Button meat is a good dish, but how to prevent oil from bursting when frying

Drain the meat and add some salt to the oil to prevent oil splashing.

Put less oil in the pan and fry slowly over low heat, and the meat skin will be fried after a lot of bubbles.

According to my experience, there should be no way, only dry pot lid pull, hehe! Be cautious! If you're afraid that we won't eat it today, will you see it?

Detailed steps for making fried button pork:

Step 1: "Cook": Cook the pork belly in a pot under cold water until the meat is tender.

Choose a piece of high-quality pork belly, it is recommended that when buying pork belly, it is better to go to the vegetable market to buy fresh pork belly. If you use chilled pork belly, it won't be so fragrant when it is fried. Generally speaking, meat with a five-layer sandwich is a fine product.

The meat is well chosen, and the fat and thin taste is good. With a sharp kitchen knife, scrape the skin of the pork belly, rinse it well, put the pork belly in a pot under cold water, and then turn on high heat to bring the water to a boil. After the water boils, turn to medium heat, add ginger slices and white wine to effectively remove the fish, cook the pork belly for about 30 minutes, and then remove the meat when it is soft.

Step 2: "Prick": Use a loose meat needle to prick the cooked meat skin.

Once the meat is soft, soak the pork belly in cold water for 20 minutes until the meat is completely cool, or it is not hot before proceeding to the next step. It is very important to prick the skin of the cooked meat with a loose needle, and it is also a technique that can make each piece of meat foam. Pierce holes in the skin of the meat, so that when you fry it in the pan, the skin of the pierced meat will bulge into small bubbles, which is not only for the sake of good looks, but also for a fairly good taste.

Step 3: "Coating": Evenly coat the soft-boiled pork belly with salt.

After the skin of the meat is pierced, you can evenly coat each corner of the pork belly with salt, which can make the meat more flavorful. If you don't apply salt, the fishy smell of the buckle meat is relatively strong, and the salt can not only remove the fishy, but also make the buckle meat taste delicious.

Step 4: "Frying": Put the pork belly in a pan and fry it until golden brown.

Fried button meat, you can't fry it directly! After the above 3 steps, the last step is to put the pork belly into the oil pan and fry it. When frying the buckle meat, it is best to fry the part of the meat skin first, and it is better to fry the other parts of the meat skin after the end of the meat skin is frothy.

However, if there is a lot of oil in the pan, the amount of oil can cover the meat, so you don't need to fry that part first.

After frying the button meat until golden brown, you can remove the oil, and then fry it again to make the texture more crispy. How can you tell if the button meat is fried? You can use a spatula in the pot and chopsticks to gently tap the buckle meat, if you hear the sound, that is, the buckle meat can float, it proves that the buckle meat is fried.

Take out the fried button meat to control the oil, then the color is golden, and the fried button meat is burnt and crispy.

To buckle the meat, you should first choose the best pork belly and cut it into cubes, scrape the skin puree, and then put it on a hot pan to blanch the skin and soak it in Coca-Cola. Then put it in the oil pan to fry, and put the fried meat blank in boiling water to evaporate, remove and drain. The buckle meat blank is fried.

If you want to make button meat, the ingredients must be selected well, and when buying meat, it is better to choose which part of the meat of the pig to make the button meat? What kind of meat is better to use when frying button meat?

Which part of the pig is used to deduct the meat.

Make the pork belly of the pork and choose the pig, which is located in the belly of the pig. Pork belly, that is, meat on pork ribs. The structure of pork belly is a layer of lean meat and a layer of fat at intervals, and its fat meat is easy to melt when heated, lean meat is not cooked for a long time, it is the only one to do braised pork or buckle meat, the best pork belly is close to the tip of the pig's rear buttocks, the pork belly here, the five flowers are clearly divided into three layers, the thickness of the fat and lean meat is equal, and the thickness of a whole piece of pork belly is about one inch.

What kind of oil is used to fry the meat.

Generally, salad oil, preferably palm oil, is used in a pure taste and is resistant to high temperatures, but it is not easy to buy.

What ingredients to put in the buckle meat.

Steamed pork should be filled with soy sauce, white sugar, southern milk, sour vinegar, chicken essence powder, rice wine, edible salt, ginger, garlic, five-spice powder, pork belly and other materials. Steamed button pork is a special famous dish, belonging to Cantonese cuisine or Hunan cuisine, its color and luster are golden, fragrant, sweet and refreshing.

How to buckle the meat.

Green onions, ginger, slice and set aside, put the washed pork belly into the pot and add the green onions, ginger, dried chilies, star anise, bay leaves, cooking wine and cook for 20 minutes.

After removing it, use a toothpick to make small holes in the skin of the meat, and evenly spread dark soy sauce on the surface of the pork belly.

Heat the oil, put in the pork belly and fry it when it is hot, fry it for one minute, remove it, and cut it into thin hail slices after the meat cools.

Evenly stack the meat slices on a plate, skin side down, and spread the green onion ginger, star anise, and tempeh on the surface of the meat.

Then add a little broth, salt, chicken essence, sugar, light soy sauce and put it in a pot and steam for an hour, and take a larger basin and buckle it on the meat.