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It's not hard to color the skin of the delicious meat

If you want to make a delicious look and not lose in the star restaurant, you must work hard on the meat skin. The color of the meat skin is a key part. As long as families master the method, it is not difficult.

Practice:

1. The skin is red and bright when scraped with a knife. After the meat is cleaned, it must be repeatedly scraped with a knife to remove the dirt, so that the skin will be easily colored and bright.

2. Pan oil-free barbecue skin, (can wipe a little oil with a paper towel) skin downward to slide back and forth in the pan. There is no need to put oil in the pot. After heating, put the meat skin down into the pot, slide the meat back and forth, and take out the meat skin after it is burnt.

3. Stir fry the meat skin in sugar color, stir fry in sugar color in advance, pour into boiling water, put in the meat pieces, and cook over low heat for 1 hour. The meat is cooked and the skin is red. Add 30g of ice sugar to 500g of meat, stir fry it into red color, then pour into boiling water, add in onion and ginger, and cook the meat for 1 hour in low heat.

4. Remove the meat, cool it naturally, use a knife to modify it into a square, and then cut it into 6-8 cm long and 3-5 mm thick pieces of meat.

5. Put the meat in a bowl with the skin facing down

6. Put oil in the pot, stir fried pepper, star anise, onion and ginger, add 10g salt, 10g chicken essence, 10g old soy sauce, 10g cooking wine, boil for a while and pour into the bowl.

7. Put the meat bowl into the steamer, steam over low heat for 1 hour after boiling, then pour out the soup, pour the meat pieces into the plate.