How to Make South Breast Button Fat but Not Tired

Category: Cantonese cuisine

How to Make South Breast Button Fat but Not Tired

Efficacy:

"Nanbu meat is a famous Cantonese dish, which can be salivated by its name. Its meat is rotten and fragrant. It is rich and not greasy through special treatment. It is slightly sweet in salt, not to mention its color. It is bright and attractive. Is it heartbeat to listen to? Next, follow me to make this fat but not greasy, slightly sweet Southern Button Meat! "

Are you ready to create something delicious? Follow me!

Preparing food ingredients
Preparing seasonings
Tips:

1. When frying pork, the oil temperature should not be too high, otherwise the pigskin will be burnt. 2. After putting the pork in the water to remove the fishy smell, remove the water from the surface and stick the small hole with toothpick on the surface.

STEPS: Procedures of Southern Breast Buckling
  • 1. Wash the pork with clean water, put it in the pot, then put in the old ginger and onion, remove the smell of pork itself, boil it over high heat, boil the impurities of pork floating in the upper layer, and fish out pork.

    1. Wash the pork with clean water, put it in the pot, then put in the old ginger and onion, remove the smell of pork itself, boil it over high heat, boil the impurities of pork floating in the upper layer, and fish out pork.

  • 2. Cut the pork into two sections and put it aside for a while. After the pork has no water, use toothpick to stick some holes on the surface of the pork.

    2. Cut the pork into two sections and put it aside for a while. After the pork has no water, use toothpick to stick some holes on the surface of the pork.

  • 3. Spread a layer of honey evenly on the porous pork. Ready, put aside and set aside.

    3. Spread a layer of honey evenly on the porous pork. Ready, put aside and set aside.

  • 4. Peel and slice taro into thin slices. Put oil in the pot until the oil temperature rises. Put the cut taro slices into the pot and fry them. After they are golden on the surface of taro, remove the oil from the taro surface with kitchen paper and set aside.

    4. Peel and slice taro into thin slices. Put oil in the pot until the oil temperature rises. Put the cut taro slices into the pot and fry them. After they are golden on the surface of taro, remove the oil from the taro surface with kitchen paper and set aside.

  • 5. Deep-fry the pork with honey in a frying pan, fry it until golden brown, then remove it, like taro, absorb the oil from the pork surface, and then cut it into thin slices.

    5. Deep-fry the pork with honey in a frying pan, fry it until golden brown, then remove it, like taro, absorb the oil from the pork surface, and then cut it into thin slices.

  • 6. Mix the Southern Milk, Raw Extract, Old Extract, Salt and Garlic Mince together and mix evenly to make the material juice and put it aside for reserve.

    6. Mix the Southern Milk, Raw Extract, Old Extract, Salt and Garlic Mince together and mix evenly to make the material juice and put it aside for reserve.

  • 7. Put the fried taro slices and pork in a small bowl. Put them regularly, one piece of pork and one piece of taro slices into the prepared sauce, and cook them in a steamer for an hour.

    7. Put the fried taro slices and pork in a small bowl. Put them regularly, one piece of pork and one piece of taro slices into the prepared sauce, and cook them in a steamer for an hour.

  • 8. Pour the soup steamed with pork and taro bowl into another small bowl, set aside, and then turn the meat and taro upside down on the plate.

    8. Pour the soup steamed with pork and taro bowl into another small bowl, set aside, and then turn the meat and taro upside down on the plate.

  • 9. Put aside the soup from the pork and taro, put it in the pot, boil it, put starch into water to make skullcap.

    9. Put aside the soup from the pork and taro, put it in the pot, boil it, put starch into water to make skullcap.

  • 10. Put the pork and Taro in a small bowl. Sprinkle the soup from the top of the pork evenly. A soup with full color, fragrance and taste is finished. Let's do it together.

    10. Put the pork and Taro in a small bowl. Sprinkle the soup from the top of the pork evenly. A soup with full color, fragrance and taste is finished. Let's do it together.

Here is another SECRET: Nutritional Secret Language

South breast buckle meat, fat but not greasy, tastes good, suitable for the elderly and children to eat, pork through special treatment becomes not greasy, can get rid of children do not like to eat fat worry, the practice is relatively simple, no longer need to worry about children picky.

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