[Pagoda Buckling Meat] Eat well. Never tire of fineness

Published Jul 17, 2022 at 02:58am ET


[Pagoda Buckling Meat] Eat well. Never tire of fineness

Food Material List

  • 1 Pork and pork 1 block
  • 2 Preserved vegetable

Operational steps

  • 1 Cook the whole piece of pork, drain it and fry it in a pan until the skin is a little colored
    (I dont want to boil the pan ~so I fry the skin for a while. If you are not afraid of trouble, you can fry the whole piece of meat to cover the pan to prevent oil explosion when frying.
    [Pagoda Buckling Meat]
  • 2 After frying, color the soy sauce on the surface and cool it. Cut out the irregular edges. Roughly trimmed into meat cubes about 8 centimeters long on the side
    [Pagoda Buckling Meat]
  • 3 Cut slices of meat about 3-4 mm thick along each edge with a knife ~without cutting at the junction ~as shown in the figure.
    [Pagoda Buckling Meat]
  • 4 What will it look like when its all cut?~
    [Pagoda Buckling Meat]
  • 5 Put it back in the bowl and turn it into a meat square.
    [Pagoda Buckling Meat]
  • 6 Add soy sauce, cooking wine, ice sugar, and stuff another star anise.
    [Pagoda Buckling Meat]
  • 7 Stir-fry ginger, garlic and anise in a pan. Add the washed dried plum vegetables and stir-fry for a while.
    [Pagoda Buckling Meat]
  • 8 Stir-fried dried plum vegetable covered with meat pieces ~steamed for 50 minutes ~ (My meat pieces are relatively small. Large quantities need to be delayed.
    [Pagoda Buckling Meat]
  • 9 Turn it upside down ~Use dried plum vegetables to make a pagoda from the top of the bottom
    I put it up overnight to make it tasty ~and then turn it upside down the next day. When its cold, its a little sticky on the surface of the sculpture ~accidentally breaks a little
    I like to eat very soft and tasty ~soak it overnight and turn it upside down again, then steamed in a pot for 30 minutes.~
    [Pagoda Buckling Meat]
  • 10 Slices ripped open and eaten~
    [Pagoda Buckling Meat]

Tips

This group of photos I like quite a lot ~but I dont want to stock them up for the next few years ~Send them out early

Mei Cai Buckling Meat is a feast dish that can be eaten everywhere ~
Sichuan Cuisine ~Hunan Cuisine ~Cantonese Cuisine has it ~Even after checking it, I found that there are also
Su Cuisine, which really makes me feel a little dizzy ~if I know the different ways of different cuisines. Recipient ~Please dont hesitate to give advice

At first, it wasnt purchased for this dish ~narrow and long You can stand firm
so it doesnt seem that the meat is too small. Actually, the photo bowl is just a small rice bowl ~
I can eat with my mother and relatives ~one meal can solve it ~if the banquet guests use it, they have to be more atmospheric ~pick up a bigger piece of meat to do it ~


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Healthcare food category

Lunch, Poultry, Burst, Sour and hot, Refreshing, Staple food, TV Special Purpose, Kindergarten recipes


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