I can't even make the plum cabbage button meat, even the chef can't, and the innovative method makes people who have eaten it unforgettable

    

Plum cabbage button meat is a well-deserved hard dish, plum cabbage button meat is also known as tiger skin button meat, the color sauce is red and oily, the soup is viscous and delicious, the button meat is fat but not greasy, and the food is soft and mellow and fragrant.   

【Preparing ingredients】

Pork belly, dried plum vegetables, green onions, ginger and garlic, bean curd, star anise, bay leaves, beer

【Steps】

1. After the pot is heated, put the pork belly skin down into the pot, and burn the skin of the pork belly into golden brown over medium-low heat, so as to remove the residual pig hair and fishy smell, and put the pork belly into warm water to clean.

Put the pork belly into a pot with cold water, add green onions, ginger, star anise, bay leaves, dried chili peppers, cooking wine, bring to a boil over high heat, turn to low heat and cook for 30 minutes. Cook the pork belly until it is set to a good shape, and keep the original soup for cooking the pork and do not throw it away.

2. Prepare a large bowl of sauce, a piece of bean curd and a small amount of juice, light soy sauce, dark soy sauce, sugar, beer, stir well, salty and light You can try it yourself.

Remove the boiled pork belly, pour the sauce into it, prick the meat skin with a toothpick, spread the sauce, soak for 10 minutes, and then take it out, and let the meat skin side up to dry, so that the dark soy sauce is completely absorbed.

3. Heat the oil, the oil can cover the skin of the meat, put the pork belly in, the skin of the meat is facing down, then quickly cover the lid, fry over medium-low heat until the skin has small bubbles, and the color is golden.

When the pork is put into the pan, you can apply a little salt to prevent the oil from splashing. The fried pork belly is soaked in the original broth for 10 minutes, so that the pork skin can be spotted and look better.

Take out the pork belly and let it cool and cut it into 4 mm thick slices, the thickness can be based on personal preference, and the thicker ones are more flavorful to eat. After cutting, put it in the sauce, stir evenly, and marinate for 15-20 minutes to enhance the flavor.

4. The marinated meat is stacked in the bowl one by one, and the gaps are pressed tightly.

5. Soak the dried plum vegetables in hot water for 10 minutes, wash them several times to remove excess salt and sediment, squeeze out the water after washing, chop them and put them on a plate for later use.

Heat the pot and pour in the umeboshi vegetables, stir-fry the water, so that all the aromas of the umeboshi vegetables can be fried, and the umeboshi vegetables are fried and served for later use.

6. Directly use the oil of the fried meat skin, add minced garlic, bay leaves, star anise to break, fry the fragrance, add the plum vegetables, stir-fry evenly, pour the sauce of the marinated meat, fry the fragrance, try the saltiness. The sautéed dried plum vegetables are spread on top of the pork belly and pressed firmly.

Use an electric pressure cooker, add a bowl of water to it and place it on the steaming rack, press the bean tendon button for about 30-40 minutes. If you don't use a pressure cooker, you can also steam it directly for an hour and a half.

After pressing, pour out the soup inside, take a plate and cover it on the bowl, quickly turn it over and turn it upside down, and the buckle meat is poured into the plate.

Return the soup to the pot and add water starch to thicken, turn off the heat when the soup thickens, and pour it on top of the buttoned meat. Finish with a sprinkle of chopped green onions. A fragrant plum cabbage button meat is ready, soft and rotten, thin but not firewood, fat but not greasy.

Tips:

Pay attention to safety when frying the skin of the meat, be sure to cover the pot, the oil is very powerful.