Supplement autumn fat in autumn(qiu ji tie bu qiu biao xiang yu kou rou )

Supplement autumn fat in autumn

Introduction:

Production steps:

Step 1: Boil the streaky pork in the pot with boiling water, cook it, cool it in the air, and then put on 2 spoonfuls of soy sauce.

Step 2: put rapeseed oil in the pot (the color of rapeseed oil is more beautiful), put the skin of the meat down in the pot, deep fry until the skin of the meat bubbles into wrinkles and take out.

Step 3: pick up the fried meat, put it into cold water and boil it. Turn off the heat and soak it.

Step 4: This is the fried meat soaked in cold water to see if the color is very good-looking and the skin is slightly wrinkled.

Step 5: cut the meat into two fingers with a thickness of 5mm.

Step 6: prepare the taro.

Step 7: remove the taro from the glove.

Step 8: cut the taro into pieces as thick as the meat.

Step 9: add a little oil to the frying pan.

Step 10: fry the taro chips (so they don't crumble easily when steamed).

Step 11: put the fried taro chips into the prepared bowl.

Step 12: put 2 spoons of soy sauce, 2 spoons of soy sauce and 1 spoonful of cooking wine in the pot.

Step 13: a spoonful of five spice powder, a piece of tofu, a spoonful of oyster sauce, half a spoonful of sugar, mix well.

Step 14: then put the cut pork in and mix well, let each piece of meat be wrapped with sauce, and take out.

Step 15: put the fried taro into the rest of the sauce and cover it with sauce.

Step 16: after all the work is done, start coding: place the pork and taro slices in a big bowl at intervals. Remember, if the taro slices are too large, cut them off to make them aligned with the meat slices. Sprinkle ginger on the surface.

Step 17: after the plate is set, you can steam it in the steamer for one hour. If you like the soft and rotten meat, you can steam it for a long time. If you have good teeth, if you don't want the meat to be too rotten, you can steam it for a short time.

Step 18: after the steamed meat is taken out, cover it with a prepared dish, and then pour the gravy into the frying pan. Finally, one, two, three, turn, OK, the whole bowl of meat will be arranged on the big dish neatly. For better looking, you can surround it with Broccoli and other green dishes.

Step 19: pour the steamed soup into the pot and heat it. Sprinkle with a little water and thicken with starch

Materials required:

Wuxiang meat: moderate

Sugar: right amount

Soy sauce: moderate

Old style: moderate

Taro: moderate

Five spice powder: appropriate amount

Cooking wine: moderate

Starch: appropriate amount

Note: 1. Features: red and bright color, crisp meat, fragrant flavor, fat but not greasy, can also be made of moldy vegetables or dried yellow flowers. 2. Friends who like crispy food can keep the steaming time longer.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: spiced

Chinese PinYin : Qiu Ji Tie Bu Qiu Biao Xiang Yu Kou Rou