One of the common ways to buckle meat: buckle meat with plum vegetables.
Braised pork with plum sauce can be said to be one of the classics among many braised pork, and its uniqueness lies in the taste of this plum dish.
Food preparation
Pork belly, dried plum, soy sauce, soy sauce, crystal sugar, star anise, cinnamon, onion ginger, salt, oil and white wine.
Method step
1. Soak dried prunes overnight, wash several times to remove sediment, and slice onion and ginger for later use;
2. After the pork belly is cleaned, add onion ginger, cinnamon, star anise and a few drops of white wine, put it in a casserole and turn to low heat;
3, stew for 20 minutes, take it out and wipe a little soy sauce while it is hot;
4, put a thin layer of oil in the pot, put the skin down into the pot, and slowly fry on low heat;
5. until the skin is golden yellow and the grease overflows, fry the meat on all sides until it changes color and take it out;
6. Use the fat oil in the meat to stir-fry the soaked plum vegetables;
7. Then pour in the gravy from cook the meat just now, add soy sauce, a little salt, soy sauce and a proper amount of rock sugar to taste, and simmer for 15 minutes;
8. After the fried meat is slightly cool, cut into pieces, evenly arranged in the rice bowl with the skin facing down, and covered with plum vegetables;
9. Steam in a pressure cooker, deflate and boil after 20 minutes, filter out the steamed fat, steam for another 20 minutes, then filter out the fat of the steamed meat, then find a plate, and vice versa.
The second common way to buckle meat is to buckle meat with fermented bean curd.
Food preparation
500g pork belly with skin, 2-3 pieces of fermented bean curd, and fermented bean curd 1 piece.
Method step
1. Wash the pork belly, drain the water in the pot and cook the meat in cold water for about 20 minutes. When chopsticks can be dipped into pork belly, take them out to cool.
2. Put the fermented bean curd and fermented bean curd into a small bowl, add appropriate amount of water, and crush the fermented bean curd.
3. Put the oil in the pot. When the oil is 70% hot, put the pork belly into the frying pan, constantly turn the meat pieces (oil will spill, just use the lid as a shield), and fry until the skin is slightly hard and hard. Take it out.
4. Cut the fried meat into even pieces, put it in a bowl, pour in the prepared fermented milk, and grasp it evenly by hand.
5, take a bowl, then put the skin down into the bowl, and finally cut the tofu into pieces and put it on the meat, and steam it in a steamer for more than 1 hour. The longer the time, the softer the meat will be. I steamed 1.5 hours.
6. Take out the bowl by steaming, pour out some juice, put a plate on the bowl, turn it over quickly, and buckle the meat slices in the plate.
The third common method of meat deduction: taro meat deduction
There are many side dishes that can make braised pork, such as potato, tofu, taro, pumpkin and sweet potato.
Food preparation
300 grams of taro, 300 grams of pork belly, 20 grams of pepper, appropriate amount of olive vegetables, a little white wine, a little salt, a little soy sauce and a little sugar.
Method step
1. Dice pork, put it in a cold water pot, add Chinese liquor and cook for 20 minutes;
2. After the pork is cooled, poke a small hole in the meat with a stick and wipe it with a spoonful of soy sauce and soy sauce;
3. Heat the oil in the pot to 40% heat, add the pork and fry it on low fire until the pigskin becomes hard and golden, remove it and cool it and slice it;
4. Cut taro into pork-like pieces, fry them in a pot until golden brown, then take them out and put the meat and taro pieces in a bowl.
5, a little oil in the wok, stir-fry the peppers, add olives, soy sauce and sugar, mix well and cover the meat, then steam for half an hour and then pour it out.
skill
Oil will spill when frying meat. Be careful.