Button meat with preserved mustard greens is one of the most classic of the many practices of pork, pork and dried mustard greens with the pairing, the good button meat with preserved mustard greens is soft and fragrant, but also with a light flavor of the mustard greens, the whole dish has a particularly good taste, and in the time of doing the button meat with preserved mustard greens in the pot of oil frying is a more critical step, the good buttons of the meat taste will be better, but because of its use of too much oil, it is easy to make a good job. The plum dish buckle meat eat too greasy unhealthy, the following I want to share with you is a new approach to the plum dish buckle meat, with this method to do the meat soft and mellow especially delicious, the key is not to make people feel mushy, learn this approach, and then want to eat on hand to do, here we learn together.

Plums buckle meat practice:

Spare ingredients: 500 grams of pork, 200 grams of plum, 3 spoons of soy sauce, 3 spoons of soy sauce, 2 spoons of cooking wine, anise 1, 1 tablespoon of sugar;

Production process: the first step, the five meat to prepare a large piece of cold water into the pot, along with onions and ginger and cooking wine, will be boiled, with a spoon to the surface of the foam skimming clean, continue to cook for 10 minutes;

The first step is to prepare the pork, cold water into the pan, while adding onion and ginger and cooking wine, will be boiled, with a spoon to skim clean! Add a moderate amount of cooking oil, do not need too much, burned to 7 into the heat, will be dealt with pork skin side down in the pan;

The fourth step, began to fry the meat, pay attention to add the lid, to prevent splattering of oil, to be fried to the skin of the meat blisters can be, cut into slightly thicker slices, yards of a plate, the preparation of a moderate amount of dried plums in the water beforehand will be put in the bubble;

The fifth step, the soaked bubble The fifth step, the soaked dried plum cabbage yards in the pork slices, into the pot steamed for one and a half hours, can be out of the pot inverted in the dish can be.

Cooking tips:

1, the pork needs to be blanched beforehand in the pot, pay attention to cold water into the pot, with the slow increase in water temperature, it can be forced out of the blood, pay attention to because of the follow-up to the pork to oil, so be sure to ensure that the surface of its no water, otherwise it is easy to splash oil;

2, do not put the meat in the pot deep frying, greasy and unhealthy, to teach you a new way to do. will choose to fry the meat to do, only need to fry the meat skin to blistering can be, so that less oil, eating will be relatively healthy, will not make people feel greasy;

3, steamed pork slices of time must not be short, I generally are an hour and a half, steamed over a little bit of pork more soft and tasty, of course, if it is a high-pressure cooker can be relatively shorten the time of steaming.