Ingredients and seasonings for preparing hibiscus meat:
Pork tenderloin, shrimp, lard, ham, eggs, rape, coriander, ginger, pepper, rice wine, rice wine, spicy soy sauce, salt, monosodium glutamate and starch sesame oil.
The practice of hibiscus meat:
1. Wash and cut the ham, and cut the tenderloin.
2. Put the sliced meat into a bowl, add salt and monosodium glutamate, pour in the spicy soy sauce and stir well.
3. Marinate for a while and put it in a bamboo basket to dry the water.
5. Remove the film from the pork suet, cut it into dices, and sprinkle the starch into the pork.
6. Put a grain of pork suet on the curved side of the pork.
7. Put the shrimp in a sharp shape, and paste the suet and the shrimp together with meat slices.
8. Spread the egg white evenly in the shrimp and pork suet, and put the minced ham in the shrimp.
9. Put the suet in the coriander leaves, spread the tenderloin in a colander and blanch it in boiling water.
10. Take out the dry water, pour in sesame oil, heat it in a wok, and add pepper to make it fragrant.
1 1. Take out the pepper when it turns black, then heat the lard and pour it into the tenderloin.
12. Repeat for 3 times until the shrimp turns white, and put the meat slices on the plate.
13. Take shredded ginger as the flower center, arrange minced ham around it, pour oil into the pot, and pour rice wine and butter.
14. Add salt and monosodium glutamate, burn it until it becomes thick, and then pour it into the sliced meat.