Buckle meat to do this, simple delicious and unsatisfied, Guangdong is very famous for a dish method simple taste stick hello everyone, I am Han tofu, a Guangdong Hakka family who loves to eat and love to play and love to cook! If you like the dishes I make, please click to follow me, every day will update the cooking videos and articles, welcome to watch! 【Guangdong rural meat】【Method】【Note】

Buckle meat, a common Chinese home-cooked dish made of pork, is popular in the north and south of the river and is popular with old women and children. Legend has it that buckle meat originated in Guangdong, with plum vegetable buckle meat is the most famous, in Guangdong Guangxi region, buckle meat is an indispensable hard dish whether it is the New Year or the banquet. Button meat, white cut chicken, and white-seared cabbage heart are the three famous dishes that must be required for Cantonese banquets.

Buckle meat is popular in the north and south of the river, whether it is the method or the material will be different, and today many button meat methods and materials have slowly begun to simplify. When I was a child, there were almost 10 kinds of spices used to make button meat, and now the ingredients for button meat have been simplified to 6-7 kinds.

Today to share with you a my family button meat method, the method is very simple, the ingredients used are not much, are very common some ingredients, every year at the New Year my mother will do the buckle meat, the taste is also very fragrant, very suitable for some novice friends Oh, a look will be.

Ingredients: Pork (preferably pork belly)

Ingredients: salt, white wine, cooking oil, garlic, coriander head, soy sauce, oyster sauce

1. Wash the pork you bought, cut it into large pieces, and put it in a pot to cook.

2. Fish out the cooked pork, insert some small holes in the pig skin, then apply salt to the pig skin, and finally smear a little white wine on the pig skin, I use the bulk liquor in the countryside, about 30 degrees.

3. After smearing salt and white wine, insert some bamboo sticks on the pork skin, and when the meat is fried, the bamboo sticks will hold up the pork to prevent the pork skin from sticking to the pan.

4. The oil pan is burned until it smokes, and then the pork, the skin is put into the pan to fry, when it is fried like this, turn over and fry the other side, when frying, prepare the lid, and the pork should be put down to cover the lid immediately to prevent oil splashing.

5. Fry it like this on a low heat and you can fry it for about 30 minutes, because everyone's stove fire size is different, and the time may be a little different.

6. The fried button meat is soaked in water for a few hours, you can also put the fried button meat in the refrigerator to save, when you want to eat, take it out and put it in the water to soak your hair.

7. Cut the pork into large pieces, then stir in salt, garlic, soy sauce, coriander and oyster sauce for 10 minutes.

8. Pour the marinated button meat into the pressure cooker, put half a bowl of water and press for about 10 minutes. You can also put the marinated button meat with taro or sauerkraut layer by layer and then steam it together, because it is eaten by the family, in order to make it simple and convenient to use the pressure cooker directly.

This fragrant and delicious button meat has been prepared, the method is very simple, there are not many ingredients, it is a home-cooked method of button meat, everyone likes to try it. Of course, there are many other ways to buckle meat, depending on personal taste.

1. Pork can not be cooked, cooked overcooked, when fried will be separated from the skin and meat, fried out of the buckle meat is not good-looking, cooked 7-8 mature can also be, because there is also a link behind the frying and steaming.

2. The role of bamboo skewers on the pig skin is to hold up the pig skin when frying to prevent burning paste, which can be replaced by other things.

3. Be sure to cover the lid when frying the button meat, otherwise the oil will splash everywhere.

4. The ingredients of the buckle meat are basically different from each one, and everyone can increase or decrease according to their own taste.