There is a dish in Wenzhou. The meat is small, red and salty. I don't know what my name is or how to do it.

Steamed meat with shrimp sauce

Shrimp sauce itself is very salty and should be diluted with appropriate cooking wine.

1. Add sugar and cooking wine to the shrimp sauce. Stir well.

2. Dice pork belly. Also mixed in shrimp sauce.

3. steam on the pot.

I steamed it in a rice cooker. Generally, steaming takes about 10 minutes.

4. steaming. Add a little chicken essence.

There are lettuce.

The classic match is steamed pork with shrimp skin.