Recently saw a lot of strange buckle meat practice, always feel the shortcomings of what, today I have the responsibility to teach you the correct practice, this practice is 61 years old Szechuan white chef head of the practice, since he engaged in this industry, has been using this practice, this practice has been passed down for 29 years, taught to countless people, the taste of the unique, today, the old white chef head of the practice of teaching you the most authentic buckle meat practice and 6 tips, as long as you watch carefully and master every detail, everyone made out of the earth is delicious.

Button meat

Instruments: 200 grams of dried plum cabbage, 800 grams of pork.

Seasoning:20ml cooking wine, 4g of sugar, 3g of cinnamon, 5g of star anise, 2g of allspice, salt, pepper, monosodium glutamate in moderation, 500g of cooking oil, 12ml of dark soy sauce, 6g of peppercorns, 3g of chili peppers, 10g of minced ginger, 2 sections of scallions, 2ml of white wine, 20ml of honey.

Practice:

1. First, bring the pot to a 6-percent heat, put in the whole piece of Five-flake pork, the pork skin can be scalded to golden brown, then wash the pork skin, pork is also washed and set aside.

2. Put cooking wine, peppercorns, scallions, ginger, and pork in the bottom of the pot, bring to a boil over high heat, and then change to a low heat and cook for about 20 minutes, cook to remove from the pot, drain, and then smear with an appropriate amount of honey.

3. Soak the dried plum cabbage in water for 3 hours, then wash, drain, and chop into pieces.

4. Put the oil in the bottom of the pot and heat it to 6%, put in the pork smeared with honey and fry it for 5 minutes, then start the pot, then heat the oil to 8.0%, then put in the pork and fry it until the surface is golden brown and blistered.

5. Soak the fried pork in water for 15 minutes, then cut into 0.5-cm-thick slices and set aside.

6. Put the cut meat into a bowl, add salt, white wine 2ml, ginger, chicken essence, sugar, pepper, soy sauce, cooking oil, mix well, and then prepare a large bowl, pork skin toward the bottom, the pork all arranged again in the bowl can be.

7. Put oil in the bottom of the pot, then add ginger, chili, pepper, stir fry, then add the dried plum cabbage and stir fry for 2 minutes, then add salt, monosodium glutamate, pepper, dark soy sauce and stir fry, you can start the pot.

8. Put the fried dried plum into the buckle meat, and then into the steamer in the steamer, high heat steaming for 20 minutes, and then change to low heat steaming for 20 minutes, and finally turn off the heat and simmer for 10 minutes can be out of the pot.

9. Put the bowl buckle on the plate, dried plum buckle meat is ready, sprinkle the appropriate amount of green onion can be out of the pot.

Buckle Meat

6 tips:

1. Pork rinds must first be placed in the pot to burn a little bit, you can deodorize the hair, and finally made a lot of pork rinds strong.

2. Pork for blanching, be sure to cook cooked through, or pork will eat a fishy flavor.

3. I would put a little honey on the pork and deep fry it to make the color of the pork look better and taste better.

4. The pork should be deep-fried twice, so that it can be fried golden brown and also fully characterized.

5. People give flavor to the pork, taste the pork flavor, to see if it is appropriate, or buckle meat steamed, there is no change.

6. Steam buckled pork, be sure to follow the time I said to do, so that the steamed pork is soft and sweet, fat but not greasy, super tasty.

Buckle meat

This is the white chef to teach you the correct way to buckle meat with dried plums, really super tasty, salty and delicious, I will do it once a month, sometimes more to do some, frozen, want to eat when you take it out, but also very tasty, the soup in the buckled meat, super under the meal, the family love to eat, and finally, I hope that you can also make a very tasty dried plums.