Steamed Pork Slices with Preserved Vegetable
1. when the meat skin is salted again, it is air dried and then salted to make the color of the meat skin look good; Add rock sugar to fry the sugar color to make the meat skin brighter. You can also fry the meat over a low heat without rock sugar; Note that when this rock candy is fried into bubbles, it is the meat skin fried off the fire. Be careful that it is splashed by oil. Be careful.2. the sprouts are salty, and the pickled soy sauce tastes just right. Don't add salt.3. there will be a lot of oil after steaming. It's best to scoop out some soup in advance when you pour it on the plate, unless your plate is large and deep! ha-ha... Pay attention to safety when pouring Oh, be careful to burn!4. I can't cut cooked meat well. The skin is too elastic! It would be better if you could be thinner!
Step 1 . Add a spoonful of cooking wine to the pot and cook the pork until the meat is pricked with chopsticks without bleeding.
Step 2 . Pour 1 teaspoon of cooking wine and 1 1/2 teaspoon of Guijiawan soy sauce into the small plate and mix well.
Step 3 . Evenly pour it on the pork chop.
Step 4 . Marinate the skin for about 10 minutes, and then dry the skin for another 10 minutes.
Step 5 . Heat the pan and add a little salad oil. Add a crystal sugar and stir fry until the sugar melts and bubbles. Turn off the heat.
Step 6 . Add one side of the meat skin and fry the meat skin with the remaining temperature.
Step 7 . When there is no noise in the pot, put the meat in it.
Step 8 . Cut the meat into slices and place it evenly in a larger bowl with the skin facing down.
Step 9 . Pour the bagged sprouts, chop the pickled peppers and place them on top of the sprouts, sprinkle about 10 Chinese prickly peppers, and finally pour the pickled meat sauce along the edge of the bowl.
Step 10 . Add water to the pot, and put cold water into the pot to boil; Steam over high heat for about 40 minutes.
Step 11 . Finally, pour it into the plate.
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