Button meat production method is as follows:

Tools/materials: pancetta, ginger, soy sauce, cooking wine, salt, green onion, old soy sauce, oyster sauce, rock sugar, dashi, knife, pot, water.

1, pork washed, pot of water open cooking wine to cook the whole piece of pork, cook half an hour out, pork cut thin slices, pot of water and then boil, put green onion and ginger seasonings to cook pork slices, and then cook half an hour.

2, boiled slices of meat put onion and ginger, a spoonful of soy sauce, a spoonful of soy sauce, a spoonful of oyster sauce, a handful of rock sugar, a spoonful of salt marinade meat for an hour.

3, marinated meat in a bowl yard good, marinated meat material poured into the bowl, and finally put some green onions and ginger, on the pot of water to steam 1.5 hours.

4, steamed buckled meat inverted on the plate, finished.

Types of buckwheat

1, plum vegetable buckwheat

Dried plum and meat sparks, dried plum is a kind of Hakka people pickled a kind of dry pickles, so this plum vegetable buckwheat is also one of the three treasures of the Hakka. This dish belongs to the Cantonese cuisine and is one of the most favorite among the buckwheat. Meat lovers will love this dish. The savory flavor of dried plums can effectively absorb the fat of the pork, and this dish is a main dish of banquets in many hotels and is very popular among guests. It is a must-have dish in traditional Chinese New Year festivals. With the meaty flavor of plum and vegetables mixed with rice, the sandwich is more flavorful than the sliced meat.

2, salty roast white

Royal roast white is a traditional dish in Sichuan cuisine, but also in Sichuan and Chongqing region, "three steam nine buckle" in an essential main dish. Szechuan people call pork white meat, white burnt after burning, steamed, so called burnt white. There are both sweet and savory versions of siu baek. The main ingredient used in savory roasted pork is Yibin sprouts, which is traditionally served with Sichuan's unique replica red soy sauce, pickled peppers and edamame beans. After the dish is finished, the color is attractive, the flavor is fragrant, salty and sweet, and the meat is tender and rotten.