Steamed cured meat
Main ingredients: 200 grams of cured fish, 200 grams of bacon
Accessories: monosodium glutamate, dried chili, Liuyang bean drum, oil
< p>——Start making——The first step is to scrape the smoke stains on the surface of the cured fish and bacon with hot water, chop the cured fish into small pieces, and cut the bacon into thin slices and set aside; prepare Cut some dried chili peppers into pieces and set aside; if you can't eat spicy food, you don't need to add them;
The second step is to put oil in the pot. When it is 50% hot, pour the bacon into the pot. Add a little tempeh, stir-fry with oil until fragrant, then sprinkle with a little dried chili pepper, stir-fry evenly, then turn off the heat and put on a plate; put oil in the pot, when it is 50% hot, pour the cured fish into the pot, stir-fry until fragrant , when both sides of the cured fish turn slightly yellow, turn off the heat;
The third step is to put the cured fish in the bottom of the bowl, cover it with thinner bacon in the middle, and put a layer of thinner bacon on top. Sprinkle the fat bacon with a little dried chili powder and MSG, and pour the oil for frying fish and bacon into the bowl, so that it will be extra fragrant when steamed;
The fourth step is to put it in the electric pressure cooker Medium, steam for 15 minutes; if using a steamer, the steaming time should be extended to 25 minutes. In this way, the steamed cured fish and bacon will be neither soft nor hard, and the lips and teeth will be fragrant. You can use it without other dishes after taking it out of the pot. Make a bowl of rice.