New Year's Eve Dinner with Plum Chopped Pork, 5 key points, with tiger skin on the surface, fat but not greasy and melts in your mouth
The New Year's Eve dinner is a big project every year. Many families start preparing from the day before, frying and cooking all kinds of busy work. They are all hard vegetables. Pork with Meicai is one of them. Pork with Meicai is a relatively common dish and a very popular dish. It is rarely cooked. Although the dish is delicious, it is very complicated to make. It takes several hours for each operation. Many friends feel that it is too troublesome and automatically ignore this tough dish. Some friends choose to go out to buy ready-made fried buckles Meat, but I personally think that if you want to have the hard dish of "Double Pork" on the table for the New Year's Eve, you can prepare it in advance and make more at a time, so that you can eat it during the New Year's Eve dinner and when you entertain relatives and friends during the Spring Festival. ;
Let me share with you the home version of the pork belly with plums Yes, there will be no tiger skin. In fact, it is very simple to make tiger skin. I will share with you the detailed method below. It is guaranteed that the cooked meat will be red and attractive in color, fragrant, and the meat will taste fat but not greasy. , melts in your mouth, friends who like it can try it!
[Raw materials] 10 catties of pork belly, appropriate amount of dried plum vegetables, ginger, shallots, light soy sauce, dark soy sauce, oyster sauce, sugar, edible oil;
【How to make pork belly with plum vegetables】
- These are 2 large pieces of pork belly I bought, about 10 pounds. You can make more pork belly at one time each time during the Spring Festival. When you want to eat it next time, you can omit the previous steps of cooking and frying, and just take it out. Direct steaming, especially convenient, the focus is to save time;
10 catties of pork belly is divided into pieces of suitable size. Generally, one piece is the amount of meat for 1-2 meals at home, which will be more convenient. , it is inconvenient to fry too large pieces;
Heat the iron pan, do not use a non-stick pan to easily burn the coating, burn the iron pan to a smoking state, cut the pork belly skin down, keep sliding, and sear the skin for a while, the purpose of baking It is to remove the fishy smell, and it can also remove the remaining pig hair on it more cleanly, which is one of the keys to delicious meat;
Wash the pork belly after the surface is seared in warm water, scrape the slightly browned area with a knife, and scrape the surface clean;
Put the cleaned pork belly into the pot with cold water, add cooking wine, ginger, and shallots to remove the fishy smell, boil it on high heat, put it in the pot with cold water, and add the three-piece set to remove the fishy smell, which can greatly reduce the fishy smell. Remove the foam, turn to low heat and cook for 25-35 minutes, cook the pork belly and cook it to shape. The softness of the pork belly is the key to deep-frying, so this is the second point for successfully frying the pork belly. How to judge the softness of the pork belly Is the level of rot appropriate?
The easiest way is to pierce it with chopsticks. It feels like it can pierce the meat. After piercing, there is no blood and water coming out. The pork belly is almost enough.
If you want the pork to be fat but not greasy, it is recommended to add some ingredients when steaming. There are many ingredients for the pork. Generally, they are more oil-absorbing. This is the third key point of the delicious pork. You can choose the ingredients. Dried plum vegetables, dried bamboo shoots, taro, dried cowpeas, etc. I use dried plum vegetables. Rinse an appropriate amount of dried plum vegetables, and then soak them in water for 10 minutes. Soak the dried plum vegetables to soften and remove part of the salty taste. After that, drain the water, add a little cooking oil and sugar and mix well;
The meat is relatively large. I cooked it for a total of 35 minutes. The pork belly is cooked. After cooking, remove the meat and put it on the grill. Smear a layer of dark soy sauce on the surface. Apply dark soy sauce while it is still hot for better coloring. The dark soy sauce looks better. If there is a sugar color, you can also use a sugar color. It can also make the dark soy sauce on the surface better absorbed by the pig skin. Use dark soy sauce for coloring, and the frying time should not be too long, otherwise the taste will become bitter;
After the pork belly is drained, use a toothpick to pierce a lot of small holes on the surface of the meat skin. This is the fourth key point of deep-fried pork belly. Piercing the holes can better foam, and can also seep out a part of the oil, so that the pork can be eaten. It is fat but not greasy. After piercing, some oil will seep out on the surface. Use kitchen paper to gently absorb the oil on the surface, so that the oil will not splash too much when frying later;
Heat the pot, add a little more cooking oil, heat the oil until the chopsticks are put in and bubbles can be placed in the pot and fry, gently put the pork belly along the side of the pot, the pork skin is facing down, and cover the lid , fry for 3 minutes on medium heat. It is best to cover the pot or cover it with a lid when frying to prevent the oil from splashing everywhere or on your hands. During the frying period, you can open the lid a little and push it with a long chopstick or a shovel. meat, avoid fried pork skin;
Turn over after 3 minutes, and fry the meat that is not fried on it again, that is, fry for about 3 minutes, fry the pork belly until golden on both sides, take it out and soak it in the soup of the boiled meat for 20-30 minutes , soaking can better produce tiger skin, which is the fifth key point of fried pork;
When the time is up, you will see that the skin on the surface of the pork belly has obviously become wrinkled. This is the tiger skin, so as long as you master these 5 key points, you will be able to fry a successful pork belly at home;
After pulling the meat out of the tiger skin, take it out, put it aside to drain the water, put it in the refrigerator or freeze it for storage, take a piece when you want to eat it, it can be stored in the refrigerator for 10-15 days, and it can be stored in the freezer for half a year will not be bad;
Steaming the pork belly is also very simple. Take a piece of fried pork, cut the bottom unevenly, then cut the flat pork belly into thin slices, put the sliced pork in a large bowl, add 2 tablespoons of soy sauce, 1 spoon of dark soy sauce, 1 spoon of salt, 1 spoon of sugar, mix well, put it aside and marinate for half an hour to make the meat more flavorful;
After the pork is marinated, place it in a bowl with the skin side down. After the marinade is done, place the leftovers and processed prunes on top, pour in the sauce for the marinated meat, and cover it with high temperature resistance to keep it fresh. Film or cover with a plate, steam in cold water, turn to medium heat and steam for 1 hour after the water boils, I steam it in a pressure cooker, and it took half an hour;
After steaming, put it upside down in the pot. The soft, glutinous, salty and non-greasy pork belly is finished. It is fat but not greasy. It melts in your mouth. It is good with rice or with steamed buns;
[Technical summary of buckled meat]
1. The hair on the surface of the pork belly should be cleaned, and it can be seared in an iron pot or burned, which can not only remove the residue of pig hair, but also remove the fishy smell;
2. The pork belly can only be fried when it is cooked. The degree of softness of the boiled pork is very important. It should not be too soft and rotten. It is best to use chopsticks to penetrate easily without blood and water.
3. If you want the pork to be fat but not greasy, it must be matched with oil-absorbing ingredients;
4. If you want the fried pork to look good, you need to color the skin first, and use dark soy sauce or sugar color for coloring;
5. The fried pork must be soaked. The original soup will taste better than soaked in water;