Why does the fried button meat peel 20, why does the fried button meat peel

The question is not clear. Are you fried raw or cooked?

Raw meat is fried without peeling. When the meat is overcooked, the skin should be peeled when it is fried.

It's best to copy it with water and cook it for a while so that it doesn't peel :)

I'll answer this question, the button meat originated in Guangdong, the plum vegetable button meat is the most famous, the practice of buckle meat is boiled first and then fried and then steamed, fried is an indispensable procedure for the southern style of buckle meat, in the north of China, there is also a non-fried button meat practice, compared with the fried button meat, the appearance is slightly worse, the taste is softer and glutinous. The picture below is a rendering of the finished product of fried button meat and non-fried button meat.

There are three main functions of frying the meat:

There are three main functions of frying the meat:

1. Coloring, Chinese cuisine pays attention to color, flavor and flavor, the appearance of southern dishes is more exquisite, the skin of the button meat should be smeared with dark soy sauce and other colors after cooking, and the skin of the buckle meat is golden or ruddy after frying, so as to make the color of the dish beautiful.

2. To remove greasy, the button meat is generally made of pork belly with skin, the fat layer in the middle is thicker, after frying, part of the fatty acids (that is, lard, meat oil) and fat cell tissue are separated, which will make people feel less greasy, fat but not greasy, and fragrant.

3. Seasoning, because the cooking temperature is different, the protein, fat, muscle fiber, etc. of the meat are different, and the fried meat is very different from the cooked meat in terms of taste.

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Put a little more oil and fry for a longer time, so that the fried button skin can be crispy. Here's how:

The ingredients that need to be prepared in advance include: 1000 grams of pork belly, a little wild salt, 500 ml of oil, an appropriate amount of ginger, and an appropriate amount of Sichuan peppercorns.

1. Put water in the pot to cover the pork, put ginger, and boil the pepper water, turn off the low heat and cook for 30 minutes.

2. After scooping it up, take a toothpick and poke holes in the flesh.

3. After poking the mu, rub salt on the skin.

4. After draining the water, put more oil in the pot, turn on low heat and start to fry the meat skin downwards for a longer time.

5. During the frying process, keep moving the pork to prevent it from sticking to the pan, and then turn it over and fry the other side after the skin is golden brown, and then get out of the pot after the golden brown, and it is completed.

Before frying, you first boil the large pieces of meat in water, and then use a toothpick or other sharp things to tie many holes in the skin. After a certain period of time, dry the meat pieces, heat the oil pan, do not be careful, do not get wet... After the oil is hot, Lu Xiao, hook the meat pieces with something, put the skin on the side and fry it in the oil pan, you must pay attention to safety! Don't let the oil splash hurt!

1. A large piece of pork belly with a length and width of 10 cm is easy to wash. Finely chop the ginger and garlic and set aside.

2. Cook the large pieces of pork belly with water, and use a toothpick to prick holes in the skin of the pork belly to make the meat cook faster, and at the same time prepare for the next process.

3. Remove the cooked pork belly and let it dry. And apply salt to the epidermis of the jack to taste.

4. Fry the processed pork belly in a large oil pan. Be sure to use a large pot, and the oil must be sufficient, spread over the whole piece of pork belly.

5. Put the fried pork belly into clean water to cool and burn the wide celery.

6. Cut the fried pork belly into pieces 10 cm long and 1 cm wide, and put them neatly in a large bowl according to the skin side down. Add the chopped ginger and garlic to the soy sauce to make the brine.

7. Sprinkle the brine evenly in the bowl with the buckle meat, and put it in the steamer to steam for 20 minutes.