Materials for making Northeast Steamed Meat: main ingredients: pork belly, soup seasoning: pepper, aniseed, cinnamon, Jiang Mo, spiced powder, soy sauce, chopped green onion, and the steps of making Northeast Steamed Meat are introduced in detail: Compared with steamed pork with powder and braised pork, the process of making Northeast Steamed Meat is not so complicated, but it can better taste the flavor of the meat itself. Fat and thin pork belly goes through two processes: boiling and steaming, and it melts in the mouth, fragrant but not greasy.

The container for meat at home is huge and full of benefits from the Northeast.

Heart-protecting meat, also called diaphragm meat and liver meat, is very popular in Northeast China.

Steamed meat in Northeast China:

1, soak the pork belly in clear water for two hours, and change the water several times during the period to soak the bleeding water; 2, cold water pot, clean the floating foam after the water is boiled; 3. Take out the pork belly and put it in a boiling pot, add spices such as pepper, aniseed and cinnamon, and add broth for 40 minutes; 4. Cool the cooked pork belly slightly, cut it into thin slices, put it in a plate, sprinkle with Jiang Mo, allspice powder, soy sauce, chopped green onion and aniseed, and steam for half an hour.