How to make button meat after the pot, the aroma is fragrant and melts in the mouth?

During the New Year's holidays and family reunions, there is a dish on the table at my house, which is plum and bacon. Lean pork belly, steamed over high heat, melts in the mouth, fat but not greasy, plus the special flavor of the food, it is delicious. First, prepare a good piece of pork belly.

When choosing pork, first look at whether there is pig hair on the pig skin, and then see if there are many layers. It is elastic after pressing, indicating that it is good pork belly. It is better to make pork belly with this meat.

If there is too much pig hair, it will be difficult to eat and smell bad.

Umeboshi should be soaked in advance. Generally, umeboshi vegetables have sand. Wash it several times after soaking to avoid sand affecting the taste.

Stir-frying meat is the most important part of buttoning meat, which can bring out the aroma and crispy texture of the meat. If not handled properly, it is easy to fry, resulting in oil splashing. First, put the pork belly skin down in the pan, pour in an appropriate amount of oil, cover the pan and fry over low heat for 3 minutes.

Be sure to cover the pot. When the color is brown, turn off the heat and drain the oil when it does not overflow.

First, put the high-quality pork belly in cold water and cook for seven minutes, boil all the oil inside, then cut it into even thin slices, add green onions, ginger, garlic, chili, a large bowl of noodle sauce, light soy sauce, dark soy sauce, and steam over high heat for twenty or thirty minutes. Braised pork cannot be steamed directly because it has a fishy smell and the color is not good. These steps need to be done well, that is, the meat is cooked, colored, fried, soaked, and then colored, so that the braised pork is bright and attractive, and the taste is crispy but not greasy.

Choose five layers of pork belly, the ingredients should be good, and prick some holes in the skin to let the fat and oil flow out. The steaming time should be a little longer, and the fatty meat will not get tired after steaming it a little. Braised pork is a common Chinese dish, and canned braised pork is also a common canned food.

The "buckling" of meat refers to the process by which the meat is steamed or stewed until cooked, and then covered inverted.

Add the sliced pork belly and taro slices to the sauce and mix well. Then, arrange the meat pieces in a large bowl, the skin of the meat pieces and the taro pieces are facing down alternately, pour in the remaining juice, put it in the steamer and steam it over high heat for 60 minutes, pour the soup from the minced meat into the wok, add a little water and soy sauce to boil, add water starch to thicken, and pour it on the minced meat. The above is how to make "button meat", and the aroma melts in the mouth after the pot.

You need to cut the pork belly into pieces, put it in the pot and cook it for half an hour, then make some small holes in it, pour the mixture of light soy sauce and dark soy sauce into it, put the pork belly in it, marinate it for half an hour, pour oil into the pot and fry it until golden brown on both sides, add edible salt, light soy sauce and dark soy sauce, steam for an hour and buckle it on a plate.

First cook the pork belly in an underwater pot for 5 minutes, then remove it and cut it into thin slices, add green onions, ginger, garlic, light soy sauce, sauce, dark soy sauce, salt, steam over high heat for 25 minutes, and then add the sauce of the pork belly slices.

Prepare the pork, then boil the pork, soak the umeboshi vegetables in advance, cook them, take them out, cut the pork into slices, then add some ingredients, put the umeboshi vegetables and the cut pork on a plate, put them in the steamer and steam them.

Buckle the meat to make fragrant and delicious, you have to go over the oil, you have to oil for a longer time, fried burnt 8 sides of golden, and then soak in water for a longer time, and then your most important thing is that plum cabbage button meat plum vegetables to fry a little flavor, and then hail his meat will be steamed out, very delicious, if you eat you, then your most important thing is that plum cabbage button meat plum vegetables to fry a little flavor, and then his meat will be steamed out, very delicious, if you don't do the plum cabbage button meat, If you want to make other buckle meat, your other ingredients will be marinated for a long time, so that it will be more flavorful and delicious than the chia.

Plum cabbage button meat. 400 grams of pork belly, 40 grams of plum vegetables, 25 grams of Shao wine, 20 grams of soy sauce, 20 grams of oyster sauce, 2 star anise, 2 grams of cinnamon, 25 grams of green onions, 15 grams of ginger slices, 20 grams of rock sugar, appropriate amount of cooking oil, a small amount of water starch.

1.Soak the dried plum vegetables in water for four to five hours, scrub them several times after soaking, wash off the residue inside, and then squeeze out the water for later use.

2.Add water, green onions, ginger and peppercorns to the pot, then put the pork belly into the pot and cook for 20 minutes.

After a few minutes, cook and remove.

4.Then brush a layer of dark soy sauce on top of the cooked pork belly cube, and the color will become very delicious

5.Add oil to the pan and cook until it is 60% hot, cover the pork belly with the skin side down and fry for about two minutes, until the hot skin has bubbles.

Fried pork belly square).

Fried pork belly cubes).

6.Remove and place on a cutting board and cut into thick slices.

Slices) 7After cutting, put the pork belly slices in a bowl and marinate for 20 minutes with southern milk, soy sauce and char siu sauce.

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Pickled) 9After marinating, use a bowl and place the pork belly skin side down neatly in the bowl.

10.Heat oil in a pot, add green onion and ginger, dried chili pepper and star anise and stir-fry until fragrant.

11.Then put the dried plum cabbage into the pot and fry for about four minutes, add salt, chicken essence, two handfuls Pour the juice of the marinated pork belly into the stir-fry for two minutes.

12.Then pour the fried plum vegetables into a pork belly bowl, cover the pot and steam for 90 minutes.

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Cover the pot with a lid and steam).

13.After steaming, take it out and pour the juice from the bowl into another bowl, don't throw the juice away.

pour juice) 14Then put the plum cabbage and meat upside down on a plate.

15.Then put the lettuce leaves on the side and pour the juice you just poured into the bowl over the skin of the meat.

Pour the soup) plum vegetables must be soaked and washed in advance 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 first thing is to put the button meat into the pot, marinate it in advance and then put it in the pot, fry it until golden on both sides, which can eliminate excess fat, and then make it more firm, more crispy and delicious, and then cut it into pieces and put it in the pot to steam, and add some beauty to the west.

If you want not to be greasy, the meat should be boiled in water first, then fried, and finally stewed in a pressure cooker, no pressure cooker, just use a casserole, and the time of stewing meat is controlled for more than 1 hour, so that the stewed meat melts in the mouth and has no greasy feeling.

The root cause of the greasy button meat is that there is too much fat, you can fry the button meat first, fry the fat out and then make the button meat, so that the button meat is fat but not greasy.

Prepare the ingredients first, put the sliced meat into a container, add salt, dark soy sauce, oil, rice wine, monosodium glutamate, and minced chili pepper and mix well. Then lay the slices of meat in a bowl and flatten. Put it in a pot and steam it for 50 minutes.

Plum cabbage button meat. Plum cabbage can absorb oil and relieve greasyness.

1.Soak the dried plum cabbage in water for half an hour, wash off the sediment hidden inside, drain the water and chop it. 2.Heat a wok, pour in the dried plum cabbage in a dry pan, and slowly stir-fry the moisture in it over medium-low heat.

3.Stir-fry the dried plum cabbage until it is completely dry, season with the juice and sugar.

4.Reheat the wok, pour in an appropriate amount of peanut oil, and after the oil is hot, pour in the sliced roast pork and stir-fry until fragrant.

5.Pour a large amount of ginger rice and minced garlic on the side of the pot, stir-fry until fragrant, pour in the water that has been roasted at the end of the meat, season with rock sugar, oyster sauce and pepper, and use dark soy sauce to adjust the color.

6.Layer the buckle meat and plum cabbage and put it upside down in a deep bowl, and each layer must be pressed tightly.

7.Pour the gravy over the plum cabbage button meat and steam for about 4 0 minutes.

8.Once the dish has been steamed and flavored, place the dish on top of the bowl and turn it over to uncover the bowl.