Chinese Food
Steamed bamboo shoots with soy sauce
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After the winter solstice, there is a habit of marinating soy sauce in Hangzhou. The pickled soy sauce is steamed with bamboo shoots and soy sauce. The fat of the soy sauce is removed by the bamboo shoots, which adds a fresh taste to the dish.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials for pickled mea
Step2:Wash the streaky pork and drain the water (use kitchen paper to absorb the water as much as possible
Step3:Put the Hu Yang soy sauce in the pot. Add all the spice
Step4:Cook for 3 minute
Step5:Pour into container to coo
Step6:Marinated sauce after cooling. Put in pork and white win
Step7:Marinate for 3 day
Step8:After a day's sun exposure, place it in a place with back sun and ventilation. After 6 days, the surface of the soy sauce meat is dry. Press the soy sauce meat to have elasticity
Step9:Take a piece of soy sauce mea
Step10:Prepare the bamboo shoot
Step11:Slice or hob bamboo shoot
Step12:Spread on the bottom of the bow
Step13:Sliced pork in soy sauc
Step14:Spread on the bamboo shoot
Step15:Put on ginger slices. Sprinkle with 1 tablespoon suga
Step16:Half spoon chicken essenc
Step17:1 spoon cooking win
Step18:Put on the scallion kno
Step19:Steam for 15 minute
Step20:Steamed bamboo shoots with soy sauce. Remove ginger slices and scallion knot
Step21:Finished produc
Cooking tips:There are skills in making delicious dishes.
