In winter, many friends love to eat button meat, steaming, rich taste, especially delicious with rice, but many friends make button meat, most of them are fishy, not delicious and not delicious.

Today, I will share with you the secret method of buttoning meat in the restaurant, soft and glutinous into the taste, not fishy or firewood, melt in the mouth, especially delicious with food, friends who love to eat buckle meat, don't you learn, look down with me.

First of all, prepare the raw materials for the buckle meat.

A piece of high-quality pork belly with skin, a piece of tofu, a little pork rib sauce, light soy sauce, oyster sauce 13 flavor, refined salt, chicken essence monosodium glutamate, sugar, and soaked plum vegetables.

Next is the production process.

1. To make button meat, you must use high-quality pork belly with skin, that is, you must make the pork belly evenly fat and thin in three layers, and then heat the pot, the pig skin is facing down, and the pig skin is scalded until it is blackened, and the pig hair is scalded off, so that the fishy smell of the pig hair can be removed, as well as the sweat glands on the pig skin, and the button meat will not be fishy, and then the black pig skin will be brushed and cleaned, cut into thin slices and put in the basin.

Next, the most important step begins, marinating.

20. Marinating button meat, very particular, you must put a piece of tofu milk, and a spoonful of hoisin sauce, grasp and mix evenly, color and season the meat slices, and then put an appropriate amount of 0 fragrant, light soy sauce, dark soy sauce, oyster sauce, color seasoning, and finally put some green onion and ginger star anise to remove the fishy, stir well and marinate for 0 minutes, then we start to deal with the plum vegetables, the plum vegetables are not handled, and the button meat will still be unpalatable.

3. After soaking the plum vegetables in warm water in advance, dry the water, chop them up, then leave the bottom oil in the pot, put some green onion and ginger star anise, fry until fragrant, put the plum vegetables in the pot, stir-fry the water, stir-fry the fragrance, and then put a little light soy sauce, stir-fry well, and then put it on the plate for later use.

4. Then put the marinated meat slices, the meat skin is facing up, evenly stacked on the plate, and then put the fried plum vegetables at the bottom of the bowl, then seal the plastic wrap, prick a few small eyes, after the water is boiled, steam for one hour in the pot, and then simmer for half an hour, buckle it in the plate after the pot, you can eat, the color is red and bright, you have an appetite when you smell it, and the taste is soft and glutinous, especially into the flavor of the rice, friends who love to eat, you hurry up and do it.

In order to prevent you from learning it, I also summarized the following two key points, friends who love to eat buckle meat, you must read it.

Two tips for making buckle meat.

1. To make button meat, you must use high-quality pork belly, and you must burn the pig hair and pig skin to burn it black, so as to remove the fishy smell on the pig hair, as well as the sweat glands on the pig skin, and make the meat not fishy.

2. To make button meat, be sure to put tofu milk and pork rib sauce, these two seasonings are indispensable, if there is less, the taste is not authentic, this point, friends should also remember.

Proofread by Huang Hao