Steamed crispy pork with day lily(huang hua cai zheng su rou )
Steamed crispy pork with day lily
Introduction:
"This dish is originated from one of the nine well-known farmhouse bowls in Sichuan Province, and has been properly improved according to the current taste. It has strong taste, strong aroma and endless aftertaste."
Production steps:
Materials required:
Beef: 200g
Quail egg: 100g
Balsam pear: half section
Daylily: 50g
Fans: 50g
Dried fish: 30g
Starch: 30g
Egg: 1
Laoganma Douchi: 20g
Salt: 20g
Jiang: a piece
Onion: one
Soy sauce: a little
Pixian Douban: a little
matters needing attention:
Production difficulty: ordinary
Process: steaming
Production time: one hour
Taste: onion
Chinese PinYin : Huang Hua Cai Zheng Su Rou
Steamed crispy pork with day lily
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