Sprouted pork with fat and lean pork, pork blanching with oil fried pork rind, steaming when covered with a bowl to prevent the party water gas into, this will make a good sprouts buckle meat crispy rotten fat and not greasy.

Sweetened pork is a traditional food, many people like to eat, it is fat and not greasy, crispy meat, but some people do it themselves but always fail, feel that they do sweetened pork taste worse, which is with the people's practice steps as well as the preparation of the ingredients are very much related to the suggestion that we do sweetened pork before you can learn how to do it skills.

A, must use the meat

Want to make a good plum dishes buckle meat, delicious fat and not greasy, be sure to choose high-quality five-flower meat, because only lean meat to do the plum dishes buckle meat, after doing a good job, there is no kind of meat flavor, if you only use the fat meat will feel particularly greasy, the flower meat, fat and thin, with which to do the plum dishes buckle meat the most appropriate, do a good job, fat and not greasy, rich in meat flavor. The meat is not greasy, and the meat flavor is rich.

Two, pork should be blanched and fried pork rind

Plumbo pork in the do buy back to the meat must be blanched in water, blanching before you should first pork pork rinds in a hot pan branding, pork rinds in the blood and fishy taste off, and then put it in cold water, heat boiled to remove the blood and water, and then put it into hot water, put garlic, lettuce, and then put it into hot water, put it into hot water. Add hot water, garlic, ginger, star anise, cinnamon and cooking wine, continue to heat and boil until the pork can be inserted with chopsticks and removed. Put some cooking oil in the wok, take out the cooked pork, put the meat skin down and fry it in the oil, until the color of the meat skin turns dark.

Three, make sauce production buckle meat

Making plum vegetable buckle meat, to use the old soy sauce, soy sauce and cooking wine and sugar mix evenly made sauce, these sauce evenly spread in the cut into slices. Meat on the soaked after the dried plum cabbage after draining and cut into minced, on the home with the sauce on the meat, put it well before the pot to steam.

four, steamed mustard buckle meat notes

steamed mustard buckle meat, pay attention to it above to reverse buckle a bowl, so as to avoid in the process of steaming mustard buckle meat, water vapor into the mustard buckle meat, affecting its texture and taste, he into the pot to steam open the pot with a large fire and then steam about half an hour, the pot of mustard buckle meat can be steamed, steamed, shut off after a long time, and then steamed, the meat can be steamed. can be steamed, steamed after turning off the fire to cool down after taking out, remove the bowl buckle on top of the can get a good plum vegetable buckle meat.