Not greasy to eat(bai chi bu ni mei cai kou rou )

Not greasy to eat

Introduction:

Production steps:

Step 1: Pork: 500g

Step 2: pickle plum vegetables and green onions

Step 3: put the pork into a hot pot, add cooking wine, green onion and ginger, and cook until the meat can be penetrated with chopsticks, about 20 minutes

Step 4: cook seven or eight mature, remove and smear the soy sauce while hot

Step 5: put a small amount of oil in the frying pan, and then cook the dishes at the same time. Fry the skin of the cold meat with soy sauce down and color it. Lower the heat. Fire will collapse, pay attention to safety. Be careful not to burn it

Step 6: just fry meat skin and noodles

Step 7: cool the fried meat and slice it evenly

Step 8: fermented bean curd, fermented bean curd juice, sugar, soy sauce, delicious, put together and juice

Step 9: soak plum vegetables in advance and wash them several times, otherwise they are too salty,

Step 10: put the sliced meat into the sauce and grasp evenly

Step 11: skin up, line up on your hands

Step 12: then put the skin down into the bowl

Step 13: cut the pickled scallion into small pieces and put it into the sauce mixed with meat

Step 14: put the mixed plum vegetables on the top of the meat, then put star anise and pepper. Pay attention not to add water, the whole process do not put salt, plum vegetables and Sufu enough salty.

Step 15: steam for 30 minutes after boiling the water in the steamer and take it out of the turndown plate. 500 grams of meat can be steamed in two bowls. I steam more at a time. Here is the seasoning calculated according to the proportion of 500 grams of meat

Materials required:

Pork: 500g

Meicai: 200g

Scallion: right amount

Tofu: one and a half

Sufu juice: proper amount

Sugar: 50g

Soy sauce: half soup spoon

Delicious: 1 tbsp

Ginger: right amount

Star anise: half flower

Zanthoxylum: more than ten

Cooking wine: moderate

Note: 1: Meicai must be soaked in advance, more cleaning several times, squeeze the water dry static 2: the whole process does not put salt 3; it is best to steam several times, steaming more times, soft rotten.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Bai Chi Bu Ni Mei Cai Kou Rou