[method of preserved meat] steamed with preserved meat-You Are Foodie

By Geraldine
89

[method of preserved meat] steamed with preserved meat

It is said that the combination steaming of cured meat is the same as the Buddha jumping over the wall and the Northeast disorderly stewing. Its original intention is to return the leftovers of cold dishes to the pot. As a result, it has become a local famous dish. In that case, you don't have to stick to the main ingredients when making this dish at home. Many restaurants make this dish salty and spicy, but in fact, it loses its freshness. In fact, they can add less salt and thick chicken soup to foil it, and use tea seed oil instead of sesame oil to make this dish more natural and fragrant, less artificial. In addition, the meat of the raspberry that brother Shan came here is very tight, so in addition to soaking it soft, he has to spend some time steaming it until the meat is a little soft and rotten, which is not only delicious, but also more convenient for the elderly. In this way, if you have average cooking skills, but want to use your cooking skills to honor the elderly, then take some time to cook this dish.

Main Ingredients

Auxiliary Ingredients

Hunan cured meat is selected for cured meat, which is smoked with firewood and has a better flavor!

Step 1 . Bacon, pork blood balls and dried pork are cooked respectively, then washed and cut into thick slices.

Step 2 . Cut the asparagus into pieces and soak in warm water for more than half an hour, then wash and cut into small pieces.

Step 3 . Put the cut bacon, pork blood balls, dried meat and fish into the bowl.

Step 4 . Add salt to the thick chicken soup and pour it evenly on the cured meat.

Step 5 . Code the washed Douchi and chopped pepper.

Step 6 . Add camellia seed oil to the whole dish to add natural fragrance.

Step 7 . Put an appropriate amount of water in the pot, and steam the cured meat on the steaming rack over medium heat for more than 25 minutes.

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