Concave shape with autumn fat(ao ge zao xing tie qiu biao jin pai kou rou )

Concave shape with autumn fat

Introduction:

"To make this dish, the reason is that I watched the food program a few days ago, and there was this one in the hangbang dish -" gold medal meat "! That's called a shiny water! Flash someone's little eyes... So, the next day I got up early, went to the market to buy good ingredients, sharpened the knife Huohuo practice.. "Golden buttonhole" is a famous Hangzhou cuisine, usually with winter bamboo shoots and other materials. This time I used Zizania latifolia, which tastes similar. The experience is: it's not hard to say it's difficult, but it's really a Kung Fu dish. The test is the sharpness, craftsmanship and patience of the knife.. Impatient, acute TX, forget it. It's estimated that it's similar to mine, mottled! Although I didn't do it well this time, it's excellent to cross the eight meter road

Production steps:

Step 1: prepare the materials;

Step 2: prepare all kinds of spices, raw and old, etc;

Step 3: wash the pork and put it into a large pot. Add scallion (half of the total), star anise (a), cinnamon (a), fragrant leaves (a), tangerine peel (a), half of ginger and enough water;

Step 4: after boiling, continue to cook for 5-10 minutes, skim the surface foam while boiling until the foam is removed and the soup color is clear;

Step 5: add cooking wine (a), bring to a boil, turn to low heat and continue to cook for about 30 minutes;

Step 6: cook until you can insert it with chopsticks without bleeding;

Step 7: add appropriate amount of salt (a) for seasoning, turn off the heat without uncovering the cover, and soak the meat for 2 ~ 3 hours;

Step 8: after boiling again, remove the streaky pork, wash it, scrape off the fat on the pig skin and the remaining pig hair, cut off the irregular edges and corners, and change the knife into a square of appropriate size. At the same time, the thickness of meat should be consistent;

Step 9: evenly spread a layer of soy sauce (b) on the skin of the meat and let it dry;

Step 10: heat the frying pan over medium high heat and turn the skin down;

Step 11: fry until the skin of the meat is open, color evenly, take it out and cool it, wrap it with plastic wrap, turn it into the refrigerator and refrigerate for about 2 hours until the meat is slightly hard;

Step 12: when we refrigerate the meat, we make the side dishes. Wash the water bamboo, remove the old roots and skin, and then cut it into shreds;

Step 13: peel and shred the remaining half of ginger, then shred the remaining green onion;

Step 14: put proper amount of oil (c) in the pot, warm the oil in the hot pot, add shredded onion and ginger, stir fry until fragrant, add shredded water bamboo, stir fry over high heat;

Step 15: stir fry until the water bamboo becomes soft, add soy sauce (c);

Step 16: join the veteran (c);

Step 17: add cooking wine (c);

Step 18: add salt (c);

Step 19: add sugar (c), continue to stir fry until the color of water bamboo, sugar basic melt;

Step 20: add a little rice vinegar (c) along the edge of the pot;

Step 21: stir well, then remove from the pot and set aside;

Step 22: take out the frozen meat, cut it into pieces along the four corners, with a thickness of about 2 ~ 3mm, and do not cut off at each corner;

Step 23: until the end, cut the whole meat into a thin slice with uniform thickness (I cut it for the first time, but it's not so good, forgive me);

Step 24: after slicing the meat, roll it up again;

Step 25: put the skin of the meat down into a deep bowl, put the fried stuffing in the middle of the meat, and press it by hand to compact the stuffing;

Step 26: turn over the meat cube, button it on the plate, and use your fingers to push a certain distance between each layer to form the shape of a pagoda. Then put the remaining stuffing into the gap in the middle of the pagoda, and fix the end of the meat slices with toothpicks (this process is really hard for me to shoot alone, and it will be easier if I have a mold);

Step 27: put the plate into the steamer and steam it over high heat for 1.5 hours;

Step 28: after steaming, pour the soup into another pot;

Step 29: mix corn starch (d) with proper amount of water;

Step 30: after boiling the soup over high heat, pour in the starch water and stir while pouring;

Step 31: finally, add a little sesame oil (d), mix well and pour it on the meat;

Step 32: Boil another pot of water, add a little salt after boiling, blanch the washed vegetables for 30 seconds until the color turns dark, and then out of the pot;

Step 33: overcooling the cooked vegetables, drain the water, put them on the plate and eat them.

Materials required:

Streaky pork: one piece (about 350g in the end)

Zizania latifolia: 350g

Ginger: two pieces (thumb size)

Scallion: a section (middle finger length)

Vegetables: moderate

Star anise: one

Cinnamon: a short piece

Fragrant leaves: two small pieces

Tangerine peel: 2

Cooking wine: a little

Salt: right amount

Old style: 5ml

Edible oil: a little

Soy sauce: 15ml

Rock sugar: 15g

Rice vinegar: a little

Corn starch: right amount

Sesame oil: a little

Note: 1. To make this dish, it's best to choose the pork with fat and thin, and then the thickness of the meat should be consistent; 2. After the meat is cooked, be sure to use a knife to clean the surface. Cooked pork, can more easily remove the residual hair; 3. Fried skin, I use a non stick pot, pot without oil. In the process of frying, you can press the meat with your hand to help each point of the skin be heated evenly. The skin of the meat should be fried to a tiger skin color, and then it will wrinkle when steaming; 4. Refrigerate the meat before cutting, and the meat will be sliced better; 5. When frying the side dishes, the amount of salt should be adjusted according to personal taste, just a little bit salty than usual; 6. When cutting the meat, pay attention to the four corners, and then the knife should be sharp; 7. When stuffing the side dishes into the buttoned meat, first put the top Fill it up, then put it back on the plate, and then continue to fill the gap. The stuffing should be compacted as much as possible, so that the shape is more straight; 8. The plate of steamed meat should be deeper, because there will be soup in the process of steaming. Then the pot should be big, and I'll press the top of the meat a little bit.. Finally, don't thicken it too thick, just thin sauce. If it's thick, add some water and bring to a boil. Stir and dilute.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Ao Ge Zao Xing Tie Qiu Biao Jin Pai Kou Rou