Materials
1000g of pork, salt and vegetables, oil, dried peppercorns, soy sauce, sugar, ginger
Practice
1, boil a pot of water, put in slices of ginger, and boil the whole piece of skinned pork in the water until it is 70-80% mature.
2. Remove the meat from the water and wipe a layer of dark soy sauce on the skin while it is still hot to dry.
3, the pan is hot, pour the appropriate amount of cooking oil, meat skin down into the pan and fry until the skin is brownish-red, the skin should be fried to brown red blisters, skin wrinkles.
4, fried meat, put into the cold water to boil, turn off the fire soak.
5, boiled meat, you can see the skin has been blistered, so that the steamed meat skin slightly wrinkled, cut the time and convenient.
6, leave a little oil in the pot, add 2 tablespoons of sugar.
7, stir-fry caramel color and turn off the heat, add the appropriate amount of soy sauce off the heat.
8, ginger finely chopped.
9, cut the meat into the desired thickness and size (can not cut too thin, in the steaming of the meat skin and fat that part of the steam)
10, stir-fried sugar color poured into the meat, evenly smeared with the sauce.
11, the meat evenly yards in a bowl.
12, salt vegetables finely chopped.
13, the salt and vegetable finely chopped covered in the yards of meat, sprinkled with ginger, dried peppercorns moderate.
14, on the pot of steam, high heat boil, turn to medium heat steam 60 minutes.
15, steamed after inverted buckle in the plate, a plate of bright, oily, sticky and not greasy roast white (buckle meat) on the production is complete.
Salted egg yolk steamed meat pie
Materials
Salted duck egg yolks 2 pork stuffing 200 grams onion 1 garlic 4 cloves 1 tsp soy sauce 1 tsp salt
Practice
1. salted duck egg yolks cut in half, spread in the bottom of the bowl; onion, garlic cleaned and chopped;
2. pork stuffing into the salt, soy sauce, water and garlic and mix well. And mix well, will be mixed in the meat mixture spread on the salted egg yolks, on the steamer for 20 minutes;
3. Steam the meat pie out, inverted on the plate, sprinkled with chopped scallions can be.
Note
Savory and appetizing. You can also put the egg yolk in the middle of the meat filling, steam it and then cut it in pairs.
Yunnan-style steamed pork
Raw materials: 400 grams of lean pork with skin, ingredients: steamed pork powder ? 1, Lee Kum Kee soy sauce a little (you can use ordinary soy sauce), a little bit of ginger, a small spoon of chicken (at that time, but also photographed salt, and later found that the steamed pork powder is with salt, there is no need to put it)
How to
1, clean pork, cut into slices, do not too thin and not too thick
2, add steamed meat powder, ginger, soy sauce, mix well with chopsticks, so that the meat is sticky with steamed meat powder, and marinate for 1 hour
3, steamer pot with water to boil, put on the steamed meat steamed for 30-40 minutes, you can get out of the pot
Tips
In fact, to do the steamed meat is best to choose the five-flake meat, but the five-flake meat in Kunming is too much fat, you can not see the lean meat, that way, it is not necessary to put a lot of meat. The best way to do this is to choose the best meat, but Kunming's pork is too fatty, and you can't see the lean meat at all, so you have to pick the lean meat. One thing to note about steamed meat is that if it is all lean meat, it will be very difficult to eat, with a little bit of skin, a little bit of fat to be tasty.
Steamed meat with curry powder
Materials
150g of pork, 2 pieces of cubed curry, 1/2 carrot, 3 slices of ginger, 2 small scallions, spicy peanuts, 2 tablespoons of steamed rice flour
Practice
1. Chop the curry, put it into a pot, add a little water, and heat it over a low heat while stirring until the curry melts to a thick consistency.
2. Put the sliced pork into the curry sauce, scrub it well, and marinate for half an hour
3. While waiting, peel and shred the carrots
4. Take an empty plate and spread a layer of shredded carrots
5. Dampen the rice flour and coat the marinated meat with it, then put it into the plate
6. Steam the meat in a pot over high heat for 30 minutes. Sprinkle with chopped peanuts and green onions to serve