Stewed pork with lotus leaves(he ye fu lu rou )

Stewed pork with lotus leaves

Introduction:

"It's the most greasy dish. Steaming is the healthiest way to eat fatty food. However, steaming with lotus leaves releases all the excess fat. The four seasons of the year have their own distinctive food characteristics. The wild vegetables in spring, the lotus fragrance in summer, the chrysanthemum flavor in autumn and the hot pot in winter have their own wonderful and wonderful

Production steps:

Step 1: 500 grams of streaky pork with skin.

Step 2: 6 mushrooms.

Step 3: 1 lotus leaf.

Step 4: wash the streaky pork, boil the water, and knead the meat first.

Step 5: mix the bean curd brine, sugar and salt well.

Step 6: burn the oil pan and deep fry the cooked pork (to change color, don't paste it).

Step 7: let it cool.

Step 8: when the meat is cold, cut it into pieces and spread the sauce on the meat.

Step 9: wash mushrooms and soak daylily. Wash the lotus leaves, spread them in the drawer, and put the mushrooms and day lily under the mat.

Step 10: stack the meat on top.

Step 11: wrap.

Step 12: steam in the pan and put the lotus leaves on the plate.

Materials required:

Streaky pork with skin: 500g

Lotus leaf: 1

Mushroom: 6

Daylily: 100g

Marinated bean curd: 1 piece

Sugar: right amount

Soy sauce: right amount

Oil: right amount

Salt: right amount

Note: private words: dry lotus leaf, fresh lotus leaf can do this dish.

Production difficulty: ordinary

Process: brine

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : He Ye Fu Lu Rou