Buttoned pork with preserved mustard greens is a delicacy for young and old, melting in the mouth, fresh and delicious, a hard dish at banquets, the practice is more complicated, you need to deep fry and then steam, so that the meat skin will have a crispy texture. How to fry? Many people think that it is to put the meat into the hot oil to fry, in fact, it is not, so that you can not fry the tiger skin bubble at all. Below I share with you the skills of deep-fried button meat, like to eat friends quickly collect, to ensure that you can do at home and the same effect in the restaurant.

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Fried pork preparation, green onions and ginger, soy sauce, oil, ice water.

The practice of the first step, scalding pork have a certain fishy flavor, may also be residual pig hair, so you should first scalding, can effectively remove the fishy flavor and pig hair. Dry the iron pot, put the pork skin side down into the pot, hand holding the meat and turn around, the pork skin burnt to charred black, high temperature can disinfect sterilization and remove the smell, and stimulate the meat flavor. After the skin is scalded, put it in the water and scrape off the blackened part with a knife, wash it and drain it.

The second step, blanch the pork in cold water in a pot, add the appropriate amount of green onion, ginger, and then pour 2 tablespoons of cooking wine and stir well, open the fire to boil, and then turn the fire to cook for half an hour. Skim off the foam with a spoon, cook until the meat becomes cooked, can easily penetrate with chopsticks can be, fish out and rinse, this is a key to fry the tiger skin bubble.

The third step, coloring the pork into the dish, pour a moderate amount of soy sauce with a hand wipe, let stand for 10 minutes after draining, if there is water in the pot will splash oil.

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The fourth step, deep frying pan into the appropriate amount of oil, do not need too much, 2 centimeters high can be, the oil temperature of 50 percent hot and then turn on low heat. Hold the lid of the pot with your left hand, take the meat with your right hand, skin side down, throw the meat into the pot, immediately cover the pot and deep fry for 10 minutes. When the pork skin has many small bubbles and is golden brown in color, turn the pork over and fry the other sides as well.

Step 5: Soak the pork in a bowl of ice water. Drain the oil from the pork and soak it in the ice water. The temperature of the fried pork is very high, so if you put it in the ice water to take advantage of the heat expansion and contraction, the pork skin will have a lot of wrinkles and the texture will be more crispy. Soak it for at least 20 minutes to let the folds set, then you can fish it out for cooking. The fried texture is golden and red, covered with tiger skin bubbles. Meat will be fried, the method is not difficult, after the completion of the buckle meat color is good, the texture is also crispy, too fragrant. Every time on the table, if the action is a little slow, a plate of meat will be snatched up, melt in the mouth, fat but not greasy. If you love it too, try this method.

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Fried buckwheat may seem simple, do these 4 points well to get a tiger bubble.

①Not direct frying, you have to scald the pork skin first, not only can remove the fishy flavor, but also the pork skin will shrink under high temperature, and the texture is more crispy after deep-frying.

②Pork should first be boiled in boiling water for 10 minutes, boiled to remove blood and fishy flavor, remove excess fat, so that the pork is cooked, and then fried.

3 cooked with soy sauce coloring, and then fried, the color is golden and red. If you fry it directly, the color will only be golden yellow, not brownish red.

④ After the pork is fried, immediately put it into the ice water to soak, so that the tiger skin bubbles to set the shape, and make the crispy meat taste crispy and fragrant.