The production process of sauerkraut button meat, the practice of sauerkraut button meat The most au

Ingredients: 250g pork belly.

Sauerkraut 250 grams.

Ginger 4-5 slices.

Star anise: 2 pcs.

1 scoop of dark soy sauce.

Light soy sauce 1 scoop.

1 scoop of South Milk.

Rock sugar to taste.

Salt to taste 5 cloves of garlic.

5 dried chili peppers.

Fat but not greasy, melt-in-your-mouth sauerkraut button meat (novice version) practice.

Blanch the pork in a pot under cold water for about 20 minutes.

Scoop it up, use a toothpick or fork, prick the skin, and apply dark soy sauce to color.

Start frying, skin side down, (look at it for a few minutes) until it's almost colored.

This can be taken out and soaked in cold water, skin side down, for 20-30 minutes.

Cut and set aside. Sauerkraut, garlic, dried chili peppers, star anise, all ready, heat the oil, pour the sauerkraut, minced garlic, dried chili, pour it down and stir-fry the dry water, put it on a plate for later use.

Stir-fry the fat of the pork (no oil, no oil,) stir-fry the pork fat out without greasy, (at this time, add: star anise, dried chili, light soy sauce, dark soy sauce, southern milk, sugar) stir-fry a few times, add a large bowl of water, and bring to a boil over high heat.

Bring to a boil and pour into a pressure cooker (press for 15 minutes).

After pressing, it is clipped out and plated, with the skin facing down (forgot to take a picture).

Then spread the sauerkraut that had been fried earlier, pour some sauce from the pressure cooker stewed meat, and steam it on high heat (10 minutes) and forgot to take a picture.

Steam over high heat for 10 minutes, then remove from the pan, turn the plate upside down, (and then pour a little thickened sauce).

Finish. Tips:

When frying, be sure to cover the pot.

The pressure cooker is just right for 15 minutes, soft and glutinous, fat but not greasy.

When you turn the plate upside down, you must be very careful, I was scalded, about the side dishes: making button meat does not necessarily have to be paired with plum vegetables, you can match whatever dishes you like.

1 10 Soak the umeboshi overnight and wash it several times to remove the sediment. 2 10 Wash the green onion and ginger and slice it. 3 10 Clean the pork belly, add water to the pot, put in a few slices of green onion and ginger, 2 star anise, a little cinnamon, 10 grams of cooking wine, put the pork belly in, cook over high heat, cook until the meat is white and bloodless, then remove it.

4 10 Bring the pork belly hot and rub a little dark soy sauce on the surface of the pork belly to evenly color. 5 10 Smear a layer of oil in the pot, and when the oil is heated to 7, the so-called 7 hot is that you can feel the heat by putting your hands on the oil, and slowly fry the meat skin on low heat. Until the skin is golden brown and the fat has overflowed, fry the pieces on all sides to evenly color.

6 10 Use the remaining oil in the pot, add the soaked plum vegetables, pour in a little gravy of the meat just cooked, add a little dark soy sauce and salt, a little rock sugar to taste, and simmer over low heat for 15 minutes. 7 10 Cut the cooled pork belly into thick slices and arrange them evenly in a bowl. Top with sautéed umeboshi.

8 10 Put it in a pressure cooker and steam for 20 minutes, after 20 minutes, turn on the pot and deflate, filter out the steamed fat and continue to steam for 20 minutes.

How to make sauerkraut button meat? Add the pork belly to the green onion and ginger cooking wine and cook for 20 minutes, then slice it, add salt, chicken essence and sugar, serve with two tablespoons of lead and pepper cooking wine, put it on a plate and add sauerkraut. Cons or.

The pork belly is blanched in a pot under water, the sauerkraut is fried, the meat is steamed, and the vegetables are carefully stared at when put in.

Just put the sauerkraut on top of the meat and cook it.

In particular, the sensitive group is good to eat oranges, and the meat is loose and soft.

A Ruofeng (all kinds of Weibo sour after losing the game, Tuan Tong emphasizes objective reasons) + a strawberry (strength problem, laugh guess too Cai) + a touch or type child invincible (game ID is to buckle meat).

Yiyun takes a big side to teach you to make plum vegetables and buckle meat.

Sour Chunling vegetables buckle the code Senbo Chixiang meat.

Sour (if the wind) dish (the dog wins) buckle the meat.

I've only heard of plum cabbage buttoned pork.

Add some to the good taste of life.

Cook the pork belly in a pot under cold water, put the green onion knots, ginger slices, star anise, Sichuan peppercorns, and cooking wine.

Cut the shallots into sections. Ginger slices. Cut the garlic into garlic grass and set aside.

Scoop up the cooked pork belly and cut it into thicker slices.

Put the sauerkraut in a bowl and wash it slightly with water.

Then squeeze a thousand waters. Stir-fry shallots, ginger, garlic, dried chilies, star anise in hot oil in a casserole, pour in sauerkraut and stir-fry.

Add the minced garlic and stir-fry until fragrant, then pour in the broth where the meat has been cooked.

Add the sliced pork belly.

Add salt and pepper.

Cover and cook for another 20 minutes, and the sauerkraut white meat is ready.