One boil: the meat into the, high heat cooking, cooking until the meat color white, no blood after fishing, so that some of its fat cooking out, reduce the greasiness;
Two fry: pan smear a layer of oil, when the oil burns to 7% hot, the meat skin down, small fire slowly frying and roasting, until the meat skin color golden, grease overflowing, will be the meat on all sides of the frying a little;
Three steam: put into a high-pressure cooker steaming 20 minutes, after 20 minutes, open the pot to vent the steam out of the fat oil filtered out, continue to steam for 20 minutes, the excess fat melted out by heat.
Materials
Ingredients:
2 pieces of pork, dried plum cabbage, oil, salt, sugar, half a tablespoon of cooking wine, soy sauce, soy sauce, half a teaspoon of peppercorns, 1 small piece of ginger, 4 rock sugar, 1 small section of green onion, 3 pieces of spices, anise 2
Tips:
The best thing to do is to soak the cabbage in advance overnight, and when washing, make sure to wash it again and again. When you must repeatedly wash clean. When frying the meat, try to wipe off the excess water before frying to avoid splashing oil. Don't cover the pot tightly, and check it halfway through the frying process so as not to blow it up. (Remember to deep fry the skin of the meat over low heat). Steamed pork, check the water in the steamer to see if it is dry. Steamed pork with preserved mustard greens can not be eaten, leaving the meal and then steamed hot to eat, in fact, the flavor is more flavorful. Like to eat more soft and Q-bouncing, it is recommended to steam for two hours on low heat.
Step by step
Sweetened pork,
Must be lean meat is not firewood,
Fat meat is not greasy,
Sweetened pork is moist and tasty.
1. Put cool water in a pot plus the pork to boil, turn off the heat and simmer for 3 minutes to remove the blood foam.
2. Add a little oil to the frying pan and fry the pork until golden brown. After frying, slice and let it cool.
3. In a bowl, add dark soy sauce, cooking wine, chicken essence and salt and mix well.
4. Soak the dried plums in water, rinse them, squeeze out the water, lay them on top of the sliced meat, put ginger on top and sprinkle some salt.
5. Cold water in a pot of steam, boil and then change to low heat and steam for another 30 minutes, remove the inverted buckle plate can be.
6. Salty and aromatic dried plum and cabbage buckle meat look let people drool, with rice, how to eat are not enough to eat ah!
The pork (also known as rib meat, three layers of meat) is located in the abdomen of the pig, the belly of the pig with a lot of fat tissue, which is interspersed with muscle tissue, fat and thin intervals, so it is called "five-flower meat".
This part of the lean meat is also the most tender and juicy. Five-flower meat has always been the best protagonist of some representative Chinese dishes, such as buckwheat with preserved vegetables, buckwheat with southern milk, Dongpo Pork, Hui Pork, Lu Pork Rice, Melon Pork, Steamed Pork, etc. It is also the most tender and juicy part of pork.
It is easy to melt the fat meat when it meets heat, and the lean meat will not be firewood even if it is cooked for a long time. Dampness and heat phlegm stagnation within the person with caution; obesity, high blood fat should not eat more. The general population can be eaten.