1, three minutes. Buckle meat needs to be soaked in cold water for three minutes after frying before continuing to cook, which can reduce the greasiness of the pate. Buckle meat is a traditional Chinese dish, and the main ingredients for making it include skinned pancetta, cooking salt, soy sauce, and dried plum cabbage. To make buckled pork, you need to use dark soy sauce, which makes it easy to color the ingredients. Steam the buckled meat for enough time so that the steamed buckled meat tastes more soft and sticky.

2, buckle meat is a made of pork, a common Chinese dish, buckle meat canned is also a common canned food. The buckling of buckled meat is the process of inverting the cover in a bowl and plate when the meat is steamed or stewed until it is cooked through.

3, buckle meat originated in guangdong, to plum vegetable buckle meat is most famous, general narrow sense of buckle meat refers to the plum vegetable buckle meat. It is a traditional specialty of Meizhou, golden color, aroma, sweet and refreshing, not cold, not dry, not wet, not hot, was passed on as a positive dish and has been famous for a long time.