When making plum cabbage button meat, focus on these three seasonings, fragrant 100 meters, authenti

1 duck, 20 grams of ginger, 20 grams of garlic, 10 grams of black bean sauce, 30 grams of shallots, 1 red pepper. 25 grams of light soy sauce, 10 grams of oil, 20 grams of sugar, 3 grams of salt. Slaughter and clean the ducks, drain the water and set aside, and prepare seasonings and condiments

After boiling oil in a pan, put the prepared duck in the decoction while golden brown. After putting in the spices and stir-frying pot to make fragrant, cook in the rice wine, put in the condiments, then put in 3 tablespoons of cold water, cover the lid, simmer gradually, 40 minutes, simmer gradually stir-fry the sugar color can be out of the pot.

500 grams of pork belly, 200 grams of dried plum vegetables, 20 grams of minced garlic and ginger. 10 grams of light soy sauce, 5 grams of oil, 2 grams of sugar, salt seasoning, 5 grams of garlic spicy sauce, 1 gram of five-spice powder. Boil the pork belly in a whole piece, color it with light soy sauce, put it in the pot and cook it until golden brown, take it up and cut it into pieces with a knife for later use.

After cleaning the dried plum vegetables, put them in a pan and stir-fry them until they are fragrant. Stir the seasoning and ingredients well, then put the meat in and mix well. Put it on a plate, then put the dried plum vegetables in it, steam it for 60 minutes, and turn it over on a plate.

500 grams of pork belly, 20 grams of garlic and ginger slices, star anise cinnamon, good ginger appropriately. 15 grams of light soy sauce, 10 grams of oil, 15 grams of sugar, salt seasoning, 20 grams of rice wine. Cut the pork belly evenly into pieces with a knife, cook it in a pot under cold water, drain the water, put it in the pot and burst it to make it golden brown and set aside.

Leave the bottom oil in the pot, add the white sugar and stir-fry the sugar, and then add boiling hot water. Then pour in the fried pork belly, seasonings and condiments, simmer and gradually stew, when the stewed pork belly is soft and glutinous and flavorful, the fried sugar color can be out of the pot.

250 grams of beef and mutton, 10 grams of ginger slices, 50 grams of Dongru, 50 grams of green and red pepper slices. 10 grams of light soy sauce, 5 grams of oil, 2 grams of chicken essence powder, salt seasoning. Cut the beef and mutton into thin slices with a knife and grasp them with appropriate rice wine, light soy sauce, white pepper and cornstarch, marinate and set aside.

Prepare the seasoning: After heating the pan with cold oil, put in the garlic and ginger slices and stir-fry the pot until fragrant. Pour in the marinated beef and mutton and stir-fry, stir-fry 5 until it is cooked thoroughly, then put in the green and red pepper flakes and fry for a while, put in the condiments and fry evenly, and then put it into the Dongru pot to make it fragrant.

1 three-yellow chicken, 50 grams of green onion and ginger, 3 grams of dried osmanthus. Condiments: 5 grams of salt, appropriate sesame oil.

After slaughtering and cleaning the three yellow chickens, drain the water, evenly coat the chicken's body with salt, put the green onion and ginger into the chicken's belly, then coat it with a layer of sesame oil, and sprinkle it with dried osmanthus: when the steam in the pot boils, put the solved chicken in, cook for 25 minutes, and after the chicken is ripe, take it out, take a knife and chop a small piece into the plate, and pour in the remaining juice.

When making plum cabbage button meat, the focus is on sesame oil, Sichuan pepper and chicken essence. The plum cabbage and meat that come out of this way are fragrant and fragrant, and the taste is very authentic.

I will make plum cabbage button pork, and in the process of making this dish, the main thing is plum vegetable bacon, and at the same time, I have to prepare the steaming drawer.

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.

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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.

Plum cabbage button meat is a famous dish in Hunan, in fact, I stare at the early withering people with home-cooked practices can also be made, although the taste is poor, but it is also very delicious, first of all, choose the best pork belly, cut into large pieces, boiled in the pot until eight mature, and then on the meat skin Kai Dong with chopsticks to pierce some small holes, convenient to taste, with dark soy sauce honey or maltose evenly smeared on the meat skin, put in the pot to fry until golden out, slice in the bowl, plum vegetables are best washed and boiled in the pot, Then put it on the meat, and steam it in the pot with refined salt chicken essence.

First of all, wash the dried plum vegetables and soak them in the mud and sand overnight. Then wash the pork belly, soak it for half an hour, and then copy it with water. Mix a spoonful of dark soy sauce with two teaspoons of honey, brush the meat with a brush, marinate for 10 minutes, and then wipe the water off the surface of the meat with kitchen paper.

Put oil in the pan and fry golden brown, mince the green onion and ginger, and cut the red pepper into rings for later use. Put oil in the pot, stir-fry chives and ginger, star anise, dried chili peppers, pour in plum vegetables, add salt, five-spice powder, a tablespoon of light soy sauce, two tablespoons of cooking wine, stir-fry evenly, quietly quarrel over low heat to collect the dry juice and prepare for the mess. Cut the fried pork belly into slices and put it in the bowl, then spread the fried plum vegetables, steam it for two hours, it is more convenient to accompany the pressure cooker, filter out the soup and set it in another bowl, the plum cabbage button the meat on the plate, the remaining soup is thickened, and put some monosodium glutamate on it.

Plum cabbage button meat first put the whole piece of meat into the water to blanch the water, blanching when the ginger and cooking wine, after the blanching is completed, use kitchen paper to absorb the water on it, and then smear a layer of soy sauce, start to put it in the pot to fry, after the end of the four sides are fried browned and burnt, and then take it out and cut it into slices, each slice is wrapped in light soy sauce, dark soy sauce, oyster sauce sauce, spread at the bottom of the bowl, and then on the other hand, cut the soaked plum vegetables into a little bit of foam, and then put it into the pot to fry, put some ginger to fry when stir-frying, Then put some Hujia ** salt and fry it together, and finally the finished product is evenly fried on the buckle meat, and then put it into the steamer to steam and steam it, and then buckle it over Nianqinglai, which is a plum vegetable buckle meat.

The pork belly of Shanghao Shouzhou is boiled until eight ripe, the pork belly is fried in the pot until the skin is burnt and golden, and after soaking in hot water for an hour, the thick slices of plum vegetables are fried and fragrant meat slices, and the seven are neatly put into the container, and the plum vegetables are steamed in the pot for two hours.

Examples: 1. Soak the plum vegetables until soft and chop, and put them in a bowl for later use.

2. Wash the pork belly and cook it in water for 12 minutes, remove it while it is hot, add salt and soy sauce and marinate for 10 minutes.

3. Cut the pork belly into slices.

4. Then place the sliced pork belly on top of the prepared plum vegetables.

5. Finally, put the chili sauce and shredded ginger on top of the meat. Then put it in the pressure cooker and steam it for 25-30 minutes.

Materials. 400g pork belly with skin.

50-80 grams of prune.

Green onion 2 sections. 2 scoops of fermented bean curd juice.

1 tablespoon of soy sauce.

Oyster sauce 1 scoop.

1/2 tablespoon of liquor.

1/2 teaspoon sugar.

Ginger 3 slices. 1 shallot.

Oil to taste. Dark soy sauce in small amounts.

1 tablespoon of cooking wine.

Starch 1 teaspoon.

Steps. 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 cut large meat slices into the container and add the extremely fresh soy sauce, oyster sauce, fermented bean curd juice, less balance and white sugar.

10. Wear disposable kitchen gloves to grasp and mix evenly, marinate and taste, (can be put into the refrigerator to block the night) 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 soup.

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.

22. Serve on the table.