Steamed meat with potato(yang yu zheng rou zheng zheng ri shang )

Steamed meat with potato

Introduction:

"Steamed meat is a big dish that many people will serve at their family dinner during the Spring Festival. When they didn't know how to make meat dishes before, they thought it was very complicated. In fact, it was very simple to do it, even much less difficult than some stir fry. If you want to make it delicious, the taste is polarized, fat but not greasy, I'm afraid you have mastered the heat, and even the slicing knife will affect and determine the taste. So the fun of cooking is the same thing. The same food, the same way, is from different people's hands. The taste is so different. Who cooked it well has the final say.

Production steps:

Step 1: two pieces of pork

Step 2: all ingredients

Step 3: secret weapon Wang Zhihe Sufu

Step 4: wash the pork, put it into the boiling water, and rinse it out

The fifth step: add all the condiments except salt. First, fire for ten minutes, then transfer to a small heat, stew and simmer for 40 minutes, add proper amount of salt, and simmer for about 20 minutes.

Step 6: put the stewed pork in the fridge for a while after it is cooled. When slicing, it will be very easy to cut, and the latter will be eaten as soon as it is cut. Generally, it is stewed a lot at a time. When guests come, take out a piece of steam, which saves time

Step 7: take a large bowl, put the sliced meat skin down neatly, put ginger and green onion, and cut taro slices, pour soy sauce, cooking wine, five spice powder, if steaming for half an hour or so, pour out the excess soup, taro can absorb a lot of oil, so that the meat is not greasy, the more you eat, the more you enjoy it

Step 8: take a flat plate, buckle it to the steaming bowl, move quickly, one two three, buckle it all at once, and it's done

Step 9: a family dinner dish that can support the table, taro meat is finished, taro can absorb a lot of oil, so that the meat is not greasy, the more you eat, the more enjoyable

Materials required:

Streaky pork: two large pieces

Potato: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Sugar: right amount

Nutmeg: right amount

Wang Zhihe bulk Sufu: moderate amount

Cooking wine: moderate

Salt: right amount

Fragrant leaves: appropriate amount

Star anise: right amount

Large material: moderate amount

Angelica dahurica: moderate amount

Old style: moderate

Note: taro can absorb a lot of fat, so that the meat is not greasy, the more you eat, the more enjoyable

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Yang Yu Zheng Rou Zheng Zheng Ri Shang