Introduction: New Year's Day fried meat, many people tend to ignore the most critical two steps, bearing in mind the 4 know-how, to teach you the correct way to do it, buckled meat blocks are blistering, crispy flavor, taste authentic!
Every year when the New Year is approaching, my hometown folks will fry their own buckle meat. The first time I saw this, I was able to see it in the back of my head. I remember, my family from my grandfather's generation began to fry the buckle meat, regardless of money, New Year's more or less have to fry some buckle meat, even if there is no bacon, sausage, buckle meat must have, buckle meat of the year, only to say that there is a taste of the New Year.
In the past, I always thought it was easy to fry the meat, not just put the meat directly into the frying pan. But later when I witnessed my grandfather and father fried buckle meat, the original fried buckle meat is not directly into the pot on the frying, want to fry a good golden and crispy buckle meat, there is a learning curve. It's impossible to get blisters when you fry the meat directly in the pot. Grandpa said that he could do every piece of meat blisters, do not need to taste can judge this piece of meat fried authentic enough!
Today is the 16th day of the Lunar New Year, which is getting closer and closer to the Chinese New Year, so I came home and smelled the aroma of the deep-fried buckwheat, which made me feel like the year is full of flavor. When frying buckwheat, many people tend to ignore the most critical two steps, that is, before frying buckwheat, did not boil the meat and did not give the meat skin zhang hole. Today, we share with you the correct way to fry button meat, just need to keep in mind 4 tricks, each piece of button meat are blistering, authentic flavor, crispy and delicious! The first thing you need to do is to make sure that you have the right amount of money to pay for your meals!
Want to buckle meat fried good, golden and blistering, master 4 tips can be.
Tip 1: Before frying the meat must be boiled soft
Many people tend to make a mistake, the first step on the meat into the frying pan fried, in fact, this is wrong. Frying the meat before the meat is not boiled soft, then fried out of the buckle meat hard, which feels like eating lard residue. The right way is: the first step can not be ignored, to first cook the meat to the pot to fry. Generally meat if after, about 1 hour to cook. Specifically how long to boil water, which also depends on the meat cut big or not. Cook the meat to break the raw can be fished out, can not continue to cook, or cook too rotten too through is also not work.
Tip 2: you must use the pine meat needle to the skin of the meat holes
This step is also very critical, and often the most critical step many people will ignore. A lot of people ask me, why do you see your fried pork blisters, and why is my fried not blisters it? In fact, the reason for not blistering is to ignore the key step "to the skin of the meat tied hole". If you don't have a meat needle at home, you can use a toothpick, but of course, the hole in the toothpick is too small, and the blistering effect is not obvious, you can make your own meat needle. If you really do not know how to make, you can use pointed chopsticks inserted into the pork skin to tie holes, so that you can fry the "tiger skin buckle meat" to.
Tip #3: Salt the meat and coat it with soy sauce
To achieve a golden color, you need to salt the meat and coat it with soy sauce. See here, by the way, to tell you, we coated with soy sauce, can not be coated with soy sauce, coated with soy sauce color will be black, once the button meat black, then it is very difficult to see. The correct way is to apply soy sauce, not dark soy sauce. This must be remembered.
Tip 4: Use peanut oil to fry will be more fragrant
Many people in the fried pork will buy some lard to do the lead, because lard is relatively cheap, but now the pork is expensive, lard is not cheap yo. Many people think that the pork plate oil fried out of the buckle meat, smell more flavorful. In fact, using peanut oil to fry the buckle meat, the color will be more golden, fried out will also be more fragrant.
The deep-fried pork, no matter what it is used with, is quite crispy, fat but not greasy, the more you eat the more addictive.
Fried buckle meat cooking skills summary: New Year's Eve fried buckle meat, many people will ignore the most critical two steps, that is: first boil and then fried and the skin of the meat to tie holes. Directly into the pot fried buckle meat, fried hard, especially lean meat, and old and firewood, even after soaking and then steamed, the taste is not good. Without the skin of the meat to tie holes in the pot directly under the fried button meat, then 100% of the button meat is not blistering, button meat does not blister, can not achieve the effect of the "tiger skin", so that there is no fluffy and crispy texture to eat. In addition to these two points, everyone in the fried meat, but also have to combine the above four tricks to fry, so that the fried meat is authentic enough, blocks of blistering, golden color and crispy!
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