This is the most authentic way to buckle the meat with tiger skin. It is soft, glutinous and refreshing.
Tiger skin buckled meat is a hard dish. When you want to eat it, you can only order it in a restaurant to understand your cravings. Today, I will teach you the most authentic way to make it. It is guaranteed to be better than the restaurant. Let’s learn together.
【Dried radish with meat】
Ingredients to be prepared: pork belly, cooking wine, white sugar, dried radish, edible oil, ginger, garlic, light soy sauce, chili sauce, black bean curd, Laoganma, chili powder, salt, chicken essence
The specific steps are as follows:
- After washing the pork belly, put it in a pot, add an appropriate amount of water, then pour in a bottle of cooking wine with a lid, then cover the lid, cook for about 20 minutes, open the lid and remove it and set it aside for later use. Don't throw away the water, it will be used later.
- Re-start the pan and fry the sugar color, first add three tablespoons of white sugar, and then keep stirring with low heat until the sugar color turns jujube red, then immediately add a bowl of boiling water, stir well and put it in a small bowl for later use.
Prepare a handful of dried radishes, put them in a pot, and soak them in water.
Put the pork belly on the cutting board, use a toothpick to poke holes in the pork skin of the pork belly, so that it can taste better when it is stewed. Then put the pork belly in a bowl, drizzle the prepared candy color, you can 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 insert them into the skin of the meat. This method can prevent the skin from touching the bottom of the pot when frying the meat.
Take the wok, after the wok is hot, pour in a little more cooking oil, when the oil is 60% hot, put the meat into the wok, turn to medium-low heat and fry slowly for about seven minutes, then turn the meat over and use a spoon Pour the hot oil over the meat so it will heat more evenly. Fry again for about seven minutes, the meat has all changed color, you can fish it out.
Take out the fried meat and put it in the water where the meat was just boiled, and cook for another 20 minutes. In the meantime, let's prepare the ingredients, dice the soaked dried radish, 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 cutting board and cut into thin slices, you can cut off some uneven parts of the meat, so that the cut meat more even looking. After the meat is cut, place the meat skin-side down neatly in a bowl, and pour in an appropriate amount of soy sauce.
Take the wok, add a small amount of cooking oil, when the oil is hot, add the chopped dried radish, stir fry quickly for about two minutes, and then put it out for later use. After washing the pot, pour in an appropriate amount of cooking oil again, first pour in the garlic and saute until fragrant, then add a small amount of chili sauce to fry the red oil, then add a small handful of black bean curd and continue to fry. After fragrant, pour in chili powder and an appropriate amount of Lao Ganma, 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 evenly again.
After frying, spread it out and spread it on the yarded pork, and press firmly with a spoon. Prepare a steamer, after the water boils, turn to medium heat, put the bowl with the pork in it and steam for about an hour. When the time is up, open the lid and take 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, and this brightly colored tiger skin buckle is ready. All right.
【Love Tips】
When frying meat, if you are afraid of oil splashing, you can cover the pot.
You can also use an electric pressure cooker instead of a steamer, which is more time-saving.
The crispy taste and reddish color make this tiger skin buckle a bright color on the dining table, which greatly satisfies people's appetite. Friends who want to show their hands in front of family and friends can save it and try it out, it will definitely make you out of the circle. That's it for today's food sharing, thanks for watching.