Ah Li didn't use any dyes, and the skin color of the meat was deep-fried to achieve a ruddy and plump effect, and the effect of the skin burst was also very good. After soaking, it can form a very full and transparent wrinkle skin (tiger skin) effect, which lays the foundation for further making various meat dishes.
At the same time, it also provides a sauce recipe for marinating southern milk button pork commonly used by Li. Whether it is "Mei Cai Kou", "Taro Kou" or other types of meat, you can apply it directly, which is very convenient. !
The key point is that using the "cold oil method" will be relatively safe, and the operation will be calm and calm. It does not require any professional tools, just a meat clamp. It is completely possible to make nearly perfect southern breast meat at home. .
Southern milk sauce: • 南乳酱，制作南乳扣肉，南乳猪手，南乳排骨等菜...
For many "carnivorous beasts", there is zero resistance to such meat as "Mei Cai Kourou", "Taro Kourou" and so on! In addition to the ingredients for a good bowl of pork, the key point is the processing of the pork skin and the preparation of the sauce. Generally, there are three ways to deal with the skin of meat, namely: "fried", "burned", and "烚".
"Frying" means to deep-fry it thoroughly and then soak in water to form a wrinkled skin (tiger skin) shape.
"Burning" means using a barbecue to burn the skin until it becomes crispy.
"Bao" means to cook the meat pieces with water and then bleach them in water (beer water) to form a smooth taste.
Li estimates that there are very few friends who can keep a barbecue at home now. The floating water operation in the "Bao" method requires a large amount of flowing water, which is not environmentally friendly! Therefore, the three methods of buckling the skin are more down-to-earth and more suitable for household operations. It is none other than "fried".
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