Tiger Skin Buckle Meat
Main Ingredientsmain
Pork 500g? Snow Cabbage150g for 5 persons
Supplementsothers
Old Soy Sauce10g? cooking oil 300ml? 15g of green onion? Ginger 10g? Yellow wine 50 ml? 5 grams of cilantro? 2 star anise? Bean curd (red) 2 pieces? 10 grams of sugar? Thirteen spices 3 grams
Buttoned meat? It is the meat steamed or stewed until cooked through, covered in a bowl and plate dishes. Color soy sauce red bright, soup thick and delicious, buckle meat neatly rumble, smell of rich mellow fragrance, eat fat but not greasy. It is an indispensable meat dish for your guests and banquet.
How to make tiger skin buckle meat
Steps step
1
Clean the five-flower meat, five-flower meat and ginger, scallions, a little yellow wine, water into the pot, cook until the pork break
Steps step
2
Raise the water and drain, use a toothpick in the skin of the meat holes inserted in the skin of the meat, rub the skin of the meat on the Spread soy sauce on the skin and let it dry
step
3
Put oil in a pan, when the oil is hot, put one side of the skin into the pan and deep fry the skin until it turns brownish-red and blisters, then turn it over and deep fry it for a while
step
4
After it is cooled down, cut it into thin pieces
step
step
5
Please note that it will take about two hours to cook, so you may not need to cook the skin.
5
Put the meat skin-side down in a bowl and top with star anise, coriander and ginger
step
6
Take the curd out of the bowl and crush it with a spoon
step
7
Add the yellow wine, sugar, salt and thirteen spices and mix it well
step
step
7
Add the yellow wine, sugar, salt and thirteen spices and mix it well
step
7
Add the yellow wine, sugar, salt and thirteen spices and mix it well.
8
Clean the snow peasants
Step
9
Pour the sauce in Figure 7 into the bowl of meat, and then the snow peasants on the surface, into the pressure cooker pressure steaming for 30 minutes
Step
10
Steamed well, inverted buckle can be
Tiger skin buckle pork
Tiger Skin Button Meat Cooking Tips
Tips
The meat must be selected with the skin of the three layers of meat, the meat is firm and square block is good, into the frying with a toothpick in the meat before the hole in the skin, so that you can remove the grease, eat will not be greasy.