Today, I will explain in detail how to buckle a bowl of striped meat. Serving a bowl on New Year's Eve is fragrant, satisfying and dignified.
Buckle bowl striped meat
1. First of all, we prepare two kilos of three layers of pork belly, cut it into 5cm pieces, put it in a pot and cook it in cold water, skim off the blood foam, then turn to medium heat15min, and cook the pork belly until it is 80% cooked, then stick it thoroughly with chopsticks without bleeding.
2. Take advantage of this time, let's prepare some small ingredients: sliced onions and ginger, flattened garlic, and then add two star anises, a few peppers and a few dried peppers; In addition, the plum vegetables are soaked and washed in advance and cut into sections for later use.
It's about time. First take out the pork belly and let it cool, then evenly coat it with soy sauce. Be sure to apply it evenly, so that the color will be beautiful and consistent in the later period.
4. Heat the oil in the pot. When the oil temperature is 60% hot, pour the meat into the pot, fry for 2 minutes on medium and small fire to set the meat, and then fry the meat until the surface is golden.
5. Then rinse it with cold water, cut it into thick slices about half a centimeter, and put it into the pot for seasoning: add small ingredients such as onion and ginger, add pepper, salt and white sugar to freshen up, chicken powder, thirteen spices and soy sauce to freshen up, then pour in a little cooking wine to remove the fishy smell, add a spoonful of sweet noodle sauce to enhance the color and fragrance, and stir evenly with chopsticks to make the seasoning evenly wrapped on the meat slices.
6. Then put the sliced meat neatly into the buckle bowl, pour the remaining juice, and put the plum vegetables to prepare for steaming.
7. After being put into the atmosphere, put the strip meat into a steamer and steam for 40 minutes on medium heat.
After 8.40 minutes, we took out the strips of meat and put them upside down on the plate. The meat with red inside and fat but not greasy looks very attractive, and finally it can be served with chopped green onion.
1. Pork belly should be boiled in cold water, which makes it easier to boil the blood inside and reduce the fishy smell;
2. The thickness of meat slices is about 5 mm, which is too thin and easy to break, too thick and not easy to taste, and the taste is greasy;