Tianjin authentic buckle meat production method buckle meat authentic practice

700 grams of pork with five pancakes, 100 grams of preserved mustard greens.

2, seasonings:

600 grams of vegetable oil (consumed about 60 grams), 120 grams of oil, 100 grams of chicken broth, 10 grams of wet starch, 20 grams of sugar, 30 grams of soy sauce, a small amount of tofu milk, a small amount of minced garlic.

3, method:

(1) the meat with soup pot in a civilian fire cooked to 6 ~ 7 mature, remove. Color it with soy sauce.

(2) frying spoon into the vegetable oil, burned to 7 ~ 8 into the heat, the boiled meat into the, deep-fried to the big red, fished out after, then put into the water to bleach through (with running water bleaching until there is no floating oil shall prevail, this is the key link in the production of this dish).

(3) cut the meat into large slices up to 10 centimeters long and 0.8 centimeters thick, skin down piece by piece in a bowl.

(4) will be cleaned and chopped mustard greens. Frying spoon on a high flame into a large oil, burst the garlic, down into the plum, sugar fried evenly, take out and put on top of the meat.

(5) with chicken broth, soy sauce into a sauce, poured into the meat bowl, on the cage drawer with a high flame steam 40 minutes.

(6) Pour out the original juice, the plum dishes buckle meat back in the plate. The original juice add wet starch thickening, pour into the meat surface that is.