It is no exaggeration to say that I have eaten a lot of so-called plum button meat and taro button meat outside, but I have always felt that the button meat made by my mother is really worthy of the button meat, the skin is loose, the meat is fragrant, the taste is heavy, which involves the production process and the heat, the choice of pig type and the final processing of the seasoning, I even want to have the opportunity to have a special series of Xu's recipes that she holds the spoon. Last weekend to go to my brother's house to eat, small talk about the recent pork in the vegetable market is much cheaper, there is a normal price trend, my mother said: "You can go buy some flower meat to fry the buckle meat, I don't have time, otherwise I will fry it for you." She blew it up for us, this kind of thing has done a lot before, but let me come by myself, always troublesome, but this time she mentioned it, I was actually a little moved, really listened to it, eager to try, at that time first obtained a simple dictation, and then sent me a voice to repeatedly emphasize some skills. First of all, choose the fat pig type of meat is fragrant, so to give up the supermarket that has been accustomed, go to the vegetable farm to pick the fat and lean moderate lean meat layer can not be too thick, do not thin and narrow strips, let the stall owner cut into 10 cm wide strips; secondly, after processing the clean one about three pieces, white water boiled to the extent that the toothpick can easily penetrate the skin, and then use multiple toothpicks to tie the skin evenly, smear salt, white vinegar and ginger juice, ginger juice can make the skin golden, and then the skin is dried upwards; finally when the oil is fried, the oil should be put in when the oil is almost opened, first put it in when the oil is about to open. Skin facing down, the oil to keep rolling when turned to medium heat, from time to time to push to prevent scorching, knocking on the skin will sound almost, and finally turn over the meat to pull down a pull can start the pan, mainly fried skin. But these are just the process of frying, and the delicious highlights are behind it. Fried more frozen preservation, before eating to cook soft, eat a few sections to cook a few paragraphs, add unused water, sprinkle special spiced ingredients, cook until the chopsticks can be rooted in, and then let cold cut thin slices, this time you can choose stewed plum vegetables or pop sauerkraut. I prefer to fry sauerkraut, to choose the sauerkraut made of large mustard greens, soak until salty and light, chopped, put a little oil first sautéed dry water to slightly charred pot for later, and then put a little oil to fry the minced pesto, and then after the meat is fried out of the oil, add Donggu soy sauce, dark soy sauce, chicken powder and five-spice powder to continue to fry thoroughly, then add sauerkraut and evenly, and finally put on the millet pepper to fry out of the flavor pot. This dish is usually sauerkraut is more popular than buckled meat, and the sauerkraut that is full of button meat oil is sour and spicy, fragrant and fresh, with piping hot white porridge, the taste of the world. In fact, the buckle meat is my family's traditional dish, from small to large, it is one of the elements of the festive hospitality is sumptuous, once on the table, other dishes are eclipsed, the first dish is handled by grandpa, I don't know when it has become a good dish for mothers. However, the dishes of the two people are a little different, Grandpa is still steaming, the bottom is put on the oyster sauce and shrimp rice, the top is covered with button meat, drizzled with sauce, the bamboo steaming drawer is placed on several bowls on the first floor, after steaming, the pot lid is lifted, and the thick white steam rolls for several kilometers, and the aroma is overflowing, which is more suitable for the countryside to surround the wine table. I don't have big sauerkraut on my hands, but I have my parents' dried vegetables that I grow, and the button meat is also a must. After all, Chinese cuisine pays attention to inheritance, inheriting taste, but also inheriting emotions and thoughts.
By Lilifi 【Douguo Food Official Certified Master】
<h2>Royalties</h2>
※ Fried button meat
Pork belly 2000 g
Salt 2 tsp
2 tablespoons of white vinegar
Ginger juice 2 tablespoons
Peanut oil 1000 g
※ Dried vegetables with pop-up meat
Buckle meat 1 piece
Dried vegetables 1 zz
Special five spice pack 1 pack
Peanut oil 3 tbsp
2 cloves of garlic
Light soy sauce 2 tablespoons
Dark soy sauce 1 tablespoon
Oyster sauce 1 tablespoon
1 tsp of chicken broth mix
1/2 scoop of sugar
1/2 tsp of salt
1 pinch of five-spice powder
Homemade minced pepper 1 tbsp
<h2>Practice steps</h2>
1, choose the appropriate flower meat, process clean and cut into sections, dried vegetables soaked;
2, white boiled meat to toothpick can be easily inserted into the skin;
3, with multiple toothpicks evenly fill the hole, then smear with thin salt, white vinegar and ginger juice, keep the skin facing upwards, let it dry to absorb;
4, deep pot pour oil on high heat to the appearance of about to open the middle heat, use kitchen paper to suck off the moisture on the surface of the meat, and then put the skin down in the oil pan and fry;
5, from time to time with waterless chopsticks to push a push to prevent scorching, observe the degree of skin color, knock up very hard and there is a sound can flip the meat down, pull the oil can start the pot;
6. Freeze and save after cooling, and re-cook and re-process before eating;
7, prepare the dried vegetables, take a piece and put it in the pot, add the unused water;
8, add special spices, cook until the chopsticks can be easily pierced;
9. Chop the dried vegetables during the cooking process;
10, cooked button meat fished out to cool, you can see that the skin has been very soft;
11. In advance, all the spices in the popcorn meat material are added together to mix into a sauce, except for garlic and chopped pepper;
12. Cut the button meat horizontally into thin slices;
13, fry the stir-fry in the oil pot until the slightly caramelized pot for later;
14, restart the oil pot, after the oil is hot, the garlic will burst out of the aroma;
15. Stir-fry the meat until slightly oiled;
16. Pour in the pre-mixed sauce and burst into the taste;
17, add dried vegetables and evenly;
18: Add chopped pepper and stir-fry to create a spicy taste, then start cooking.
19. ◆◆◆The following is the finished product display◆◆◆
20, finished product 1
21, finished product 2
22, finished product 3
23, finished product 4
24, finished product 5
<h2>Tips</h2>
△ Pork belly is familiar with the shop owner to handle clean and cut sections, can do things for the work can save a lot of effort; △ because usually do not fry things, the home does not have a piercing tool, toothpicks are slightly laborious, and the eyes are thin, the fried skin is fluffy, it is recommended to choose a fork; △ The fryer must be larger, avoid just right, so that the oil may overflow, if it is not my eyes quickly extinguished, almost brewing a fire; △ Meat under the oil pot must also be sucked dry to prevent splashing; △ Boiled meat five spices package is specially equipped at home, I only know sour date kernels and fennel, which can be replaced by five-spice powder or star anise, cinnamon and fragrant leaves; △ Seasoning is pre-mixed into a sauce to avoid the busyness of the stir-frying process; △ The seasonings are salty, the meat itself has salt, and the dried vegetables are salty and light, and the amount of salt is increased or decreased according to their own tastes.
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