Practice one
Materials
1000g of pork, salt and vegetables, oil, dry pepper, soy sauce, sugar, ginger.
Practice
1, boil a pot of water, put in the ginger, put the whole skinned pork into the water and cook until 70-80% mature.
2. Remove the meat from the water and wipe a layer of dark soy sauce on the skin while it is still hot to dry.
3, the pan is hot, pour the appropriate amount of cooking oil, meat skin down into the pan and fry until the skin is brownish-red, the skin should be fried to brown red blisters, skin wrinkles.
4, fried meat, put into cold water to boil, off the fire soak.
5, boiled meat, you can see the skin has been blistered, so that the steamed meat skin slightly wrinkled, cut the time and convenient.
6, leave a little oil in the pot, add 2 tablespoons of sugar.
7, stir-fry caramel color and turn off the heat, add the appropriate amount of soy sauce off the heat.
8, ginger finely chopped.
9, cut the meat into the desired thickness and size (can not cut too thin, in the steaming of the meat skin and fat that part of the vaporization).
10, fried sugar color poured into the meat, evenly spread the sauce.
11, the meat evenly yards in a bowl.
12, salt vegetables finely chopped.
13, the salt and vegetable finely chopped covered in the yards of meat, sprinkled with ginger, dried peppercorns moderate.
14, on the pot of steam, high heat boil, turn to medium heat steam 60 minutes.
15, steamed after inverted buckle in the plate, a plate of bright, oily, sticky and not greasy burnt white (buckwheat) on the production is complete.
Practice two
Materials
6 oranges, 400 grams of beef spine, 200 grams of steamed rice flour.
Seasoning
Scallion, ginger 10 grams each, 10 grams of green onion, ginger and garlic juice, 5 grams of cooking wine, 5 grams of chicken powder, 3 grams of sugar, 1 gram of pepper, Pixi County Bean Sauce 10 grams of South Milk Juice 3 grams of five-spice powder 2 grams.
practice
1, outside the spine sliced into goose feather slices, plus green onion, ginger, green onion, ginger and garlic juice, cooking wine, chicken powder, sugar, pepper, Pixian bean paste, south milk juice, five spice powder marinade for 15 minutes to taste, plus steamed meat rice flour mix well.
2, will be made of orange orange box to be used.
3. Steam the beef in a drawer over high heat for 40 minutes, then put it into the orange box and steam it again over high heat for 3 minutes, then put it on a plate.
Method 3
Materials
300g pork, 100g mushrooms. Seasoning 1 tsp refined salt, 1/2 tsp monosodium glutamate, a little water starch, moderate amount of old soup.
Methods
1: Wash the pork, slice it and put it in a large bowl.
2, a pot of boiling water, blanch the mushrooms, drain, add salt, monosodium glutamate mix well, into the bowl with the meat, into the steamer for 6 minutes, remove the buckle into the dish.
3, the pot add the old broth boil, add seasonings, water starch thickening, dripping on the steamed pork that is complete.
Replacement of materials
Replacement of pork with Hunan bacon, then called flavor steamed bacon.
Flavor Changes
Shrimp paste, Guilin hot sauce and sesame oil are added to the seasoning gravy, which is called steamed pork with shrimp paste.
Method 4
Ingredients
500g of pork, 135g of red steamed vegetable powder.
Ingredients
Nanmai milk 30ml, 15ml of cooking wine, 1 tsp of salt, 1/2 tsp of chicken essence, pepper, and small green onions.
Practice
1, cut the pork into 0.6CM thick slices.
2, placed in a large bowl, add steamed vegetable powder, cooking wine, southern milk juice, salt, chicken essence, pepper and a small amount of water and mix well, scrub and knead with your hands for 5 minutes to make it taste good.
3. Neatly place the meat in a steamer basket and put it into the steamer.
4. Cover the pot with a lid and steam for 45-50 minutes (20-25 minutes if using a pressure cooker).
Practice 5
Materials
Skinned pork a square of about a pound.
Ingredients
Ginger one patted flat, one green onion, a large spoon of honey, 150g of winter vegetables, two large spoons of red soy sauce, a large spoon of cooking wine, a small spoon of sugar, 3 slices of ginger, two dried red chili peppers, salt to the right amount.
Practice
1. A large pot of water and ginger and scallion pieces of pork boiled over medium heat for 30 minutes, with chopsticks inserted about an eight mature on the fish out of the water.
2. Heat a frying pan. Rub honey on the skin of the meat, put it in the frying pan and deep fry it until it turns deep golden brown, remove it from the pan and let it cool down, then wrap it up in plastic wrap and put it in the refrigerator overnight.
To do so because the hot meat is very bad to cut into uniform thin slices, only let 2 hours or more can be cut very nice, I do garlic paste white meat is also so drop pleasing.
3. The next day when you steam the meat into slices.
4. A large bowl with red soy sauce, sugar, salt, cooking wine, dry red chili, and then rows of pancetta, skin side down.
The meat on the ginger, and crushed winter vegetables on the fire steam 50 minutes on the good, eat when you find a plate to flip buckle over, the skin on the top, winter vegetables in the bottom (how with the nonsense like).
5. Of course, you can eat it now, but I like to eat the second steamed, crispy, rotten, flavorful.
Conclusion: The above is to introduce you to the content of the steamed meat home practices. Steamed meat is made of fat and lean meat, but it's not greasy at all. Like to eat meat skin but afraid of greasy friends can not miss, the article introduces the practice is very detailed.