Making material

Ingredients: pork ribs (pork belly) (500g) red bean paste (200g).

Accessories: glutinous rice (100g), walnut (150g) and preserved apple (100g).

Seasoning: sugar (50g), honey (10g) and rapeseed oil (60g).

manufacturing process

1. Wash the pork, wash it, cook it in a soup pot until it is 70% cooked, take it out, pour honey water on the skin while it is hot, and let it cool;

Steamed pork slices with bean paste

2. Heat the wok, add rapeseed oil, when it is 50% hot, stir-fry the pork until it is chestnut, and take out and drain the oil;

3. Stir-fry the walnuts in the pot, and take out the drained oil;

4. Beat the drained walnuts into powder and mix in the bean paste.

5. Wash the glutinous rice and add water to the pot to cook it into glutinous rice;

6. Dice the candied fruit and mix well with glutinous rice;

7. Cut pork belly into blades, put bean paste in the middle, put it neatly in a bowl, spread glutinous rice, and steam it in a cage;

8. After taking it out, buckle it into a plate and pour it with boiled honey and sugar. [ 1]

Process prompt

1. Full of firepower, steaming for about 1.5 hours, with fat as the measure, fat but not greasy, sweet and delicious;

2. Because of the frying process, it is necessary to prepare1000g rapeseed oil.

Exercise 2

material

● 500 grams of pork belly

condiments

● Half a bowl of glutinous rice

Low red bean paste 100g

condiment

● 2 tablespoons soy sauce

● 20 grams of sugar

● Pork 1 spoon

Honey 1 teaspoon

● Appropriate amount of water

Exercise 3

1. Prepare pork belly (preferably with more than three layers)

2. add water to the pot, put the pork in, cook it until it is raw, and then take it out.

3. Dry the surface moisture of pigskin and smear it with soy sauce.

Smear with honey

5. The painted skin is very nice.

6. Start another pot and add oil (not too much). When the oil temperature is 60% to 70% hot, put the skin down and put it in the pot. At this time, the oil in the pot will splash everywhere. It's better to hold it with a pot cover, or it's safer to cover it directly.

7. Fry until the skin is brown and remove.

8. Put it in the water in cook the meat just now and continue to cook for 7 or 8 minutes. This has two purposes. One is to remove greasy, and the other is that the finally steamed skin will have wrinkles.

9. Wash the pan, dry it, dig a tablespoon of lard into it and stir-fry it on low heat.

10. Boil the glutinous rice with water and pour it in (soak the glutinous rice for 24 hours in advance).

1 1. Add a proper amount of white sugar (you don't need to add it, you can sprinkle white sugar on the surface when you eat it at last).

12. Medium fire, stir well.

13. Scoop out the fried glutinous rice.

14. Prepare red bean paste

15. At this time, the meat is also cooled and cut into "flat clips", that is, the first knife is not cut, and the second knife is cut again.

16. Put the bean paste into the clip and flatten it together.

17. Put the meat slices and skins at the bottom of the bowl in turn.

18. Put the fried glutinous rice and compact it.

19. put it into the steamer, remember to add enough water, and then simmer for at least 2 hours.

20. Take it out, buckle it on a plate and sprinkle with sugar.