Pork is the best way to eat, homemade Xi'an bacon meat, fat is not greasy and lean, not woody, two at a time is not enough to eat
Meat sandwich bun is a famous snack in Shaanxi, now all over the country have its figure, the most common way to eat is the breakfast snack car, there is a roaster on the car, a bucket of old soup bacon meat, the steamed bun crispy crispy and crispy, with fat and lean pieces of meat, and green crispy and greasy chili crushed, and then drizzled with soup, the entrance is fragrant, the marinade overflowing, the taste is not to mention how delicious.
However, nowadays, the price of pork has risen, so that an ordinary bacon meat sandwich bun has also been sold to an unprecedented high price, and it is really a bit of a luxury to want to eat it every day. If you can eat homemade bacon meat sandwich steamed buns at home, cheap and authentic, it is a good thing to have both. Today Xiaoning will share the method of bacon meat, so that you can also eat cheap meat sandwich steamed buns at home, let's take a look at it!
<h1 class= "pgc-h-arrow-right" > [bacon meat].</h1>
< h1 class="pgc-h-arrow-right" ingredients >:</h1>
Pork front leg with skin, cooking oil, rock sugar, salt, white wine, nutmeg, star anise, cinnamon, fragrant leaves, grass fruit, peppercorns, licorice, white root, cloves, galangal, monk fruit, tangerine peel, small incense, sand kernels, fragrant sand, green onion ginger garlic.
<h1 class="pgc-h-arrow-right" > production method:</h1>
1, first of all, the prepared pork, with a knife to scrape off the dirty things on the skin, and then put it under water to rinse, wash and put into cold water, add green onion, ginger slices and cooking wine, soak for half a day, go to the blood water, the color of the meat after soaking is light powder, and there is no fishy smell, wash it again and set aside.
2, after the meat is ready, let's fry a sugar color, put an appropriate amount of cooking oil in the hot pot, then put in the rock sugar, the whole time turn on the low heat slowly boiled, you will see the rock sugar slowly melted, and then become golden yellow, and finally become amber, directly add a spoonful of boiling water, and then boil for a minute.
3, the following preparation of seasonings: nutmeg, star anise, cinnamon, fragrant leaves, grass fruits, peppercorns, licorice, white root, cloves, galangal, monk fruit, tangerine peel, small incense, sand, fragrant sand together into the bowl, add water to wash, put into the spice box, and then prepare the appropriate amount of green onion and ginger slices for later.
4, add an appropriate amount of water to the pot, put the onion, ginger, seasoning box and pork into it, then add sugar color, then add the appropriate amount of salt, a spoonful of rock sugar, and finally pour in the appropriate amount of white wine to achieve the purpose of removing the fishy taste.
5, do not cover the lid, after boiling on high heat, skim off the foam, then cover the lid, simmer for an hour and a half, after an hour and a half put the prepared boiled eggs into it, and soak the meat in the broth for 2 hours.
The bacon meat made with this method is fragrant but not greasy, lean but not chai, the lean meat is very red and bright in color, placed on the board, and can be easily crushed with the back of a knife.
Look at the fat meat, fat and not greasy, very very soft rotten, the pig skin is also very smooth and tender, the entrance is melted, a delicious bacon meat sandwich bun, must be with lean meat, fat meat, and meat skin is perfect, why with pig skin? Because the pork skin is rich in gum, it will be fully released when stewed, and the gravy will be thicker and thicker.
Let's take a look at the marinade, the soup is bright red and bright, the aroma is strong, stew this time, you can keep it for a long time, directly as the old soup next time, no matter what the brine is, the taste remains unchanged.
Take a piece of fat and lean brine meat, chop up with green peppers, sandwiched in the white steamed bun poured a spoonful of wax sauce, and then with a brine egg, the taste, absolutely, than the outside sold delicious much more delicious, like friends to try it!
<h1 class="pgc-h-arrow-right" > Xiaoning shattered thoughts:</h1>
1, the meat should choose the front leg meat with skin, the meat skin can make the soup thick and thick, the taste is more fragrant.
2, when frying sugar color, we must pay attention to observation, must not be fried, otherwise it will make the bacon meat bitter and the color black.
3, with the sautéed sugar color made of marinade, can be used as an old soup, if the marinade made with soy sauce, not suitable for long-term preservation, can only be eaten freshly.