Hui Cuisine: Spicy Pork(hui cai xiang zha rou )

Hui Cuisine: Spicy Pork

Introduction:

"Hui Cuisine: in my impression of more than 20 years, it has always been characterized by large oil, heavy taste, salty and spicy, heavy color, high heat, love of braised, stewed, fried, stuffy and so on. There are few steamed or clear dishes. For example, it's a treat at home. After eating, it seems that the rest of the dishes are very white, very clear and light. Stir frying, steaming and stewing are not so popular. For a long time, local people have been used to accepting the unique "heavy taste" of Hui cuisine. Slag meat powder is a finished product, and also from Anhui. It tastes good, and the seasonings are also well matched. There is no need to add salt, star anise and so on. Taste: fragrant, soft, fat but not greasy. "

Production steps:

Step 1: cut pork, cut into triangle, steamed meat powder 90 grams.

Step 2: put Qianzhang in the steaming bowl.

Step 3: pork, steamed meat powder, garlic, onion into the container.

Step 4: add water and stir with rice wine.

Step 5: paste the rice flour evenly on the meat and mix well.

Step 6: put the mixed pork into the steaming bowl.

Step 7: put in the steamer.

Step 8: after steaming for about 20 minutes, open the lid of the pot, add a little water to the meat with chopsticks and turn it over. Try not to turn the skin next to it into the meat several times before. It can absorb the oil in the pork, and it is very fragrant after steaming.

Step 9: add a little more water and double in 15 minutes.

Step 10: open it every 15-10 minutes to see if you need to add water to the dregs, and add water to the steamer.

Step 11: after steaming for more than an hour, use chopsticks to hold garlic. It feels like flour. Then use chopsticks to prick the meat. It's easy to get into the lean meat. The fat meat has a circle of oil. It's ready to eat.

Materials required:

Steamed meat flour: 90g

Pork: half a catty

Qianzhang: 1

Red pepper: right amount

Garlic: right amount

Onion: one

Note: steamed a few flowering mushrooms in the steamer, ready to put the plate to do embellishment....

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: spiced

Chinese PinYin : Hui Cai Xiang Zha Rou