The button meat is delicious, and the most important thing is to adjust the sauce, and the chef shares it without reservation
Button meat, this classic dish with bright red color, fat but not greasy, and melts in the mouth, can always attract everyone's attention on the table. In the preparation of this dish, the sauce is undoubtedly the key to determining its deliciousness. An experienced chef will share with us today the secrets of making sauces that will allow us to make restaurant-quality meats at home.
First of all, we need to understand the basic production process of button meat: choose the pork belly, cook it and slice it, then marinate it with soy sauce, sugar, cooking wine and other seasonings, and finally put the marinated meat slices into a bowl, steam it in a steamer until the meat is crispy, and then put it upside down on the plate. In this process, the preparation of the sauce is an important part of giving flavor to the meat slices.
The recipe for making the sauce shared by the chef is as follows:
1.Prepare the ingredients: Choose an appropriate amount of high-quality dark soy sauce and light soy sauce, which will provide the basic salty flavor and beautiful color of the meat. In addition, it is also necessary to prepare spices such as caster sugar, cooking wine, star anise, cinnamon, and bay leaves.
2.Boil the sauce: Add an appropriate amount of water to the pot, add caster sugar, and slowly boil over low heat until the sugar color turns dark amber, this step is called "stir-fried sugar", which can add a unique burnt flavor to the meat. Then, add light soy sauce and dark soy sauce and stir well to allow the soy sauce to fully blend with the sugar.
3.Add spices: Put spices such as star anise, cinnamon, bay leaves, etc. into a pot and simmer over low heat to allow the flavor of the spices to penetrate into the sauce. At this time, you can add an appropriate amount of ginger slices, garlic cloves, etc. according to your personal taste to increase the layering of the sauce.
4.Cooking wine to remove the smell: Pour an appropriate amount of cooking wine, which can not only remove the fishy smell of the meat, but also make the aroma of the sauce more prominent.
5.Filtration and preservation: Once the sauce is boiled, it needs to be filtered to remove the spice residue and retain the rich juice. The sauce can be cooled and stored in a clean bottle refrigerated for the next use.
When steaming the pork, spread the boiled sauce evenly over the pork belly slices so that each slice of meat can absorb the essence of the sauce. During the steaming process, the meat gradually becomes softer and the flavor of the sauce penetrates into the meat. Finally, the steamed meat slices are poured upside down on the plate along with the soup, and a delicious dish of pork is complete.
Through the chef's selfless sharing, we learned that preparing the sauce is the key to making the buckle meat. If you master this skill, you will be able to cook an excellent and delicious pork at home, which will bring unforgettable taste buds to your family.