How to make taro buckle meat (taro pork) Ingredients: 500g pork, 400g taro_taro, Penang
Marinated meat Ingredients: 3 green onions, 3 slices of parsley, 1 cinnamon, 2 aniseed, 1 tbsp cooking wine, 1/2 tbsp dark soy sauce, 2 tbsp soy sauce, 1/2 tbsp fine salt, 15g rock sugar, 1000ml fresh water
Other seasonings: 1/4 tsp salt, 1 tbsp oyster sauce, 1 tbsp sugar, 1 tbsp soy sauce, 1 tbsp light brown sugar. 1 tbsp light soy sauce 2 tbsp dark soy sauce 1 tsp
Method of preparation: 1. Fill a pot with water, add the meat, scallions and all the marinated meat ingredients, bring to a boil over high heat, then lower the heat to a simmer and cook for 30 minutes.
2. Cut betel_taro into about 5mm thick slices, add 1/4 tsp salt to coat well and marinate for 15 minutes.?
3. Remove the cooked meat and let it cool, coat the surface with dark soy sauce, poke small holes on the surface with a toothpick and drain.?
4. Heat oil in a pan and deep fry the meat until golden brown on both sides (cover the pan with a lid when frying the skin to avoid being hurt by the oil)?
5. Put taro into the hot oil and deep fry until the surface forms a crust.?
6. Cut the fried meat into 5mm thick slices.?
7. Place the meat and taro pieces, one by one, indirectly in a deep bowl and spread the remaining taro on the top surface.?
8. Mix oyster sauce, sugar and soy sauce in a bowl and spread evenly over the meat and taro. Boil water in a pot, cover and steam for 60 minutes.?
9. Steamed meat, in a bowl on a large plate, the bowl can be reversed.?
10. Decorate the plate with scalded river bok choy, pour the steamed soup in the bowl into the pot and heat it until it thickens, and pour it over the surface of the buckled meat.
Making tips:
1. Be very careful when frying the meat, the pork skin is easy to burst when hot oil, so before entering the frying pan, use a toothpick to poke holes in the skin. The water of the meat must be drained. When frying the pork skin that side, you have to put a lid on the pot to avoid being burst into oil.
2. Taro must be fried until the surface becomes hard. Tap with chopsticks will have ke ke sound, so that the taro is not easy to fall apart.
Braised pork
Materials: 250 grams of pork, 10 grams of ginger, 15mL of soy sauce, 20ML of soy sauce, 10ml of sugar, 50ml of Huadiao wine (or white wine), 3 anise, 5 grams of peppercorns, 3 slices of coriander, monosodium glutamate grams, salt to taste.
Methods:
1, clean the meat, put into the soup pot, add cooking wine, ginger and cook on high heat for 30 minutes, pick up and drain;
2, smear the skin of the meat with soya sauce, dry and standby;
3, the pan into the salad oil, 7% heat will be placed in the pan on one side of the skin of the meat, frying to the skin of the meat into a brownish-red color and blisters, and then Turn over and continue to fry the meat to golden brown;
4, drain the meat from the oil, let it cool and set aside (you can put it in the refrigerator so that it is easier to slice), and then cut it into slices;
5, put soy sauce, dark soy sauce, sugar, Hua Diao wine, star anise, peppercorns, ginger, and coriander in a bowl and mix well.
Put the slices of meat into the seasoning sauce and soak for 10 minutes, then put them into a steaming bowl, then pour the remaining soup over the slices of meat;
6. Steam for 2 hours over high heat, and press the pressure cooker for 30 minutes, the meat is soft and can be served, and sprinkle with chopped green onion when serving.
Introducing a special way to eat: like to eat spicy friends, you can cut millet chili into particles, sprinkled in the soup, more flavor. Do not add water to this dish, add wine can be, the more wine to add more tender meat more fragrant, stewed meat flavor four escape.
Feeling that the fried meat is very troublesome friends, millet and then introduce a simple approach:
Wash the pork after cutting into pieces and drain the water spare;
Pan burned 7 into the heat, put a small amount of oil, heat and then into the pork fried dry water, stirring out the oil;
Then fry the meat into a bowl, according to the above steps can be made. Q: What is the key to making soft and flavorful braised pork like canned goods?
A: 1, steaming. 2, no water added. 3, long cooking time.
Really delicious ah, fat but not greasy, melt in the mouth, salty and sweet suitable, the most important thing is the cottage Merlin braised pork canned success, the soup used to soak rice, and then with a little squash, is the meat-loving family's great love of the next meal, love to eat meat comrades, hurry up and take action 。。。。。。 ? Meat practice materials: a piece of pork, dried plum, soy sauce, ginger, pepper, sugar, cooking wine 1, dried plum wash, pork hair wash
2, pot of water, add ginger and cooking wine, put the meat to cook the meat to break the raw fish
3, dried plum cut a small section of ginger minced, standby
4, the bowl of pouring soy sauce, the old soy sauce will be evenly coated with a good cooked the five-flower meat evenly spread on the cooked?
5, take a pot, put oil and heat the meat skin side into the pot and fry until the skin blisters, fish up and spare
6, put oil in the pot, put in the chopped dried mustard greens, ginger and peppercorns, stir fry, and finally add a little bit of salt, standby
7, the meat cut into thin slices, the bowl of leftover soy sauce to add sugar and peppercorns, and then the meat are in the soy sauce wrapped around a little bit, uniformly Arrange in a large bowl, and then spread the fried dried plum cabbage on the meat.
8, the pot of water, water boiled into the buckle meat, steamed on the 1 hour or so, end up and then take a plate, the bowl of the buckle meat reversed, can be
Authentic old Beijing steamed meat practice (with buckle steamed meat non-stick bowl tips) materials: pork 300 grams of homemade rice flour (rice and glutinous rice 1:1) appropriate amount
Seasoning: 5 spoons of sweet noodle sauce, 3 spoons of soy sauce, fermented soybean curd A piece of sesame oil 3 spoons 13 spoons 13 spices 2 spoons white sugar 150 grams of rock sugar 1 practice:1, take the appropriate amount of rice and glutinous rice 1:1 with a frying pan on low heat stir frying the rice into a golden brown.
2, take out the rice flour rolled into slightly granular, too crushed will lose the effectiveness of the oil absorption.
3, cut the pork into 2 mm thick 6 cm wide slices, too thick fat meat will be greasy, too thin lean meat will be firewood.
4, the cut pork slices add homemade rice flour and sweet noodle sauce 5 spoons of dark soy sauce 3 spoons of curd a piece of sesame oil 3 spoons of thirteen spoons of sugar 150 grams Mix well and marinate for about 2 hours. 5, in the bowl put a small rock candy and then marinated in the rice flour meat skin side down in a bowl (the bowl with a rock candy can be in the buckle out of steamed pork without staining the bowl)
6, the yards of meat into a steamer for 90 minutes. Steamer pot on high heat for 90 minutes (must be high heat, this is the key to meat rotten not greasy) ? Lion tips: this incense floating miles, fat and not greasy, tender meat steamed meat is the first time the lion paid off to try, the results you have seen, is also considered cottage can be, clip up a piece of the famous old Beijing steamed meat entrance moment, a variety of flavors gathered in your mouth, the depth of the challenge to your taste buds!