Take large pieces of fresh pork, first smear the whole body with Qu liquor to remove the fishy smell of the pig, and then pickle it with spiced powder, ginger powder, Siraitia grosvenorii and refined salt. In order to taste it, the pickling time is as long as 6 hours. Steaming pigs requires fierce fire. Ouyang Guangye still chooses the brick stove and keeps adding firewood to the fire. When the stainless steel steamer spews white smoke, he will lift the steamer and stick a steel needle into the pork. "It will be more refreshing and not greasy to let the lard under the pigskin flow out." After putting the pork all over the floor, he scooped up ice water and drenched the steamed pig. The extreme mixing of hot and cold makes pork tighten rapidly. At this time, he put it back on the furnace and steamed it for 15 to 20 minutes, which was a complete success. The pork steamed from the oven is full of fragrance. When the blades touch, pork should be separated. Ouyang Guangye sprinkled a handful of sesame seeds and mixed well, then served.
Jun 'an Steamed Pig [2]
Practice at home: Improve the practice of China on the Tip of the Tongue by Ouyang Guangye-buy a piece of fresh pork, wash it, cut it into half-flavored pieces, marinate it with Daqu liquor, spiced powder, sugar salt and sesame seeds for 3 hours, put it in a steamer, put it on the fire, boil water, smear it with Daqu liquor for 35 minutes, take it out, and prick the pigskin with a toothpick to make excess oil.
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