Steamed Pork Slices with Red Bean Paste(jia sha rou )

Steamed Pork Slices with Red Bean Paste

Introduction:

"In our rural areas, banquets are called" nine bowls ". Nowadays, there are only nine bowls of dishes, many of which are ten or twenty dishes! It's basically big fish and big meat! I can't eat the nine bowls at the banquet in the city. I don't feel like that! I went to the countryside to eat nine bowls twice this time! But I think the nine bowls have changed! Not authentic! This time, it's made in one of the nine bowls. Some of them are also called sweet Shaobai, while salty Shaobai is plum dish buttoned meat. A few years ago, I went back to Luzhou to have dinner with a classmate. She asked me if I wanted to have Shaobai? I'm curious. What's going on? Is that what we call Shaomai outside?? It's just a look at it. Isn't it plum dish with meat? How do you call it Shaobai? Now I've just figured out the nine bowls of salty Shaobai and sweet Shaobai: steamed crisp meat, sandwiched sand meat and glutinous rice are my favorite! Hehe, if you want to eat these dishes, you have to ask my chef Dad! My father basically doesn't go into the kitchen at home. The chef is the chef. One day, my father asked me if I wanted to eat sweet food. There are still a lot of fillings for a packet of Tangyuan at the beginning of the new year in the refrigerator. My father told me to use them to make sandwich meat! Me: how to make this sandwich of sand meat? Dad: it's almost the same as the plum dish! It's just a little less soy sauce and oil! Me: hehe, it's easy. Let's do it. "

Production steps:

Step 1: wash the pork, scrape the skin hard, so that it doesn't smell greasy. Put a little cooking wine into the pot, and boil the meat with a few pieces of ginger.

Step 2: cooked sesame, cooked peanuts crushed, add sugar, a little vegetable oil mix, this filling is a little sweet, I like to eat sweet.

Step 3: cut the pork into two pieces, don't cut them together.

Step 4: pack in the stuffing - I'm too full. I'll eat more stuffing.

Step 5: pack and place in a bowl.

Step 6: boil water and steam for 1 hour.

Materials required:

Cooked pork: one piece

Dumpling filling: right amount

Ginger slices: right amount

Cooking wine: moderate

Note: I steamed with electric pressure cooker for 45 minutes. It was rotten and tasted fat but not greasy. I even ate a lot of fat and meat in Hangzhou. My stuffing is granular and has a good taste. If you don't like granular, you can put it into a blender to make powder.

Production difficulty: Advanced

Process: steaming

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Jia Sha Rou