Hubei's traditional hard dish of black bean buckle meat, how to do fat but not greasy?

With the five-flower meat to do buckle meat is the best, but inside the fat, often make people tired, eyes big belly small, smell fragrant, eat up but can not eat much. Burn a hot frying pan, put ginger, garlic, onions fried incense, pour into the dried plum vegetables fried flavor, add the right amount of soy sauce, cooking wine, salt, sugar seasoning alone in the water town of Shaoxing's unique city flavor, the charm of food, especially foodies and, definitely a blessing ~

In the past, every time when the New Year's Eve dinner, almost every family will be a dish is a common dish, all over the world will be done. The way to do it is pretty much the same. Steamed in a cage, the steaming time must be enough, almost an hour, so that the buckle meat, it is really fat and not greasy. Add a small bowl of preserved milk juice and a little bit of crushed rock sugar, this is to make the curd meat looks more reddish color, bright two ingredients. (And make sure to take the skin on to make it tastier.) Dried plum, ginger, scallions, seasonings; salt, tofu marinade, dark soy sauce, sweet noodle sauce.

Sliced without a look. When choosing the five flowers, it is best to be the five flowers of the earth pork, and then it must be a large block, to make it out of the luxury. Chop and stir-fry the dried plum cabbage and add a spoonful of sugar for stir-frying lift the fresh meat skin-side down and fry until the surface is browned, the meat skin-side down with the marinade fried skin wrinkled, cut into large pieces with a knife. Also includes the production of fine, so this "gold medal buckle meat" not only reflects the current tastes, but also fully demonstrates the chef's fine knife work.

Then put the prunes on the meat and then pour less than the braised soy sauce in order to let the meat skin better absorb the color and flavor of the braised soy sauce, do not pour can be. Put in the meat, medium heat frying until heavy color golden brown, fish out and drain the oil. The process of deep-frying forces most of the fat out of the meat. It is the aroma and rich, melt in the mouth, fat but not greasy, men and women eat, young and old, eat a piece, but also want to come back on a piece to be addicted. It is the step of fat and lean fat and lean fat, so that it is the real five-flake meat, the most suitable for making buckled meat, so that the five-flake meat is made and not greasy.