One, the plum dishes buckle meat, Guangdong Province, Hakka signature dishes.
1. pick a slice of plum cabbage, first slightly soaked, so that it unfolds, and then wash it piece by piece, squeeze out the water and cut into pieces (not too broken), for clean water to continue to soak! 2. wash the meat, boil a pot of water, put the meat into the boil to 7, 8 mature, pick up and drain the water, wipe the salt, marinate for half an hour or so; 3, a clean pot of oil to boil, put the marinated meat in! Medium heat frying, skin under the meat on the top, and then turn over, until all fried to golden brown, fish up and spare!
4. Prepare a bowl of sauce: ginger paste, chopped red onion, soy sauce, soy sauce, oyster sauce, sugar, salt, monosodium glutamate, water, mix well;
5. After the fried meat is cooled down and not burned, slice it into pieces of one pinky finger thick, with the skin on the bottom and the meat on the top, and arrange them one by one in a large bowl!
6. will soak the good prune squeezed dry water, laid on top of the meat;
7. evenly poured sauce; put into the steamer steam 1.5 ~ 2 hours, depending on personal taste, like meat sheep point on the time longer;
8. take out of the big bowl of steaming, put it to not hot hands with a hand after the end of the bowl, gently castor out of the soup, the other bowl, the loaded soup plus a A small spoon of starch, adjusted into owed juice;
9. Cover the bowl with a plate, hands instantly inverted, remove the bowl that is the shape of the "buckle meat";
10, hot pot, put a little oil, turn on the heat, the owed juice cooked into a transparent glass owed to pour the buckle meat on the can be.
Two, moldy dried vegetables roast meat, Shaoxing famous dishes.
1, fresh pork cut suitable block, under the boiling water to remove the blood foam, dried moldy vegetables soaked in water spare, out of the water after the pork must be rinsed with live water to clean the blood, drained water spare, pot inside the oil sautéed ginger.
2, into the pork and stir fry for a few moments, and then into the fine sugar preferably rock sugar (with a pulverizer hit), stir fry until it becomes caramel color, put butter, soy sauce, soy sauce and stir fry again to taste, put the right amount of water, dried vegetables drained.
3, moldy dried vegetables poured into the pot with boiling, prepare a casserole, put the ingredients together into the simmering system for 2 hours, because it is a meat dish, so do not have to put monosodium glutamate (MSG), out of the pot with a small bowl sprinkled with a little chili pepper and green onion, the good moldy dried vegetables buckle meat should be meat aroma, tender and tasty, red color, delicious, to do the fat meat inlet melting, the fine meat does not just do not rot.
The above is from Baidu Encyclopedia.