Tiger skin buckle meat is a hard dish, usually when you want to eat, you can only order in the restaurant to understand the solution, today I will teach you the most authentic method, to ensure that the preparation is better than in the restaurant, learn together.
【Dried radish button】
Ingredients to prepare: pork belly, cooking wine, sugar, dried radish, cooking oil, ginger, garlic, light soy sauce, chili paste, black tempeh, old godmother, chili powder, salt, chicken essence
The specific steps are as follows:
1. After washing the pork belly, put it in a pot, add an appropriate amount of water, and then pour a bottle of cooking wine, then cover the lid, cook for about 20 minutes, open the lid and fish it out and put it aside for later, do not throw out the water for boiling meat, and use it later.
2. Restart the pan and fry the sugar color, first add three spoons of white sugar, then stir-fry continuously over low heat, wait for the sugar color to turn jujube red, then immediately add a bowl of boiling water, stir well and put it in a small bowl for later use.
3. Prepare a handful of dried radishes, put them in a basin and soak them in clean water.
4. Put the pork belly on a cutting board and poke the pork skin with a toothpick to make it taste better when stewing. Then put the pork belly in a bowl and drizzle it with the prepared sugar, try to spread it evenly by hand. Prepare a few more disposable chopsticks, break the chopsticks into small pieces four or five centimeters long, and then insert them into the meat skin, this method can prevent the meat skin from touching the bottom of the pan when frying.
5. Start the pot, wait for the pot to be hot, pour in a little more cooking oil, and when the oil temperature is 60% hot, put the meat into the oil pan, turn to medium-low heat and fry slowly for about seven minutes before turning the meat over, and pour the hot oil on the meat with a spoon, so that it can be heated more evenly. Fry again until about seven minutes, the meat has all changed color, and you can fish it out.
6. Remove the fried meat and put it in the freshly boiled water and cook for another 20 minutes. During this time, we will prepare the ingredients, chop the soaked dried radish into cubes, and cut the ginger and garlic into ginger rice and garlic rice, respectively.
7. After the pork belly is cooked, take it out of the pot, pull out the chopsticks inserted in the meat and throw it away, put the meat on the cutting board and cut thin slices, you can cut some uneven places on the meat, so that the cut meat is more uniform and good-looking. After cutting, place the meat in a bowl neatly with the skin side down, and drizzle in the appropriate amount of light soy sauce.
8. Start the pan, add a small amount of cooking oil, wait for the oil to be hot, add the chopped dried radish, stir-fry quickly and over high heat for about two minutes, and put it out first. After washing the pot, pour in an appropriate amount of cooking oil again, first pour the garlic rice into it to simmer, then add a small amount of chili sauce to stir-fry the red oil, and then add a small handful of black tempeh and continue to stir-fry. After fragrant, pour in chili powder and an appropriate amount of old godmother, then add dried radish and stir-fry together, and then pour in the leftovers of pork belly and stir-fry together. Finally, season the ingredients in the pot, first add an appropriate amount of salt, a spoonful of chicken essence, an appropriate amount of light soy sauce, and stir-fry again evenly.
9. After stir-frying, put it out and spread it on the size of buckle meat, press it tightly with a spoon. Prepare a steamer, bring the water to a boil, turn to medium heat, and put the bowl with the buckle meat in it and steam for about an hour. When the time is up, open the lid and take it out, pour out some of the excess chili oil in the bowl, then cover a plate, turn it over, drizzle the freshly poured chili oil, and this brightly colored tiger skin buckle meat is ready.
【Love Tips】
1. When frying meat, if you are afraid of oil splashing out, you can cover the pot.
2. You can also use an electric pressure cooker instead of a steamer, which is more time-saving.
The crispy taste and red color make this tiger skin buckle meat a bright color on the table, which greatly satisfies people’s appetite. Friends who want to show their hands in front of family and friends can collect it and try it, which will definitely let you out of the circle.
