1. Salt vegetable buckle meat Ingredients: 600g buckle meat blank, 50g salt vegetables, 3g dried red pepper, 3g minced chili pepper, 2g star anise powder, 10g old dry mother, 1ml old soy sauce, 3ml oyster sauce, 10ml monosodium glutamate, 1g rice wine, appropriate amount of salt Method: 1) Thin the button meat blank to two finger thickness as shown in the picture. 2) Cut into half-finger-thick slices. 3) Wash with warm water. 4) Place the sliced meat in a container, add salt, soy sauce, oyster sauce, rice wine, monosodium glutamate, star anise, minced chili pepper and evenly. 5) Place the skin of the meat slices on top of the meat, one by one in a large bowl; fill the remaining slices of meat into the bowl and gently press and lay flat. 6) Wash the salt vegetables with warm water, squeeze out the water and remove a slice and chop. 7) Chop the dried red pepper with a knife. 8) Heat the oil in a wok, pour in the chopped salt, dried red pepper, old dry mother, add a little salt and stir-fry over medium heat. 9) Put the sautéed dried vegetables into a button bowl filled with meat and spread out. 10) Put the prepared button meat into the steamer and steam for 550 minutes. 11) Bring out the steamer, buckle the saucer containing the button meat on the bowl, turn it over, remove the button bowl, and drizzle the sauce to serve.
2. Dried bamboo shoots Ingredients: 1000g pork belly, 200g dried bamboo shoots, 1 small piece of ginger, 3g shallots, 4 garlic, appropriate amount of sesame oil, appropriate amount of soy sauce, appropriate amount of dark soy sauce, appropriate amount of chicken powder, appropriate amount of spicy king, appropriate amount of paprika, appropriate amount of salt, appropriate amount of oil Method: 1) Pot red. Turn the skin of the meat down. Burn the fur and dirty stuff on the skin of the epidermis. 2) Scrape the surface of the skin with a knife. Rinse off with lukewarm water. 3) Sit in a pot and boil water. Boil the meat in cold water until chopsticks can penetrate the bloodless water and flow out of the pot. 4) Heat the oil in the pan until the oil surface is smoky. 5) Color the meat with dark soy sauce 6) Grab the meat in oil and put it into the pan. 7) Fry until the surface of the meat skin is granulated. 8) Out of the pan to cool and set aside (don't fry too much paste). 9) Dried bamboo shoots are first soaked in warm water and then cleaned. 10) Pour the rice water into the pot, put the soaked dried bamboo shoots in the pot and boil for 15 to 20 minutes. 11) Cut the boiled bamboo shoots into sections with rinsing and squeezing dry water. 12) Add ginger. Minced garlic. sesame oil. salt. Mix the chicken powder well and set aside. 13) Cut the fried meat into thin slices. 14) Mix the flavored dried bamboo shoots on top of the cut meat. 15) Steam the meat for 60 to 90 minutes. (It is easy to penetrate the meat pieces with chopsticks and cook them) 16) Put the prepared ginger and shallots into a small bowl. Add the chili noodles. Chicken noodles.17) Mix well to avoid hot oil and pour the chili pepper noodles over the paste. 18) Heat the pan and simmer the oil in a small bowl and mix well. 19) Then add raw soy sauce. Mix well with the spicy king, and finally add a little boiling water to the sauce and mix well. 20) Use a slightly larger deep dish than the steamed meat, put the button meat upside down on the plate, and add coriander garnish to serve.
3. Taro button meat Ingredients: 500 grams of pork belly, 400 grams of betel nut taro, 3 chives, 3 slices of fragrant leaves, 1 cinnamon, 2 star anise, 1 tbsp cooking wine, 1/2 tbsp dark soy sauce, 2 tbsp light soy sauce, 1/2 tsp fine salt, 15 g rock sugar, 1000 ml of water, 1/4 tsp salt, 1 tbsp oyster sauce, 1 tsp caster sugar, 2 tbsp light soy sauce, 1 tsp dark soy sauce Method: 1) Fill the pot with water, add the meat cubes, knott the chives and all the brine ingredients, bring to a boil on high heat and turn to low heat for 30 minutes; 2) Cut the betel nut taro into about 5mm thick slices, add 1/4 tsp of salt and spread evenly, marinate for 15 minutes; 3) take out the cooked meat pieces and let them cool, coat the surface with dark soy sauce, cut a small hole in the surface with a toothpick, drain the water; 4) heat the oil in the pot, put in the meat pieces and fry them until both sides are golden brown (add the lid when frying the meat skin to avoid being hurt by the oil); 5) Put the taro into hot oil and fry until the surface forms a hard shell; 6) Cut the fried meat pieces into 5mm thick slices; 7) The meat pieces and the taro pieces are indirectly discharged into a deep bowl one by one. Spread the remaining taro on the top surface; 8) Mix the oyster sauce, sugar, and soy sauce in a bowl and spread evenly on the meat and taro. Boil water in the pot, cover and steam for 60 minutes; 9) Steamed meat, buckle a large plate on the bowl, and buckle the bowl back; 10) Decorate the plate with boiled jiang greens, pour the steamed soup from the bowl into the pot and heat it until thick, and drizzle on the surface of the button meat.
Fourth, curd button meat Ingredients: 500 grams of pork belly with skin, 2-3 pieces of curd milk, an appropriate amount of curd milk, a piece of tofu Method: 1) Wash the pork belly, put water in the pot, put the meat pieces under the cold water pot 2) About 20 minutes, chopsticks can be inserted into the pork belly can be fished out, cool 3) put the curd milk and curd milk in a small bowl, add the right amount of water, crush the curd milk 4) Put the oil in the frying pan, when the oil is 70% hot, put the pork belly into the frying, and constantly flip the meat pieces (there will be oil constantly splashing out, Just use the lid of the pot as a shield to block it, ha) Fry until the skin is slightly hard and fish out 5) Cut the fried meat into even slices of meat 6) Put the slices of meat into the bowl and pour the mixed curd milk, grasp it with your hands 7) Take a bowl, and then place the meat skin down in the bowl, and finally put the tofu cut on top of the meat pieces, steam on the steamer for more than 1 hour, the longer the meat will be softer and rotten. I steamed it for 1.5 hours8) Steam it, remove the bowl, pour out some of the juice, take a plate and place it on the bowl, flip it quickly, and fasten the meat slices on the plate.
Five, potato button meat Ingredients: pork belly, potatoes, green onions, ginger, cooking wine, red curd milk, dark soy sauce, soy sauce, flower carving wine, oyster sauce, sugar, salt Method: 1) pork belly meat skin down, cold water into the pot, add green onion, ginger, cooking wine. 2) Bring to a boil over high heat and reduce medium heat and cook for 15-20 minutes. The cooking time can be controlled by itself, and it must be cooked until the meat is cut off from the outside to the inside, and the foam is skimmed between. 3) Remove the flowers and wipe off the water. 4) Use a toothpick to prick some small holes in the surface and evenly apply a layer of dark soy sauce. 5) After the old drain is dry, put into the oil pan and fry on both sides on medium-low heat. 6) The order is to fry the meat skin first, there will be hot oil splashes during the frying process, pay attention to safety. 7) Fry until the surface is golden brown. 8) Fry the pork belly into evenly sliced pieces. 9) Place the pork belly yard in a bowl of the right size. 10) Mix with red curd milk, dark soy sauce, soy sauce, flower carving wine, oyster sauce, sugar, salt and an appropriate amount of water to make the juice. 11) Pour into a bowl of pork belly. 12) Add enough water to the steamer at one time, steam and turn to medium heat and steam for 50 minutes. 13) Open the lid and put potato chips on it, peel the potatoes and cut into slightly thicker slices. 14) Continue steaming for another 10-15 minutes. If you prefer a softer texture, you can increase the steaming time of pork belly and then put potatoes. 15) After steaming, the pork belly soup grates out, cover the plate on top of the steaming bowl, and then buckle it on the plate. 16) Boil the grate and pour a thin mustard on the buttoned meat.
6. Braised pork Ingredients: 250 grams of pork belly, 10 grams of ginger, 15mL of dark soy sauce, 20ml of light soy sauce, 10ml of sugar, 50ml of flower carving wine (or white wine), 3 star anise, 5 grams of peppercorns, 3 pieces of fragrant leaves, 1 gram of monosodium glutamate, salt Appropriate amount Method: 1) Clean the pork belly, put it into the soup pot, add cooking wine and ginger slices and cook for 30 minutes, drain the water. 2) Spread soy sauce on the skin of the meat and let it dry for later. 3) Put the salad oil in the pot, after 70% of the heat, put the side of the meat skin into the pot, fry until the meat skin becomes brownish red and bubbles, then turn the noodles to continue to fry the meat to turn golden. 4) Drain the meat, let it cool and set aside (it can be put in the refrigerator so that it is easier to slice), and then cut into slices. 5) In a bowl, add soy sauce, soy sauce, sugar, carved wine, star anise, peppercorns, ginger and fragrant leaves and stir well. 6) Soak the slices of meat in the sauce for 10 minutes, then put them in a steaming bowl and pour the remaining soup on the slices. 7) Steam for 2 hours on high heat, press the pressure cooker for 30 minutes, the meat is soft and rotten, and sprinkle with green onions when serving. 8) Introduce a special way to eat: friends who like to eat spicy can cut the millet spicy into granules and sprinkle it in the soup for more flavor. Do not add water to make this dish, add wine, the more wine is added, the more tender and fragrant the meat, after stewing the meat is fragrant.
Seven, plum vegetable buckle meat Ingredients: pork belly 1000 grams, plum vegetables 150 grams, broth 150 grams, starch 10 grams, sugar 30 grams, dark soy sauce 30 grams, garlic cloves, a small piece of ginger, 1 star anise, 1 grass fruit Method: 1, plum vegetables washed, soaked in water for 30 minutes. 2: Pork belly, add ginger, star anise, grass and fruit, cook in water for 30 minutes. 3: Heat the oil in a hot pan, add the cooked pork belly, fry one side of the pork skin until golden brown, and then pour in the soy sauce to color. 4: Cut the meat into about 1 cm slices. 5: Place the skin facing down in a bowl. 6: Heat the oil in a hot pan, sauté the minced garlic and star anise, add plum vegetables and sugar and stir-fry well, add the broth and cook for 5 minutes. 7: Cover the sautéed plum vegetables on the meat and steam them for 1 hour on high heat. Pour out the steamed juice and pour the plum meat into the plate. Add a small amount of starch to the original juice and drizzle on the meat.
Eight, sprouts buckle meat (Dongpo buckle meat) Ingredients: ingredients: one pound of pork belly, half a pound of Yibin sprouts cut into one centimeter long segments, about one or two soy sauce, two tablespoons of sugar, MSG appropriate amount in a bowl, soaked pepper ten cuts. Method: 1, wash and cook the pork belly until it is broken, dry the water while hot, spread soy sauce and a little brown sugar on the skin of the meat (white sugar is also available), put the oil in the pot to 50% or 60% heat, fry the meat skin golden brown, fish out, cut into slightly thicker slices (about 0.5 cm), the meat skin is placed on the bottom of the bowl facing down. 2: Spread the sprouts on top of the meat, pour the soy sauce, sugar and MSG evenly from the glass bowl, and then put the chili pepper segments. Oh, forget about the peppercorns. Put about thirty peppercorns on top. 3. Turn the bowl diagonally a few times in order to allow the seasoning to be more evenly immersed in the middle of the slice and slice of meat. 4, then put into the pressure cooker to steam for 20 minutes, if there is no pressure cooker, then you have to steam for more than 1 hour. After coming out of the pan, cover it with another bowl and turn over. Well, you can eat it!
Nine, taro button meat Material: pork belly a pound, taro one, ingredients: soy sauce, ginger juice, star anise, orange peel, (go to the seasoning shop you say that the buckle meat he will help you pick up a small packet, our family will use white gauze to help you wrap up), cooking wine, sugar, rib sauce, princes sauce Method: 1, pork belly boiled broth retention, the skin of the meat with a toothpick inserted a lot of small holes, taro peeled, cut in half and then cut into 0.7CM. 2: Heat the oil, first fry the taro into the pot until golden brown, then add pork belly (skin facing the bottom of the pan, cover the pan to avoid oil explosion) fry until golden brown (about 3 minutes) and then put it in ice water or cold boiling water for half an hour, then fish out the slices. 3: Put the sliced meat into a large basin, soy sauce, ginger juice, star anise, orange peel, cooking wine, sugar, rib sauce, princes sauce. 4, take a large bowl, according to the order of a piece of meat, a piece of taro, the remaining materials are filled again, pour the excess gravy into the bowl, steam for about 1 and a half hours until rotten, pour out the juice on the dish, and then pour the juice on the dish. Wrap the edges with burnt broccoli. Tips: Remember to use a toothpick to insert the skin, and remember to put it in cold water to soak, what I did was not finished in a hurry, so the skin is not good, if you do it well, the skin is very good and delicious.
10. Sichuan-style winter vegetable button meat Ingredients: pork belly with skin, winter vegetables, ginger, garlic, salt, sugar, curd milk (red), cooking wine, sesame paste, soy sauce (a little), cooking oil. Method: 1, after washing the pork belly, cook it in the pot until the surface is white and hard, then fish out the controlled water and set aside. 2: Spread a little soy sauce on the skin of the cooked pork belly, and fry the skin down until the skin is golden red and fished out for later. 3: Cut the fried pork belly into 6 cm long and 1 cm thick slices and set aside. 4: Mix salt, sugar, curd, cooking wine and tahini sauce into a sauce and set aside. 5: Wash the salt of the winter vegetables and cut into small pieces, blanch for about 5 minutes and remove the water. 6: Slice ginger and garlic and set aside. 7: Make a little bottom oil in the pot, add ginger and garlic to burst the aroma when it is 70% hot, stir-fry the aroma of the winter vegetables and put it into the bowl for later. 8: Dip the pork belly evenly in the sauce and put the skin into the bowl facing down. 9: Stack the stir-fried winter vegetables on top of the meat slices and steam for about 2 hours. 10: Put the steamed button meat into the plate and serve.
#扣肉做法 #