Less greasy feeling Three steam, high temperature steaming, the prune absorbed part of the fat oil, excess oil and grease is also melted out by the heat, before and after to skim out the excess fat oil twice to make the buckle meat to the entrance of the crispy bar, fat and not greasy simple and good to do. The treatment of prune needs to be clean, this dish is still relatively easy to do, learn to do it yourself at home often, anyway, it is not expensive. Buckle meat is a traditional Chinese dish, everywhere. And Guangdong buckle meat to taro as a supplementary material, absorb oil and juice, full flavor, fat and not greasy into the dish, soft 焾 strong fragrance, unique flavor. Suitable for mass banquets, group meals, flavor zero meal, the most suitable taste, accompanied by meals.

Mix the bean curd, red bean curd, garlic, plus ginger, salt, sugar, old pumpkin into a sauce. Then pour the juice on top of the meat and steam it in a pot for fifty minutes. This step is very important, the deep-frying process can not only deep-fry the grain of the skin into a tiger skin pattern, but also the excess fat of the five-flower meat, more maintenance of the overall texture. Pickled red pepper 10 grams, 150 grams of preserved mustard greens, 40 grams of black beans, 2 grams of peppercorns, 2 grams of refined salt, 10 grams of soy sauce, caramelized sugar juice, 500 grams of cooked vegetable oil (50 grams of actual consumption). Plum dishes are rich in flavor; the color is saucy red and bright, and the soup is sticky and fresh, whether it is served with a bowl of rice or pasta, it is excellent.

Almost New Year's Eve, we here in the New Year's home to add guests will do on this buckle meat, the following to share how to do the plum dishes buckle meat can be fat and not greasy, lean and not firewood. Two to three days later, cleaned prunes, buckwheat cut into finger-thickness slices, placed in a large bowl, cut the prunes and star anise covered in buckwheat, steamed for 45 minutes, to find a bowl as big as the cover, turned over, prunes buckle meat even made, no matter how much to do, the bowl should be exactly loaded down immediately to eat it must be turned over to the bowl to put, so as to avoid all the oil gathered in the bottom of the bowl! As for lean and not firewood, originally buckle meat is the choice of the fattier pork, so that there will be oil, so that the plum dishes eat up the texture more moist, unless you choose too much lean meat will be firewood! Normal.