1 hour or more | Side dishes (intermediate)

Pork 350g, scallions moderate, ginger four slices, oyster sauce 15g, soy sauce 15g, cooking wine 10g, curdled bean curd juice 10g, sweet noodle sauce 10g, sugar moderate, steaming rice flour moderate, lotus leaves, pumpkin moderate, warm water 135g, yeast powder 4g, gluten flour 250g, baking powder 2g, lard 2g, a little vegetable oil, lettuce leaves moderate amount, mushrooms moderate amount, garlic moderate amount, a little pepper, a little sesame oil

Cooking Steps

Steps 1/16

350g thinly sliced pancetta laying green onion and ginger slices, and then the following marinade, mixing well marinated for half an hour. The key is the delicious marinade: 15g oyster sauce + 15g soya sauce + 10g cooking wine + 10g fermented bean curd juice + 10g sweet noodle sauce + moderate amount of granulated sugar.

Step 2/16

Parcel of marinated meat, one piece evenly coated with steamed meat rice noodles (sold in major supermarkets, which eliminates the need to beat the rice noodles at home).

Step 3/16

Pad the steamer basket with cold-water-soaked lotus leaves, and place a layer of cut pumpkin slices on the leaves. *You can replace the pumpkin with potatoes, taro, groundnuts, yams and other root vegetables according to your personal preference.

Step 4/16

And then lay the meat slices, steam them for 45 minutes (the steaming time depends on the thickness of the meat).

Step 5/16

Mix 135g of lukewarm water, 4g of yeast powder and 15g of sugar to make yeast water and set aside.

Step 6/16

In a bowl, add 250g of medium gluten flour, 2g of baking powder, 2g of lard, add the yeast water and mix to form snowflake flakes.

Step 7/16

Pour onto the table, knead and form a dough with your hands, cover with plastic wrap and let rise at room temperature for 20 minutes.

Step 8/16

Take the dough out of the oven, knead it into a long strip, and divide it into 10 balls of about 40g each. Prepare a sheet of plastic wrap and place each ball under the wrap (to prevent moisture loss), then let it rest for 10 minutes.

Step 9/16

Use a rolling pin to roll out the dough into a long oval shape, brush the inside of the dough evenly with vegetable oil, and fold it in half.

Step 10/16

At this point, you get a folded piece of dough that resembles a half circle. Using the bottom center point of the half circle as the origin, use a serrated spatula to carve out the hairline pattern as shown below (if you don't have a serrated board, poke holes one by one). Make sure the lines are properly pressed to avoid them being visible after fermentation.

Step 11/16

At the center point of the bottom, pinch out a petiole (pictured below).

Step 12/16

Adjust the shape of the ruffle (below).

Step 13/16

After fermenting for 20 minutes at room temperature, steam for 35 minutes.

Step 14/16

Steamed lotus leaf pancake, sandwiched with lettuce leaves and steamed pork

Step 15/16

Mix a bowl of base sauce: two tablespoons of soy sauce, two tablespoons of water, a little sugar, a little sesame oil, mix well to make a sauce. Mix a bowl of garlic sauce: add a little oil in a frying pan, add minced garlic and stir-fry well over low heat, then add a small spoonful of soy sauce and a little sugar.

Final Step

Pour the sauce into a plate, code the enoki mushrooms, drizzle with the garlic sauce, sprinkle with a little pepper, steam for 10 minutes, remove and sprinkle with a little chopped green onion.

Ingredient list Add to shopping list

1 hour or more | Side dishes (intermediate)

Pork 300g, rice 180g, potatoes 1, cooking wine 10ml, soya sauce 5ml, ginger moderate, salt moderate, star anise 2 grains, cinnamon 1 piece

Cooking steps

Steps 1/11

Prepare the ingredients.

Step 2/11

Slice the cleaned pork, add salt, cooking wine, soy sauce and ginger and marinate for 30 minutes.

Step 3/11

Cut the potatoes into cubes, add a little salt and water and soak for 20 minutes.

Step 4/11

Put the cleaned rice in a pot, add star anise and cinnamon and stir-fry over low heat until light brown.

Step 5/11

Remove to cool, pick out the spices, and pour the rice into a graphite and grind it into coarse grains of rice flour.

Step 6/11

Arrange the potatoes in the bottom of the cage drawer.

Step 7/11

Dredge the paneer in the rice flour to coat the rice flour and lay the meat piece by piece on top of the potato pieces.

Step 8/11

Place in a steamer and steam for 1 hour.

Step 9/11

Sprinkle a little chopped green onion when it comes out of the pot.

Steps 10/11

Steam out! Sizzling steamed pork!

Final Step

Follow to try this steamed pork!