Several kinds of pork buckle meat practice

One, plum cabbage buckle meat

Plum cabbage unique flavor and pork neutralization, always can not help but more clip two chopsticks.

1. Pluck off the hairs of the pork, clean it, put it into cold water, add green onion, ginger, star anise, sesame leaves, pepper grains, cumin and cook it until it breaks. That is, with chopsticks, no blood bubbling up on the line.

2. Fish out the pork, use a toothpick to make some small holes in the pork skin, apply 2-3 times of dark soy sauce to color the skin, then leave it to dry naturally for 20 minutes.

4. Pour oil into the pot (more), when the oil is 6-7% hot, put the pork skin side down, change the heat to low, cover the pot and deep fry the meat (be careful to splash out the oil and scald!)

5. When the pork as a whole is golden brown, the pork skin is crisp and hard, and the surface is bubbling, you can take it out and put the meat into ice water to soak.

5. Old soy sauce, sugar, soy sauce, beer, pepper mixed evenly coated with sliced pork. Once coated, arrange the meat in the bowl of steamed meat.

6. Heat the oil in a frying pan, put a little bit of minced ginger and stir-fry, put in the dried mustard greens and the rest of the sauce and stir-fry well, and add some salt to taste. Stir-fry well into the top of the pork, press firmly compaction.

7. Put it into a steamer and steam for about 2 hours.

8. Steam well, take a plate inverted on the bowl of steamed meat, hands pressed tightly, quickly flip, meat is buckled in the plate.

Two, taro buckle meat

One of the classic buckle meat, fat but not greasy, absolutely great dishes.

1. Large pieces of pork scraped clean pork hair and water, scallion, ginger, sesame leaves, anise, a little pepper together with the cooking until broken, fish out and spare.

2. Use a toothpick to poke some holes in the pork rind, then evenly coat with soy sauce, salt, and a little honey to color the rind, and then leave it to dry naturally for 20 minutes.

3. Pour oil in the pot (more), when the oil is 6-7% hot, pork skin side down into the pork, change the heat to low, cover the pot and fry the meat (be careful of oil splash burns!)

4. When the pork as a whole golden brown, pork skin crispy hard, surface blistering can be taken out, put the meat in ice water to soak.

5. Soak the meat when preparing taro, taro cut into thick 1 cm thick, high and meat similar thick slices, put a little salt marinade for about 10 minutes.

6. Heat the oil and fry the taro slices until the skin becomes crusty and the color is burnt.

7. Soak the meat, cut into 5mm thick slices, and fried taro slices one by one indirect emissions in a deep bowl.

8. Soy sauce, oyster sauce, a little sugar to mix evenly sprinkled on the taro and meat, steamed for about 2 hours.

9. After steaming the bowl back to the plate, garnish with boiled bok choy.

10. pot hot, with the inverted buckle out of the soup, add a little cornstarch, soy sauce, salt, MSG fried sticky and dripping on the surface of the buckle meat can be.

Three, sweet roast white

Sichuan one of the nine bowls, belonging to the sweet mouth of the buckle meat.

1. Soak the glutinous rice a day in advance and set aside.

2. Scrape the pork hairs from the large pieces of pork, put them into a stewing pot and cook until they are broken, then fish them out.

3. Fish out, dry the surface water, and smear the meat with dark soy sauce for color, then a layer of honey, and leave it to dry naturally for about 20 minutes.

4. Pour oil (more) into a pot, when the oil is 6-7% hot, add the pork skin side down, change the heat to low, cover the pot and deep fry the meat (be careful to splash oil to burn.)!

5. When the pork as a whole golden, pork skin crispy, surface blisters can be taken out, into the water at the beginning of the pork, continue to cook for 8-10 minutes, fish out and standby.

6. Re-open the pot, put a tablespoon of lard, small fire superwah, pour in glutinous rice, medium heat stir fry evenly, stir fry well after the sheng out.

7. cooled meat, sliced, the first knife is not constant, the second knife in the cut off, and in the middle of the sandwiches on the bean paste, close and flatten, just like the feeling of making eggplant boxes.

8. Clip the meat on the bottom of the bowl of steamed meat. Spread the fried glutinous rice and press firmly to compact.

10 into the steamer, steamed at least 2 hours

11. Steamed, inverted buckle in the plate, the surface sprinkle sugar can be.