Steamed pork with salted fish(xian yu zheng zhu rou )

Steamed pork with salted fish

Introduction:

"This is a classic family dish of Cantonese. Salted fish can be roughly divided into two categories: mildewed flavor and solid meat. What kind of fish is used for salting? There are many kinds of salted fish. When I went to the coastal areas of Guangdong before, many salted fish were sold, such as Shangxiachuan Island and Zhapo, just like salted fish street. The meat quality of mildewed flavor salted fish is very soft, because the time of salting and fermentation is longer than that of solid meat salted fish, and the meat fiber has been damaged, But the taste is very strong. Many people like to make eggplant casserole with mildewed salted fish. They can also steam it with pork. The salted fish with real meat has a good taste. The salted fish is not mildewed salted fish. It's used to steam pork. The pork needs shoulder blade meat and a little meat. It's really first-class to finish the meal. You can fry rape and have a meal. If you don't like salted fish friends, it's another matter. But after all, it's fermented food. It's not recommended to eat it often. Occasionally, I'm addicted to it. I miss my past life, and I can't taste it. "

Production steps:

Materials required:

Salted fish with real meat: moderate amount

Pork shoulder blade: moderate amount

Shredded ginger: right amount

Soy sauce: moderate

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: Original

Chinese PinYin : Xian Yu Zheng Zhu Rou