the pot and pour it over the meat.

23 And the plum cabbage and the meat were ready.

1. It is recommended to choose six fat and four lean meat, which tastes better;

2. Adding wine to the meat can make the meat more crispy when steamed;

3. When frying the button meat, the oil temperature is recommended to be about 7 into the heat, and it is better to fry it until it is golden brown on both sides, and the meat skin is slightly bulging;

4. When steaming, it is better to take a longer time, so that the meat is more crispy and soft, but be careful not to steam the water dry.

The preparation method 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.

1. Put the whole pork belly into cold water, add two star anise and 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.

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

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

4. Cut the boiled pork belly into slices with a thickness of about 3 mm, dip the sauce on both sides to color, put the meat skin down neatly in a large bowl, and set aside the remaining sauce.

5. Heat the cooking oil in a frying pan, stir-fry the green onion and ginger until fragrant, stir-fry the drained plum vegetables, add the remaining sauce from the meat slices, and stir-fry well.

6. Fill the whole bowl with the meat on the fried plum vegetables.

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

8. After steaming, take out the large bowl, cover the plate, reverse it as quickly as possible, gently uncover the bowl, and the plum cabbage button meat is completed. Serve with a sprinkle of chopped chives.

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. Liang Nian sedan chair.

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 into the high-bay 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.