Crispy Pork Button Bowl

Name: Crispy Pork Button Bowl
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Crispy meat; 1 piece potato; 1 short section Green onions; 1 small piece ginger; 2 cloves garlic; 1 piece star anise; 15 capsules pepper; 0.5 tablespoon Soy sauce; 1 teaspoon Sugar; 1 teaspoon salt; 1g black pepper powder; 1g Chicken Essence; 1 tablespoon Balsamic vinegar; Some sesame oil; Some parsley; 150g Scum

by Milk tea ink ink

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Dishes in this situation of buckling bowls are available in many places, and there are many kinds of methods. There are dozens of kinds of buckling bowls in Henan alone. The various combinations of meat and vegetables will make your mouth water when you think about it. Today, I fried some small crispy pork at home, and there is still a piece of scum in the refrigerator, which is used to make an Anyang home-cooked dish-crispy pork with a bowl. My method may be a bit different from the old city people’s habits, but I added crispy pork. And skin scum, this taste is definitely the taste of authentic hometown buckle bowl!

Crispy Pork Button Bowl

1. Prepare the ingredients. (The crispy meat is fried in advance)

2. Wash the potatoes, peel them and cut them into hob blocks, and cut the skin scum into small cubes.

3. Scallion ginger garlic slices.

4. Make the sauce first: Pour an appropriate amount of water into the pot. After the water is boiled, add the dark soy sauce, balsamic vinegar, salt, chicken essence, sugar, and black pepper, stir evenly and turn off the heat. (The amount of water must be at least enough to fill the bowl)

5. Put the crispy pork, skin residue, potatoes, green onion, ginger and garlic slices, and pepper star anise in the bowl in turn, and then pour the cooked sauce into the bowl.

6. Put the bowl with the ingredients in the steamer and steam on high heat for about 40 minutes.

7. The steamed buckle bowl, pour it into a larger sea bowl or soup bowl, drizzle a little sesame oil, sprinkle some coriander on it, and serve. (Illustration: Cover the big bowl with the steamed vegetable bowl, then turn it over, the vegetable will fall into the big bowl, the top is crispy meat, the skin residue and potatoes are below)

Tips:
1. The sauce can be made more, and it can be divided into two parts. Put a part in the bowl before steaming, then pour the remaining part into the big bowl after steaming.
2. If the stock is used as the sauce, the taste will be more delicious.