At the table of the Spring Festival, the south has the south and the north has the preferences of the north. One of the dishes is popular at tables at banquets everywhere, and it is also the finale dish of the New Year's Festival, plum button meat. This dish is extremely addictive, plum vegetables are soaked in soup, rich and mellow, pork belly melts in the mouth, fat and not greasy, even people who do not like to eat meat after the table can't help but eat two more bites.
Plum vegetable buckle meat is a traditional old dish, many elderly people can do this dish to relieve hunger very well, a bowl of authentic plum vegetable button meat to go through the "soup, fire, under the oil pot", which cooked, fried, steamed through this traditional 3 key steps do not less, otherwise there will always be a lack of so much taste, the traditional plum dish buckle meat practice to share with everyone.
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Main ingredients required: 1 piece of pork belly, half a bowl of plum vegetables, ginger, green onion.
1, pork belly to choose a relatively thick, too thin to make the shape is lacking, the taste will be worse. Add an appropriate amount of water to the pot, put cold water into the pork belly pieces, a little ginger slices, green onion, a spoonful of white wine, boil on high heat and turn to medium-low heat for about 20 minutes, cook until the chopsticks can penetrate the pork belly.
2, cooked pork belly into the bowl, find a bamboo skewer or toothpick, in the pork belly with skin on the side of the hole, as far as possible to tie the dense and even, convenient for later salting, into the taste, after frying is also easier to "tiger skin"
3, after tying up, take disposable gloves, pour in the appropriate amount of soy sauce, color the pork belly into the flavor, spread the meat skin and the surrounding area evenly, and the side of the meat skin can be smeared several times with old soy sauce.
4, add wide oil to the pot, wipe the water on the surface of the pork belly clean, put the skin side into the pot, pay attention to the pork belly into the pan after the frying pan, be sure to prepare the lid, low heat need to fry for about 5-8 minutes.
5, after frying the pork belly into cold water soaked, if the broth of boiled pork belly is cold, you can also put it into the broth to soak for 15 minutes, pay attention to a certain skin downward when soaking, after soaking, there will be "tiger skin" on the meat skin, so that after steaming, the meat skin will melt in the mouth, delicious.
6, after soaking well, start marinating pork belly, cut the pork belly into thick and consistent meat slices, pour in 3 spoons of soy sauce, 1 spoon of dark soy sauce, 1 spoon of sugar, half a spoon of pepper and mix well, marinate for about 10 minutes to make it taste, soy sauce contains salt, here there is no need to put salt.
7, stir-fried dried plum vegetables, dried plum vegetables in advance with water to soak hair, add the right amount of oil to the wok, heat the oil into the plum vegetables, stir-fry out the aroma and add 1 spoonful of dark soy sauce, 2 spoons of oyster sauce, 1 spoonful of sugar and the right amount of salt, chicken essence, stir-fry evenly and then put out for later.
8, put the marinated pork belly slices in the bowl, the top of the laid fried plum vegetables, put into the pot to steam for 90 minutes, here it is recommended to use a pressure cooker, save time and fire, but also make the pork belly more soft and sticky, pressure cooker for 40 minutes.
9, after steaming the pork belly first force out the soup, pour into the wok, add a little water starch, heat to a thick thickness and pour on the plum button meat, the color is more bright, but also can make the buckle meat more flavorful.
<h1 class= "pgc-h-arrow-right" > — said the old well</h1>
When the Northern Song Dynasty scholar Su Shi was degraded to Huangzhou, he once wrote a "Ode to Pork", which contained a sentence that was a famous saying that made pork dishes delicious: "Wait for him to cook himself, don't urge him, when the fire is enough, he is beautiful." Steamed plum meat in addition to the traditional steps of "cooked, charred, steamed through" trilogy, the most important of which is that the heat must be sufficient, can be steamed for a while more than a while, do not be afraid of steaming too much, pressure cooker can be steamed for 30-40 minutes, ordinary pot at least 2 hours, the entrance is melted, fat and not greasy plum button meat is really delicious.
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