Ingredients ?

Pork hind butt tip or front butt tip (with skin) 1000g

Soybean soy sauce 50g

Braised soy sauce 50g

Scallion half

Ginger moderate

Daishui (star anise) 1pc

Cinnamon a little

Peppercorns 10 grains

Coriander leaves 5 pieces

Red Bean curd 4 pieces

Salt 8g

Material wine 100g

How to make Chik Kee Steamed Bowl (Button Meat) ?

1. Cut 4 pieces of pork about 10cm square, and keep the minced pork pieces for reserve. 2. cut 20 pieces of green onion diagonally in 5㎜ thick slices. 3. cut several pieces of ginger in 2㎜ thick slices. 4. cut a few pieces of ginger in 2㎜ thick slices.

All of the pork into the cold water pot, boil over high heat and pour the wine, turn to low heat and simmer for 30 minutes, during which to beat off the foam. When you can penetrate the skin of the meat with chopsticks, fish out the meat and put it on the board to cool.

1. Cut four 10cm pork cubes into 5-7㎜ thick slices, and cut from the lean meat to the skin, and cut half of the thickness of the skin, don't cut it all off. 2. 4 pork cubes are put into four bowls with the skin downward. 3. The rest of the minced meat is sliced and evenly distributed to the four bowls. 4. The size of the bowl should be based on the pork in the bowl that accounts for half to two thirds of the bowl's capacity, and the bowl can't be too small. 5. too small.

1. Steam the bowl into the steamer, boil over high heat and then steam for 15 minutes. 2. Remove the steamer bowl and pour out the oil and water that has been steamed out of the bowl. 3. Steam the meat while taking a small pot and add 150 ml of water, put in the Chinese spices, cinnamon, peppercorns, sesame seeds, etc. and boil the water for 15 minutes on a low heat. 4.

1. take a large bowl, with the appropriate amount of material water in a small pot to unravel the red curd, add two kinds of soy sauce, salt and mix well to make a marinade, try to be thicker, not too thin. 2. add the marinade to the steaming bowl, to the juice did not over half of the pork as appropriate. 3. slices of green onion, shredded ginger evenly yards to the surface of the four bowls of pork.

1. Pour the marinade steam bowl back on the pot over high heat to steam for 10 minutes. 2. After steaming, take out a steam bowl, use a plate to buckle on the bowl, quickly turn it over, so that the steam bowl of pork skin up on the plate, remove the empty bowl, delicious can be enjoyed. 3. The rest of the steam bowl to cool, and then put it into the refrigerator freezer to keep it chilled, when you want to use it to steam through over high heat, buckle the plate.

Tips

1. Pork is best to use Pengcheng and other brands of pork, easy to rot taste good. 2. Pork fat and thin according to the taste of each person to choose, pork oil can be done after fat and not greasy, thin and not faggy. 3. Soy sauce and salt according to the taste of each person to be determined, the second time on the pot you can adjust the color of the salty and salty. 4.