It's a bit troublesome to peel the taro, but Meng Chuan has his own tricks, Meng Chuan first put the taro in the sack, and then grabbed the sack and fell to the ground a few times. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

Then open the sack, and you will find that the skin of the taro is basically gone, and then it can be cleaned at this time.

Wash and cut into cubes about the thickness of the meat slices, then put them in a pan and fry them.

When frying taro, you must be careful with the hot oil, because there will definitely be oil stars collapsing out when frying, and if some people are afraid, you can bring plastic gloves for washing dishes in advance, so that you are not afraid of oil stars.

The taro ripens quickly, and it can be fished out in two minutes, and after the taro is fried, it is served on a plate.

The method of putting taro button meat on the plate is actually different from the method of buttoning the meat with plum vegetables, and the method of buttoning the meat with plum vegetables is to put the meat slices in the bowl first, and then put in the finished plum vegetables.

However, the taro button meat is to put a piece of meat and a piece of taro slices, which not only looks beautiful, but also convenient to eat.

Then pour the sauce and start steaming, the sauce is actually very simple, just some soy sauce and vinegar, put a little salt, and stir well.

When Meng Chuan made this dish, the meat slices were not fried, and the taro button meat in the traditional practice was to be fried again, Meng Chuan mainly felt that after the pork belly was fried, the oil was too much, and it was not good to eat too much, so this time it was not fried, if you like to eat the traditional method, it is still recommended to fry it.

As for the final steaming step, Meng Chuan suggested steaming for more than five minutes, preferably ten minutes, although the ingredients are basically cooked before steaming, but the aroma of taro button meat is steamed, and the steaming time is slightly longer, and the taste is more delicious.

The next dish is pot wrapped meat, which is a dish of fried meat, and when it is done, it is crispy on the outside and fragrant on the inside, which is definitely a delicacy.

The first step in making pot-wrapped meat is to hang the pulp, some people like to use starch, some people like to use potato flour, Meng Chuan likes to use sweet potato flour, the three flours have their own points, or it depends on personal taste.

There is also a reason why Meng Chuan likes to use sweet potato flour, first, the nutritional value of sweet potatoes is high, and the second is the taste, sweet potato flour tastes smoother, which is more suitable for this dish.

The meat is tenderloin, which is a hard dish, the meat must not be cut into small pieces, Meng Chuan is also sincere, cut into palm-sized slices of meat, almost half a centimeter thick, cut thirty or forty slices, two catties of meat went out.

Then start to hang the pulp, the sweet potato flour is heated and warmed, and then stirred together with the meat, about two catties of meat with half a catty of sweet potato flour.

Once the knead is even, you can start frying.

It's still the original precautions, pay attention to safety when frying, after all, it is hot oil, and it is uncomfortable to be splashed by oil stars.

Because the pot is small and there is a lot of meat, Meng Chuan put it one by one, almost a dozen slices in a pot are full, and the standard for frying this meat slice is that the meat slice can float, and that's it.

In about three to five minutes, the meat slice floats up, and at this time, use a drain to take out the meat slice and put it on a plate for later use.

It took two pots to fry these slices of meat.

But at this time, the meat slices are really fried, this is not necessarily, because the meat slices are cut big, and they are really not cooked, so you can fry them a second time at this time.

Frying it for the second time also has the advantage of frying it a second time, because when you fry it for the first time, the meat is still white, but when you fry it for the second time, the meat will turn golden brown, and you will have an appetite when you look at it.

The second time to fry is about the same as the first, three minutes.

After frying, you can put it on a plate, at this time the meat is cooked, if you don't want to continue to do it, sprinkle some salt and pepper, and you can eat it directly.

But Meng Chuan still plans to make the last pot of meat completely, and the next step is about to start the most difficult step, which is to boil the juice.

Boiling sauce is more troublesome, if you feel that the cooking skills are not good, in fact, it is already very good to make salt and pepper meat pieces, if you have a little cooking foundation, you can continue to start cooking.

Meng Chuan used white vinegar and sugar to boil the sauce, and the ingredients were shredded carrots, a little chopped green onion and coriander.

Heat the pan first, pour in a little white vinegar after the pot is hot, then sprinkle some sugar and boil.

Once the sugar and vinegar are mixed together and the soup will thicken, add shredded carrots, chopped green onions and coriander.

Then it's time to test your cooking skills, if you don't usually mix with a spatula, the sauce may not blend well, and if you can spoon it, then you can use it at this time.

Don't look at it as simple as boiling, but it's really a laborious job, even if you don't make a spoon and let you stir back and forth for five minutes, you may not be able to stand it, so this requires a little cooking foundation.

Meng Chuan's hands are very strong, and as a cooking soldier, spooning is definitely a basic skill, to be honest, as long as you can get a second-level chef certificate, you will be able to spoon, because there is nothing difficult about spooning, you take a pot of peanuts and pour it into the pot, it won't take three days to learn it yourself.

It's just that to be honest, even Meng Chuan can't hold on to it for five minutes, and after five minutes, the sauce is already very viscous, and it can be poured on the golden meat pieces at this time.

In this way, a pot of meat comes out, and the sweet and sour taste is paired with the crispy meat on the outside and fragrant on the inside, which is definitely a rare delicacy.

Now there's one last dish left, the duck.

If it is dry, it must be spicy, so you need to prepare some spices first, ginger slices, Sichuan peppercorns, garlic slices, and dried chili peppers.

Then start doing it officially.

The ducks in the back kitchen, like the chickens, are frozen, and after taking out one, chop it into pieces and wash it.

Because this is a dry stir-fry, unlike stews, dry stir-fry is suitable for small pieces, so it is easy to cook, so it is better to cut a little smaller.

Meng Chuan has the habit of blanching chicken and duck meat, so it tastes delicious, if you don't like blanching, you can soak the duck meat for an hour, and then wash it several times, the same can filter out the blood water.

It's just that the latter is more troublesome, so Meng Chuan still uses the method of blanching.

This time blanching, Meng Chuan will not put ginger slices, just put some cooking wine, anyway, it is all fishy, you can use anything.

After taking it out, drain the water, you can heat the pan and pour the oil. This time it was dry, so Meng Chuan colored the duck meat first.

Rock sugar is still used to color meat, rock sugar is generally the first choice, followed by white sugar.

Boiling rock sugar is a technical job, there are many people who think that the rock sugar block is too big, accidentally boiled paste, in fact, there is a very simple way, do you think that when you are about to boil the paste, turn off the fire on the line, there is no external heating, it will not be paste, and the temperature of the hot oil will not be able to drop for a while and a half, you are turning on the fire for more than half a minute, it is the same. (To be continued.) )