Steamed pork with flour(hao chi bu ni de fen zheng rou )

Steamed pork with flour

Introduction:

"Pork should choose plum blossom meat, which is the upper shoulder meat of pigs. It is said that each pig's meat is only five or six Jin long, about 20 cm long. The lean meat in the cross section accounts for 90%, and there are several thin strips of fat crisscross in it. Therefore, it is especially tender and fragrant, and it is not greasy at all. The meat is delicious and long boiled

Production steps:

Materials required:

Pork: 300g

Taro: 3

Steamed meat powder with Sufu juice: 1 bag

Salt: half a teaspoon

Cooking wine: 1 teaspoon

One teaspoon: water

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hao Chi Bu Ni De Fen Zheng Rou