Steamed pork with vermicelli(jia chang fen zheng rou )

Steamed pork with vermicelli

Introduction:

"It's definitely a super simple rookie dinner. But the taste, the earth people all know, steamed pork is how delicious drop. Lean meat is not firewood, fat meat is not greasy. It's satisfying to take a bite. Let the fear of fat and often very greedy students, get two-sided satisfaction

Production steps:

Step 1: the raw material diagram is shown in the figure.

Step 2: after freezing pork for two or three hours, slice it. Mix with onion and ginger. (of course, the thinner the meat, the better. The reason for freezing is that it's easier to cut. If you have a good knife, don't freeze it.)

Step 3: add 1 tbsp steamed fish soy sauce, 1 tbsp sugar, 1 tbsp chicken juice and 1 tbsp salad oil to marinate for 10 minutes.

Step 4: stir in the steamed meat powder and grasp well.

Step 5: stack in a bowl and steam for 30-40 minutes.

Step 6: flip it in the plate.

Materials required:

Pork: 500g

Spiced steamed meat powder: 100g

Chives: Five

Jiang: one piece

Steamed fish and soy sauce: 1 tbsp

Sugar: 1 teaspoon

Chicken juice: 1 teaspoon

Note: steamed meat rice noodles can choose the original, spiced, and spicy. I prefer spiced. You can do it yourself. I didn't do it. You can search it. The purpose of pickling is to taste better, and the color will not be white. It looks better. Steam over medium heat. Add enough water. Don't dry it. It should be faster to use a pressure cooker.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jia Chang Fen Zheng Rou