This is the authentic practice of buckling meat, the head chef's cooking skills, delicious and not greasy, really fragrant
2. Prepare a piece of pork, put the meat skin down into the hot iron pot inside the hot, press the friction for a while, this step is mainly in order to destroy the sweat glands inside, to remove the residual pig's hair and the skin fishy flavor, pig skin branded into a burnt yellow when taken out, put into the water with a steel wire ball to scrub! clean.
This is the authentic practice of buckling meat, the head chef's cooking skills, delicious and not greasy, really fragrant
3. Prepare a plate, put on the scallion and ginger, put the meat on top, together with the boiling steamer inside the steamer for 40 minutes to the meat stereotypes, scallions and ginger can not only deodorization can also facilitate the circulation of steam, so that the five meat more evenly heated.
This is the authentic practice of buckling meat, the head chef's cooking skills, delicious and not greasy, really fragrant
The soaked soft bean curd out of the water a few more times, remove the dust and impurities on the top, and then drain the water and cut into small pieces of spare.
This is the authentic way to buckle meat, the head chef's cooking skills, delicious and not greasy, really fragrant
4. The following we will fry the beans, the pan is hot add a little oil Add a few dried chili peppers burst incense, and then put the beans into the pan on medium heat stir fry 2 minutes, add a little salt into the bottom taste, the inside of the water to stir fry out of the beans fried, fried, fried, after the fragrance out of the standby.
This is the authentic practice of buckling meat, the head chef's cooking skills, delicious and not greasy, really fragrant
5.40 minutes after the meat has been steamed to seven or eight mature, chopsticks into the blood will not spill out on the can, we take out the meat, in the skin of the meat to tie some small holes, the inside of the fat oil to be released so that eating is not greasy mouth.
This is the authentic practice of buckling meat, the head chef's high cooking skills, tasty and not greasy, really fragrant
6. Bowl into the honey 5 grams, 5 grams of soy sauce, stirred with chopsticks, this step can also be used in place of the color of the sugar, the sauce is evenly coated in the meat on top of the meat, meat should be smeared with more to the meat ahead of the layer of the base color, so that the fried out of the more rosy and oily. After processing, put the meat aside, dry the water on top and prepare for frying.
This is the authentic practice of button meat, the head chef's cooking skills, delicious and not greasy, really fragrant
7. pot of boiling oil, oil temperature fifty percent of the hot oil surface slight smoke, the flesh skin down into the pot of frying, frying with the lid of the pot to avoid hot oil splash scalded, the flesh skin was golden brown above the full of small bubbles when taken out, put into the water soak for 20 minutes to allow the flesh skin to absorb moisture to form tiger skin spots. The skin will absorb the water to form the tiger skin spots.
This is the authentic practice of buckling meat, the head chef's cooking skills, tasty and not greasy, really fragrant
8. soaked after the flesh cut into half a centimeter after the meat into the basin, add chicken 3 grams of sugar 5 grams of flavor, tofu milk, a piece of sauce to increase the flavor of the sauce, seafood sauce 5 grams of sauce, 10 grams of sauce of the pork chop, oyster sauce 5 grams of sauce with a hand grip to make the sauce uniformly wrapped in the meat on top of it, the color is not moist enough, and then drizzle with the water, and then the water is not enough. If the color is not red enough, then drizzle a little soy sauce to catch the color evenly.
This is the authentic way to buckle meat, the head chef's cooking skills, delicious and not greasy, really fragrant
9. The meat evenly placed in the hands of the hands into the buckle bowl inside, and then put the fried bean curd in the pot of material to mix a little bit of the bowl is also put into the buckle bowl, the steamer pot of water boiled in the ready to go into the meat, with a bowl or a plate to cover a little bit, covered the lid of the pot open the medium fire steam for 30 minutes.
This is the authentic practice of the buckle meat, the head chef's cooking skills, tasty and not greasy, really fragrant
30 minutes later, we took out the steamed pork, control off the excess juice, the pork inverted in the plate inside, pouring just out of the sauce, moist and soft dry bean curd buckle meat on the table can be eaten.
This is the authentic practice of buckling meat, the head chef's cooking skills are high, tasty and not greasy, really fragrant
Technical points:
1. Steaming only onion and ginger to deodorize can be, don't add too many spices, so as not to affect the flavor of the five-flower meat.
2. In the meat skin above the holes, one is to release excess fat, reduce the greasiness, and the second is to facilitate the material juice seepage into, fried out of the meat skin more red.
3. The fried pork must be soaked in water to remove the grease on top, and at the same time, let the meat skin absorb water and expand to increase the soft and sticky texture.