Fat but not greasy dishes, plum vegetables absorb the sauce of the meat, steamed meat is not so greasy, perfect combination, very delicious.
A little dried vegetables
A little cooking oil
A little chicken powder
A little salt
A little sugar
A little scallion
A little ginger
A little garlic
A little prickly ash
A little big stuff
A little cooking wine
A little oyster sauce
A little old-fashioned
Step 1Boiled the pork with water until about 7
Step 2Color the pork skin with a layer of soy sauce
Step 3The kitchen paper wipes off the excess sauce.
Step 4Pork skin down, into the pot fried
Step 5Soak the dried vegetables in advance. After cleaning, bake the dried vegetables for 3-5 minutes. Add a little sugar to help distribute the flavor of the dried vegetables.
Step 6Slice the pork into 1cm slices
Step 7Heat the pan, cool the oil, ginger, Chinese prickly ash, big sauce, garlic, put them into the pan to saute, and then take the material as long as the oil.
Step 8Add scallion in the pot, then add pork and cooking wine.
Step 9The meat is slightly yellow, add water, don't cover it with too much plum vegetables. Add oyster sauce, salt and chicken powder and cook for 10 minutes
Step 10After 10 minutes, lay the pork skin down under the plate, spread dried plum vegetables on it, pour in the soup, and steam for 40 minutes
Step 11After 40 minutes, pour the soup into the pot, pour the steamed plum dish meat into the prepared plate, thicken it with starch over low heat, and then pour the juice on the plum dish meat to finish.