In my hometown in Guangdong, whether it is the New Year's Festival or the wedding banquet, there will definitely be 2 hard dishes, one is the famous white cut chicken, and the other is Cantonese button meat.
The method of buckling meat is more, everyone's materials and ingredients may be different, some people like to use button meat with taro, and some people like to use button meat with sauerkraut. My family's favorite is to use button meat with sauerkraut, which is the best match, if it is accompanied by taro, it is a big powder, easy to block the throat.
Today will be my home to make button meat seasoning and method to share out to everyone, this method is still very simple, more suitable for family production, if you like to eat button meat, you can first collect it, you can try this method Oh.
【Guangdong buckle meat】
Ingredients: Fried button meat, sauerkraut, coriander head, garlic, ginger
Seasoning: salt, soy sauce, oyster sauce, rice wine, white vinegar, southern milk (cousin of curd), pepper
【Detailed method】
1. Put the fried button meat into the water, the skin is soaked for 3-5 hours, this step is mainly to make the pork skin soft and convenient to cut into pieces (if you will not fry the button meat, you can enter my homepage, the top of the video is to teach you to fry the button meat). The soaked button meat, fish it out, skin down on the cutting board cut into pieces, cut into large or small pieces according to your preference. The cut button meat is placed in a large basin and prepared to be marinated for flavor.
2. To spice up the button meat, add a few coriander heads, half a head of minced garlic, a small spoonful of salt, 3 spoons of soy sauce, 2 spoons of oyster sauce, a spoonful of rice wine, a spoonful of white vinegar, a little pepper, and finally add 2 pieces of southern milk, 2 spoonfuls of southern milk, stir the button meat well, marinate for 30 minutes. Put a little cooking oil in the pot, pour in the minced garlic and ginger shreds and stir-fry until fragrant, after the aroma comes out, pour the prepared sauerkraut into it, turn on low heat and slowly stir-fry the sour flavor. After the aroma comes out, it can be set aside.
3. Take a deeper plate, put the buckle meat skin facing down one piece by one yard, after laying the plate, you can put the remaining button meat scraps into the middle of the plate. Finally, put the freshly fried sauerkraut on the plate, you can press it hard, and press the sauerkraut a little tighter. Put a little water in the pressure cooker, put it on the steamer, and then put the button meat in.
4. Cover the lid of the pressure cooker, first turn on the high heat to let the pressure cooker steam, then turn to low heat and steam for 12-15 minutes. When the time comes, take out the steamed button meat, then cover a large plate, turn the plate over, remove the deeper plate, this fragrant and delicious sauerkraut button meat is ready. If you like to eat button meat, try it.
I am tofu, specially to share with you detailed home-cooked recipes, Cantonese cuisine, home-cooked snacks, etc., there are deficiencies, welcome to give you more advice! If you like it, you may wish to pay attention to it.