Steamed pork with vermicelli(shi hun zu jian kang cai fen zheng rou )

Steamed pork with vermicelli

Introduction:

Production steps:

Step 1: first, wash and drain the pork. Refrigerate for 1 hour, take out and slice. Dry soy sauce is not suitable for this dish! Make sure you use sweet sauce.

Step 2: drain the yellow sauce with 4 spoons of cooking wine and stir evenly.

Step 3: add 2 tbsp sugar, 1 tbsp soy sauce and 1 tbsp soy sauce to the cooking wine, and mix well.

Step 4: break off the big ingredients, put 2 pieces of big ingredients, 2 pieces of cinnamon and 10-15 pieces of prickly ash into the sauce.

Step 5: add pork slices and stir well.

Step 6: cut the scallion into large pieces, cut the ginger into large pieces (easy to pick out) and put them into the meat. The first step is to marinate for one night. If you don't have time, you can marinate for about 30 minutes.

Step 7: marinate the pork in the second step, adding 1 teaspoon of salt in turn. 1 tbsp sesame oil, 2 tbsp salad oil, 2 tbsp starch, 2 tbsp water, mix well. Join separately, in the right order. The oil forms a film of oil and a film of water and powder forms outside.

Step 8: at present, there is no red koji rice in the market. Strangely enough, we can only buy white ones. It tastes good. But I prefer red music. Pour 150g white rice flour into a bowl, mix well with the meat.

Step 9: finally, make sure that each piece of meat is evenly stained with rice flour, and there is not too much water in the bowl. Place each piece of meat, skin down, in a bowl. The scallion and ginger slices are stacked on the top of the meat as shown in the picture. Spices can be picked out.

Step 10: after the steamer is boiling, buckle a plate on the bowl and put it on a medium high fire for 40 minutes. Then, lift the plate and shake some water in the bowl. Button it up again and steam for another 40 minutes.

Step 11: after steaming, turn the bowl upside down. Sprinkle chopped chives on the meat, and use the boiled rape to serve.

Materials required:

Lean pork: 300g

White rice flour: 150g

Scallion: right amount

Zanthoxylum bungeanum: 10-15

Cinnamon: two small pieces

Large material: 2 pieces

Sweet flour sauce: 100g

Cooking wine: 4 porcelain spoons

Sugar: 1.5 porcelain spoon

Sesame oil: 1 spoon

Salad oil: 2 spoons

Starch: 2 teaspoons

Note: 1. Thin meat is good, but the meat will be more firewood, must refuel. 2. First marinate with soy sauce, soy sauce and soy sauce, then add oil, starch and water to form a package, so that the meat is very soft and waxy. 3. Shake the water once in the middle, otherwise the meat will be very dry. You can also drizzle a little soup.

Production difficulty: unknown

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Shi Hun Zu Jian Kang Cai Fen Zheng Rou