Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
Plum dish buckle meat, is a high status dish in life, generally every New Year's Festival, relatives and friends to visit the table, not only can reflect the sincerity of the main family, guests can eat satisfied. The crispy meat is sticky, ruddy and oily, and the meat slices that melt in the mouth are salty and fragrant, and quite charming. It is about to celebrate the Mid-Autumn Festival, and there are indispensable relatives and friends at home to visit, how can this time be less than this important dish.
Today, I will explain to you in detail the detailed method of this dish, do not fry the meat directly after blanching the water, there are several points in it, not only the pig skin is tiger skin-like, the meat quality can also remain fat and not greasy.
1. First of all, we soak the dried plum vegetables in boiling water for 30 minutes to remove impurities and sediment from them.
2. Prepare a piece of pork belly, put the pork skin down into a hot pot and roast it, remove the residual pig hair and skin fishy smell, take it out when the pork is roasted to a golden brown, and brush it with water.
3. Boil water in the pot, put cold water into the washed pork belly, add a few slices of ginger, pour a little cooking wine to fishy, beat the foam after boiling on high heat, turn the heat to simmer for 25 minutes, cook the pork belly, cook and set.
4. Don't be in a hurry to fry after cooking, we fish out the pork belly, use chopsticks to prick some small holes in the meat skin, and discharge the fat in the meat skin, so that it will not be greasy to eat. Then brush a layer of honey on the pork skin while it is hot, color it when it is convenient for frying, and set aside to dry the water.
5. Heat the pot, pour more vegetable oil, the oil temperature rises to 50% hot, when the oil surface is slightly smokey, put the pork belly into the pot, the pork skin is fried downwards for 2 minutes, when frying, it is best to cover the pot lid to prevent hot oil from splashing out and scalding, during which the pan should be shaken constantly to prevent the meat skin from sticking to the bottom of the pan and becoming black. When the pork belly skin is fried to a golden brown, the pork belly is also fried into a golden brown and fished out, and when frying, the hot oil should be poured on the part where the oil surface is exposed to keep the color consistent.
6. After frying, there is a very key step, that is, to soak the fried pork belly in water for 10 minutes, so that the skin of the meat becomes tabby, and at the same time remove part of the grease.
7. Then wash the soft plum vegetables a few times and then fish them out and squeeze out the water and cut into small pieces. Heat the oil in a pan, add a few dried chili peppers to burst the spicy flavor, pour in the chopped plum vegetables and sauté for 2 minutes, stir-fry the plum vegetables and stir-fry until fragrant.
8. Then fish out the soaked pork belly, cut into even slices for later, we can clearly see the tabby spots on the skin, try to cut the meat slices evenly, not too thick, not too thin.
9. Cut ginger into minced ginger; garlic cut into minced garlic, put together with slices of meat, put in an octagonal grain, dried chili pepper a handful, add 20 grams of soy sauce salty freshness, oyster sauce 10 grams of freshness, cooking wine 20 grams to fishy, hoisin sauce 5 grams, sweet noodle sauce 5 grams, dark soy sauce 5 grams of color, chicken powder 2 grams, sugar 3 grams of freshening and degreasing, pepper powder 2 grams, and then grab a few peppercorns to catch and mix evenly, if the color is not rosy enough, you can add the right amount of soy sauce, you can also fry some sugar color into it, the taste is better, grab and mix until the meat slices absorb all the sauce.
10. Put the pork belly skin in the same direction on the palm of your hand and put it into the bowl, then add the remaining minced meat, put the fried plum vegetables, put it into the steamer in the atmosphere, turn on the medium-low heat and steam for one and a half hours, so that the pork belly can fully absorb the juice into the flavor.
11. After an hour and a half, remove the pork belly from the pan, let it cool a little and put it upside down on the plate to serve.
Ah Fei had something to say:
1. The pork skin must be roasted in advance to remove the residual pig fur and skin fishy taste, so as not to affect the taste.
2. After the pork is blanched in water, don't be in a hurry to fry, first use chopsticks to prick the pork skin, discharge excess oil, and then coat it with honey while it is hot, so that it is not greasy to eat, and it is more ruddy and beautiful to fry.
3. After the pork is fried, it must be soaked for a while, so that the skin of the meat absorbs water and expands the tiger skin spots, and the talent is more beautiful and the taste is more crisp and soft.
Well, this entrance to the plum dish buckle meat is ready, everyone must keep in mind the above three points when doing, the dish will be soft and flavorful, fragrant but not greasy.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!