Steamed pork is pork with fat and lean ribs. Wash and shave the ribs, cut into inch-long and thin pieces of meat, mix with sesame oil, salt, inch-long green onions and seasonings, wash the vermicelli Clean, simmer in hot water until soft, add sesame oil and seasonings, mix well, then put the two together and mix well with your hands, mix with jade grain noodles, of course white noodles can also be used; mix the ribs with the meat and steam them on a grate with dough for thirty or forty seconds. It's ready to eat after just a few minutes. It's fragrant and fragrant. It tastes like... The fat meat is mixed with vermicelli and steamed bun wrappers to make it less greasy; the lean meat is more fragrant due to steaming.

Other types include the following, which are called differently mainly because of the different raw materials used:

1. Small crispy pork, which is made of flour and pure lean meat. Dip the lean meat soaked in seasonings into flour and steam it in a basket. The taste is salty and the meat is crispy and tender.

2. Tiaozi meat is made of pure fatty meat. The bottom of a special small porcelain bowl is put with seasonings such as Sichuan peppercorns and chilies (the types and amounts of things are different depending on the flavor of each family), and the neatly cut pork belly is placed on top, and then steamed in a basket. When eating, it is fat and juicy. Not greasy.

3. The raw materials of caged pork are flour and pork. The meat is both fat and lean. The production method is also different. Cut the meat first, cover it with various seasonings, and fry the rice. Cook and crush it, dip the soaked meat into the crushed rice, and steam it in a cage.

4. Steamed pork with rice flour, the preparation method is similar to that of short crispy pork, but the raw materials are the same as caged pork, and the meat is fat and lean. Both.