Method:
1. Slice the pancetta into small slices 1cm wide and 4cm long. Onion cut diagonal slices. Ginger and garlic together with thinly sliced. Cilantro washed and chopped. Soak the dried fungus in water, and then pick it into small pieces. The water hair asparagus cut into comb slices.
2. Pour the cornstarch into a bowl, crack the egg and mix well, then put the pork slices into a layer of egg paste, marinate for 10 minutes.
3. Heat the oil in a wok over medium heat, and when it reaches 50 percent of the way to hot, place the sliced pork into the wok one by one (to prevent them from sticking to each other), and slowly deep-fry them over medium heat until they are golden brown, and then drain off the oil.
4. In a pan, leave the oil in the bottom, and when it is hot, put the sliced green onion, ginger, garlic and pepper in and stir-fry, then put in the fungus and asparagus and stir-fry for a few minutes, and then add in the right amount of water (80 ml), salt, shaoxing wine and soy sauce and stir-fry evenly.
5. Pour the fried fungus and asparagus slices into the pork slices and mix well, then put into the steamer pot on high heat and steam for 45 minutes.
6. Finally, remove the crispy pork from the steamer and sprinkle with chopped parsley.
II. Strips of meat steaming bowl
Practice:
1, meat to choose with fat with lean chunks, first buy back the meat over a bit of boiling water, mainly to get rid of the meat surface of the blood froth, over the water on the side of the meat to cool and dry the surface water, and then the whole piece of meat wrapped in honey sticky put aside to be used;
2, frying pan on the oil is hot, and then wrapped in honey meat skin down into the oil slowly frying, and the honey is not a good idea. The oil in a small fire slowly fry, of course, the meat on each side to fry a little, until the surface is excellent until. Then set the meat aside to cool. The cool meat cut into large slices of meat skin side down neatly into a large bowl;
3, take out a small bowl and pour soy sauce, a little salt and warm water and mix well, and then dropped into the meat bowl, the soup does not have to be no more than the meat, and then in the meat on top of the add peel, star anise, ginger, scallion;
4, steamer pot on the boiler on the open bowl of meat, steaming for 30 minutes. 30 minutes after the removal of the bowl of steam out the soup, pick up the top of the peel, star anise, ginger, scallions;
4, steamer pot on the boiler on the meat bowl, steaming on 30 minutes. Soup, pick up the top of the peel, star anise and other ingredients, and then take out a moderate plate buckle in the steam bowl, the meat inverted in the plate;
5, will pour out of the soup back into the frying pan, add a little chicken boil, and then pour the juice in the meat, and then sprinkled on the meat, and then some garlic on the meat can be decorated.
Three. Stewed Chicken Steaming Bowl
Practice:
1, a chicken, cut into pieces and wash, drain the blood. Marinate with green onion, ginger, cooking wine and dark soy sauce for 15 minutes.
2, soybeans soaked, drained for use.
3, green onion cut into sections, ginger sliced, garlic peeled whole, pepper, cinnamon, star anise, coriander, dried chili pepper appropriate amount.
4, the pot put the right amount of oil burning 7 into the heat into the chicken and soybean, stirring out the chicken in the oil.
5, in turn into the old soy sauce, cooking wine, sugar, chicken powder, thirteen spices and PI County bean paste chicken fried to taste, and then pour into the soaked soybean stir fry for a while.
6, pour the right amount of boiling water, and chicken pieces can be flush, more water will affect the taste of soybeans.
7, when the water boils again, pour it into the pressure cooker to simmer for 12-15 minutes.
8, 12 minutes past can be out of the pot.
Four. Stewed scallop steaming bowl
Practice:
1, scallop washed, mainly to get rid of the black membrane in the fish belly. Wash the scallop cut into sections and spare.
2, an egg with flour, white pepper into a paste spare
3, marinated scallops into the batter, evenly dipped in batter.
4, add the appropriate amount of oil in the pan, heat to 6 when the scallops, fry both sides of the yellow can be.
5, hot frying pan, add oil to the peppercorns and sauté.
6, into the fried scallops, and then add white wine.
7, along the edge of the pot pour into the rice vinegar.
8, add soy sauce, old soy sauce.
9, add green onion, ginger, garlic, sugar and appropriate amount of salt, and add an appropriate amount of boiling water, boiling water will will not be over the fish can be.
10, large fire boil off small fire, cover the child stew for 15 minutes, and then large fire juice can be out of the pot.
V. Four happy balls steam bowl
Practice:
1, prepare the materials, water chestnut peeled and chopped, chopped mushrooms, chopped meat, ginger and green onion also chopped.
2, to the minced meat add chopped water chestnuts, chopped shiitake mushrooms, chopped ginger and scallions, and then add the other ingredients in the croquette ingredients: cornstarch, light soy sauce, salt and sugar.
3. Stir vigorously in one direction.
4, take the appropriate amount of meat foam, a little dough, and then wrestle thirty times back and forth with both hands, to wrestle the balls solid.
5, the pot of oil, hot, into the balls.
6, medium heat deep frying until the surface of golden brown out.
7: Add the soup ingredients to the pot, add the right amount of water and bring to a boil.
8, add the fried meatballs, bring to a boil, then turn to low heat and cook slowly.
9: In spare time, blanch small sea vegetable hearts and cabbage in boiling water and arrange on a plate.
10, the soup is almost cooked, fishing out the balls arranged on the cabbage leaves.
11, fish out the green onion, add water starch in the remaining soup in the pot, thickening, pour juice to the balls.
6. Crispy Beef Steam Bowl
Practice:
1. Beef (beef shank) cleaned and cut into 4 large pieces, into the pot of boiling water blanch for about 2 minutes, wash with cold water to remove blood.
2. Scallions and ginger clean, scallions cut into sections, ginger peeled and crushed.
3. Take a casserole, the bottom of the pot put a small steaming rack, onion and ginger pad bottom, and then put the beef steak on top, into the sugar, soy sauce, soy sauce, star anise, cinnamon, sesame oil, add water to submerge the beef, cover, and set on high heat.
4. To boil, move to a micro-fire, with water dough rubbing strip sealing around the lid of the casserole, stewing for about 3 hours.
5. Stew until the beef is crispy, pick off the green onions and ginger, star anise, cinnamon, etc., pots and pans, poured with the original juice that is.
7. Steamed bowl of steak lamb
Practice:
1, lamb belly meat with cold water, soak in cold water for 2~3 hours, out of blood.
2. Wash the onion, peel off the old skin and cut into large chunks. Carrots peeled, cut into chunks. Cilantro washed and spare. Put the rest of the spices into a seasoning packet, except for the dried chili and cumin.
3. Put the lamb belly into a large cooking pot, fill with cold water, heat until boiling, reduce the heat, and skim off the foam.
4: Add onion chunks, carrot chunks, parsley and seasoning packet to soup. Bring to a boil over high heat, then reduce heat to low and cook for 2 hours.
5: Fish out the meat and put it on a plate. Heat the water in a steamer over high heat, add the cooked lamb belly meat and steam for 1 hour until the meat is crispy. Slice before serving.
VIII. Eight treasures sweet rice steaming bowl
Practice:
1, blood glutinous rice, glutinous rice mixed well, scrubbed, placed in a bowl and soaked for 12 hours. Wash red beans, pick the empty beans floating in the water, soak in a bowl for 12 hours.
2, take a large bowl, the inner wall is coated with a layer of cooked lard, part of the peanuts, apricot preserves in the bottom of the bowl in the design of the shape, and then fill a layer of soaked mixed glutinous rice, in the mix of glutinous rice and then a layer of red beans, and then fill a layer of mixed glutinous rice, and so on, the rest of the materials into the bowl, and finally covered with glutinous rice.
3. Add cold water to the bowl (flush with the glutinous rice), cover with plastic wrap and set aside.
4: Heat water in a steamer over high heat, add a large bowl covered with plastic wrap, and steam for 40 minutes with the lid on. Remove the plastic wrap and snap the rice into a serving dish.
5. Melt the lard in a frying pan over medium heat, add 100ml of cold water and bring to a boil, stir in the water starch to thicken the sauce, then turn off the heat and stir in the sugar cinnamon to make a crystal mochi sauce. Crystal patty sauce can be drizzled on the eight treasures of rice.