Today to share with you a "plum dish buckle meat" home-cooked method, pork belly fat but not greasy, the entrance is melted, and then with a bowl of rice, delicious and fragrant, there are likes to learn it quickly.
Ingredients: pork belly, dried plum vegetables
Accessories: green onion, ginger, star anise, dried chili pepper, peppercorns
Seasoning: salt, sugar, mushroom sauce, tofu milk, seafood sauce, oyster sauce, chicken powder, soy sauce, cooking wine, dark soy sauce, braised soy sauce
【Plum button meat】—— Fat but not greasy
1. Let's start preparing the ingredients
Prepare a handful of plum vegetables, soak in warm water for 20 minutes, soak the plum vegetables to remove impurities and sediment, soak well and cut into small pieces, wash in clean water, and let stand in water for later.
Heat the pot, without putting oil, put the pork belly skin down into the pot to burn, remove the remaining pig hair and skin fishy smell, burn it to a golden brown, and then put the pork belly into clean water and wash it for later.
2. Start preparing the excipients below
Prepare the green onion in one section and cut into horseshoe slices.
Prepare a slice of ginger and cut into slices.
Put them together and add two star anise, a handful of dried chili peppers, and a pinch of peppercorns to set aside.
3. Cook the pork belly below
Boil water in the pot, put the pork belly cold water into the pot, pour in the prepared spices, and then pour the appropriate amount of cooking wine to fish, after the water boils, cover the pot, turn the heat down and simmer for 30 minutes, during which the pork belly is turned over and let it heat evenly.
After 30 minutes, with chopsticks can be gently pierced to show that the pork belly has been stewed, take out the pork belly and put it in water over the cold water, take it out when it is not hot, take it out and use the absorbent paper to dry the water on it, use a toothpick to prick some small holes in the pig skin, drain the grease in the pig skin, so that when eating, it will not be greasy and easier to taste, brush a layer of braised soy sauce on the pork skin, put it aside to dry for 5 minutes to let the color penetrate into the pig skin.
4. Fry the pork belly below
When the oil is boiled in the pot, when the oil temperature is 50% hot, put the pork belly skin down into the pot for frying, about 3 minutes, the meat skin is fried into a golden brown, turn it down, and constantly pour oil on the part that exposes the oil surface, so that the color of the pork belly is more even, the whole piece of pork belly is fried into a golden brown, fished out, soaked in water for 10 minutes, soaking can make the skin of the flesh appear tabby, increase the soft texture of the meat skin.
After soaking, fish out the pork belly, cut it into evenly thick slices, prepare a piece of ginger to cut into diamond-shaped slices, cut the green onion into green onions in a section, put it together with the pork belly, and then cut a little ginger and green onion for later.
5. Sauté the plum vegetables below
Then burn the oil in the pot, after the oil is hot, pour in the onion and ginger grains, then put in a few dried peppers and stir-fry the aroma, pour the plum vegetables into the pot and stir-fry on high heat, add 1 gram of salt, a little sugar to continue stir-frying, fry out the water in the plum vegetables, fry for about 3 minutes, stir-fry the plum vegetables dry and stir-fry for later.
6. Give the pork belly a yard below to taste
Put 10 grams of mushroom sauce into the plate to increase freshness, what is not available at home can also not be put, a piece of tofu milk, a spoonful of seafood sauce, a spoonful of oyster sauce, 3 grams of chicken powder, 10 grams of sugar to increase freshness and grease, 15 grams of soy sauce, a little salt to grasp and mix evenly by hand, and then pour a little cooking wine to fishy, if the color is not rosy enough, then pour in a little old soy sauce, continue to scratch and mix until the meat slices absorb all the sauce.
7. Start steaming below
Put the slices of meat neatly in the same direction in a bowl, put the plum vegetables into the remaining sauce, mix well and put them on the slices, wrap them in plastic wrap, boil the water in the steamer, put in the pork belly on a plate, and steam for 90 minutes on medium-low heat.
After 90 minutes, take out the pork belly, let it cool a little, pour the gravy out first, put the pork belly upside down on the plate, and then pour the gravy and sprinkle the green onions.
Well, a sticky plum button meat with a crispy skin is ready.