40 minutes or so

Sichuan buckle meat

Materials

Meat, Yibin sprouts, peppercorns, ginger, star anise, cloves, soy sauce, sugar, soy sauce, salt

Practice

1, meat cut into large chunks, and put in water to cook until just blood water (cooking process with chopsticks, holes, not much blood water seeping out of the can). Fish up after a little cool, in the skin smeared with a small amount of sugar, old soy sauce, let it color, dry to the surface almost water.

2. Put a little oil in the pan, put the meat skin side down, and fry until the skin is golden brown. I'm afraid of oil frying, in the pan after the oil is put on the meat skin side down on, and then cover the lid and then light the fire, listening to the pan a ringing, think almost, and then turn off after, after taking the lid off.

3, deep-fried meat skin in the middle of a little burnt ha, it's okay, with a knife to scrape, how to be safe for the top, deep-fried self can not be fun ha, it is not allowed to also affect the beauty.

4, fried meat cut into slightly thicker slices, skin side down in the bottom of the bowl laying good, it is recommended that you do not cut too thin, or after steaming chopsticks can not clip up.

5, with soy sauce, a little sugar, moderate amount of water, salt into a sauce, pour half in the meat, and then set a little pepper grains, anise, cloves, ginger.

6, in the meat on a layer of Yibin sprouts, and then pour the rest of the half of the juice on the meat, the same and then placed on the point of peppercorns, star anise, cloves, ginger, high-pressure cooker steamed in water for about 40 minutes can be.