Chinese Food
Non traditional non fried version
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Because there are so many people asking, let's stress it here. No salt, no salt, no salt. Dried vegetables and soy sauce are very salty. At least I didn't put them. If they're not salty enough, I can add them. Of course. Another headline [non traditional non fried version] ~ I respect the tradition ~ I also made it clear that this article is about non fried version ~ fried version. I also like to write recipes. If you want to see fried version, please move to another step A piece of pork with dried vegetables
Cooking ingredients
Cooking Steps
Step1:Wash the streaky pork. Scrape off the fine hairs and dirt on the surfac
Step2:Under cold wate
Step3:Remove froth after boilin
Step4:Boil for 20 minutes and drai
Step5:Cut into 5mm thick slices (if not, refrigerate them before cutting
Step6:The meat is in a bowl with the skin facing dow
Step7:Add 1 tbsp soy sauce. 1 tbsp soy sauc
Step8:Spread evenly with your hands, and then put the icing sugar evenl
Step9:Spread the dried vegetables on the meat slices and pour the cooking wine evenly (the dried vegetables I bought are clean). Don't over wash to avoid the salt being washed out. Just skip the water and rush. Meigancai supermarket and vegetable market both have the possibility that there is less sand and dust in the supermarket when it is packed. If there is too much sand, clean it wel
Step10:Steam for an hour and a half and put it overnight (or at noon and put it in the evening) and then steam for 40 minutes [supplement] because many people ask. I'll mention it here again. Put it overnight to taste. If you think the next night is not good, you can steam for two or three hours or longer at a time. [Supplement 2] it's steamed with dried plum and meat. There is meat under the dried plum. Please see Step 9. The dried plum is spread on the meat. It's full, so we can't see the meat. But there's meat, everyone, QA
Step11:Decant the soup after taking it out [supplement] and ask many people for additional instructions. Soup juice is natural in the bowl after steaming. It's seasoning juice + gravy + mixed water vapor. If it is not decanted in advance, it may leak out when it is reversed. And because of the water mixed in, I don't think it's strong enough to eat it directly. So in step 12, I put the filtered soup back into the pot and boil it for a while, and then collect the juice. The soup is strong enough. The taste is enoug
Step12:The rest are buckled in the plate. Boil the decanted soup and pour it back on the mea
Cooking tips:It's a national favorite restaurant dish. In fact, we can make the same soft and delicious food at home. Different from traditional practice. It's healthier not to fry. For us lazy people. Save time, you know. The only drawback of this piece of meat is that the cut piece is too small. There are skills to show that you are not domineering and delicious.
