To say that the practice of the buckle meat, it should be said that there are eight kinds of flowers, different forms.

The most important key point is the "fresh flavor and aroma"! Everyone is trying to preserve and enhance them!

Whether it is the Sichuan people's "roasted white", the Guangdong people's "dried plum cabbage buckle meat", or Zhejiang cuisine in the "fermented bean curd buckle meat" their ultimate goal is to make the buckle meat eat up! The final goal is to make the meat taste fresh and moist, and the texture is soft and sticky!

Today I would like to share with you the way I make the sauce for my own buckwheat buckwheat for your reference!

In Sichuan cuisine, most of our buckle meat refers to "burnt white". It is an essential dish for the old-fashioned banquet "three steam nine buckle", the main raw materials are pork and salt cabbage (the latest practice is a mixture of Yibin sprouts and half of the old salt cabbage).

The following is a description of the specific mixing ratio and method of the sauce!

①: first prepare the small ingredients: 15 grams of ginger, 15 grams of green onion.

②: Prepare spices: 3 grams of dried red pepper, 10 grams of dried chili pepper section, 2 anise broken by hand.

③: seasoning: 10 grams of dark soy sauce, 2 grams of sugar, 3 grams of monosodium glutamate, 2 ml of white wine, 10 ml of cooking wine, 10 ml of soy sauce, 5 ml of vinegar, 2 grams of pepper, thirteen spices 1 gram.

PS: The role of each seasoning will be explained later.

The following is a description of the method of sauce preparation and the method of mixing meat notes.

Sauce preparation: directly mix all ③ seasonings in a small bowl and mix well.

Sauce mixing method: cut the roasted white meat into the basin, the anise, chili, pepper, all put in, and then pour the sauce and mix well, to let the meat fully absorb the flavor of the sauce. After stirring the meat color of sauce (brown slightly with a little black).

Button meat arrangement and ginger and green onion into: mix the meat in turn into the buckle bowl, set up each bowl put ginger 2 slices, green onion 3-5 sections, broken star anise small pieces of about 3, and then the pot of sauce points evenly poured into the bowl of button meat, and finally will be cleaned and fried salt dishes into the bowl.

Steaming and the best time to eat: loaded with roasted white steam on high heat for 1 ? hours, remove and cool overnight, the next day again into the steamer steamer for 30 minutes! Remove and turn onto a plate. This is when the siu baek is at its best. Which pork after a long time steaming soft and fat and not greasy, plus the aroma of salt vegetables after heating →

cooling →

heating, the aroma of these processes repeatedly percolated into the meat, can be smelled far away from the aroma of the buckled meat, eating is not greasy! We are in the banquet when this dish out of the cage aroma up to about 100 meters away, basically outside the hotel can smell the aroma.

Lastly, I would like to explain why I mix the white sauce this way! And the precautions.

The first point: salt vegetables should be used old salt vegetables + Yibin sprouts. The ratio is 1:1, of which the old salt cabbage try to use a little more stalks, a little longer, so that the made buckle meat will be more fragrant! Market salt cabbage and sprouts are very salty and sediment, so buy home to rinse with water and filter dry, and then add dry peppercorns and dried chili peppers to stir-fry together, to dry the water and stir-fry out the aroma.

The second point: ginger and scallions are placed directly in the bowl, its role is to remove the fishy flavor of the meat and increase the fresh flavor.

The third point: the aroma of the star anise is added to the meat to give it an extra layer of flavor.

The fourth point: why add yellow wine to white wine? The volatility of white wine is very good, you can remove the fishy flavor as much as possible, the nature of the yellow wine belongs to the low wine (although most of the market for alcohol blended) but it still belongs to the low wine, and there is easy to volatilize, to go to the fishy and stinky, and to improve the freshness and aroma of the role. Here mainly play a role in synthesizing a variety of seasonings.

Special reminder: white wine must not be added more, otherwise the dish is a great flavor of alcohol! We batch production when 20 pounds of meat up to 30 grams of white wine.

Fifth: Some people may ask if adding "vinegar" will not be sour? The answer is a small amount of vinegar after high temperature, the acetic acid all evaporated, left in the meat only fresh flavor and aroma. But pay special attention to the amount of vinegar must be small! General vinegar and white wine ratio of 2:1.

Sixth: pepper and thirteen spices to join, pepper to fishy flavor, thirteen spices can make the flavor of the buckle meat richer! But the amount must be small, slightly add a little on it, just like baking wine when the yeast to play the role of the lead can be.

Finally, the main purpose of the sauce is to make the meat more flavorful and fresh! All seasonings are around these two purposes, and soy sauce purely for the fat meat to add color, so the amount of soy sauce need to be added according to the actual situation! To sauce good meat brown slightly black is appropriate.

The soy sauce only serves to increase the saltiness and freshness of the flavor. The meat should not be salty! A little bit of salt flavor can be. Because the salt cabbage and sprouts that cover the top of the meat are very salty.

This sauce mixing method is 09 years I learned when working in a hotel in Badong, and the traditional sauce mixing method is very different. But the result is still very good, all later I have been using this method myself. Here is also just to share with you, I hope to bring you a little help.