Steamed Pork Louver with Preserved Meat
Add a little baking soda to the hand made shutter blanching water to make the shutter softer; If using chicken soup, do not add water, and concentrated chicken juice can also be dispensed with; Make sure to steam for 25 minutes.
Step 1 . Cut the thick louvers of Laoxiangshi into 6cm long and 0.5cm wide strips, blanch them in water for later use (add a little baking soda when blanching); Slice the preserved meat and sausage for later use.
Step 2 . Put the blinds into a bowl; Add 200g of water to the pot (if using chicken soup, do not use water), 4g of salt, 3g of chicken essence, 1g of pepper powder, and 3g of Jiale concentrated chicken juice to make the sauce. Pour it into a bowl filled with thick louvers; Spread sausages and bacon slices on the blinds.
Step 3 . Steam in a steamer for 25 minutes, then pour hot scallion oil over the dough after it is cooked.
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