Cooking Steps

1. 

   Step1:Add scallion leaves, ginger and pepper to cooking wine and bring to a boil in cold water. Add the minced pork slices and cook for ten minutes. (the minced pork must be slightly larger than the desired one, because the boiled meat will shrink and become smaller. Longan white meat is slightly longer than salty white meat because it is too small to be wrapped in red beans and red dates. Salty white can be used on the pork slightly thin place. And longan is a little fatter.)

2. 

   Step2:Put Haitian braised soy sauce in the plate (the soy sauce is very dark. It is used to color the meat skin very red and bright). When the pork slices cooked in boiling water are taken out hot, hang the meat skin up for a while. When there is no obvious water stain on the meat skin (at this time, the pork slices are still hot). Put the meat skin down into the mixing plate. Take out the meat skin and dry the soy sauce up one minute later. At this time, the skin color is very beautiful. Longan white pork can be soaked for a while and colored. Because in the next step, only the pork with salty sauce will be used. So I'll start with the salty and white way. After that, I will tell you how to make longan white.

3. 

   Step3:Salt and white cooking method - 1. Heat the oil in the pan. When the oil is nine layers hot, put the meat skin downward into the oil pan. At the beginning, it may be a little splashed with oil. Cover the pot cover when you put in the streaky pork and uncover it when you don't splash oil for a while. From time to time, take a look at the minced pork skin. When the skin is slightly foaming, take it out to cool.

4. 

   Step4:Slice 2. thick cool pork slices. Add thirteen spicy slices to the palette before serving. Onion, ginger and garlic. A little salt. Stir the chicken essence evenly. Salted for ten minutes.

5. 

   Step5:3. Put the marinated streaky pork evenly in a bowl. Chop the salted vegetables / dried vegetables / sprouts and stir fry the chopped scallion, ginger and garlic. Pour them into the bowl with the marinated meat. Put the steaming rack in the autoclave. Put the bowl on the steaming rack. Steam for another half an hour.

6. 

   Step6:4. Take out the bowl and buckle it in the plate. This is the finished product. The meat is soft and waxy. It tastes good, too.

7. 

   Step7:Longan blanching method-1. Because the color matching method of the meat in front is the same. Only the steps from frying to peeling are reduced. So let's start with the colorful meat. The difference between Longan Shaobai and salty Shaobai is that the fatter part on the streaky pork should be selected for making longan Shaobai. Wait for the meat to coo

8. 

   Step8:

9. 

   Step9:

10. 

    Step10:

11. 

    Step11:

12. 

    Step12: