The home cooked practice of buttoning meat, the home cooked practice steps of buttoning meat

The home-cooked practice of steamed button meat:

When the meat is a little wider, wash it first, and put ginger, cooking wine, salt, soy sauce in the water to have a little taste. Cook for about 40 minutes, you can cook it, of course, you can steam it immediately, or you can put it in the refrigerator box when you freeze it and eat it, take it out and slow it down, cut it and then steam it, put in the green onion and ginger shreds, put it in the seafood soy sauce (you can have a little more, the main thing is soy sauce to improve the umami and saltiness), a little salt, more sugar (put sugar in order not to be greasy and sweet, and it will be more rice), thirteen spices can be.

Button pork is a common Chinese dish made with pork, and canned button meat is also a common canned food. The "button" of buckle meat refers to the process of steaming or stewing meat until it is cooked through, and then turning it upside down in a bowl.

Buckle meat is most famous for plum vegetable buckle meat, and the general narrow sense of buckle meat refers to plum vegetable buckle meat. It is a traditional specialty of Meizhou, with golden color, fragrant aroma, sweet and refreshing, not cold, not dry, not wet and not hot, and has been said to be a "righteousness" dish and has a long reputation. Basic materials.

1000 grams of pork belly with skin, 200 grams of plum vegetables, 20 grams of soy sauce, 100 grams of clear oil. Production method: Take the pork belly and cut it into one centimeter thick slices, blanch and wash it, boil it in boiling water and pick it up, rinse off the foam, put the plum vegetables in a bowl, add various condiments, put the meat evenly on the plum vegetables, and steam it in the cage for 30 minutes.

Introduction: The finished meat is black, red and oily, the skin is glutinous, salty and sweet, there is a special fragrance of winter vegetables, and the organic acids in winter vegetables can promote the decomposition of protein and fat, which is convenient for the human body to absorb, and has the function of appetizing and strengthening the spleen, and it is the best to eat. So how can you make the fried pork delicious, let's follow me to make it together.

Ingredients:

Ingredients: 400g pork belly, 300g winter vegetables

Excipients: appropriate amount of oil, 30ml of dark soy sauce, 20g of bean curd, 50g of lettuce, 20g of shallotsMethod:

1.Prepare the pork belly, winter vegetables, and bean curd (red).

2.Bring water to a boil and add the whole piece of pork belly.

3.Steam the whole piece of pork belly (about 20 minutes).

4.Rinse the pork belly and remove it.

5.Spread dark soy sauce evenly on top of the pork belly skin.

6.Heat the oil in a pan and fry the pork belly skin side down until golden brown.

7.Cut the fried pork belly into 6 cm long and 1 cm wide slices with skin.

8.Place the sliced meat skin side down in a bowl and the minced meat on top.

9.Prepare a bowl of sauce with an appropriate amount of dark soy sauce, bean curd, and sugar.

10.Pour the prepared sauce into a bowl with the meat. Stir well and marinate for about 10 minutes.

11.Leave oil in the pot and stir-fry the winter vegetables.

12.Place the sautéed vegetables on top of the meat.

13.Steam in the steamer for 2 hours, take it out, buckle it on the plate with lettuce, and sprinkle with chopped green onions.

The homely practice of buttoning meat is as follows:

Ingredients: 1 piece of pork belly, 100g of dried plum vegetables, 2 spoons of beer, appropriate amount of green onions, 3 slices of ginger, 2 star anise, 3 bay leaves, 1 spoon of white pepper, appropriate amount of starch, 1 spoon of sugar, 3 spoons of dark soy sauce, 2 spoons of light soy sauce, 3 spoons of raw wine.

Steps: Put the square pork belly into a pot of cold water, add 3 slices of ginger, 3 bay leaves, 2 star anise, 3 tablespoons of cooking wine and Beijing onion segments, bring to a boil over high heat and turn to medium heat and cook for about 30 minutes, chopsticks can easily insert the pork belly.

2. Take out the pork belly, and when it is not hot, remove the ribs.

Soak the dried plum vegetables in cold water for 45 minutes, wring out and set aside.

4. Take a plate, pour in 2 tablespoons of dark soy sauce, put in the cooked pork belly, evenly smear the dark soy sauce, and use a needle or toothpick to prick a small hole in the skin of the pork belly (to make the pork belly easier to taste).

5. After the pork belly skin is facing down, let it stand for 10 minutes, put the side of the meat skin side up, and dry the dark soy sauce on the surface of the meat skin.

6. On low heat, pour oil into the pot, put the pork belly skin side down, cover and fry over low heat for 3 minutes. Fry the pork belly, slice the jujube while it is hot, and keep the base oil.

7. Add 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 2 tablespoons of beer, 1 tablespoon of sugar and 1 tablespoon of white pepper to the bowl, mix well into a sauce, and brush on the surface of the pork belly and each layer of cut noodles.

8. Stir-fry a little ginger shreds with base oil, add the wrung out plum vegetables and stir-fry evenly, pour in the remaining sauce, and slightly reduce the juice on high heat.

9. Put the pork belly skin down into a deep bowl, and then spread the fried plum vegetables on top of the pork belly, flush with the bowl mouth, and press firmly.

10. When the water in the steamer is boiling, put it in the steamer and steam over medium-low heat for 1 and a half hours.

11. Take it out, pour the excess soup in the bowl into the wok, bring to a boil over low heat, add a little starch water to thicken, and set aside.

12. Take a plate, cover it on the bowl, flip it over quickly, turn it upside down in the plate, and remove the bowl. Drizzle the thickened soup, sprinkle with a little chopped green onion, and finish with plum cabbage and meat.

Ingredients: 250 grams of pork belly, 80 grams of broken rice sprouts.

Excipients: 20 ml of rapeseed oil, 10 ml of soy sauce, 10 black bean sauces, 10 Sichuan peppercorns, 1 pickled red pepper.

Steps: 1. Soak the red pepper, remove the seeds, and cut the horse's ear knots.

2. Scrape and wash the pork belly, cook for about 25 minutes, wipe off the moisture, and smear a layer of red soy sauce on the pork skin while it is hot.

3. Pour rapeseed oil into a hot pan, heat the fire to 7, add pork and fry the pork skin until it is slightly paste.

4. Soak in warm water and scrape off the scorched skin, and the scorched skin is golden brown. Cut the meat into centimeter slices.

5. Put the sliced meat and skin down into the steaming bowl into the shape of "a book", and put red soy sauce, black bean sauce, Sichuan pepper, pickled red pepper in turn, and put sprouts on top.

6. Steam in a steamer over high heat until soft and cooked (more than 45 minutes), and then turn it into the plate when you are cautious to eat.

The homely practice of buttoning meat is as follows:Ingredients: 550 grams of cooked pork, 60 grams of plum vegetables.

Excipients: 10 ml of cooking wine, 5 ml of braised soy sauce, 15 ml of soy sauce, 20 grams of sugar, a little salt, 3 slices of ginger, 2 green onions, 1 large ingredient.

1. Wash the dried plum vegetables with water first, then soak them in warm water (more than 8 hours), then wash the sediment hidden in them again, drain the water and chop them.

2. Shred the ginger and slice the green onion.

3. Cut the cooked meat into thicker slices, and eat it thicker.

4. Add cooking wine, braised soy sauce, soy sauce and sugar to the bowl and mix evenly.

5. Put the sliced meat, green onion and ginger into a bowl and mix well and marinate for 15 minutes.

6. Put the pork skin neatly down into a large bowl, and it is best to press each layer tightly.

7. Put the dried plum vegetables, the pickled soup, and chopped green onion and ginger on top (if the soup is small, you can add some boiling water).

8. Put it in a pot of boiling water and steam it on high heat for 40 minutes.

9. After steaming, pour out the soup inside and put it on the plate.

10. Pour the soup into the pot and bring to a boil, thicken with water starch and pour it on the plum cabbage button meat.

11. Put it out of the pot and put it on the plate, and the meat can be made.

Hello dear: The homely practice of buttoning meat is as follows: Plum vegetable button meat 1 A large piece of pork belly with skin, boil water, put it in and cook until it can be inserted with chopsticks, and take it out. Use a fork to prick small eyes on the surface of the skin, the denser the better, so that the fried skin will be fluffy, and rub some dark soy sauce on the surface of the skin while it is hot.

5 Wash the plum cabbage, rinse the sand and chop it finely. Heat a wok and stir-fry dried plum vegetables in a white pot (just without oil) and serve. 6 Take a small bowl, two pieces of canan milk, sugar, dark soy sauce, light soy sauce, rice wine, star anise, salt, etc. with a little water, adjust the taste according to your own taste, put oil in the pot, heat it, fry the garlic in the round round, fry the plum cabbage, pour the juice in the bowl, and bring the oranges to a boil.

After cooking, pour it into the bowl of meat, put the bowl in the pressure cooker, steam it for about half an hour, and take it out until the meat is soft. 7 Take a plate and put it on the bowl, turn it upside down, pour out the juice in the bowl, blanch some greens around the edge, and take out the bowl. Put the juice in the pot and adjust the flavor again, add some chicken essence, sesame oil, hook a little thick with water starch, and pour it on the button meat.

The steps of the home-cooked practice of buttoning meat are as follows:Ingredients: pork belly, dried plum vegetables, ginger slices, chives, star anise, monosodium glutamate, dried chili, salt, dark soy sauce, five-spice powder, honey, light soy sauce, cooking wine, pot, etc.

1. Prepare raw materials. Wash the dried plum vegetables and soak them in the mud and sand overnight.

2. Wash and soak the pork belly for half an hour, then blanch it to remove the remaining hair.

3. Mix one tablespoon of dark soy sauce with two teaspoons of honey and brush the meat with a brush. Marinate for ten minutes.

4. Use kitchen paper to wipe the water on the surface of the meat. Put oil in a pan and fry golden brown.

5. Finely chop the green onion and ginger and cut the red pepper into rings for later use.

6. Put oil in a wok, stir-fry chives, ginger, star anise, and dried chilies.

7. Pour in the dried plum vegetables, add salt, five-spice powder, 1 tablespoon light soy sauce, and 2 tablespoons of cooking wine. Stir-fry evenly, reduce heat and drain the juice for later use.

8. Slice the fried pork belly, and the thickness will be as follows. yard in a bowl.

9. Spread the fried plum vegetables, steam in a lead pot or simmer in a casserole for 2 hours, the pressure cooker is better and saves trouble.

10. Strain out the soup and set aside in another bowl, and put the plum cabbage and meat upside down on the plate.

11. Thicken the remaining soup, add some monosodium glutamate to enhance the flavor and pour it on the meat.