Steamed pork with dried eggplant and flour(qie gan fen zheng rou )

Steamed pork with dried eggplant and flour

Introduction:

"Dried eggplant is a combination of fragrant, spicy, sweet and salty flavors. Its taste is tough and soft, and it has a taste that can't be forgotten after eating. Use dried eggplant and streaky pork to make steamed pork. The dried eggplant is tough and soft, and the streaky pork is soft and waxy

Production steps:

Step 1: soak dried eggplant soft.

Step 2: cut pork into thick slices and ginger slices.

Step 3: put pork and ginger in a bowl, add sesame oil, rice wine, soy sauce, five spice powder and salt, mix well and let stand for half an hour.

Step 4: cover 2 sides of cured meat with rice flour and stir evenly.

Step 5: drain the eggplant and spread it at the bottom of the bowl. Sprinkle salt evenly.

Step 6: spread the marinated meat and ginger slices on the dried eggplant slices.

Step 7: steam the bowl in an electric pressure cooker and cover it for 20 minutes.

Step 8: take it out and sprinkle with medlar.

Materials required:

200g: pork

Oil: right amount

Salt: right amount

Rice noodles: right amount

Rice wine: moderate

Five spice powder: appropriate amount

Soy sauce: moderate

Note: put pork and ginger in a bowl, add sesame oil, rice wine, soy sauce, five spice powder and salt, mix well and let stand for half an hour. (unfolding)

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qie Gan Fen Zheng Rou