To make tiger skin button meat during the Chinese New Year, remember 5 simple tips, and the button meat is golden and blistered out of tiger skin

The next step is to talk about the process of making tiger skin button meat, as long as you remember these 5 simple tips, the button meat is golden in color, and it bubbles out of the tiger skin.

1. Handle the pork belly

First of all, we have to buy fresh pork belly with skin, and then clean the pork hair on the skin. After the iron pot is heated, the skin of the pork belly is facing down, and the unshaved pig hair is burned in the hot pan to make the meat skin slightly browned, and then the meat skin is scraped clean with a steel wool ball.

1. Choose fresh pork belly, so that the taste of tiger skin button meat will be better, because fresh ingredients can make delicious food;

2. Using a hot iron pot can not only remove the untreated pig hair on the pig skin, but also shrink and shape the meat skin.

2. Cook the meat in a pot under cold water

Cook the processed pork belly in a pot under cold water for 40 minutes. Put the processed pork belly into the pot, pour in the water that has not covered the pork belly, put in an appropriate amount of green onions, ginger and rice wine to remove the smell, cook on high heat for 15 minutes, skim off the foam on the meat, and then cover the pot and turn to medium-low heat to cook for 25 minutes, and use chopsticks to prick it off from the meat skin without effort.

1. Only by boiling meat in cold water can the blood and water impurities in the meat be slowly forced out to achieve the purpose of removing the fish;

2. When cooking meat over high heat, remember not to cover the pot, as this can also make some of the fishy smell of the meat come out.

3. Tie small holes on the pigskin while it is hot

Serve hot to color the pork belly. We melt the brown sugar with an appropriate amount of water in advance, then boil the sugar water to bubble, pour in a little braised soy sauce and light soy sauce, stir evenly and set aside. Then take out the boiled pork, use a toothpick or bamboo skewer while it is hot, evenly fill the small holes on the skin of the meat, and then coat the surface of the meat with the prepared brown sugar soy sauce sugar color, and then marinate for about 30 minutes.

1. The boiled pork must be colored while it is hot, because it is not easy to color the meat when it is cold;

2. The ratio of brown sugar to water is 2:1, soy sauce and light soy sauce are appropriate.

四、控制油温五花肉炸制‬金黄

控制‬油温二次‬复炸‬。 ‬腌制‬到‬时间‬的猪肉‬，用‬厨房纸巾‬或‬干净‬的毛巾把‬肉‬上面‬的水分擦拭‬干净，锅中‬倒入多一点‬的食用油‬，烧至3成‬热，把‬擦干‬水分‬的‬猪肉‬放到‬油中‬，快速‬盖上‬锅盖，转‬中火‬，慢慢‬等‬锅中‬噼里啪啦‬的响声‬变小‬，在‬打开‬锅盖‬翻转‬‬猪肉‬，炸制猪肉‬颜色‬金黄‬捞出。 然后‬油温‬升至‬7成‬热，慢慢‬放入‬猪肉‬进行‬二次‬复炸‬，大概‬1分钟左右即可‬。

1.一定‬要把‬上色‬腌制‬好‬的五花肉‬表面‬水分‬擦干‬在‬下锅‬炸制‬，这样‬可以‬避免水分‬在‬油锅中‬四溅‬。

2.油温‬3成热的时候，下入‬五花肉‬，切记‬要快速‬盖上‬锅盖，避免‬油‬花‬四溅‬伤到‬自己，等‬锅中‬噼里啪啦的声音变得‬非常‬弱‬的时候，再打开‬锅盖‬。

五‬、冰水‬浸泡扣肉‬‬起泡‬出‬虎皮‬

炸‬好‬的‬扣肉‬冰水中‬‬浸泡‬1个‬小时‬就会‬出‬虎皮‬。 五花肉‬经过‬二次‬复炸‬，捞出后‬直接‬放入‬准备‬好的冰水中‬，过上‬20分钟‬再‬换‬一次‬冰水‬，把‬炸‬好‬的‬扣肉‬浸泡‬1个小时左右‬，这样‬扣肉‬表皮‬就会‬起泡‬出‬现‬好看‬的虎皮‬。

1.高温‬炸好的‬扣肉‬快速‬放入冰水‬，然后‬长时间‬的浸泡，这样‬可以‬使‬肉‬的表皮‬膨胀‬起泡‬变的软糯‬。

2.高油温‬炸好‬的扣肉‬放入‬冰水‬中会‬导致‬水温‬上升‬，中间‬最好‬换上‬一次‬冰水‬，这样‬可以使‬炸好‬的扣肉‬虎皮‬更‬好看‬。

epilogue

以上‬就‬是‬制作‬虎皮‬扣肉‬的‬5个‬小‬技巧‬，大家‬只要‬记住‬这‬几点‬，做出来‬的虎皮扣肉‬不但‬色泽‬金黄，而且‬起泡‬出虎皮‬。 然后‬用它‬来做‬成‬各种‬的扣碗‬，就像‬梅菜扣肉‬、芋头‬扣碗‬等，而‬在‬我们当地‬就是‬直接‬切片‬，整齐‬的码入‬碗中‬，再‬用盐‬、‬酱油‬、生抽‬、蚝油‬、鸡粉‬、胡椒粉‬、葱、姜‬、八角‬、桂皮‬等‬熬成‬料汁‬‬，然后‬‬倒入‬扣肉‬中‬，上锅‬蒸上‬1个小时左右，吃起来‬肥而不腻‬