Buttoned pork with dried plums is a traditional Han Chinese dish, a Hakka cultural specialty, savory taste. About the origin of the plum dishes buckle meat according to legend, the Northern Song Dynasty, Su Shi resides in Huizhou City, professional under the two chefs sent to the West Lake to learn the chef world, the two chefs learn to return to Huizhou, Su Shi also told them to imitate the West Lake, "Su Dongpo as a buckle meat", with dried plums made of "dried plum dishes buckle meat ", really colorful and fragrant, tasty and not greasy, warmly welcomed by the masses. Characteristics of the buckle meat with dried plum and vegetables well done buckle meat with dried plum and vegetables color sauce red and bright, the material juice viscous and delicious, as a buckle meat slippery mellow, fat and solid and not greasy mouth, eat the crispy and mellow. Meat texture crispy, fat and not greasy mouth, thick and fragrant dried plum cabbage. Nutritional Composition of Pork with Dried Cabbage The key food of Pork with Dried Cabbage contains Dried Cabbage and Raw Pork: Raw Pork contains a large amount of protein food and essential oleic acid,

Also provides hemoglobin (organic chemical iron) and cystamine that promotes the absorption of iron, which improves the severe anemia; it possesses the effect of replenishing kidneys to nourish the blood and nourishing yin and moistening the dryness. Dried plum cabbage is relatively high in nutrients, containing carotenoids and magnesium is particularly prominent. Its flavor is pungent, can strengthen the spleen and stomach to break the gas, benefit the blood to produce fluids, and make up for the deficiency. Doing plum dishes buckle meat my family do not need pork superfluous meat too much, we use two cuts of meat (buttock point meat) fat and lean moderate, the first vegetables pot red (do not add a bit of oil) with a pot of branding pork skin side to slightly black (this step is usually destroyed pig sebaceous glands deodorization) with cold water to the black cleaning, and then the pot of water soaked over the reverse side of the pork put in slices of ginger and Dongzhu and then poured into the a little bit of rice wine a little bit of salt (this step is usually the shape of the deodorization and the bottom of the taste) )

Cook 25min, and then put the raw pork into the cool water soak soak to cooling, with a dry towel to wipe the moisture of the raw pork, with a bamboo stick in the skin of the pork tied through a hole full of put a little bit of soy sauce coloring, frying pan poured on the amount of knowledge of the cooking oil boiled 180 degrees, will be the raw pork under the frying pan frying pork pork skin pork skin downward, with a high temperature frying for 2 minutes fried into a tiger parrot, after the raw pork will be turned over to the civilian fire to maintain at 120 degrees fried 20min, fried with cold water after soaking to remove excess vegetable fat, raw pork cooled and cut into suitable slices put a little ginger foam garlic minced red onion a little bit of oil a little bit of salt a little bit of sugar to put a little bit of milk and milk juice after a little bit of soy sauce soya sauce and rice wine put together and mix together and then will be made for the buckle meat Qiqi neatly placed in a bowl to set aside,

Dried plums four to six hours ahead of the tea in advance, dried plums cut into strips Tap water to clean up 4 to 5 times will be debris to remove clean drained water, with a frying pan frying dry water and then dried plums spread on the surface of the pork, frying pan on the steam after the dried plums buckle meat steamed for three hours (you can also use the pressure cooker steam 45min) Finally, then use the plate out of the mold can be selected high-quality five-flake meat, can be touched with the hand, a little bit of sticky hand feel, no blood on the meat, flabby meat, pork lean meat red and white, color colorful. Better pork in close proximity to the location of the tip of the pig's hindquarters, the pork here, the three layers of clear, fat and lean meat thickness is very thin, a block of pork thickness of one inch up and down.