Material: 750g pork (rear buttock tip).
Accessories: 75g of winter vegetables,
Seasoning: 20g of starch (corn), 25g of yellow wine, soy sauce 100g, monosodium glutamate 1g, 5g of onion, 5g of ginger, ginger juice 10g and 20g of onion oil.
working methods
1. Scrape the pigskin, cut it into strips with a width of 16 cm along the meat line, and then cut it into pieces with a thickness of 0.7 cm (a total of 12 pieces);
2. Spread the skins piece by piece on the board, cut the skins with a straight knife every 0.7 cm wide and 0.3 cm deep, put them in a bowl, add soy sauce (40 g), yellow wine (15 g), scallion oil (10 g) and ginger juice, and mix well for pickling.
3. Chop the onion and ginger for later use;
4. Wash Sichuan and winter vegetables, drain the water, put them in a bowl, add (5 grams) of yellow wine, (5 grams) of onion oil and minced onion ginger, and wipe them evenly for later use; soybean
5. Spread the marinated meat slices (knife line down) on the chopping board, divide Sichuan winter vegetables into 12 parts, evenly put them on the meat, and roll them into meat rolls one by one;
6. Put one end with the skin upside down in a coarse porcelain bowl, pour (200) grams of clear soup, (45) grams of juice of soy sauce and bacon slices, put them in a cage, steam them for 2 hours, and take them out;
7. Pour the soup into the bowl and buckle the meat roll into the soup plate;
8. Put clear soup (150g), steamed gravy and soy sauce (15g) into a frying spoon, boil it with strong fire, skim the floating foam, thicken it with wet starch, then add yellow wine (10g), monosodium glutamate and scallion oil, and stir evenly with a spoon. I hope it is useful to you, and I hope to adopt it ~