I don't know if you have, have eaten authentic, Cantonese-style explosion tiger skin buckle meat, the taste is really Q elastic smooth, full of strength, fragrant and incomparable,
Let's take a look at its authentic approach, it only takes five steps, I can let you learn to make this delicacy, and the bag will be!
Step 1: "Buy Seasonings" Buy some star anise powder, cinnamon powder, clove powder, grass fruit powder, fennel powder, pepper powder, pickled cefferine, jade fruit powder, soy sauce, soy sauce, soy sauce, oyster sauce, sesame oil,
Finally, go to the wet market and buy a piece of pork belly like a larger square,
Remember; don't buy the kind of cut strips, that kind of bad production, if not, refer to the pictures I sent,
As long as it is similar to the picture above, it is almost on the line,
Also remember that when buying pork belly, you must buy this fat and thin uniform, because the fat and thin is the top product for making Cantonese tiger skin buckle meat, so if you want to be delicious and not greasy, you must buy this kind.
Step 2: Wash and cut the bought pork belly into small squares, and then soak it in a suitable amount of white cool and white wine for half an hour and set aside.
Then take the pot to boil some boiling water, put some ginger, onion, garlic and the like, do not need to boil too much water, in short, as long as the water is almost able, soaked in pork belly on the line,
Then wait for the boiling water to boil, and then put the pork belly into boiling water to cook, no need to count the time, you just need to wait until the meat is cooked through, remember not to cook for a long time.
After the meat is cooked, it is fished out, and then the skin side is turned in turn, with a bamboo stick, some small holes are densely tied on the pig skin, and then sprinkled with white sprinkles, waiting for about ten minutes, and then wiping the water, you can set aside.
Step 3: Boil the pot and pour in some vegetable oil or lard, the same is true for this oil, as long as it can be soaked in meat, pouring too much is just a waste.
After the oil is boiled until it is rolled up, the prepared pork belly can be put into the frying pan and fried.
The sides take turns to fry until the meat is warmly fried to a golden brown.
After frying, soak in cold water for an hour, be sure to add a little low-grade liquor to the water, and wait until the pork skin is soaked, and then you can proceed to the next step.
Step 4: Take a pot, chop up two of the pickled limes you bought, and add some star anise powder, cinnamon powder, cloves powder, grass fruit powder, fennel powder, pepper powder, jade fruit powder, thirty grams each,
Then pour in twenty-five grams of soy sauce, eight or two raw soy sauce, three or two oyster sauce, three or two sesame oil, and finally a few drops of low-grade white wine, and twenty grams of white sugar, and add salt according to the appropriate amount of personal salty taste, and then stir all of them to set aside, "The above seasoning is the amount of five pounds of buckled meat."
Step 5: Cut the meat evenly into pieces,
Then put it in the prepared seasoning and stir well,
So that each piece of meat can be dipped in seasoning, and finally sealed with plastic wrap,
Marinate for about an hour, then take a small basin to buckle the meat, neatly arranged,
But in order to be beautiful and delicious, when loading the pot, remember that the skin is down, the meat is up, and the way to swing,
In this case, as long as the meat is steamed, and then take a plate to put the meat upside down,
The appearance looks very beautiful.
After all the button meat is laid out, pour some more into it appropriately,
The rest of the seasoning juice, and finally put the finished button meat, all put in the steamer,
Steam for about thirty to sixty minutes and you're ready to bake.
Of course, this steaming time is a kind of one that determines the taste. So like the flavor of the smooth Q bomb, tender and smooth taste, I recommend controlling the steaming time in: about thirty minutes, like the soft and lubricated taste can choose about an hour.
The above is the classic trick to make Cantonese explosive tiger skin buckle meat.
Maybe you don't know it yet! This dish is a Famous Cantonese dish made by our former, clan chefs, who have been preparing recipes for many years and then using exclusive secret recipes.
It is also the first of our local, indispensable for the New Year's Festival, and today it is open to everyone to learn, all in order to be able to make the food last forever and not be buried, so when you finish making and enjoying, you will not help but look back and clap your hands and praise.
Well, the food production of this issue, let's first say here, if you still have any places you don't understand, welcome to leave a message at any time, after I see it, I will definitely answer you for the first time, let's meet again in the next issue!