Recently, I often go back to my hometown in the countryside to eat a banquet, not who is married, but who has a full moon for my child, and every time I set up a flowing water mat in the village. To tell the truth, the conditions in the countryside are now better, the flowing water mats are not worse than in the hotel, and the color and fragrance are complete. After eating several times, what impressed me the most was the dish of "plum vegetable buckle meat", which was robbed in less than 2 minutes on the table, and many old ladies sandwiched several pieces, which were not much, and the speed could not be eaten if it was slower.
The plum button meat is crisp and fragrant, and it is also very flavorful, especially delicious, how to do it? I specifically consulted the old chef who cooked, it turned out that there were several techniques in the method, many people did not do it well, no wonder the button meat is always not fragrant.
Today I would like to share with you the skills of making "plum vegetable buckle meat", and friends who like to eat will quickly collect it.
The old chef said that the key to the delicious meat is mainly 3 steps. Which three steps are they? Let's take a look.
【Plum button meat】
Prepare pork belly with skin, dried plum vegetables, green onions, ginger, star anise, dried peppers, salt, soy sauce, dark soy sauce, cooking wine, rock sugar, cooking oil, etc.
——Approach——
1, do buckle meat, pork must not be peeled, so that the taste is good. Wash the pork belly and cut into large pieces for later. Soak the plum vegetables in warm water for 2 hours, soak until soft, wash and chop and set aside.
2: Heat the iron pot, put nothing, and rub the pork skin back and forth on the pot surface for 2 minutes. This removes surface hair, but also removes the fishy smell of the skin, which is more likely to rot. When the skin becomes brown, remove it, scrape the blackened part of the skin with a kitchen knife, and then wash it with water. A lot of people haven't done this step.
3: Add an appropriate amount of water to the pot, pork belly under the pot in cold water, add shallots, ginger slices, cooking wine, boil the water on high heat for 5 minutes, skim off the foam and fish out and wash.
4: Add water to the pot again, add pork belly, add shallots, slices of ginger, star anise, dried peppers, boil over low heat for 30 minutes, fish out when chopsticks can penetrate, brush on the soy sauce while hot, color the meat pieces, and use a fork to make some small holes in the pig skin.
5: Pour a little more oil into the pan and prepare to fry the meat. When the oil temperature is 60% hot, turn to medium-low heat, put the meat pieces into the pot, immediately cover the lid, and move fast, because it will fry the pan. Fry for 2 minutes, then turn the noodles over with chopsticks and fry each side to a golden brown.
6, fish out the button meat, immediately put it in cold water to soak, there will be tiger skin pimples. If you want to buckle the tiger skin, pork belly pricked, fried and then soaked in cold water, these 2 skills are very critical.
7: Cut the soaked button meat into 1 cm thick slices and place the pork skin neatly in a bowl facing down.
8: Add the right amount of oil to the pot, add green onion, ginger slices and stir-fry until fragrant, pour in the chopped plum vegetables, quickly stir-fry for 2 minutes, stir-fry until fragrant. Then add salt, soy sauce, dark soy sauce and chicken essence to taste and stir-fry until flavorful.
9, put the fried dried plum vegetables on the buckle meat, put it into the steamer, buckle a plate, turn off the heat after steaming for 40 minutes, put the bowl upside down on the plate, and the delicious plum vegetable button meat is ready.
The plum button meat made with this method has a crisp taste, a strong taste, and a special taste, especially with a lotus leaf cake to eat, I can eat 5 in one go, and friends who like to eat it should buy some meat to make it.
3 tips for buckling meat with plum vegetables:
(1) Pork belly should be skinned, and the pork skin should be burned until browned, which can remove the fishy flavor and make it easier to rot.
(2) Pork belly should be pierced, which is conducive to the oozing of oil under the skin of the meat and is not greasy.
(3) Pork belly should be soaked after frying, which is more likely to cause tiger skin pimples.
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