Steamed pork(zheng qi shui rou )

Steamed pork

Introduction:

"Steam water meat can be said to be the soup that every family will make. It is more nutritious than the general green vegetable soup, but it does not have the heavy greasy taste of meat soup. Whether a bowl of steam water meat is delicious or not, in addition to the processing of food materials, we should also pay attention to the steaming heat, so as to make its characteristics, absolutely tender, delicious and easy to digest."

Production steps:

Step 1: Step 1: wash the pork, cut the ginger into shreds, and chop the pork into minced meat.

Step 2: Step 2: put the minced meat into a bowl, add appropriate amount of salt, raw powder and pepper, break an egg, add the egg white into the minced meat, and set aside the egg yolk.

Step 3: Step 3: stir the minced meat after adding raw powder, egg white, pepper and salt, close your fingers and press gently with the back of your fingers to slowly thin the minced meat.

Step 4: Step 4: as far as possible, roll the minced meat smooth and uniform in thickness, so that it is convenient to steam with even heating degree.

Step 5: Step 5: put the yolk removed from the egg white into it and steam it with minced meat, so that it is not wasted and nutrition is increased.

Step 6: Step 6: fill the bowl with clean water and prepare the steamed meat.

Step 7: Step 7: put the soup bowl into the steamer and start steaming.

Step 8: Step 8: steam for 15-20 minutes after the water boils. When you see that the meat in the bowl has floated on the noodle soup, it indicates that it has been steamed and can be served out. Then add appropriate amount of soy sauce according to your taste and sprinkle with scallion.

Materials required:

Pork: 250g

Egg: 1

Ginger powder: appropriate amount

Shallot: moderate

Raw powder: appropriate amount

Pepper: right amount

Salt: right amount

Note: 1. The purpose of adding egg white and raw meal is to make the meat more tender. 2. Must pay attention to the control of the heat, not steamed too long, this will make the meat aging, affect the taste.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zheng Qi Shui Rou