Steamed pork with vermicelli(jia chang fen zheng rou )

Steamed pork with vermicelli

Introduction:

"It's really boring to have a two-day weekend with food. After playing computer for a long time, it's going to be a crime again. After a long time planning, I finally got up today and bought the pork in the market earlier. "

Production steps:

Step 1: skin pork with fire.

Step 2: prepare ginger, garlic and spring onion, cut them up!

Step 3: cut the pork into thin slices. Lao Yang is right. It's much better to cut it when it can be frozen. If it's not frozen, it's really troublesome, because it's easy to slide, difficult to cut, and easy to hurt hands! After slicing, marinate with 10g salt, 10g soy sauce and 5g pepper powder for 10 minutes.

Step 4: potatoes cut into small three small angle type, not too big, not easy to taste, not easy to mature. Soak in a small amount of salt and water for 3 minutes, and then dry the water.

Step 5: take 100g steamed meat powder and potatoes into the salted meat, add 10g edible oil and chicken essence, add appropriate amount of bean drum, bean paste and chili powder according to the taste, and stir well.

Step 6: take a big bowl, put the pork skin down, code the bowl, and put the potatoes on the top. Cook in a steamer for 30-40 minutes.

Step 7: after steaming, be careful to scald your hands. Take a plate slightly larger than the steaming bowl and put it upside down. Gently turn it upside down and uncover the bowl.

Step 8: Sprinkle with scallion, over.

Materials required:

Pork: 400g

Potato: 100g

Steamed meat flour: 100g

Salt: 10g

Soy sauce: 10g

Ginger, garlic and scallion: appropriate amount

Edible oil: 10g

Zanthoxylum powder: 5g

Chicken essence: 5g

Chili powder: 5g

Note: put enough water in the steamer to avoid drying. Be careful when you start the steamer! Sugar can be added according to taste.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Jia Chang Fen Zheng Rou