Chinese people pay attention to the delicacy and delicacy of eating. A piece of pork is cooked, salted, fried and steamed, which improves the taste level. In such a ceremonial operation, you realize the importance of time to food, and Zheng Zhi completes a practice.
A piece of pork
Two pieces of ginger
Proper amount of cooking wine
Two green onions
Appropriate amount of brown sugar
Moderate amount of old style
Two spoonfuls of sweet flour paste
A spoonful of seafood sauce
A little five spice powder
A little salt
Two garlic cloves
Two millet peppers
Proper amount of edible oil
Step 1Wash the dried vegetables, soak them in warm water for about an hour, squeeze them dry, and chop them up for later use.
Step 2Take a piece of ginger slices, chive knot, pot sit hot water, after boiling into wash pork (note that in order to ensure good-looking shape, please choose block pork, the more layers of pork, the better), water boiling again, add two spoonfuls of cooking wine, turn to medium heat for about 20 minutes.
Step 3Cook the pork and drain and drain. Then put in brown sugar, soy sauce and a little baijiu.
Step 4Pickled pork with kitchen paper to dip the surface water. Heat up the oil in a hot pan. When the oil temperature rises to 50%, fry the pork. Pay attention to cover the meat as soon as it enters the pot to avoid oil splashing. In the process, you may hear the crackle coming from the pot. Don't be afraid. Pay attention to the side far away from the body when frying meat. Leave a seam on the lid of the pot to facilitate evaporation.
Step 5When the surface of the meat is dry, take it out immediately and immerse it in ice water for more than half an hour to wrinkle the skin.
Step 6Cut the soaked pork into equal size slices, don't cut too thin, keep a certain thickness.
Step 7Two spoonfuls of sweet flour sauce, one spoonfuls of seafood sauce and a little soy sauce, salt and five spice powder are mixed into the marinade.
Step 8Spread the marinade evenly on the middle of each piece of meat by hand and massage slightly. Finally, cover with plastic film and refrigerate for 12 hours.
Step 9Heat the pan, pour in the dried vegetables and stir fry slowly over low heat to dry the moisture.
Step 10The cured meat is cut into a beautiful rectangle with a knife, and the cut meat is chopped. Heat a little lard in a pan and stir fry the minced pork.
Step 11Stir fry the pork oil, then add minced ginger, minced garlic and minced pepper.
Step 12Pour in the dried vegetables and stir fry until fragrant. Sprinkle a little salt and sugar to taste.
Step 13Spread the skin of the salted meat in the sea bowl, and squeeze the meat tightly with your hands.
Step 14Pour in the fragrant dried plum vegetables in step 12, arrange and compact them with hands, put them into the steamer, put boiling water into the steamer, and steam for about two hours. After steaming, turn the bowl upside down on the plate and you can eat it.