Guangxi taro buckle meat practice The most authentic practice

Hello everyone, I'm Fatty, today I'd like to share with you a practice of tiger skin buckle meat!

The first step, prepare 500 grams of pork, cleaned with warm water, put into the pressure cooker, add water to submerge the meat, put ginger, green onions, dry chili, star anise, sesame leaves, cinnamon, cooking wine, cover the lid from the steam start counting, 7 minutes, and then smothered for five minutes, take it out, while it is still hot in the skin smeared with soya sauce, let it cool and stand by.

The second step, the pot on the heat of a wide range of oil, the oil temperature rises to 60% hot, pork skin side down into the, deep-fried to the top of the color, put into the warm water to soak for 40 minutes, the meat skin is a tiger skin can be fished out.

The third step is to cut the pork into slices, the thickness of which is the same as that of a one-dollar coin.

The fourth step, take an empty basin, basin add, ginger, scallion, anise 2, dry chili, salt 2 grams, 2 grams of monosodium glutamate (MSG), chicken powder 2 grams of white pepper 4 grams of sugar 10 grams of thirteen spices 3 grams of five spice powder 3 grams of seafood sauce 3 grams of sauce 2 grams of sauce, 5 grams of pig bone marrow paste, 3 grams of milk, 3 grams of soy sauce, 3 grams of soy sauce 3 grams of wine, 5 grams of Rose Dew, peanut butter, sesame seed sauce, two small spoon. Two small spoons, then add the sliced pork and mix well.

The fifth step is to put the pork skin side down in a bowl, put it into a steamer and steam for 40 minutes, take it out of the steamer and put it on a plate and sprinkle with green onions!

Wonderful flavor, you can try to make it if you like, if you have any questions, you can private message me! Thanks for your attention!