Small crisp flesh(xiao su rou )

Small crisp flesh

Introduction:

"I remember when I was a child, my favorite steamed bowl for Chinese new year was crispy pork. Although it took a long time to fry and steam, I still enjoyed it for those who preferred delicious food."

Production steps:

First step: pig lean meat to knife, cut into thin strips, add a little salt, drop a few drops of Baijiu, pickled for 10 minutes.

Step 2: mix the juice, beat two eggs in a bowl, put in the same amount of starch as the eggs, stir into oars, put in the salted meat, and prepare to fry

Step 3: pour the oil into the pan and fry the bacon. Pay attention to stir frequently, so that the color is even

Step 4: put oil sucking paper on the plate, put the fried crisp meat in and let it cool

Step 5: put the crisp meat into a small bowl, and put star anise, cinnamon, fragrant leaves, dried pepper, Chinese prickly ash, fennel, scallion and ginger on top

Step 6: mix the juice, put a little salt, white pepper, a little soy sauce into the bowl, drop a few drops of soy sauce, pour in water and mix well

Step 7: pour the prepared juice into the crispy meat, steam it over high heat for 10 minutes, then steam it over medium heat for 30 minutes

Step 8: when the crispy pork is out of the pot, you must wear gloves to take it out to avoid steam scalding,

Materials required:

Lean pork: moderate

Star anise: 2

Cinnamon: 1 small piece

Ginger: 2 slices

Onion: 2 segments

Dried pepper: 3

Zanthoxylum bungeanum: 6

Fennel: 1 handful

Fragrant leaf: 1 piece

Eggs: 2

Salt: right amount

Starch: right amount

Baijiu: moderate amount

White pepper: right amount

Old style: moderate

Soy sauce: moderate

Note: steamed small crisp meat for a long time, so it can be better taste

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: spiced

Chinese PinYin : Xiao Su Rou