Xiangweiqiancengshurou(xiang wei qian ceng kou rou ceng ceng xiang kou )

Xiangweiqiancengshurou

Introduction:

"This dish is an award-winning work of my" I love my family "activity. Now it's made into a recipe to share with my relatives."

Production steps:

Step 1: change the pork into 4 cm wide pieces, and then cut into 2 mm thick slices.

Step 2: put the sliced meat into the container, add salt, 2 grams of soy sauce, oyster sauce, cooking wine, monosodium glutamate, chicken essence, chili powder, Lao Ganma and even.

Step 3: fold the meat slices with good taste as shown in the figure below, and place them in three layers from the bottom of the bowl upward. Fill the remaining pieces of meat into a bowl and gently press them to smooth.

Step 4: soak the dried vegetables in warm water until soft and chop them.

Step 5: dry red pepper top knife chopped, and further chopped with dried vegetables.

Step 6: heat the oil in a frying pan, pour in chopped dried vegetables, chopped red pepper and star anise, add 1 g soy sauce and a little salt, stir fry over medium heat until fragrant.

Step 7: stir fry the dried vegetables into the bowl filled with meat, and smooth.

Step 8: put the meat into the steamer, steam for 40 minutes.

Step 9: take the steamed pork out of the steamer and put the plate on the bowl.

Step 10: turn over, remove the bowl and serve.

Materials required:

Crisp meat: 500g

Dried vegetables: 60g

Dry red pepper: 3 G

Chili powder: 3 G

2 star anise

Old godmother: 30 grams

Soy sauce: 3 G

Oyster sauce: 3 G

MSG: 1g

Chicken essence: 1g

Salt: right amount

Note: features: slightly spicy, fragrant and soft, oily but not greasy.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Xiang Wei Qian Ceng Kou Rou Ceng Ceng Xiang Kou