Chinese Food
Steamed tiger skin with dried vegetables and pork (complete course)
(137365 views)
It's the Spring Festival every year. It's essential to have meat on the table. Usually we buy the half-finished spiced pork in the market to make the meat. That's less hierarchy. For me, it must be tiger skin. And make sure you marinate yourself. This recipe is a complete lesson on how to make a perfect tiger skin pork from a raw streaky pork.
Cooking ingredients
Cooking Steps
Step1:Wash 500g pork and set asid
Step2:Dry plum and dried vegetables are washed twice with clear wate
Step3:Then add warm water to the hair. This process takes approximately 1520 minutes.
Step4:30g ginger slice
Step5:Prepare 3G octagons. 3 G cinnamo
Step6:5g section of shallo
Step7:Add half the pot of water to the pot. Put the streaky pork, shallot, star anise, cinnamon and ginger into the pot
Step8:Add 10g cooking wine and bring to a boil.
Step9:When the water is boiled, skim off the foa
Step10:Cover the pot. Simmer over medium heat for 30 minutes.
Step11:In 30 minutes, take out the marinated pork. Let it stand for 23 minutes and let the temperature drop.
Step12:Use toothpicks to poke countless holes in the skin.
Step13:There is a lot of grease oozing out of the skin during the process of piercing. Wipe it off with a kitchen towel. Then continue to poke holes with toothpicks.
Step14:After the hole is poked, spread soy sauce evenly on the meat surface. Make sure to cover the meat surface completely. The color will look good when it's frie
Step15:Add half the oil into the pot. Turn on the fire and heat to 50%.
Step16:Put the streaky pork skin down into the pot.
Step17:Immediately cover the pot to prevent oil from splashing on the skin. Turn down the fire. Fry for 5 minutes.
Step18:After 3 minutes, the oil explosion is obviously reduced. Open the pan cover and turn the meat over. Cover the pot again. Fry for 5 minutes.
Step19:Add enough cold water or ice water to a large bowl while frying the meat. No meat at all.
Step20:Take out the fried meat, skin down, and soak it in cold water for 40 minutes.
Step21:Take it out in 40 minutes. The skin will be tiger like. So far, the skin and flesh of the tiger have been made. Next, prepare the ingredients for steamed por
Step22:Garlic 10g dice
Step23:20 g shredded ginge
Step24:Dry chili 3 G cu
Step25:Add the bottom oil to the pot. Turn on the fire.
Step26:Put in the chilli oil. Stir fry slowly until slightly discolored.
Step27:Add garlic and ginger and stir.
Step28:Add dried vegetables. Stir fry for 10 second
Step29:Add 3 grams of sal
Step30:Add 5g of raw sauc
Step31:Add 5g white wine. The best choice is Maotai flavor liquor. Then stir fry for 1 minute and pour out.
Step32:Cut the tiger skin into about 5mm thick slice
Step33:Take a bowl. Put the meat skin down and put it in the bowl
Step34:Then put the fried dried vegetables in the sho
Step35:
Step36:
Step37:
Step38:
Step39:
Step40:
Step41:
Step42:
Step43:
Step44:
Step45:
Cooking tips:1. Do not heat the cooking wine with the lid on. Otherwise there will be bitterness. 2. Before fried meat, make enough holes in the skin to prevent oil explosion after cooking. 3. When steaming meat, always pay attention to the water quantity in the pot to prevent dry burning. 4. If there are insulated gloves, the meat can be steamed without waiting for the temperature to drop. Directly buckle. It can also be wrapped with wet towel and buckled directly. But do not try to use a dry towel or backbutton with bare hands without cooling, so as to avoid scalding. 5. If the sauce is too thick, it can be diluted by adding water. If it is too thin, it can be heated and evaporated to make the sauce thick. There are skills in making delicious dishes.
