Home style banquet dish -- nanru button meat(jia chang yan ke cai nan ru kou rou )

Home style banquet dish -- nanru button meat

Introduction:

"Mom and Dad love to eat bacon, so I will do it for a long time. Filial piety to their parents, give them to do their favorite food. It's much more delicious than outside. It's fragrant and glutinous. It's steamed enough to taste greasy. I can eat two pieces at a time. The minced meat with nanru is much more delicious and beautiful than ordinary minced meat. If the guests come to our house, they will surely be appreciated for the last course of their own nanru button meat! Braised pork is a bit cumbersome and takes longer. I usually do it during Kwai holidays or I really want to eat. I always choose a quick and simple dish to cook with a little child. Today, I found out that I had stolen the watermark from the process map and finished product map of nanru buttoned meat I had posted on my blog. I copied it word for word. I worked hard to shoot and write it, but people didn't say a word and stole it. Looking at the familiar pictures, the author's name is someone else's. I'm so angry that I don't want to be ashamed to hang it on * * Internet and turn it into his work. Why do some people have such thick skin and don't respect other people's achievements at all. It's shameless. If you have the ability, you can shoot yourself. You despise such immoral villains. "

Production steps:

Step 1: scrape the streaky pork, wash it, add ginger slices, green onion, cooking wine, and cook until it is 7 years old;

Step 2: take it out, cut it into three sections, drain it, and prick the pig skin with toothpick;

Step 3: put salt and soy sauce on it for a while;

Step 4: put salt and soy sauce on it for a while;

Step 5: wipe off excess water with kitchen oil absorption paper;

Step 6: heat the oil in the frying pan, put the pork skin down into the fried skin;

Step 7: turn it over and fry it again;

Step 8: turn it over and fry it again;

Step 9: when the meat surface is golden, remove it;

Step 10: when the meat surface is golden, remove it;

Step 11: immerse the fried meat in cold water;

Step 12: soften the skin and soak it;

Step 13: take out the meat and cut it into thin slices;

Step 14: take out the meat and cut it into thin slices;

Step 15: put the sliced meat skin in a bowl and spread with ginger, onion and garlic (cut the ginger into shreds, knot the onion and cut the garlic in half);

Step 16: in a small bowl, add oyster sauce, salt, sugar, soy sauce, thirteen spices, cooking wine, nanru, sesame oil and water to make seasoning.

Step 17: pour sauce on the surface of meat;

Step 18: put it into the steamer, steam it for one hour with medium heat, and then simmer it for half an hour with flameout;

Step 19: take out the steamed pork, pick up the ginger, onion and garlic, pour the juice into a small bowl and set aside;

Step 20: take out the steamed pork, remove the ginger, onion and garlic, pour the juice into a small bowl and set aside;

Step 21: cover the steamed meat bowl with a large plate, press the plate and the bottom of the bowl with your hand, and quickly turn the meat over;

Step 22: put the sauce into the frying pan, bring to a boil, add a little water starch, and wait until the soup is a little thick;

Step 23: pour the juice on the meat and serve.

Step 24: pour the juice on the meat and serve.

Materials required:

Pork: 1000g

Nanru: 2 yuan

Oyster sauce: 5g

Veteran: 10g

Soy sauce: 10g

Cooking wine: 12g

Sugar: 6g

Salt: 1g

Ginger: 1 yuan

Garlic rice: 3

Chives: 5

Thirteen spices: 1g

Sesame oil: 2G

Water: 10g

Starch: a little

Peanut oil: right amount

Note: the meat must be steamed enough to make it not greasy. If you want the finished product to be beautiful, you can add two more spoonfuls of South milk.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: other

Chinese PinYin : Jia Chang Yan Ke Cai Nan Ru Kou Rou