Chinese Food
Steamed pork, whitebait and cabbage
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Steamed vegetables are fresh and oil-free, more in line with the current healthy diet and health concept. Today's steamed dish looks simple and light, but it tastes delicious. The pork stuffing in two or eight openings is mixed with small silver carp from Poyang paste and Chinese cabbage with a little sweet taste. The steamed dishes are fresh and tender, especially the small silver carp in Poyang Lake. It is not only rich in nutritional value, but also full of pork juice after steaming. It is more elastic and does not smell fishy. -
Cooking ingredients
Cooking Steps
Step1:Pork filling read
Step2:A little fresh ginger. Chop into piece
Step3:Put pork stuffing, ginger powder, salt and cooking wine in the same bowl. Prepare the dried silver carp
Step4:Add oyster sauce to pork stuffing. Mix wel
Step5:Dry the dried whitebait into the meat stuffin
Step6:Mix well. Marinate for 10 minute
Step7:Appropriate amount of Chinese cabbage. Cut into large piece
Step8:Cabbage into the basin. Lay the botto
Step9:Spread the pork and whitebait stuffing evenly on the cabbage. If you like to drink soup, pour some water into the basin
Step10:In the steamer. Steam over high heat for 15 minutes. Out of the steame
Step11:Fragrance, refreshin
Step12:Swee
Step13:In a small bowl. Sprinkle some chive
Cooking tips:The pork with fat and thin is better in taste and more fragrant; the dried silver carp should not be too much. Mix it directly into the meat stuffing after over water; if you like the soup, you can add a small amount of water into the vegetable basin. If you don't like the soup, you can steam it directly. Steam and gravy are also available. There are skills in making delicious dishes.
