Hi everyone! I am the tip of the tongue to taste food, "taste all over the world, everything is very right for the stomach", every day for the family to make food, enjoy healthy and delicious food, today to share with you is the "plum dish buckle meat", like this dish friends welcome to pay attention to me.
<h1>Introduction: When making plum vegetables buckle meat, master the tips, salty and soft rotten, not greasy, not sandwiched, generous to guests</h1>
Plum vegetable buckle meat this dish wants to be delicious, you need to use a small skill, otherwise the pork belly is not only easy to sandwich raw, but also will be more greasy, plum vegetable buckle meat This dish production process is more complicated, but in fact, the small skills are fully mastered, this dish can ensure that the meat is salty and more soft and sticky, the pot is not greasy and will not be sandwiched, with it as a banquet dish will also be very generous, the following I will share the method of plum button meat to everyone, the fat part of the fat is forced out, eating will not be greasy, and the lean meat part absorbs the soup, The taste becomes more intrusive, and the taste of the whole dish becomes particularly rich and delicious.
<h1>Plum dish button meat to prepare:</h1>
Spare ingredients: 1 piece of pork belly, 100 grams of dried plum vegetables, 2 spoonfuls of beer, 2 green onions, 3 slices of ginger, 2 star anise, 3 slices of fragrant leaves, a little white pepper, a little starch, 2 spoons of light soy sauce, 1 spoon of sugar, 3 spoons of dark soy sauce, 3 spoons of cooking wine;
Production process: The first step, a square piece of pork belly under the cold water pot, add a few pieces of ginger, fragrant leaves, star anise, put in a little cooking wine and green onion, boil on high heat, use a spoon to skim off the surface foam;
In the second step, turn the medium heat and continue to cook for 30 minutes, until the chopsticks can easily penetrate the pork belly, fish out the pork belly, let it dry for a while, evenly spread the soy sauce on each side of the pork belly, and at the same time use the needle to prick some small holes;
The third step, dry the skin, add oil to the pot, put the pork belly on low heat, put the skin down, add the lid and fry for a while, 3 minutes to put it out, cut into slices while hot, add soy sauce, soy sauce, beer, sugar and white pepper in the bowl;
The fourth step, mix into a sauce, brush on the surface of the pork belly slices, sauté the ginger shreds with fried pork belly oil, put in the plum vegetables that have been soaked in advance and squeezed dry water, stir-fry evenly, pour in the remaining sauce, and collect the juice on high heat;
In the fifth step, the processed pork belly slices are placed in a relatively deep bowl, the fried plum vegetables are spread on the pork belly, pressed firmly, boiled water in the pot, steamed in water for an hour and a half, and the pot is upside down on the plate.
Xiaobian summary: plum vegetable buckle meat this traditional specialty, with plum and pork belly as a combination, fat and lean pork belly after a bit of cooking will absorb the sauce, fat and not greasy, with a faint plum vegetable flavor, so that the overall taste becomes particularly rich, the production of this dish looks more complicated, but in fact it is easy to get started, master the small skills, the meat is salty and salty, not greasy nor sandwiched, almost the New Year, learn the method of this dish, do not always go to the restaurant to eat, you can make delicious at home.
<h1>Cooking tips:</h1>
1, pork belly needs to be put into the pot in advance to cook until 8 mature, remember to add onion and ginger, etc., to help remove the fishy taste, cook pork belly time does not need to be too long, with chopsticks can be easily pierced, the surface brushed with soy sauce is to make its color more beautiful, and the needle prick hole is to make it more flavorful;
2, smeared with soy sauce of pork belly needs to be placed in a ventilated place to dry the surface of the water, otherwise it is easy to splash the oil under the frying pan, add the lid when frying the pork belly, so as not to splash out the oil, the plum vegetables need to be soaked in water for an hour in advance, and the aroma will be fully soaked before it will be emitted;
3, steamed button meat, remember to put the meat code at the bottom, plum vegetable code on the top, so that after the pot upside down in the plate looks more beautiful, steaming time to long, steamed a little more fragrant.
If you think this method of plum button meat is not bad, welcome to collect it to learn, or share it with more people who need it!