Ingredients: pork with skin l000 grams, 200 grams of dried plum, 20 grams of soy sauce, oil l000 grams.

Operation: ① pork skin scraped clean, put into a pot of cold water, on the heat of the pot to cook until eight mature, fish out with a clean cloth to wipe off the water on the skin, wipe the soy sauce while it is still hot;

② pot on the heat, pour in the oil, burned to eighty percent heat, will be the pork skin down into the pot fried to a deep red, fish out and cooled, skin-side down on the chopping board, cut into 7 centimeters long, 2 centimeters thick large piece of the skin to cut off the skin; the skin of the pork skin down into a large piece of the skin to be cut off; the skin of the pork skin into a large piece of the pork skin to be cut off; the skin of the pork skin into a small piece of the pork skin to be cut off; the skin of the pork skin to be cut off; the pork skin into a large piece of the pork skin to be cut off; the skin of the pork skin to be cut off. skin cut off; the meat skin down neatly yards in the bowl, meat on the dried plum cabbage, evenly poured into the soy sauce, into the steamer for about 30 minutes until the meat is soft and rotten, take out the buckle in the plate.

Winter Vegetable Button Meat:

Ingredients: 250 grams of pork, 100 grams of Sichuan winter vegetables, 25 grams of pickled chili peppers, 25 grams of vegetable oil, 25 grams of soy sauce, 2 grams of salt, 8 grams each of Sichuan black beans, ginger and garlic.

Operation: (1) Pork boiled in plain water, fish out with a clean cloth to wipe off the oil and water on the meat skin, smeared with some soy sauce. Wash the winter vegetables and cut granular, pickled chili peppers cut short sections, ginger and green onion slices.

(2) frying spoon hot, inject a little oil, oil will be open when the skin down into the meat, deep-fried to the degree of charred yellow, cooled meat cut into 7 cm long slices.

(3) skin down to the meat arranged in a fish scale at the bottom of the bowl, pouring wine, soy sauce, add salt, and then put about 5 black beans and 2 to 3 sections of chili peppers and winter vegetables, on the drawer can be steamed for 2 hours. When serving, turn it over on a plate.

Taro buckle meat:

Ingredients:

Main ingredients:

Pork 500 grams

Supplementary ingredients: 400 grams of taro Lipu, green vegetables, 1 gram of garlic, 0.5 grams of star anise, 15 grams of breast milk, 2.5 grams of refined salt, 5 grams of sugar, 25 grams of dark soy sauce, 10 grams of wet starch, 200 grams of light two soups, peanut oil 1500 grams (about 75 grams) < /p>

These ingredients are not included in the list of ingredients. 75 grams)

Operation: 1) taro cut into long 6 cm, 3.5 cm wide, 4 cm thick rectangular; with fire prairie to remove the hairs on the skin, scrape clean, put into the boiling water pot to cook until seventy percent of the soft and rotten when taken out, with the soy sauce (10 grams) coated well;

2) the garlic, milk, refined salt, anise end, sugar and soy sauce (10 grams) into a material sauce;

3 ) with medium heat attack hot frying pan, under the oil burned to eight mature, into the taro pieces fried until cooked, then into the pork fried for about 3 minutes to the big red, poured into a strainer to drain the oil, rinsed with water bleaching for about 30 minutes, take out and cut into the taro the same size of the block;

4) will be put into the meat into the material sauce bowl mix, and then one by one will be the skin down, and taro pieces between rows of large bowls, on the cage over medium heat steaming for about 1 hour to the soft and rotten! Remove, buckle in a large dish; around decorated with blanched greens;

5) with medium heat, hot frying pan, pour steamed meat juice, add light soup and soy sauce (5 grams), with wet starch thinning gravy, oil (15 grams) to push the uniform, dripping in the buckled meat will be completed.

Dried vegetables buckle meat:

Ingredients: 500 grams of pork, 25 grams of wine, 50 grams of buffalo meat from the eye, 50 grams of soy sauce, 75 grams of Yongding dried vegetables, 250 grams of pork bone broth, 15 grams of garlic cloves, 1,000 grams of cooked lard, 7 grams of wet starch, 25 grams of sugar (consumed 15 grams)

Operation: 1. Wash the meat, under the pot of boiling water and cook until seven mature! Remove, drain, coat with 15g of soy sauce and dry. Frying pan set on medium heat, into the cooked lard, burned to eighty percent heat, the meat into the pan, fried until the skin blistering and reddish brown, poured into the funnel to drain the oil, and then cut into 3 centimeters long, 1 centimeter wide slices of meat.

2. dried vegetables with water to soak soft wash, squeeze out the water, chopped. Eye fish meat to remove the membrane, cut into slices. Frying pan on low heat, into the cooked lard 15 grams, burned to 70% hot, into the fish slices, add sugar, 35 grams of soy sauce, stir-fry until the meat color red, add the garlic cloves, eye fish slices, wine, and then stir-fry for 5 minutes, and then scooped into the bone broth, simmer for 5 minutes, fish out of the ingredients, the pot of simmering juice to join the dried vegetables end of the boil a few moments to take out.

3. Stewed meat skin side down into the buckle bowl, and then arranged into the garlic cloves, eye fish slices, dried vegetables on the surface of the bowl, covered with stewed juice, on the cage drawer on high heat steaming for 1 hour, decanting steam juice, turn buckle in the round plate.

4. frying pan set on high heat, pour into the steam juice to boil, thickened with starch, dripping on the dried vegetables buckle meat is complete.

Winter melon buckle meat:

Ingredients: 500 grams of pork front leg with skin. 500 grams of winter melon, 1000 grams of peanut oil (consumed 60 grams), 25 grams of soy sauce, 5 grams of salt, 15 grams of sugar, 20 grams of fermented bean curd, 25 grams of cooking wine, 150 grams of sweet and sour sauce, 2 grams of pepper, 2 grams of paprika, 20 grams of wet starch.

Operation: 1, the skin of the front leg scraping clean, into the boiling water pot to cook for about 30 minutes, fishing, with a toothpick in the meat on the surface of the skin on a few small holes ("air eye"), with a dry cleaning cloth to dry the water, coated with soy sauce on the color; winter melon peeled, pith, washed, cut into a large rectangular, a little salt marinade for 10 minutes, then use a dry cleaning cloth to wipe off the surface of the water. dry cleaning cloth to wipe off the surface of the water;

2, set the pot on the fire, put the oil to 50 percent hot, push the meat to the pot, first with a small fire frying until the meat pieces of the skin hair quite, and then switch to medium heat, 60 or 70 percent of the hot oil. Fry for 2-3 minutes.

Sprouts buckle meat:

Ingredients: five pounds of pork, half a catty of Brussels sprouts cut a centimeter-long section, will be about one or two of soy sauce, two tablespoons of sugar, monosodium glutamate in a bowl, pickled chili pepper ten cut sections.

Operation: 1, wash and cook the meat to break the raw, sop up the water while it is still hot, in the skin of the meat rubbing soy sauce and a bit of brown sugar (white sugar can also be), the pot of oil to five, 60% of the heat, the skin of the meat fried golden brown out, cut into slightly thicker slices (about 0.5 centimeters), the skin of the meat face down on the bottom of the bowl and arranged to put it well.

2, Brussels sprouts lay flat on top of the meat, will be in a glass bowl of soy sauce, sugar, monosodium glutamate evenly drizzled on, and then put the pickled chili pepper section. Oh, and forget the peppers. And put in about thirty peppercorns.

3, turn the bowl this way and that way diagonally a few times, the purpose is to let the seasoning can be more evenly soaked into the slices and slices of meat in the middle.

4, then put it into a pressure cooker to steam for 20 minutes, or more than 1 hour if you don't have a pressure cooker. Out of the pot with another bowl to cover the top, and then flip over. Well, you can eat oh!