Although it is a traditional dish, the approach is very innovative and meets the requirements of fast food. The special sauce for the buckwheat has a good flavor profile, combining Cantonese-style sauces as well as Hunan's Spicy Sauce. The result is not particularly good, making the dish look particularly ordinary, and suggesting a combination of Chinese and Western methods to improve.
Ingredients:
30 dry grams of skinned pork, 2300 grams of salted preserved mustard greens and dried radish, 46 dried lotus leaves, 460 lotus leaf buns, 690 grams of shredded green onion, 920 grams of shredded cucumber, and 100 grams of chopped green onion and ginger.
Seasonings:
homemade marinade sauce soup a pot (about 25 kg), A material (homemade buckle meat sauce, four sweet noodle sauce 400 grams each, sugar, salt 100 grams each, 200 grams of straw mushrooms old soy sauce, 220 grams of milk juice, thirteen spices 45 grams), B material soup (collected every day in the kitchen processing of chicken, ribs, elbows left over the marinade) 1 dry grams, 300 grams of wet starch, 300 grams. 10 grams of meat treasure king, 500 grams of red oil.
Homemade marinade soup recipe and production:
Cauldron hot, into 500 grams of soybean oil, stir-fried onions, ginger 100 grams, and then into the Pixi County 300 grams of soybean paste, stir-fried red oil over a small fire, add 15 kilograms of broth, transferred to the homemade buckwheat special sauce, sweet sauce 400 grams of sugar, salt 100 grams of straw mushrooms 200 grams of soya sauce, 220 grams of southern milk juice, thirteen spice 45 grams, boiling into homemade marinade soup. This marinade soup each time you use only heating, can be repeated many times; the use of two modulation once, the second time you can put A material and B material can be reduced by half.
Homemade special sauce for button meat:
510 grams of rib sauce, seafood sauce, barbecue sauce 540 grams, 480 grams of Hou Hou sauce, 226 grams of garlic chili sauce, 200 grams of chili pepper sauce, poured into a large pot, add 300 grams of red oil, mix well.
Preparation:
(1) with skinned pork clean, skin side up, into the cage steamed to seven mature, slightly cooled skin side up cut into 0.5 cm thick, 12 cm long slices spare.
(2) will cut the meat into two homemade marinade sauce soup pot, the first time into the meat, at the same time, seasoning A and B materials, and then put into the meat Bao Wang, high-fire boil, beat the upper layer of floating foam (during which the spoon to keep stirring the bottom of the pot, in order to prevent the paste pot), 5 minutes after the transfer of low-fire feed 10 minutes, and finally off the fire, soup immersion 8 minutes, to be fully flavored with skinned pork, after the color. All drained soup fishing meat.
(3) buckle meat bowl, a layer of pressure layer, *** arranged into 8 slices of pork, pour a little soup (15 grams per bowl).
(4) cleaned four to six times the salted prune cut small dices; dried radish soak, cut work and cleaned prune mix, mixed with chopped green onion, ginger and roasted meat in the soup, placed on top of the buckle meat bowl, the top of the most set a small piece of dried lotus tablets (water soak can be).
(5) loaded lotus incense buckle meat steamed 30-50 minutes can be. Dishes and then the old-fashioned buckle bowl buckle, the original soup thickened with wet starch, dripping red oil, with lotus leaf buns, shredded green onions, cucumber can be shredded. In order to enrich the nutrition and flavor of the dish, depending on the season, you can match the stir-fried seasonal vegetables around the buckle meat.