Many people like, especially those authentic food is so that many people can not forget that kind of delicious, so many people are in pursuit of the production of food authentic know-how, and today to bring to you is the dried bean curd buckle meat of the authentic practice, because many people to the editorial message that the dried bean curd buckle meat how to make it is not greasy It is not a good idea to make it. Today for everyone to reveal the secret.
Teach you the authentic buckle meat practice, master these tricks, delicious and not greasy, the whole family loves to eat
First of all, you need to repair the skin of the meat, the cleaned meat with a hand directly pressed in the pot back and forth friction, remember that here is to make a strong hand so that you can ensure that the skin of the meat can be a better contact with the pot, until the skin of the meat becomes yellow later on. The meat will turn brown when the skin turns brown, and then you can stop.
In a pot of hot water, in the hot water with a kitchen knife to scrape off the black part of the skin, after all, in the repair of the skin of some places because of heat reasons will be black, the black burnt part of the scrape can be.
Teach you the authentic buckle meat practice, master these tricks, delicious and not greasy, the whole family loves to eat
The pork will be treated over the water again, it is important to note that the meat is placed on the lower side of the skin in the top on the right, it is necessary to pay attention to the time of the water has been to the skin on the top of the flesh can be poked with chopsticks on the right, so that the production of buckwheat will be more The first thing you need to do is to make sure that the skin is not too thin and soft and tasty.
Prepared sugar and hot water into the pan for frying, until the sugar color into a dark brown later can be, the sugar color with a spoon a little bit poured in the water after the meat, be sure to pour evenly.
Teach you the authentic buckle meat practice, master these tricks, delicious and not greasy, the whole family loves to eat
Pour oil into the pot, and when the oil boils with the meat directly into the pot, here choose to medium heat oil can not be too big or too small, until the meat skin becomes dark brown after it can be, and then put the meat inside the boiling water with a lid cover.
Soaked dry beans cut into small pieces, and then put the pot to evaporate the water in the beans, here must be the water are fried out, because this will be more chewy beans or beans will be very tasty.
Teach you the authentic buckle meat practice, master these tricks, delicious and not greasy, the whole family young and old love to eat
Pour oil in the pot and wait for the oil to boil after the chili sauce soy sauce together to put the pot, fried for a while after the chili pepper noodles also put into the pot until the fried flavor, will be fried bean curd to the pot here be sure to stir back and forth and then put the salt to the pot to continue to stir, and add a little soy sauce on the color. a little soy sauce on the color, followed by cooking wine (many ingredients will have to add cooking wine), and finally is out of the pot.
Teach you the authentic buckle meat practice, master these tricks, delicious and not greasy, the whole family loves to eat
Start cutting meat, here is very conscientious can not be pork cut thick and can not be pork cut thin because this is not good for the taste of the best is about 2 centimeters of thickness is the most appropriate, and then cut the meat into a bowl above the cover of the base of a good job! with a spoon, press hard, and then the whole bowl are put into the pot to steam for one and a half hours on it, take it out with a plate buckle on the turn one to let the meat face up to the bottom of the base, and then sprinkled with some chopped green onion so that the delicious beans buckle meat on the production of the completion of the