This is the most authentic method of buckling meat with tiger skin. It is soft, glutinous and refreshing, full of color and fragrance, delicious and not greasy.
Tiger skin braised pork is a hard dish. When you usually want to eat it, you can only order it in the restaurant to satisfy your cravings. Today, I will teach you the most authentic way to make sure that it is better than the restaurant. Let's learn together.
【Dried radish and braised meat】
Ingredients to be prepared: Pork belly, cooking wine, white sugar, dried radish, cooking oil, ginger, garlic, soy sauce, chili sauce, black bean sauce, old godmother, chili powder, edible salt, chicken essence
The specific steps are as follows:
- After washing the pork belly, put it into the pot, add an appropriate amount of water, then pour in a bottle of cooking wine, then cover it, cook for about 20 minutes, open the cover, remove it and put it aside for later use. Don't throw away the water, it will be used later.
- Restart the pan to stir-fry the sugar color, first add three spoons of white sugar, then stir-fry continuously over low heat until the sugar color turns maroon, then immediately add a bowl of boiling water, stir well and put it into a small bowl for later use.
Prepare a handful of dried radishes, put them in a basin, and soak them in clean water.
Put the pork belly on the cutting board, and use a toothpick to poke small holes in the pork skin of the pork belly, so that it can taste better when it is stewed. Then put the pork belly into a bowl, top with the prepared sugar, and try to spread it evenly with your hands. Prepare a few disposable chopsticks, break the chopsticks into four or five cm long pieces, and insert them into the skin of the meat. This method can prevent the skin of the meat from touching the bottom of the pot when frying the meat.
Start the pan, wait for the pan to heat up, 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, then turn the meat over and use a spoon Pour hot oil over the meat so it cooks more evenly. Fry again for about seven minutes, and the meat has all changed color, so you can take it out.
Take out the fried meat and put it into the water where the meat was cooked just now, and cook for another 20 minutes. In the meantime, let's prepare the ingredients, chop the soaked dried radish into cubes, and cut the ginger and garlic into ginger rice and garlic rice respectively.
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 chopping board and cut it into thin slices, you can cut off some of the uneven parts of the meat, so that the cut meat More even and good looking. After the meat is cut, place it neatly in a bowl with the skin facing down, and pour in an appropriate amount of light soy sauce.
Take the pan, add a small amount of cooking oil, and when the oil is hot, add the chopped radish, stir-fry quickly for about two minutes, then put it out for later use. After cleaning the pot, pour in an appropriate amount of cooking oil again, first pour in the garlic and stir-fry until fragrant, then add a small amount of chili sauce and fry the red oil, then add a small handful of black soybean paste, and continue to stir-fry. After the fragrance is released, pour in the chili powder and an appropriate amount of Laoganma, then add the dried radish and fry together, then pour in the leftovers of the pork belly and stir fry together. Finally, season the ingredients in the pot, first add an appropriate amount of edible salt, a spoonful of chicken essence, and an appropriate amount of light soy sauce, and stir fry evenly again.
After frying, take it out and spread it on the piled meat, and press it firmly with a spoon. Prepare a steamer, after the water boils, turn the heat to medium, put the bowl with pork 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, pour the chili oil just poured out, this brightly colored tiger skin buckle meat is ready All right.
【Love Tips】
When frying meat, if you are afraid of oil splashing out, you can cover the pot.
You can also use an electric pressure cooker instead of a steamer, which saves time.
The crunchy 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 off in front of family and friends, you can save it and try it, it will definitely make you out of the circle. This is the end of today's food sharing, thank you for watching.