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Life in the world, whenever the stove fire, the aroma filled, the taste of home, implanted in the depths of the brain, the good taste are flowing at the table, intertwined in the cold and warm people. Today we will share with you a classic dish - plum dishes buckle meat. Plum dishes fresh and fragrant, buckle meat flavor, but also need to achieve the effect of fat but not greasy, especially under the meal, so it is widely spread. The ingredients that are essential for this dish are: preserved mustard greens and pork. Because of the long time of pickling, and fermentation of the characteristic smell of plum cabbage, after a long time of cooking, so that the flavor is fully integrated into the meat, to achieve the best results.

Detailed production process of pork buckle with preserved mustard greens

Pork buckle with preserved mustard greens

*Mainly used materials are: 60 grams of dried mustard greens, 500 grams of five-flower pork, 4 dried chili peppers, 10 grams of green onion, 10 grams of ginger, cinnamon, star anise, sesame seeds, dried peppercorns, a little of each, salt, chicken essence, cooking wine, soya sauce, dark soy sauce, sugar, water starch in moderation

*Preparation process: (1) First, dry the water vapor in a pot, turn the pancetta skin-side down, and dry-fry until browned. The purpose of this is to remove the pork hair on the surface of the pork, and to remove some of the odor. For best results, use three parts fat and seven parts lean. (2) pot of water, cold water into the pork, scallions, ginger, dry pepper, cooking wine, large fire boil to small fire, continue to cook for ten minutes, and then skimmed off the froth, fish out of the rinse water standby. five-flower meat cold water in the pot, you can let the five-flower meat inside the blood water seep out, this also helps to deodorize. If you put it in boiling water, the skin of the pork will shrink dramatically, and the blood water inside will not be able to drain out, but only stagnate inside.

Plum Cabbage Buckle Meat

(3) Soak dried plum cabbage in water for three hours, until soaked through, clean, pick to remove impurities, standby. (4) pot boil dry water vapor, pour oil, down into the onion and ginger fried incense, then into the spices, dried chili pepper fried for a while, add dried vegetables fried dry incense, injected into the amount of water, add soy sauce, soy sauce, sugar, large fire boil to a small fire, cook the juice thick, the flavor between the ingredients completely absorbed and blended together. Then the spices, residue pick out, leaving the dried plum, standby. (5) the surface of the pork wrapped in a layer of dark soy sauce, coated evenly color, marinate for ten minutes, so that the surface of the pork skin evenly colored. Then pour a sufficient amount of oil in the pan, the oil temperature fifty percent hot, put the pork, frying the surface golden brown, skin shrinkage, but also frying out part of the fat. Then cut it into slices of uniform thickness. Take a pot, put the pork skin side down, neatly arranged into the plate, then pour in the dried plum cabbage and soup, wrapped with plastic wrap, with bamboo sticks to make holes for ventilation. Then put it into the pressure cooker, catch the steam, turn to low heat and cook for an hour. Soft and flavorful can be.

Buckle Meat with Preserved Vegetables

(6) Remove the plate from the pressure cooker, pour out the broth and set aside. Then invert the meat in a bowl. (7) Boil dry water vapor in the pot, pour in the soup and bring to a boil, pour in the appropriate amount of cornstarch to cook and thicken, and finally pour it over the five-flower meat. (8) Plate and decorate, hope you can enjoy this work, we will see you in the next installment. Note (1) to do the plum cabbage buckle meat must be blanched first, the purpose of doing so is to effectively remove the fishy flavor in the meat. (2) Pork can be colored with toothpicks or pins evenly on the surface first, to facilitate coloring, as well as flavor.

Cooking long, quiet appreciation, there is always a dish, warm heart. No matter how time passes, keep the food and the beauty will always be with you!

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