Winter vegetable buckle meat is well -known among all kinds of meat, in which Sichuan -style winter vegetable buckle is the representative of them.Since it is certainly inseparable from the last buckle, the practice of winter vegetable buckle meat is similar to other meat buckle.
Metanucting winter vegetable buckle method
750 grams of ingredients for ingredients, 150 grams of winter vegetables, 20 grams of green onion, a little honey, 5 grams of ginger, 5 grams of Codonopsis, 5 grams of Yuzhen: 5 grams of oyster sauce, 5 grams of raw soy sauce, 3 grams of old sauce, 3 grams of pepper, 3 grams of pepper, 3 grams of pepper powder, 5 grams of sugar, 3 grams of vinegar, 2 southern milk, 50 grams of rice wine.
Method step 1. Wash the pork and cook in the pot and cook it, remove and apply honey and old soy sauce;
2. Put the pork belly in the pot in the pot in the pot, fry the skin until dark red, turn it over and fry, remove the cooling slices;
3. Wash the winter vegetables and put it in the pot and boil for 5 minutes.
4, green onion ginger, Codonopsis and Yuzhen are mixed for use, a little oil in the wok, put on the green onion ginger, Codonopsis and Yuzhen fragrance;
5. Then add oyster sauce, raw soy sauce, old soy sauce, pepper, sweet and sour, southern milk and rice wine stir -fry and fill it for sauce for use;
6. Put the meat in a basin, add the sauce and mix well for 10 minutes, then put the meat skin in the bowl, spread it with winter vegetables, and steam for 1 hour.
How to make winter vegetables
The ingredients are prepared for the right amount of pork belly, the moderate amount of winter vegetables, the old sauce, the sugar, milk, raw soy sauce, a little green onion.
Method step 1. Wash the pork belly and put it in the pot, add it to the cooked, remove and apply the old soy sauce;
2. Heat the oil in the pot, fry the skin down to golden, remove the slicing after cooling;
3. Put the remaining oil in the pot and stir -fry the winter vegetables. Put the old soy sauce in the small bowl. Pour the milk and sugar into the meat bowl and mix well for 10 minutes;
4. Then spread the winter vegetables on the meat, put it in a steamer for 2 hours, put the lettuce into the plate, remove the steamed meat and buckle it on it.
Little posts are relatively salty in winter, and you can soak them with water for three or four times.
How to buckle meat in winter vegetables
The ingredients are prepared 1 catties of pork meat, 50 grams of winter vegetables, a little green onion ginger, 5 grams of salt, 10ml of cooking wine, a little cinnamon, 2 anise, 10ml of old soy sauce, and appropriate amount of sugar.
Method step 1. Soak the winter vegetables and remove the sand, wash the green onion ginger and sliced;
2. Wash the pork belly and put it in the pot, add water, onion ginger and octagonal, cinnamon, cooking wine until the meat is not bloodless;
3. After removing the meat, apply the old soy sauce while it is hot, apply a layer of oil in the pot, and bake the skin at a low heat to the golden yellow;
4. Put the remaining oil in the pot in the winter vegetables, and the water of a little pork, add salt and old soy sauce, stir -fry the rock sugar, simmer for 15 minutes;
5. The cool -drying tiger meat slices are discharged on the bottom of the bowl, then the winter vegetables are spread on it, and the high -pressure cooker is steamed for 20 minutes;
6. After removing, filter out the fat, steam for another 20 minutes, and then filter out the fertilizer oil.

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