Deep-fried button meat (puff pastry, with crispy button and dipping sauce)

It seems that there are some places where the button meat does not need puff pastry, but the fried blistered pork skin is the soul of the button meat, and many people eat the button meat and only covet this layer of puff pastry that absorbs the sauce. But it's not easy to fry this beautiful bubbling skin, and many of the older generation don't necessarily do it well, even my dad who prides himself on being a good cook has never succeeded. In fact, it is not difficult to say that it is difficult to fry this button meat, as long as you master the oil temperature, you will succeed for the most part. It must be soaked and fried at a low temperature to allow the holes on the pork skin to slowly expand, and then fried at high temperature to froak perfectly. If the oil temperature is too high at the beginning, and the pigskin is quickly shaped, it will be wasted. This is the same as my other recipe, which is grilled crispy roasted pork.

Ingredients

Porkbelly 1 kg

Salt 3 grams

vinegar 5 grams

ginger 10 grams

greenonion 2 pieces

wine 10 g

oil nomeat

Cooking Instructions

This time, the pork belly is only the size of a palm, and the milk pot is used. Bring the meat skin down to a pot under cold water and bring to a boil over high heat to remove foam.
Add green onions, ginger and wine, cover the pot and turn to the lowest heat to soak the meat (15-20 minutes).
After cooking, the pork skin can be easily plucked out with tweezers, so there is no need to use an iron pot to sear the pork skin in advance. Use a pricking needle to evenly prick as many holes in the skin as possible, then apply more white vinegar and some salt to the skin, and wait for more than 30 minutes.
Put a bamboo mat or two chopsticks at the bottom of the pot to prevent sticking, and pour in the oil that can cover the meat. Heat the oil to 3 (about 60-90 Â°C), put the pork belly skin down, keep it at a low temperature and fry it for 20 minutes, then remove it. The temperature of the oil rises to 8 percent (about 200 Â°C), at this time, please do all the protection, hold the lid in front of you with one hand, put the meat into the pot with the other hand, wait for the explosion to fry calmly (â‰§âˆ‡â‰¦)/ until the skin of the meat is golden, tap it to have a crispy feeling, and drain the oil.
When re-frying at high temperature, it is recommended to fry only the skin, if the whole meat is soaked in oil, the meat will turn firewood, which will affect the taste.
Succeed with flying colors! Isn't it beautiful?
At this time, if you want to eat crispy buttons, you can directly cut thin slices (the thinner the better, depending on your knife skills), a piece of meat and a piece of pineapple is good, adjust a sweet and sour juice and pour it, that is, a refreshing food, and people who don't like to eat fatty meat can also eat a few pieces.
My sauce is iced plum sauce, sour mushroom, sugar, white vinegar (red vinegar is better), ketchup, soy sauce, and water starch.
If you want to eat traditional button meat, soak it in cold water for two hours before steaming, and if you are in a hurry, put it in a pot and cook it for a while to let the skin absorb water and expand (the picture shows what it looks like after soaking in water).
How to steam in the follow-up must everyone have their own loves, so I won't go into details.
Lipu taro and buckle meat are a perfect match~