The successful copy: steamed pork with flour(chao xi cheng gong de fen zheng rou )

The successful copy: steamed pork with flour

Introduction:

"Simple steamed pork with flour learned from" little lamb "children's shoes! Besides the time-consuming of curing and steaming, it's really convenient and simple! However, if you can use your own steamed meat powder, it will be even more invincible. After all, the ready-made packaged steamed meat powder is really monosodium glutamate and five spice powder, which is too strong! I think pork should be lean and fat

Production steps:

Step 1: scrape the streaky pork with skin, wash and drain. Put it in the refrigerator before slicing. It's easy to slice if you freeze it.

Step 2: slice the pork, stir in 1 tbsp soy sauce and Shaojiu, 2 tbsp soy sauce, garlic, a little salt, marinate for more than 1 hour! Set aside potatoes and steamed meat powder.

Step 3: after marinating the pork for 1 hour, take a pot and add a small amount of oil to stir fry the pork.

Step 4: add half a packet of steamed meat powder into the spiced pork, stir evenly, and each piece of meat can be covered with steamed meat powder.

Step 5: cut potatoes into pieces, stir with salt and a little steamed meat powder, put them under the meat, bring the water to a boil, put them on the plate, and turn the heat down to steam.

Step 6: cover the pot and steam over low heat for half an hour or one hour. I steamed for an hour, the meat is very soft and delicious.

Step 7: after an hour, you can get out of the pot and sprinkle with scallions. In the process of steaming, pay attention to whether the water in the pot has evaporated.

Materials required:

Streaky pork: moderate

Potatoes: one

Steamed meat flour: half pack

Scallion: right amount

Garlic: right amount

Veteran: a spoonful

Soy sauce: two spoons

Shaojiu: a spoonful

Refined salt: a little

Note: Although the process of curing and steaming is long, the meat is delicious. It would be more perfect if we could use our own steamed meat flour. I use less potatoes and more meat, so I can't absorb all the oil from the meat. Next time, I have to try eggplant to make the bottom. Will it be better than potatoes? There's more pork oil. Don't put too much oil on the fried meat in this process. Just a little bit of oil is good, and only this step needs oil.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: spiced

Chinese PinYin : Chao Xi Cheng Gong De Fen Zheng Rou