Ingredients: 600g button meat blank, 50g salt and vegetables, 3g dried red pepper, 3g minced chili pepper, 2g star anise powder, 10g Lao Gan Ma, 1ml light soy sauce, 3ml oyster sauce, 10ml monosodium glutamate (MSG), 1g rice wine, moderate

Practice: 1) Thin the meat blank as shown in the picture into a two-finger thickness. 2) Cut it into half a finger-thick slices. 3) Clean it in lukewarm water. Wash. 4) Cut the meat slices in a container, add salt, dark soy sauce, oyster sauce, rice wine, monosodium glutamate, anise powder, minced chili pepper and well. 5) Place the meat slices skin under the meat, one by one, in a large bowl; fill the remaining slices of meat into the bowl and gently press it, pave the way. 6) Salt greens soak and rinse in warm water, squeeze out the water and pick a piece of slices, chopped. 7) Dried red peppers chopped in the top of the knife. 8) Warm up oil in the frying pan and pour in the Crushed salt cabbage, dried red pepper, dried mother, add a little salt and stir fry on medium heat. 9) Stir fry the dried vegetables into the buckle bowl filled with meat, and pave the way. 10) will do a good job of the buckle meat into the steamer, steam steam 50 minutes. 11) Steam the buckle meat out of the steamer, the dish containing the buckle meat buckle in the bowl, turn it over, remove the buckle bowl, dripping gravy can be served on the table.

Two, dried bamboo shoots buckle meat

Instruments: 1000g pork, 200g dried bamboo shoots, 1 small piece of ginger, 3g green onion, 4 garlic, the right amount of sesame oil, the right amount of soy sauce, the right amount of old soy sauce, the right amount of chicken powder, the right amount of King of Spice, the right amount of paprika, the right amount of salt, the right amount of oil

Practice: 1) pot red hot. Place the meat skin side down . Brand clean the hairs and epidermal layer of dirt on the meat skin. 2)Scrape the surface of the meat skin with a knife. Wash with warm water. 3) Boil water in a pot. Cold water will be meat into the pot to boil until the chopsticks can be stuck into no blood out of the pot. 4) pot put a wide range of oil heating until the oil surface smoke. 5) with the old soy sauce will be meat coloring 6) with the oil hook to grab the meat into the pot. 7) deep-fried until the meat skin surface grain. 8) out of the pot to cool and standby (don't deep-fried too batter). 9) dried bamboo shoots first soaked with lukewarm water and then wash it clean. 10) pot poured into the rice paddy, soak the dried bamboo shoots into the pot to fire and cook to fifteen to twenty minutes. 11) will be the first time with warm water, soaking bamboo shoots into the pot fire and cook to fifteen to twenty minutes. Twenty minutes. 11) Rinse the dried bamboo shoots and squeeze out the water and cut them into pieces. 12) Put in the ginger. garlic. Sesame oil. Salt. Chicken Powder. 13) Cut the fried meat into thin slices. 14) Place the dried bamboo shoots on top of the cut meat. 15) Steam the meat for 60 to 90 minutes. 16) Remove the meat from the steamer and cook for 2 hours. (Use chopsticks to penetrate the meat easily, that is, cooked.) 16) Put the prepared ginger and green onion into a small bowl. Add chili powder. Chicken Powder. 17) Mix well to avoid hot oil to pour the chili noodles paste. 18) Hot pot of oil to wash away in a small bowl and mix well. 19) Then add soy sauce. Spice King a little mix well, and finally in the flavor sauce add a little boiling water to mix well. 20) with a slightly larger than the steamed meat deep plate, the buckle meat inverted in the plate, put on the cilantro garnish on the table.

Three, taro buckle meat

Ingredients: 500 grams of pork, 400 grams of taro, 3 shallots, 3 leaves, 1 cinnamon, 2 star anise, 1 tbsp cooking wine, 1/2 tbsp light soy sauce, 2 tbsp light soy sauce, 1/2 tsp fine salt, 15 grams of rock sugar, 1,000 ml of water, 1/4 tsp salt, 1 tbsp oyster sauce, 1 tsp granulated sugar, 2 tbsp light soy sauce, 1 tbsp light soy sauce

How to make: 1) Fill a pot with water, add the meat, scallions and all the marinated meat ingredients, bring to a boil over high heat, then lower the heat to low and cook for 30 minutes; 2) Slice the betel taro into 5mm thick slices, add 1/4 tsp salt and marinate for 15 minutes; 3) Take out the boiled meat and let it cool down, coat the surface with dark soy sauce, poke holes on the surface with a toothpick, and drain; 4) Heat the oil in a pot, add the meat and fry for 15 minutes; 5) Add the soy sauce to the pot, then add the soy sauce to the pot. Inside the hot oil, put the meat fried until golden brown on both sides (fried meat skin to add a lid to avoid being hurt by the oil); 5) taro into the hot oil, fried to the surface of the crust; 6) will be fried meat cut into 5mm thick slices; 7) will be the meat and taro pieces, one by one indirect emissions in a deep bowl, the most surface of the taro spread on the remaining; 8) will be the oyster sauce, granulated sugar, soy sauce in a bowl after mixing evenly, coated evenly in the meat and taro on. Boil water in the pot, cover and steam for 60 minutes; 9) steamed meat, buckle a large plate on the bowl, the bowl can be reversed; 10) in the plate decorated with scalded river bok choy, will be steamed out of the bowl of soup poured into the pot and heated until thick, dripping on the surface of the buckled meat can be.

Four, curd buttons

Instruments: 500 grams of skinned pork, 2-3 pieces of curd, curd juice, tofu a piece of

Practice: 1) clean the meat, the pot of water, the meat into the pot of cold water 2) about 20 minutes to cook, chopsticks can be stuck into the meat can be fished out, let it cool 3) the curd and curd juice in a small bowl, add the right amount of water, crushed curd 4) frying pan with oil, oil seventy percent hot, put the meat into the frying, constantly turning the meat (there will be oil constantly splashing out, use the lid of the pan as a shield to block it ha) fried to the meat skin a little hard when the fish out 5) the fried meat cut into uniform pieces of meat

6) put the meat into a bowl and poured into the sauce curd juice, with the hands of the hand grasp 7) take a bowl, and then the meat skin face down in the bowl, and finally Cut the tofu into cubes and arrange them on top of the meat, steam on the steamer for more than 1 hour, the longer the meat will be more soft. I steamed on it for 1.5 hours 8) steam well out of the bowl, pour out part of the juice, take a plate and place it on the bowl, quickly turn it over, and buckle the meat in the plate can be.

Five, potato buckle meat

Ingredients: five square pork, potatoes, green onions, ginger, cooking wine, red curd sauce, soy sauce, soy sauce, Huadiao wine, oyster sauce, sugar, salt

Practice: 1) five pork skin side down, cold water into the pot, add green onions, ginger, cooking wine. 2) high heat to boil to a medium-low fire, cook for 15-20 minutes. The cooking time can be controlled by yourself, to cook until the meat from the outside to the inside are broken raw, during which skim off the foam. 3) Fish out the five flowers and wipe out the water. 4) Surface with a toothpick to make some small holes, and evenly spread a layer of light soy sauce. 5) When the light soy sauce is dry, into the frying pan, medium-low heat on both sides to fry a little bit. 6) The order of the meat skin is fried first, frying the process there will be hot oil splash, so pay attention to the safety of the process. 7) Fry until the surface of the golden brown. 8) Fry until the surface of the golden brown. 9) Fry until the surface of the meat skin, the meat skin is fried. 10) Fry until the surface of the meat skin, the meat skin is fried. 8)Cut the fried pork into even slices.9)Place the pork in a bowl of appropriate size.10)Make a sauce with the red curd sauce, soy sauce, soy sauce, Huadiao wine, oyster sauce, sugar, salt and water.11)Pour it into the bowl of the pork.12)Add enough water to the steamer at once, and turn the steamer to medium heat to steam for 50 minutes.13)Uncover and cover the potatoes and cut them into thicker slices.14)Continue to steam for another 10-15 minutes.15)Add the potato slices and cut the skin into thicker pieces. Continue steaming for another 10-15 minutes. If you like more soft and sticky texture, you can increase the appropriate time to steam the meat, and then put the potatoes. 15) Steam the meat after the soup grate out of the steam bowl above the cover plate, and then reverse buckle on the plate. 16) Grate out of the soup boil a thin gravy poured on the meat buckle can be.

Six, braised pork

Ingredients: 250 grams of pork, 10 grams of ginger, 15mL of soy sauce, 20ML of soy sauce, 10ml of sugar, Huadiao wine (or white wine) 50ml, 3 star anise, 5 grams of peppercorns, 3 slices of sesame leaves, 1 gram of monosodium glutamate, salt to taste