received half a head of pork, about 100 catties, which is a relatively large fat pig.

Chen Baoli's family, who were hiding in Zhangjiazhai for the New Year, were full of praise when they saw those porks, which were definitely high-grade pork, and they were all discussing how to get them.

"Fried pork!" the aunt began.

In their place, they rarely fried button meat before, not because they didn't like to eat it, but if they made it too delicious, the pork they bought during the New Year would not last long, after all, there were many guests during the New Year.

However, now that everyone has made money and their living standards have improved, they will naturally not fool themselves when it comes to eating.

Although it is not often done, the buckle meat made in their village is not bad at all, and the tourists who come here are full of praise, which is very rustic.

In fact, the process of frying button meat is not as complicated as imagined.

First of all, it is to choose the pork belly. This step is very important, not too much lean meat, and not too little pork belly. A little more fat will be greasy, and a little less will affect the taste.

The half of the pork that Zhang Fan brought back, among which the pork belly is very suitable for buttoned meat.

"Fried pork, okay! I haven't eaten enough last time. Chen Baoli's wife said.

The little guy in his family has been playing crazy with the children in the village, and he doesn't see anyone until he eats. The last time they came to Zhangjiazhai was a month ago, they had a meal of button meat at Zhang Fan's house, and they liked it so much.

"We're going to fry the oil horns by the way. Zhang Xin's girl said happily.

When she was a child, she liked to eat oil horn the most.

Yau Jiao, also known as Jiaozai, is a famous traditional snack in Guangdong Province and other places, and belongs to the New Year's Festival food.

The taste of each place is different, and the raw materials used are not the same, some are sweet, and then there are vegetables, the method is basically the same, that is, the trap materials used are different, the sweet ones are wrapped in sugar, and the salty ones can be replaced with vegetables.

In many places in southern China, in the past, there were still 10 days and 20 days before the Spring Festival, and every household had to open the oil wok and fry the fried dumplings. Open the oil wok and fry some fried dumplings in order to hope that the days of the coming year will be like that oil wok - oily and rich.

To make fried oil corners, first add flour and eggs and lard to make horn skins, grind the mixed dough into thin slices, and use round glass teacups or horn skin molds made of iron sheets to make round corner skins.

The filling is crushed with fried peanuts in a glass bottle of rice wine, white sugar, fried sesame seeds, and then shredded coconut is added, and mixed well as filling. Put the stuffing one by one into a half-moon shaped slot, pinch the round edges and twist the pattern, and finally put it in the oil wok and fry it until golden brown.

There are no oilers at home, and at the beginning of the first month of the New Year, other people's children's new clothes are full of oily eggs in their pockets, but their own bags are empty, which is shabby. Therefore, whether rich or poor, when the New Year is over, they always have to open the oil wok and fry the fried dumplings.

In addition, the oil horn has some symbolic meanings.

From the outside, it is shaped like a "purse", and the inside is bulging, which means that the wallet is the same, and there is money inside, which is a good omen.

"Eat every year, don't you get tired of it?" Zhang Fan said with a smile.

"White rice is eaten every day, and you don't see your brother, don't you eat?" Zhang Xin said with a broken mouth.

Zhang Fan shrugged: "Then fry the button meat! ”

First of all, it is necessary to bring out the pork belly. That half of the pork has already been untied by Zhang Youcai like a cow for Ku Ding. Bones, lean meat, etc., are all dismembered, which is very convenient.

The aunt didn't stay idle and began to make button meat, Zhang Fan and Chen Baoli were thugs on the side, and Chen Baoli's wife was stealing scriptures and learning art on the side.

First, cut the large meat into pieces, two palm-sized pieces, and then put it in a pot and cook it in water.

"Be sure to cook thoroughly. The aunt said, let Zhang Fan increase the heat and cook the meat as soon as possible.

Half a salary, the cooked pork belly was scooped up, and the aunt, Chen Baoli's wife, Zhang Xin, etc., used bamboo skewers to continuously insert dense small holes on the surface of the pigskin.

This step is very critical, which will affect the taste of the button meat, as well as the appearance, which is very helpful for the subsequent frying.

"Can you burn oil?" asked Zhang Fan.

The next step is to fry it, and Zhang Fan is clear.

"Don't worry, wait for a while. The aunt continued their work.

At this time, the aunt needs to smear some soy sauce and other seasonings on the meat while it is hot, so that the fried button meat will be more flavorful.

After a while, she instructed Zhang Fan to pour the oil into the oil pan and start burning the oil to prepare for frying.

When the oil is hot, turn to the lowest heat and fry the pork belly side down, that is, don't fry the skin at first. When the meat is browned, turn the surface and continue frying with the skin side down. During the frying process, the lid must be covered and pressed tightly to avoid the oil bursting.

When frying the skin, you will hear the sound of ping pong oil popping, and wait until the oil explosion sound is quieter, and then open the lid to inspect.

Sometimes the skin will stick to the pan slightly, carefully scoop up, at this time the chance of oil explosion has been reduced a lot, then turn on the low heat, continue to fry all four sides until golden brown, or even fried until the color is dark and dark. After frying the meat, put it back into the pot of water where the meat was originally cooked, boil on high heat, and then turn to low heat and cook.

In the whole process, there are a few key points that need to be paid attention to, and the aunt focused on talking to Chen Baoli's wife, and the rest is not technically difficult.

A few hours later, the color, flavor and flavor of the button meat exploded, and a large pot full of it was enough for Zhang Fan and them to spend the year.

Chen Baoli couldn't wait, and asked his aunt to get a taro button meat to eat at night.

Like Zhang Fan, he likes to use taro to match with button meat, taro absorbs the oil of button meat, and button meat absorbs the smell of taro.

This is another famous dish in the south, which is loved by young and old. The so-called "buckle" of this Lai, that is, the meat is cut into rectangular pieces after being fried, and the taro is put together in the sea bowl, steamed thoroughly and then buckled in the large plate.

In many places, whenever the Mid-Autumn Festival, "taro button meat" must be made, so this dish is also called "Mid-Autumn Festival stacked meat". The taro is lychee taro, the meat has obvious reddish-brown betel nut lines, and it is mellow, slightly sweet, crispy and soft and smooth.

The taro button meat is iron red in color, the meat is rotten but not minced, the taro pine powder, the meat is rich in taro flavor, the taro has a meaty aroma, and the flavor is unique.

"We finished digging up the taro last time. Zhang Xin reminded on the side.

The second uncle smiled: "There are so many old four families, I'll go and come back later." ”

The fourth child in his mouth is naturally surnamed Zhang, and he has a cousin relationship with the second uncle. His family will plant a large area of taro in a rotten field by the river every year, and whoever wants to eat taro in the village can just say hello and dig it.

"Then you have to go early, don't let Boss Zhu of the hotel take care of it. Zhang Fan also reminded.

Boss Zhu of the hotel now feels a little rich, and the good ingredients in the village are directly wrapped in rounds.