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The production method of authentic plum vegetable buckle meat

I bought dried plum vegetables. Pour the dried vegetables into a large bowl. Wash it with water several times and soak for 30 minutes. Wash the pork belly and shave the fur off the skin. Add green onions, ginger slices, ingredients, cinnamon, add cubes of pork belly, pour in appropriate amount of cooking wine to remove fishy, boil over high heat and skim off the blood foam; boil until 7 are ripe, remove and dry. Spread soy sauce on the meat skin while it is hot.

The production process of buckled meat with plum vegetables is as follows: prepare ingredients. A selection of pork belly with leather. Cut the green onions into sections and slice the ginger. Put pork belly with skin in cold water, add sliced green onion and ginger and cook thoroughly. Drain out the meat after it is well boiled. Spread a layer of soy sauce on the skin while it is hot until the surface is dry. Heat the right amount of oil in the pan, fry the pigskin down into the hot oil pan.

Pour in dried plum vegetables, add salt, five-spice powder, one tablespoon of light soy sauce and two tablespoons of wine. Stir-fry well over low heat and dry juice. Please click to enter the picture description 8 fried pork slices, thickness at will. Put the yard in the bowl. Please click on the picture description 9 to describe the fried dried plum vegetables, steam or simmer in a casserole for 2 hours. The pressure cooker is better and easier.

Cut the cold pork into 0.5cm thick slices and arrange them evenly in a bowl. It is covered with fried dried plum vegetables. Steam for 20 minutes in a pressure cooker. After 20 minutes, boil and deflate. Filter out the fat and steam for another 20 minutes. Filter out the steamed fat, find a dish and buckle it upside down. A delicious dish of plum vegetable buckle meat with all kinds of color and flavor is displayed in front of everyone.

The easiest way to buckle meat at home is to figure the time it takes.

1. Squeeze the soaked plum vegetables dry and spread them on top of the meat; then pour in the original soup of the bacon and steam for 2-5 hours (depending on your taste, if you like the meat, it will take longer). When steaming, you can buckle a plate on the bowl to prevent water vapor from entering. There will be some juice in the steamed meat. Take out the large steamed bowl, put it until it is not hot, hold the bowl in your hand, and gently drain the soup into the pot.

2, plum vegetables buckle meat steps step 1 cold water to add 100g cooking wine, 3 green onions, 5 slices of ginger, 10 large ingredients, put into the meat, water boiled, continue to boil for about 30 minutes, with chopsticks can be inserted to turn off the fire. Step step 2 after the meat is taken out, tie it on the skin with a toothpick, it will produce a lot of oil, and then suck it with oil-absorbing paper. Step step 3 then evenly apply soy sauce on the meat skin and let it dry.

3. Usually boil the pork in a soup pan, add soy sauce, deep-fry and color, and then cut into sliced meat. Then add spring onions, ginger and other seasonings to stir-fry for a while, then simmer the soup over low heat, put the pork belly into a bowl, spread the plum vegetables on top, and pour into the original soup to steam through. When you go, buckle the meat on the plate. After the dish is finished, the meat tastes rotten, salty and slightly sweet, fat but not greasy.

4. Cut the pork belly into large pieces of ten centimeters square, add water in the pot, add the right amount of spring onions and ginger and add the pork belly to boil for about 20 minutes, turn off the heat for five minutes, take out the pork belly, while it is hot, put on the soy sauce (repeatedly apply it several times), pour the gravy into a large basin, cool and set aside.

5, plum vegetables buckle meat production: prepare some plum vegetables, some places called dried plum vegetables, sprouts, etc., soak in warm water for 2 hours, soak soft and wash clean. Plum vegetables have a lot of sand, be sure to wash a few more, otherwise affect the taste. Prepare a piece of pork belly, do buckle meat to use pork belly, front and rear leg meat is not good. Heat the iron pot, rub the pigskin on the pan, and remove the pigskin after it turns scorched yellow.

How to make plum vegetables and buckle meat

1. The production process of plum vegetable buckle meat is as follows: prepare ingredients. A selection of pork belly with leather. Cut the green onions into sections and slice the ginger. Put pork belly with skin in cold water, add sliced green onion and ginger and cook thoroughly. Drain out the meat after it is well boiled. Spread a layer of soy sauce on the skin while it is hot until the surface is dry. Heat the right amount of oil in the pan, fry the pigskin down into the hot oil pan.

2, plum vegetables buckle meat production: prepare some plum vegetables, some places called dried plum vegetables, sprouts, etc., soak in warm water for 2 hours, soak soft and wash clean. Plum vegetables have a lot of sand, be sure to wash a few more, otherwise affect the taste. Prepare a piece of pork belly, do buckle meat to use pork belly, front and rear leg meat is not good. Heat the iron pot, rub the pigskin on the pan, and remove the pigskin after it turns scorched yellow. If the pigskin is burned in advance, it will steam more easily.

3. Usually boil the pork in a soup pan, add soy sauce, deep-fry and color, and then cut into sliced meat. Then add spring onions, ginger and other seasonings to stir-fry for a while, then simmer the soup over low heat, put the pork belly into a bowl, spread the plum vegetables on top, and pour into the original soup to steam through. When you go, buckle the meat on the plate. After the dish is finished, the meat tastes rotten, salty and slightly sweet, fat but not greasy.

4. The practice is as follows: dried plum vegetables are soaked in warm water. Drain and pour into the oil pan. Add light soy sauce, soy sauce, sugar, cooking wine, stir-fry. Stir-fry and serve. Put sliced ginger, green onions and cooking wine in the pot. Put the whole pork belly into it and boil it. Skim off the foam. Boil for about 20 minutes and take it out. Spread each noodle of pork belly with white wine, brown sugar and soy sauce and let it taste.

5. 4 jin of pork belly, wash and cut into cubes. Soak in clean water and dried plum vegetables at the same time. Spring onion, ginger, pepper and pepper. Put the pork belly into the pot with cold water, the water is not over the pork belly, and cook it with pepper. Boil the spring onions and ginger in the water and skim off the foam. Cook over low heat for 30-40 minutes (don't take any longer, it's too cooked to cut, it's easy to break). Chopsticks can pierce through. Get it out.

When making buckle meat, keep in mind that the meat is soft and rotten when steamed, fat but not greasy, and really fragrant.

To make buckle meat, we use dried beans at the bottom, first soak the dried beans in warm water. First buy a piece of pork and rub it back and forth in a hot iron pot to remove the hairy roots and fishy smell. Then use a knife to scrape off all the black edge impurities and wash them clean. Put two chopsticks on the steamed plate and put the pork on top to facilitate the flow of steam. Put the steam in the pot and steam it over medium heat for half an hour.

Buckle meat can not be directly steamed, so fishy smell, and the color is not pretty. Need to do a few more steps, is to cook meat, color, fry oil, soak, and then color, so that the meat red and attractive, taste crisp, not greasy. When cooking meat, in addition to spring onions and ginger, cooking wine, there is another thing can not be less, and that is sugar color. Sugar color can make pork belly ruddy, but also can remove grease, so that buckle meat taste better.

After cooking, pour into the meat bowl, put the bowl in the pressure cooker, steam for half an hour or so, until the meat is soft and can be taken out. Take a plate and buckle it on the bowl, turn it upside down, pour out the juice from the bowl, iron some green vegetables around the edge, and take out the bowl.

The key trick to being fat but not greasy is to remove the fat from the fat meat. in the process of making buckle meat, first put pork belly, James water, boil off raw, and then apply sugar color while it is hot (northern areas like to wipe old soy sauce). Then put the buckle meat in a pan of oil (this process is called red) to make it colored.

Steaming for enough time, steaming meat for as long as possible, so that the meat is soft and rotten, melted at the entrance, fat but not greasy.

The practice of withholding meat in Sichuan

Sichuan buckle pork material: pork belly, Yibin sprouts, pepper, ginger, star anise, cloves, soy sauce, white sugar, soy sauce, white sugar, soy sauce, salt cut pork into large chunks, boil in clear water until just collected blood water (the process of cooking is tied with chopsticks, there is no blood water oozing in the hole), cool slightly after picking it up, put a small amount of sugar and soy sauce on the skin, let it color, let it dry to the surface almost collect water.

Step: put water in the pot to boil, add pork belly, green onions and cooking wine, boil the pork until raw. Put soy sauce on the skin and dry it. Put oil in the pan, heat the oil and put one side of the skin into the pan, deep-fry until the skin turns brownish red and bubbles, then turn and continue to fry the meat to turn golden. Soak the fried meat in ice water for 1 hour to make the skin puffy and loose. Cut into pieces. Wash the snow vegetables and stir-fry them in a frying pan.

In Sichuan cuisine, our buckle meat means "cooked white" in most cases. It is an indispensable dish for the old-fashioned banquet "three steamed nine buckle". The main raw materials are pork and salt vegetables (the latest practice is to mix Yibin sprouts and old salt vegetables half and half). The following is to introduce the specific proportion and method of sauce! ①: first prepare the small ingredients: 15 grams of sliced ginger and 15 grams of green onions.

Buckle meat materials: 250 grams of pork, 100 grams of Sichuan winter vegetables, 25 grams of pickled pepper, 25 grams of vegetable oil, 25 grams of soy sauce, 2 grams of salt, 8 grams each of Sichuan Douchi, ginger and garlic. Practice: (1) * * boil the meat in white water, remove the oil and water from the meat skin with a clean cloth, and spread some soy sauce. Wash and dice the winter vegetables, cut the chili peppers into short sections, and slice the ginger and onions.