Steamed pork with vermicelli(jia xiang fen zheng rou )

Steamed pork with vermicelli

Introduction:

Production steps:

Step 1: wash the streaky pork, add water to the pot, and cook it until it is ripe.

Step 2: stir fry the cornmeal bought in the supermarket.

Step 3: peel the potatoes, wash and cut into hob pieces.

Step 4: after the cooked meat is slightly aired, cut it into thin and uniform slices, add a small amount of salt, monosodium glutamate, soy sauce, bean paste (red oil) and vegetable oil, and mix well.

Step 5: add proper amount of corn flour and mix well.

Step 6: take another bowl, put the mixed meat in, arrange 6 pieces with skin down, one piece at each end with skin down.

Step 7: mix the potatoes with the same seasoning and put them into the bowl with the sliced meat.

Step 8: add half a cup of water to the bowl and steam for 40 minutes.

Step 9: turn the plate when eating.

Materials required:

Pork: 1 piece

Potatoes: 2

Cooked corn flour: 100g

Salt: right amount

Bean paste: moderate amount (red oil)

Vegetable oil: right amount

MSG: right amount

Water: moderate

Soy sauce: moderate

Note: 1, Douban sauce (red oil) is to taste color, with red oil, you do not need to add vegetable oil; with Douban sauce, salt should be appropriate. 2. Why eight slices of meat? This dish is a dish on the banquet in my hometown. At that time, it was a square table, and each table could seat eight people. Therefore, this figure is still used today. 3. Be sure to add water before steaming. Otherwise, no matter how long the steaming lasts, the meat will be dry, hard and not delicious. 4. With corn flour, is our hometown flavor, of course, you can also process your own rice flour to steam.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Jia Xiang Fen Zheng Rou