Plum vegetables buckle meat, how do you do it at home? The chef teaches you the secret recipe, fat but not greasy really under the rice. Dear good friends, hello everyone, I am Chef Jiang Yizhou, today is the time to share the food with you, are you ready?
I believe that when I hear the plum dish buckling meat, many friends' saliva will flow down, right? Indeed, this dish, fat but not greasy, especially into the taste of delicious, however, this dish many people have only eaten in the restaurant, but they will not do it at home, today, I will put the plum dish with meat, the best home-cooked method, share with everyone, well, nonsense not much to say, then directly to everyone on the dry goods.
The first is the preparation of raw materials.
1, fresh dried plum vegetables two two, with skin pork belly eight two, seafood sauce 20 grams, soybean sauce 15 grams, oyster sauce 10 grams, soy sauce 10 grams, dark soy sauce 10 grams, sugar 10 grams, chicken essence a little, a little monosodium glutamate, star anise.
Next up is the production process.
1, first of all, we will fresh prunes, wash and soak in warm water for ten minutes, then put the skin pork belly, put it in the refrigerator for two hours, and then take it out and cut into three mm thin slices, put it in the pot, and then start the most important step, marinate the pork belly.
2, first put 20 grams of seafood sauce, 15 grams of soybean sauce in the pot, and then put ten grams of oyster sauce, ten grams of soy sauce, five grams of old soy sauce, the right amount of chicken essence, monosodium glutamate, and then put an octagon, and then mix it evenly, marinate for half an hour, so that the pork belly will thoroughly absorb the taste of these spices, and the steamed taste will be flavored and delicious. Next, process the dried plum vegetables.
3, we will be soaked plum vegetables, dry water, pot hot oil, under a star anise stir-fried incense, the plum vegetables under the pot, with oil to simmer out the plum vegetables aroma and moisture. After sautéing for two minutes, we put it out for later, then we put the pickled pork belly skin up, stack it in a bowl, put the fried plum vegetables on top, seal the plastic wrap, and start steaming.
4, after the steamer is gasified, the processed plum vegetable buckle meat, steaming for an hour, and then simmered for half an hour, the plum button meat to eat fat and not greasy, the steaming time must be the same as the above, must be steamed enough to heat, will be delicious, after an hour and a half, take it out and buckle in the bowl, you can eat.
Next, there are the main points of making plum button meat.
1, the plum vegetables must be soaked for ten minutes in advance, and then sautéed for two minutes, sautéed to produce aroma and moisture, so that the taste of plum vegetables will be released, in order to better penetrate into the pork belly, steamed out of the taste is also more delicious.
2, plum meat to be fat and not greasy, must be steamed for an hour, and then simmered for half an hour, only the fat meat, steamed soft rotten mouth melt, will really achieve a fat and not greasy taste, this point we must also remember.
Well, thank you friends for your patience to read, if you like this article, then please like the comments, and share it, let more good friends see it, I am Chef Jiang Yizhou, we will see you next issue.