Teach you the authentic method of buckling meat, master these tips, it is delicious and not greasy, and the whole family loves it

Food is loved by many people, especially those authentic delicacies that many people can’t forget that kind of deliciousness. Therefore, many people are looking for the authentic tricks of making food, and today I bring you dried beans. The authentic method of buckling meat, because many people leave a message to the editor about how to make dried bean buckle meat so that it is not greasy? Today I will reveal the secret for everyone.

First of all, you need to trim the skin of the pork belly. Press the cleaned pork belly directly with your hands and rub it back and forth in the pot. Remember that you have to press hard with your hands to ensure that the skin can better contact the pot until the pork belly is broken. After the skin turns yellow, it can almost stop.

After picking up a pot of hot water, use a kitchen knife in the hot water to scrape off the black part of the skin. After all, some parts of the pork belly will turn black due to heat when trimming the skin. Just scrape the black charred part.

Pass the processed pork through the water. What needs to be noted here is to put the meat on the bottom and the skin on the top. It should be noted that when the water is over, the skin on the top of the pork belly can be poke in with chopsticks. The meat will be more delicate, soft and delicious.

Put the prepared sugar and hot water in the pot and fry until the sugar color turns dark brown. Spoon the sugar color on the over-watered pork belly little by little, and it must be evenly poured.

Pour oil into the pot, wait until the oil is boiled, and put the pork belly directly into the pot. Here you can choose medium heat and the oil is not too big or too small until the skin becomes dark brown. Then put the meat Cover the boiling water with a lid.

Cut the soaked dried beans into small pieces, then put them in the pot to evaporate the water in the beans. You must fry all the water here, because the beans will be more chewy or the beans will be very bad delicious.

Put the oil in the pan and wait for the oil to boil. Put the chili sauce and tempeh in the pan together. After frying for a while, put the chili noodles in the pan until the aroma is fry. Put the fried beans in the pan. Stir back and forth, then put the salt in the pot and continue to stir, then add a bit of soy sauce to make the color, followed by cooking wine (many ingredients will be added with cooking wine), and finally out of the pot.

Start to cut the meat, here is very particular about not cutting the pork belly thick nor thinning the pork belly because this is not good for the taste, the best thickness is about 2 cm is the most suitable, and then put the cut pork belly Cover the top of the bowl with the prepared base material, press hard with a spoon, and then put the whole bowl in the pot and steam for an hour and a half. Take it out and use the plate to buckle and turn one by one so that the meat faces up. Face down, and then sprinkle some green onions on the delicious carob meat, and it's done.

Friends who like food can leave a message to the editor saying that they want to know the preparation of that kind of food. The editor will update you with the most authentic food and let you know how to make it easily at home.