Buckle meat since it is called buckle meat, of course, can not be avoided a buckle, but this buckle on the table has been the last process, in this step before there are many hardships need to master, but as long as you get used to it, it is not a difficult thing, can only be counted as a process slightly more, slightly more complex only. Below I share with you the home practice of buckwheat, I hope you like it.

Button meat home practices a: plum dishes buckle meat

Plum dishes buckle meat can be said to be a total of many of the buckle meat in the more classic one, its unique lies in the flavor of the plum dishes.

Preparation of ingredients

Five pancakes, dried plum, soy sauce, soy sauce, rock sugar, anise, cinnamon, green onions and ginger, salt, oil, white wine.

Method Steps

1, dried plum soaked overnight, wash a few times to remove sediment, onion cut into pieces, ginger slices spare;

2, pork clean, add onion and ginger, cinnamon, star anise, a few drops of white wine, put into the casserole dish, large fire boil to a small fire;

3, stewed for 20 minutes, come out of the heat and smear a little soy sauce;

4, wipe thinly in the pot with soy sauce;

4, a thin layer of oil in the pan, the meat skin down into the pan, slowly frying and roasted over low heat;

5, until the meat skin color golden, fat overflow, the meat block on all sides are fried to the top of the color and then fish out;

6, the use of meat out of the fat, into the soaked prune sauté;

7, and then poured into the meat gravy, add soy sauce, a little salt, soy sauce and the amount of rock sugar seasoning, simmer for 15 minutes;

8, fried meat slightly cooled and cut into slices, meat skin down, evenly arranged in a rice bowl, covered with preserved mustard greens;

9, into the pressure cooker in the steaming, 20 minutes after the release of gas to open the pot, will be steaming out of the fat oil filtered out, and then put into the steam for 20 minutes, steamed meat once again will be filtered out of the fat oil, and then look for a dish, inverted buckle can be.

Buckle Meat Home Practice 2: Bean Curd Buckle Meat

Ingredients Preparation

500 grams of skinned pork, 2-3 pieces of bean curd, bean curd juice, a piece of tofu.

Method Steps

1, wash the meat, pot of water, the meat into the pot of cold water to cook for about 20 minutes, chopsticks can be stuck into the meat can be fished out, let cool

2, put the curd and curd juice in a small bowl, add the right amount of 'water, crushed curd

3, frying pan with oil, oil seventy percent of the time when the oil is hot, the meat into the frying, turning constantly! meat (there will be oil constantly splashing out, just use the lid as a shield to block it ha) fried to the meat skin slightly hard when fishing

4, the fried meat cut into even pieces of meat to put the meat into a bowl and pour into the tuned curd sauce, with a hand grip

5, take a bowl, and then the meat skin down in the bowl, and finally the tofu cut blocks placed in the meat block above the steamboat steamer more than 1 hour, the longer the meat will be more tender, the more the meat will be more tender. The longer the meat will be more tender. I steamed on it for 1.5 hours

6, steamed well out of the bowl, pour out part of the juice, take a plate placed on the bowl, quickly turned, the meat slices buckle in the plate can be.

Buckle meat home practices three: taro buckle meat

Can make a lot of buckled meat side dishes, potatoes, tofu, taro, pumpkin, sweet potatoes, are available.

Preparation of ingredients

300 grams of taro, 300 grams of pork, 20 grams of peppercorns, olive groceries, a little white wine, salt, soy sauce, soy sauce, a little sugar.

Method Steps

1, the pork cut square, put into a pot of cold water, add white wine, cook for 20 minutes;

2, pork cooled with a stick in the meat on the small holes, with a spoonful of soy sauce and soy sauce smeared on the meat;

3, the pot of oil boiled to 4 into the heat, into the pork in a low flame frying, frying to the pork hardened skin, golden, fish out of the cooled sliced;

4, the taro cut into pork-like slices, fry into golden brown after fishing, the meat and taro slices, slices stacked in a bowl;

5, frying pan in a little oil, sautéed peppercorns, add olive groceries, soy sauce and sugar seasoned cover the meat, and then on the pot to steam for half an hour, out of the pot and then inverted buckle can be.

Tips

The oil will splash when you fry the meat, be careful.