Plum vegetable buckle meat is a traditional Han famous dish, because the button meat color is bright and attractive, the meat is soft and rotten, the aroma is fragrant, fat but not greasy, the plum dish is golden in color, absorbing the oil and soup of pork belly, in addition to its own fragrance, it is simply a perfect match. So this is also the reason why plum button meat often appears on the dinner table, almost all sizes of the banquet and family banquet indispensable a hard dish, served on the table makes people salivate, however, many friends at home are not good, do not dare to do, pork is so expensive, do not eat delicious and wasted, but today Xiao Dong will be for many years to do plum buckle meat tips to share out, as long as everyone remembers the "2 do not put 7 tips", to ensure that everyone makes fat and not greasy, delicious and not fishy
<h1>【Plum button meat】</h1>
Ingredients: pork belly, plum vegetables, green onion, ginger, curd milk
<h1>【Specific production steps】:</h1>
First: pour the plum vegetables into the basin, add water, soak the plum vegetables for five hours; cut the pork belly into large pieces, the pot is hot, the meat skin is put into the pot to burn down, the main role of this step is to remove the residual pig fur and skin fishy smell on the meat skin, the pig skin is burned after putting it into the water, clean it,
Second: add cold water to the pot, pork cold underwater pot, then cut some ginger slices, cut the green onion into segments, put it into the pot, and then order cooking wine to fish, boil on high heat, skim off the surface foam, and then continue to cook for about half an hour on medium heat, until you can use chopsticks to penetrate the pork.
Third: Prepare the ingredients below, cut some slices of green onion, shredded ginger, put it in a bowl, and then put a piece of curd milk, sweet noodle sauce, oyster sauce, soy sauce, soy sauce, soy sauce to color, cooking wine to fishy, and finally put some thirteen spices, chicken essence, sugar, and pepper, mash the tofu milk and stir it evenly, so that the sauce is adjusted, put aside and set aside
Fourth: take the pork out, put the skin up on the plate, use a toothpick to tie a small hole in the pig skin, so that the pork is more flavorful and not greasy, and then pour the soy sauce on the pork skin while it is hot, apply it evenly by hand, let the pork skin color, smear each side of the pork with old soy sauce, and cool it to dry after all the work is done.
Fifth: pour oil into the pot, burn the oil to 60% heat to medium heat, put the pork into the oil pan with the pork skin facing down, and then quickly cover the pot lid to prevent splashing oil burns, about 30 seconds, fry until the skin is golden brown, turn the pork over and continue to fry for 20 seconds, after frying, fish it out and soak it in cold water for half an hour, so that the pig skin can be tiger skin.
Sixth: put the pork on the board, use a knife to cut into thick slices, about half a centimeter or so, after all the cuts, put the meat slices into the prepared sauce, grasp and mix evenly, let the meat slices wrap in a layer of sauce, and then put the pork skin into the bowl one by one, all set aside
Seventh: after the plum vegetables are soaked, grab and wash, wash several times, and then squeeze the dried water out, pour oil into the pot, put the plum vegetables into the stir-fry after the oil is hot, fry the water, stir-fry the remaining juice after frying, stir-fry evenly, and then put the fried plum vegetables on top of the pork, press the porcelain solid
Eighth: add enough water to the pot, put the grate, put the button meat into the pot, cover the lid and steam for 2 hours, steam well in the pot for a night, so that the good plum button meat is more flavorful, buckle the meat out, and then buckle the plate to the bowl, both hands hold the bottom of the plate quickly turned over, this action must be clean and sharp, take the bowl down
Take out the good plum meat to cool, if you do more, put it in the refrigerator to freeze up, when you want to eat and then take it out to heat it, you can take it out and look at it, it is really too fragrant, the color is also very beautiful, look at it there is appetite, and the meat is soft and rotten, fat and not greasy, there are relatives and friends who come to the table must have double noodles.
<h1>--Xiao Dong skill summary of plum dish buckle meat--</h1>
First, "2 do not put" means not to put sugar, do not put salt
1, do not put sugar color: when frying meat can not use sugar color to smear pork, otherwise with sweet taste, the taste is strange, and it is more greasy to eat
2, do not put salt: because the marinated pork is put in the soy sauce, dark soy sauce, oyster sauce, sweet noodle sauce and curd milk, these are salty, if you also put salt buckle meat is too salty
Second, "7 tips" refers to the 7 tips of "1 boiled 2 za 3 smeared 4 fried 5 soaked 6 simmered 7 curd milk"
1 cooked pork, 2 small holes in the skin, 3 smears of soy sauce to color, 4 fried pork, 5 pickled pork tiger skin, 6 buttons of meat steamed for 2 hours and then simmered overnight, 7 marinated pork put curd milk can be fishy