Ingredients category: pork taste: spicy

Suitable season: summer

Characterized by red and bright color, salty and slightly spicy, soft and waxy palatability.

condiments

500 grams of pork 50 grams of fresh peas and 75 grams of rice flour. Spicy douban 15g, soy sauce 15g, hangover cure juice15g; Salt 2g, pepper 2g, bean curd 15g, ginger 10g, brown sugar 20g, onion 10g, and cold soup 25g.

manufacturing process

Put rice and pepper in a pot, stir-fry until cooked, and grind into coarse powder. Scrape and clean the pork and cut it into 10 cm. 4 cm wide and 0.4 cm thick slices, put them into a pot, add salt, soy sauce, brown sugar juice, hangover cure juice, spicy douban, Jiang Mo and bean curd, mix well, add rice flour, marinate slightly, and put the slices into a steaming bowl to form a letter. Wash the peas, put them in a pot, add salt, rice flour and cold soup, mix well and put them on the meat. Then put it in a cage and steam it over high fire (about two hours). After taking it out, turn it over and sprinkle chopped green onion on the plate.