Probably the practice is to wash the meat, cut into large pieces, you buy the meat is best to bring a few pieces of ribs, the raw meat and ribs used as material to snuggle on. In the snuggle meat, be sure to mix with onions, onions and meat, the best amount of difference is good, because the onions eat meat fishy. Then you start to serve vermicelli, of course, preferably soybean vermicelli, if there is no soybean vermicelli can also use sweet potato vermicelli. The amount of vermicelli can be large, because it is the main ingredient in this dish. Remember that the water used to smother the vermicelli should not be too hot, if it is a hot day, cool water will be fine, it can only make the vermicelli soft but not sticky. Leave the meat and vermicelli there in the molasses, you can make a piece of flour, roll a piece of thin, slippery skin spread on the grates, in order to steam the meat with the skin flavor oil. At this point you can mix the raw meat with the molten vermicelli, and then add flour, the best flour is yellow rather than white, of course, white can also be. When they are well mixed together, they are put into a pot and steamed ......

Perhaps it is the effect of the mixture of these things that the fishy flavor of the meat is gone after steaming, but its own flavor is impregnated in the vermicelli and scallions. And the flour is gone, they stick to the dish early, serving as a spacer and seasoning. At this time you can eat vermicelli, of course, you can also specialize in eating meat cubes, also has a different flavor. These, to say it seems not complicated, but if you grasp it personally, you will also find a lot of learning between the various aspects of the proportion.

Luo Ning steamed meat is a more traditional cuisine, and has a long history. It is a local delicacy of Luoning in Luoyang area, which is mainly made of sliced pork, scallion, vermicelli, seasoning, flour mixing, and cage steaming. It is fragrant but not greasy, and has an endless aftertaste. Below I introduce the steamed pork practice, I hope you will enjoy it.

Materials: pork, scallions, sweet potato vermicelli, potatoes, cornmeal, white flour, soy sauce, vegetable oil, salt, monosodium glutamate (MSG), seasoning, cooking wine, chicken essence (the specific amount of their own control, scallions and pork is the same amount of vermicelli to be a little more)

Practice: 1, cut the pork into two centimeters long and wide, five millimeters thick slices, scallions cut into two-centimeter-long section, vermicelli soaked in warm water soft and cut into sections, potatoes cut into 1 * 1 * 2cm strips, cornmeal and white flour mixed well.

2, a little white flour mixed with water to make and steamer-sized crust, the thickness of about the thickness of the noodles.

3, frying pan oil, put the pork in the pan and stir-fry, in turn, put the wine, soy sauce, a little salt and stir-fry evenly, in the potato strips, almost cut off the raw time to put the green onion, seasoning, salt, monosodium glutamate, chicken essence.

4, the fried dishes with a mixture of powder stirring, so that the dishes evenly covered with noodles.

5, put the crust on the steamer, put the mixed vegetables on the crust and steam for thirty-forty minutes.

P.S. It would be even better with hot and sour soup.