The Chinese New Year's fried button meat will not bubble if it fails, find 5 key points to make authentic tiger skin button meat

Button meat is a must-have dish for the Spring Festival every year, if you want to fry the authentic tiger skin button meat, there are skills, today I will encounter problems and solutions in the process of operation to share with you, pay attention to simple 5 steps, you can fry the skin of the golden and crispy button meat;

The fried button meat can be made into plum cabbage button meat, sauerkraut button meat, daylily button meat, etc., which is used to entertain guests during the New Year, and friends who like it can try it!

【Techniques for frying button meat】

The first point: meat selection;

Fried button meat selection is particular, the best choice of buckle meat is pork belly, pork belly fat and thin, fried buckle meat to eat the skin is soft and glutinous, meat tastes oily but not greasy, if you use more lean meat to make buckle meat, fried buckle meat will be more chai, eat up to stuff between the teeth, if it is more fat, then the steamed buckle meat will be more oily, so the fried buckle meat is best to choose fat and thin pork belly;

The second point: boil the meat;

Many friends may not know that the meat of fried button meat needs to be cooked, not too cooked, boiled until broken, chopsticks can be pierced in, no blood comes out after piercing, and it can not be cooked too soft, generally according to the size of the meat, it needs to be cooked for about 40 minutes, some friends do not know how to cook the meat they bought, just blanch it and then fry it in the pot, just blanch the meat to fry it is difficult to get tiger skin, because the skin has not been cooked, and there is the water needed in it is not boiled out, Fried directly, the meat cut after frying is blood-red inside, and the taste is not good;

The third point: coloring;

After the cooked meat is fished out, it needs to be colored while it is hot, the coloring is to make the fried meat skin golden in color, and the coloring effect will be better when the meat skin is still hot, the coloring can be done with honey, sugar or light soy sauce or dark soy sauce, many friends don't like to use dark soy sauce, and they are afraid of blackening after being fried with old soy sauce, in fact, dark soy sauce can be painted less, or if you don't like to use dark soy sauce, use light soy sauce, and apply it evenly on the meat skin;

Fourth point: piercing;

After coating light soy sauce or sugar color to color the meat skin, be sure to prick a hole on the surface of the meat skin, you can use a toothpick or a loose meat needle, this step is very important, the hole is more conducive to the tiger skin when frying later, there may be some soup overflow on the surface after the hole, this should be dried with kitchen paper before frying, to avoid hot oil splashing when frying;

Point 5: Soaking;

After the meat skin is colored and pierced, you can fry it in the pot, the oil temperature is 5 hot, put the pork in, the pig skin is facing down, fry for 3 minutes on medium heat, it is best to cover the pot when frying, to prevent oil splashing everywhere, during which you can use chopsticks or a shovel to push the meat to avoid the pork skin fried paste; Then turn it over, fry the meat that has not been fried on it again, this step is very important after it is fried, and you want to buckle the meat and make the tiger skin;

After frying, be sure to soak it in pork soup or water for half an hour, and after half an hour, take out the meat, and you will find that the surface of your fried buckle meat has a good tiger skin;

【Summary】

Pay attention to the above 5 points, to ensure that you can also fry the golden skin of the tiger skin button meat at home, what do you want to steam the button meat, you can according to your own preferences, the more steamed the button meat is, the more delicious it is, the first time the button meat is steamed, it should be steamed for at least 1 hour, so that you can steam out the soft and glutinous skin, melt in the mouth, fat but not greasy button meat;

Summary of the practice of deducting meat:

1. You can do a little more at one time, so that you don't have to open the oil pan every time;

2. There are more hard dishes on the Chinese New Year's Eve dinner, which takes a long time, and such essential hard dishes can be prepared in advance, so that they can be served as soon as they are hot;