Chinese Food
Xisha meat (Chongqing special snack. Necessary for new year's feast)
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It's the leftover stuffing for the Lantern Festival at home. It's also a good place to put it in the fridge. I just bought the streaky pork today. I'll just make it into the Xisha meat. It's so comfortable -
Cooking ingredients
Cooking Steps
Step1:Stir fry black beans and make them into powder. Add water to make them sticky. Add sesame, walnut, peanut and white sugar to make stuffin
Step2:Sliced pork. First cut to the skin. Do not cut. Second cu
Step3:Spread the prepared stuffing between two pieces of meat. The two pieces of meat with the sand like stuffing become one piece of mea
Step4:Piece by piece meat put into the bow
Step5:Soak the glutinous rice in water for two or three hours (better the night before). Lay a layer on the meat slices. Steam in cold water for about 40 minutes. If you like instant taste, you can steam for an extra 10 or 20 minute
Step6:Put it on the plate and eat it. Look fat. It's not greasy because it's filled with bean paste. After eating the meat, a little stuffing scattered on the glutinous rice can also be used as Babao ric
Cooking tips:You can steam several more bowls at a time. Freeze them in the refrigerator. Take out a bowl and steam it over a small heat for about 30 minutes when you want to eat it. It's convenient and delicious. There are skills for cooking and delicious.
