When making button meat, is the pork blanched or fried? It's no wonder it's not delicious if you make a mistake, the right way to teach you

Many people like to eat plum cabbage button meat, especially as a member of the "carnivore", when eating, put a big bowl of rice, and then with a bowl of fat but not greasy aroma of button meat, the taste is not to mention how tempting, I don't know if you also like to eat button meat?

When making umeboshi and pork buttons, some people fry the pork and some people blanch it, so which one is the right one?

In the restaurant, the chef made the plum dried vegetables that melt in the mouth, delicious and not fishy, that is because the chef first blanches the pork in a pot under cold water, fully boils the blood water in the meat, and then dips it in the dark soy sauce to color, and deepens it with a high oil temperature of 8 into a hot until it is "tiger skin-shaped".

The following shares the detailed practice of buttoning meat with plum vegetables, friends who don't know how to learn it together, and show your family a hand during the New Year!

【Plum cabbage button pork】

Ingredients: 1 piece of pork belly with skin, 1/2 bag of dried plum vegetables (about 100 grams), 2 slices of star anise bay leaf cinnamon, 1 green onion, 1 ginger, 2 tablespoons of light soy sauce, 2 tablespoons of beer, 1 tablespoon of sugar

Operation steps: 1. If you want to make the button meat fragrant but not greasy, you must first choose a piece of fat and thin pork belly with skin, here is the key point: you must choose three fat and seven thin pork belly with skin, if the pork is too fat, then the steamed button meat will be particularly greasy; On the contrary, if there is too much lean meat, then the steamed button meat will not have much aroma and cannot achieve the effect of melting in the mouth, so you must choose a piece of pork belly with skin that is three fat and seven lean, and the overall fat and thin meat quality is made.

2. Cut the selected pork into large pieces of about 10cm square, then blanch the pot under cold water, add green onion and ginger slices, star anise, bay leaves and other large ingredients to the water, burn the mouth with a spoon to skim off the floating dust and impurities on the water surface, then turn to medium heat and cook for 10 minutes, cook the pork until 7 mature, remove it and cool it with cold water.

3. Pour some dark soy sauce into the plate, then drain the blanched pork, dip the pork skin down in the dark soy sauce, and then apply it evenly with your hands to coat the entire skin surface with dark soy sauce for color.

4. Take a steel needle or toothpick and prick some dense holes in the pork skin, which can not only prevent the pork from bursting in the climate of high oil temperature, but also facilitate the flavor, and then turn the pork over and coat the whole pork with dark soy sauce.

5. Put the pork coated with dark soy sauce and put the skin side up to dry, so that the pork can be completely absorbed by the dark soy sauce.

6. Wash the dried plum vegetables with water first, and then soak them in a large amount of water for more than 5 hours, it is best to soak them in water one night in advance, and then process them the next day, so that they will not delay time.

Wait for the dried plum vegetables to soak thoroughly, squeeze out the water with your hands or a steaming cloth, and then put it in a basin for later use.

7. At this time, the dark soy sauce on the pork is also dried, and then put a little more cooking oil in the pot, it is advisable to cover the pork skin, and then fry the pork belly with the skin side down and fry it over low heat until it is "tiger skin-shaped" (as shown in the picture below).

8. Let the fried pork cool slightly to prevent burns, put it on the cutting board, cut it into 0.5cm thick slices, and then stack it neatly in a bowl or basin with the skin side down.

9. Adjust the sauce, prepare a small bowl, put the dark soy sauce coated with pork belly in the bowl, then put in 2 tablespoons of light soy sauce, 2 tablespoons of beer, and a spoonful of sugar, stir evenly with chopsticks and set aside.

10. Pour out the oil of the fried meat, leave a little base oil, put in the dried plum vegetables that are squeezed dry, fry the residual water over high heat to fry the fragrance, and then pour in the adjusted sauce.

11. Put the fried plum vegetables into a bowl with a spatula, press and seal with plastic wrap, and then steam in a pressure cooker for 40 minutes, if you use an ordinary steamer, steam for at least 60 minutes.

12. When the time is up, take out the bowl of steamed pork from the pot, tear off the plastic wrap, buckle it on the bowl with a plate, then press the plate and bowl, flip it quickly, take off the bowl and sprinkle a handful of chopped shallots to garnish and serve.

Such a dish of plum vegetables with both appearance and deliciousness is ready, isn't it particularly appetizing, you don't drool? Learn this delicacy, and your family will praise you for your cooking skills! Hurry up and like the collection and learn to do it!