It's almost the New Year, and many people are preparing for this year's Chinese New Year's Eve meal. Today I would like to share with you a delicacy suitable for Chinese New Year's Eve dinner table, plum dish buckle meat. The finished button meat is bright red and attractive in color, the aroma is fragrant, the meat is soft and rotten, fat but not greasy. The recipes and ingredients are simple and perfect for most people to do at home, and the detailed steps are described below. @ Headline Food
1: Prepare a bag of plum vegetables and pour them into the basin, then pour hot water into the basin and soak for about 1 hour.
Prepare a fresh strip of pork belly with skin, heat the pot and turn it to a low heat, put the meat directly in the pot, and the pork skin will be burned downwards for a while. You can rub the meat back and forth in the pot with your hands, which can not only remove the fishy odor on the surface of the pig skin, but also remove the remaining pig hair on the surface of the pig skin. Finally, when the skin is burned to a scorched yellow, you can do it. After the meat is burned, the meat is washed.
2, although the meat has been burned, but it still has a fishy smell. Blanch the cut meat directly in a pot of cold water, bring to a boil on high heat and then cook for about 3 minutes to turn off the heat. Take the meat out and wash it all again.
3: Blanch the meat in water, then put the washed pieces of meat back into the cold water pot and cook. Then add the shallots, sliced ginger, star anise, cinnamon, coriander and red pepper. Add some cooking wine and stir. Cover the pot and bring to a boil over high heat, then reduce heat and cook for 20 minutes to allow the meat to taste.
Cook for 20 minutes on low heat, then add salt to the pot to taste, then cover the pot and simmer for 10 minutes. Finally, cook the meat until it can be easily pierced with chopsticks, and then fish out the meat to cool it slightly.
4: Pour a little more soy sauce into the dish, then put the meat on the plate and let the meat evenly dip in the soy sauce. Then use a toothpick to make some small holes in the side with the pig skin, and after the tying, put the pork skin down and put it on the plate for about 10 minutes.
5: Pour more oil into the pot, reduce the heat after the oil is hot. Put the marinated meat, pork skin facing down, into the pan and fry.
When you first fry, there will be a crackling sound in the pot, in order to prevent the oil from splashing out and scalding yourself, you must cover the pot and fry it, so that it is safe. When the sound of frying into the pan is not so loud, then open the lid of the pot and turn the meat over to continue frying on the other side, and finally fry the meat until the color is red and turn off the heat. If you don't want to fry it in so much oil, you can pour less oil and fry the meat until golden brown.
After fishing out the meat oil control, prepare a basin of cold water, put the fried meat into the cold water basin, and soak the meat skin down for about 10 minutes.
After the meat is soaked, the surface is all tiger skin. Then cut the meat all into thin, even slices.
6: Mix a sauce down. Add two spoonfuls of soy sauce, one spoonful of soy sauce, three spoonfuls of oyster sauce, a small spoonful of salt, and a spoonful of sugar to the bowl. Add a little white pepper and stir well.
Then put the sliced meat into the sauce bowl and evenly dip the sauce. Then place the meat neatly in a bowl with the skin facing down.
7. Wash the plum vegetables several times after soaking them, and rinse all the dust and impurities in the plum vegetables. Then chop all the plum vegetables into small pieces.
Pour a small amount of oil into the pot, after the oil is hot, first add the onion and ginger foam to stir-fry the aroma; then add the cut plum vegetables and stir-fry, then add a small amount of water to stir-fry for 1 minute, stir-fry evenly and then turn off the heat.
Spread the sautéed prune directly on top of the meat in the bowl, and press it with a spoon.
8, then put the meat bowl into the steamer to steam, when steaming, cover a plate on the top of the bowl to prevent water vapor from entering. Steam for an hour and a half on high heat to allow the aromas of prunes and meat to fully blend in.
Once steamed, take out the bowl while it's hot. Pour the excess sauce from the bowl into the wok and heat it, add some wet starch to the pan and simmer until the soup is thick and turn off the heat. Then turn the meat upside down and pour the sauce evenly over the meat. Finally sprinkle with green onions and eat.
We are ready to do this plum button meat, and a unique aroma of plum button meat comes to the face. The color is bright red and seductive, the aroma is fragrant, the flesh is soft and sticky, fat but not greasy, the taste is unique, and it drools when you look at it.
I am a delicious lodge. Xiao Liu, if you like the food recipes I shared, please pay attention to, like, and forward it. Click "Learn More" at the end of the article to see the full production video of this issue of Plum Button Meat.
We'll see you next time!