Button meat it's crispy skin meat rotten flavor very, taro glutinous melt in the mouth, the elderly children are very favorite to eat. Buckle meat practice is mostly the same, the difference is only the difference in flavoring, each family has their own tricks, how to do how delicious, there are five spices, bad spicy, mandarin ducks double-flavored, dried plum flavored, pickled vegetables flavored ......
Doing buckled meat need to be pork with skin of the flesh, the flesh of the hair scraped clean, cut into the size of a hand side of a number of pieces, put in a pot of cold water, and then put in a pot of cold water. A number of pieces, put into a pot of cold water, on the fire boiled to eight mature, fished out with a clean cloth to wipe off the water on the skin of the meat, with a stick in the skin of the pig on the numerous small holes. Heat a pan, pour peanut oil, heat, put the pork skin side down into the pan and deep fry until golden blistered and crispy. Taro according to the thickness of a finger sliced, into the pan fried crispy, will be a side of fried meat according to the thickness of a finger sliced in a sea bowl, pork skin side down, flat mouth on the top, a piece of pork a piece of taro put together a bowl, dripping with the secret sauce (with five-spice powder, thirteen spices, ginger juice, soy sauce, soy sauce, soy sauce, curd and other spices and become), on the steamer pot on the high heat and fierce steaming for half an hour to an hour you can get out of the pot and inverted into the dish. A bowl of meat crispy, flavorful, fat and not greasy buckle meat fresh out of the oven, I bowl of rice can be under two or three pieces (a piece is a piece of meat and a piece of taro).