The practice of pleading to buckle the meat in the bun 15

Ingredients] 700 grams of pork belly, 100 grams of plum vegetables.

Seasoning] 600 grams of vegetable oil (about 60 grams of actual consumption), 120 grams of oil, 100 grams of chicken broth, 10 grams of wet starch, 20 grams of sugar, 30 grams of soy sauce, and a small amount of minced garlic.

Method] 1) Boil the meat on a simmer in broth until 6 7 mature, then take it out. Paint with soy sauce.

2) Pour vegetable oil into a frying spoon, boil until 7 or 8 is hot, put the boiled meat in, fry it until it is bright red, take it out, and then put it into clean water to rinse thoroughly (use running water to float until there is no oil slick, which is the key link in the production of this dish).

3) Cut the meat into large slices 10 cm long and cm thick, and place the skin down in a bowl one by one.

4) Wash and chop the plum cabbage. Pour oil into a stir-fry spoon on a hot fire, stir-fry the garlic, fry the plum cabbage and sugar, take it out and put it on top of the meat.

5) Mix the chicken broth and soy sauce into a sauce, pour it into a meat bowl, and steam it for 40 minutes in the basket drawer.

6) Pour out the original juice and put the plum cabbage and meat back on a plate. Add the original juice to wet starch and pour it into the meat surface.

Features] The color is red and oily, the soup is viscous and delicious, the buckle meat is neatly raised, and the food is soft and mellow.

Our Cantonese cuisine is plum cabbage and pork I don't know if it's what you said.

Ingredients: l000g pork belly with skin, 200g of dried plum vegetables, 20g of soy sauce, l000g of clear oil.

1. Scrape and wash the skin of pork, put it in a pot of cold water, cook it on the heat until it is eight ripe, remove it and wipe the water off the skin with a clean cloth, and smear it with soy sauce while it is hot.

2 Put the pot on the heat, pour in the clear oil, boil until it is hot, put the pork belly skin down in the pot and fry it until it is dark red, remove it to cool, put the skin down on the cutting board, cut it into large slices 7 cm long and 2 cm thick, and cut the skin off; Stack the meat skin down neatly in a bowl, put dried plum vegetables on top of the meat, pour in soy sauce evenly, steam in the steamer for about 30 minutes until the meat is soft and rotten, take it out and buckle it on a plate.

The stew of meat is basically the same as that of braised pork.

1. Put oil in the pan, add sugar and fry until it turns yellow.

2. Add the meat pieces and stir-fry until colored, pour in green onions, ginger, bay leaves, ingredients, dried chilies, orange peel, cinnamon, and meat and stir-fry together.

3. Add hot water to cover the knuckles of the meat, bring to a boil over high heat, and use a mesh sieve to filter out the foam.

4. Add salt, dark soy sauce and continue to boil for 5 minutes.

5. Transfer the meat and soup to a casserole and simmer over low heat for an hour and a half.

6. After an hour and a half, open the lid of the pot, reduce the soup slightly on high heat, and leave the remaining soup in the pot.

Note: 1. The heat preservation effect of the casserole is better, and the stew is easier to rot.

2. Don't close the soup too tightly, and leave some remaining soup for soaking the meat pieces as gravy.

Here's how:Step 1: Prepare the pork belly.

Step 2: Prepare green peppers, spices, rock sugar, and green onions.

Step 3: Add water to the pot, put in the chopped fat and lean pork belly, add cooking wine, green onions, ginger slices, and make a fuzz.

Step 4: Remove the pork belly and rinse repeatedly.

Step 5: Put the pork belly into the rice cooker, add water, add salt, add cooking wine, wash off all the spices, put it in the pot, add light soy sauce and dark soy sauce.

Step 6: Turn on the meat button on the rice cooker and cook for 60 minutes. After the air is down, open the lid and remove the spices with a colander.

Step 7: Prepare the flour.

Step 8: Soak the yeast powder in warm water.

Step 9: It can be used when foam floats on the surface of the yeast solution.

Step 10: Pour the yeast solution into the flour.

Step 11: Knead the dough into a smooth dough and cover it with plastic wrap to leave.

Step 12: Ferment to twice the size.

Step 13、Remove the dough and pat it to vent.

Step 14: Divide into 8 small dough pieces.

Step 15: Take a dough and roll it out into a long oval shape.

Step 16, then fold in half.

Step 17、Then roll into a roll。

Step 18: Roll out the cake and put it in the aluminium pan of the scone.

Step 19: Cook 8 cakes in turn.

Step 20: Remove the marinated pork belly and chop it together with the green pepper and green onion.

Step 21: Pour the marinade.

First: to make the steamed bun with meat sandwich to use half noodles, it is best not to use the dough, the steamed bun made by the dough is easy to bulge when heated during the baking process, which will affect the shape of the bun.

Second: If you want to make a steamed bun with a sweet taste, it is best to use "flour fertilizer + alkaline noodles" to make noodles, which is the most classic way for Shanxi people to make steamed buns. If used.

Yeast dough should also be rubbed with alkaline water, so that the baked bun has a crispy outer skin, soft inside, and a more fragrant taste.

Third: If you want to make a steamed bun with a good taste, kneading dough is an indispensable technical work, and the process of kneading dough is the process of "beating" the dough, which determines the steamed bun.

Whether the taste is chewy or not.

Fourth: When making steamed buns, the cake blank is not rolled into a pancake with the same surface as we usually eat pancakes, but it should be rolled into something similar.

the shape of the bottom of the bowl".

Fifth: Baking steamed buns is also a technical job, and the cakes of authentic meat sandwich buns are baked with Shanxi's unique cake-making tools "hanging furnace" or "tweezers".

Yes; Without professional tools, you can't put oil in the pan pan, you must put the cake blank in a hot pan, and slowly cook it over low heat, so as to keep it.

The skin is crispy and soft inside.

Sixth: It is best to use pork belly with ribs to make meat sandwich buns, and the meat soup with bones is fragrant.

Seventh: The braised pork for making meat buns should first be fried with rock sugar to color the meat, and the color of the braised meat broth is clear and red.

Eighth: Add spices in the process of making marinade, and add rock sugar to add flavor to the meat.

Ninth: Do not add salt to the marinating process, but season and simmer for a while after the meat is cooked, so that the cooked meat is fresh but not salty.

The practice of buns in the meat sandwich bun.

Ingredients: 250 grams of pork belly, 100 grams of Sichuan winter vegetables, 25 grams of pickled chili peppers, 25 grams of vegetable oil, 25 grams of soy sauce, 2 grams of salt, 8 grams of Sichuan tempeh, ginger and garlic.

Method: (1) **Cook the meat in plain water, remove it and wipe the oil and water off the meat skin with a clean cloth, and smear it with some soy sauce. Wash the winter vegetables and cut them into cubes, soak the peppers and cut them into short joints, and slice the ginger and green onions.

2) Heat a frying spoon, pour a little oil, put the meat skin down when the oil will open, fry until browned, and then cut the meat into 7 cm long slices. (3) Put the meat at the bottom of the bowl according to the fish scales with the skin down, pour cooking wine and soy sauce, add salt, and then put in about 5 black bean sauces and 2 3 chili peppers and winter vegetables, and steam them for 2 hours in the upper drawer. Flip it on a plate when serving.