Henan's specialty is how to do, what ingredients to use?

The most important thing you can't miss in Henan is our old-fashioned eight bowls, and this eight bowls must be a priority to taste is definitely the bowl of meat, meat slices of fresh oil, fat and thin, fragrant and not greasy, eat than the plum dishes buckle meat are addictive.

Today, we will give you a detailed explanation of the practice of buckle bowls of meat, New Year's Eve dinner on a bowl, and fragrant and gluttonous and face.

Snap Bowl Stripes Meat

1. First, we prepare two pounds of three layers of pork, cut into 5 cm or so, cold water into the pot to cook a little bit, skimming the blood froth, and then turn to medium-high heat and cook for 15 minutes to cook the meat to eight mature, can be penetrated with chopsticks, there will be no blood overflow is eight mature.

2. While this time, we prepare a small ingredients: green onions and ginger are cut into slices, garlic flat, and then put two anise, a few peppercorns, a few dry chili pepper; in addition to the prune soaked and washed in advance, cut into segments spare.

3. Time is almost up, we take out the pork over a bit of cold water, and then evenly smeared with soy sauce on a layer of base color, be sure to smear evenly, later color is beautiful and consistent.

4. pot of boiling oil, oil temperature of 60% heat when the meat into the pot, medium-low heat frying 2 minutes to the meat to shape, meat frying surface golden brown after fishing out.

5. Then rinse with cool water, cut into half a centimeter thick slices into the basin ready to code flavor: put onions and ginger and other small ingredients, add pepper, salt, sugar a little freshness, chicken powder, thirteen spices, the old pumping color, oyster sauce, freshness, and then pour a little bit of wine to go to the fishy, a spoonful of sweet noodle sauce to increase the color and flavor, stirring with chopsticks, so that seasoning evenly wrapped in the meat on top of the slices.

6. Then put the meat slices neatly in the buckle bowl inside, pour in the remaining sauce, put on the prunes can be ready to steam.

7. Steam the meat in the steamer after the atmosphere, put the strips of meat in the steamer and steam on medium heat for 40 minutes.

8. 40 minutes later we take out the strips of meat, inverted in the plate inside, white and red, fat and not greasy meat look very attractive, and finally sprinkled with green onions can be served.

1. Pork should be cooked in cold water, easier to cook out the blood inside, reduce the fishy taste;

2. The thickness of the meat slice of about 5 mm can be too thin easy to crumble, too thick is not easy to taste, taste greasy;