Ingredients
Main Ingredients Pancake 500g preserved pickles 80g
Auxiliary Ingredients Salt Moderate amount of wine Moderate amount of soy sauce Moderate amount of sugar Moderate amount
Sweet and sour taste Steaming Craftsmanship Hours Consumption Ordinary Difficulty
precious pickles buckle meat practice steps
1 Pancake cleaned and put into a pot, the meat skin down, the skin branded into a golden brown.
2Put the pork into the pot and cook until it is 80% cooked.
3Make a sauce with the appropriate amount of salt, cooking wine and soy sauce, and rub it evenly on the pork. Put a little oil in the pot, fry the meat skin until golden brown and remove, soak in cold water for twenty minutes.
4This is the soaked pork.
5Slice the pork into 8mm thick slices, skin side down, and arrange evenly in a bowl.
6Sprinkle the surface of the meat evenly with a moderate amount of salt.
7 Remove the pickles, place them on a sheet pan and chop them.
8Put the chopped wax pickles into the frying pan, add the appropriate amount of sugar, stir fry for a few moments over low heat.
9 Spread the sauteed preserved vegetables evenly on the surface of the meat. This is the semi-finished product.
10Next, put the semi-finished product into a pot and steam it for one and a half hours.
11After steaming, cover the meat bowl with a bowl and invert it over.
Tips
The meat skin of this dish is very fragrant, so be sure to fry the meat skin to a golden brown color; wax pickle with sour flavor, cut it finely in order to let its sour flavor completely released. Personally, I think the longer this dish is steamed, the better it tastes, time permitting, two hours of steaming is the best, but individual tastes are different, please use your own discretion!