Steamed meat with salt(ba ni zheng fu yan cai kou rou )

Steamed meat with salt

Introduction:

"It's almost time for new year's greetings. Tomorrow we're going to have a new year's dinner. Of course, this dish is indispensable for a table of delicious food --" salt dish with meat. "

Production steps:

Step 1: change the Su meat as shown in the picture into two finger thick.

Step 2: cut into half finger thick pieces.

Step 3: clean with warm water.

Step 4: put the sliced meat into the container, add salt, soy sauce, oyster sauce, cooking wine, monosodium glutamate, chicken essence, star anise powder, chili powder, Lao Ganma and even.

Step 5: put the skin on the bottom and the meat on the top, one by one, in the big bowl.

Step 6: fill the remaining meat slices into the bowl and gently press them to smooth.

Step 7: soak the salted vegetables in warm water, wash them, squeeze the water, take off one piece and cut them into pieces; cut the dried red pepper into pieces with a knife.

Step 8: heat the oil in a frying pan, pour in chopped dried vegetables and red pepper, stir fry with a little salt over medium heat until fragrant.

Step 9: stir fry the dried vegetables into the bowl filled with meat, and smooth.

Step 10: put the meat into the steamer, steam for 50 minutes.

Materials required:

Su meat: 500g

Salt dish: 60g

Dry red pepper: 3 G

Chili powder: 3 G

Star anise powder: 2G

Old godmother: 10 grams

Soy sauce: 1g

Oyster sauce: 3 G

Cooking wine: 8g

MSG: 1g

Chicken essence: 1g

Salt: right amount

Note: talk about the production method of home salt dishes. The main ingredient of salt vegetables is green vegetables, namely leaf mustard. Take the tender leaves and tips, remove the fascia, wash them and hang them on the rope to dry for three days. Then take them off and put them in a large wooden basin. Add salt and knead them until the juice comes out. Then add some spices, such as Zanthoxylum, star anise and cinnamon, mix them well (or no spices). Put them into sacks and press them with a stone mill. Marinate them for seven days, take them out and dry them for another day. After steaming in the cage, they have to be dried. After steaming and kneading for two times, wrap several vegetables together Put it into the pot (a special jar with the mouth down and the bottom up), cover the mouth with fresh vegetables, plug it tightly with dry straw, put it upside down in a water basin, ferment it for half a month, and then open it for use. This dish is bright red, delicious, delicious, fat but not greasy!

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Ba Ni Zheng Fu Yan Cai Kou Rou