How to make Five Spice Button Pork ?

Main Ingredients ? Five-spice pork(500g) ?

Seasoning ? Star anise (moderate amount) ? Cardamom (appropriate amount) ? Dried shrimp (appropriate amount)? Spice Leaf(appropriate amount)? Cinnamon(appropriate amount)? Cloves(appropriate amount)? Stale peel(appropriate amount) Ginger(appropriate amount) ? Garlic(appropriate amount)? Shallot(appropriate amount)? Dried sandworms(appropriate amount)? Cooking wine(appropriate amount)? Sugar(appropriate amount)? Salt(appropriate amount)? MSG(Moderate) Soy Sauce(Moderate) ? White vinegar(appropriate amount)? Oyster sauce(appropriate amount)? The most important thing to remember is that you can't afford to lose any of your money.

1 ? Wash the pork and remove the hair, into the cold water over the middle of the cooking remember to cook skin side down the skin with chopsticks can easily penetrate.

2 ? Fish up with a bamboo skewer in the skin full of small holes, a little salt and vinegar sprinkled on the skin smeared evenly, the pot of oil with two chopsticks under the bottom of the meat cold oil in the pot, slow fire fried nephew skin yellowed some small bubbles, increase the fire fried nephew golden brown fish up and put in warm water soaked for 30 minutes after fish up and rewound into a large piece. Sandworm shrimp with warm water to rise well to be used.

3 ? The spices burst incense under a small amount of water and cook for 10 minutes. Played out into the cut meat soaked for 10 minutes, after fishing out the meat into the sand ginger garlic rice cut velvet onion knots and seasonings, and then poured into the appropriate amount of spice juice submerged in 30 minutes. Put the flavor to adjust a good slightly sweet or their favorite flavor ?

4 ? Put the meat slices face down evenly arranged neatly on the shrimp and sandworms and then drizzle with the original sauce. Put on the steaming dragon covered with a lid to steam for an hour, take out the inverted into another bowl can be, steam a little longer is better.

1, pork boiled to eight mature, the ginger patted into the soy sauce pork to join the chopsticks to poke holes in the pork skin, must be poked through the skin poke evenly, marinate for a short while.

2, to prevent the bending of the fried pork, I will insert chopsticks into the ends of the pork, and then the frying pan is hot and good pork frying in the pan, the fire is not too strong, medium heat is good, pay attention to splash of oil.

3, fried to golden brown, knocking the pork skin has a crunchy sound you can start the pot. If you like it tender, don't fry it for so long and soak it in cold water for a while.

4, after soaking up the fish and cut into pieces, after cutting into the star anise, cinnamon, ginger, add soy sauce, salt and mix well.

5, re-plate, steam on the fire for about forty minutes until the buckle meat is soft and sticky can be out of the pot, the beautiful five spice buckle meat on it, like heavy taste can also add a few more spices.

6, buckle meat in addition to steam there are other ways to eat yo, like seafood flavor can also cut thicker to join the dry squid slices together with the pot, the flavor is also fresh Oh, a little bit not oil.

Tips Selected top quality pork, the requirements are not too fat and not too thin, the top "five-flower brisket" for the best. The best way to cook it is to put it in boiling water and cook the skin side so that you can gently insert chopsticks into it, and don't overdo it when frying it.