Button meat made with curd juice, itself mixed with curd inside the wine flavor, so that the button meat is not greasy, very mellow, so it is a very popular and delicious dishes. Want to curd buckle meat to do delicious, a very good sauce is indispensable, sauce with a good, make the buckle meat has a unique flavor. And the meat is delicious, not fat, not oil. In addition to the curd inside the soup, and then add soy sauce, rock sugar and a series of seasonings into it, to make the soup flavor is more intense, more able to lock people's taste buds. Next, I said the specific steps to make curd buttons meat.

Meat, curd, soy sauce, soy sauce, vegetable oil, pepper, sesame leaves, anise, oil, rock sugar.

1.? Buy fat and lean skinned pork, cut into 6cm squares, put into cold water in the pot, boil over high heat and then cook for 20 minutes out of the pot, out of the pot before you use chopsticks to test, if you can insert the penetration, it shows that it is already cooked, if not, you need to cook for a period of time, cook it until it is cooked.

2.? Cooked pork with a leaky spoon fished out and put in a basin to control the water and standby.

3.? On the surface of the pork with a toothpick, more small holes, and then put on the old soy sauce evenly coated, and so the old soy sauce all penetrate into the pork after, into the frying pan frying until both sides of the golden brown, frying the meat process should be adjusted to reduce the fire, cover the lid of the pan, to avoid the oil splash out of the accidental injury.

4. Take out the fried pork, cut into thin slices with a knife and put into a bowl. Then pour the appropriate amount of curdled milk juice inside the pork, add soy sauce, old soy sauce, salt, oyster sauce, rock sugar, and scrub well with your hands, so that each piece of pork is evenly marinated in flavor.

5.? Then put pepper, star anise, sesame leaves, put into the pot to steam for an hour, take out and pour the soup into another bowl, take a plate to cover the five-flower pork inverted out.

6. Pour the soup into the pot, add a little water starch thickening, high heat juice after pouring to the meat can be.

1.?1 Because the curd contains a very strong wine flavor, so we do not need to add a drop of cooking wine, the curd soup can remove the fishy flavor of the meat.

2. Old soy sauce is mainly to play a role in improving the color, the color is darker, so put a little on it, but also to add a little soy sauce to increase the taste of curd buckle meat.

3. Skinned pork is relatively hard, so the last step in the process of steaming must be adjusted to reduce the fire, to steam for a while, the longer the steaming time the more fluffy meat is more delicious. And to be able to fat meat inside the oil to steam out, so eat up will not feel greasy.