Accessories: appropriate amount of vegetable oil, 2 tablespoons of cooking wine, a little salt, pepper powder 1 teaspoon, 60g of starch, 3 tablespoons of soy sauce, 2 onions, 2 star anise, 3 slices of ginger, cinnamon 1 small pieces, half a teaspoon of sugar, and chicken powder 1 teaspoon.

Steps:

1, I prepare two kinds of meat, tenderloin and pork belly.

2. Cut the meat into small pieces or thick pieces.

3. Add cooking wine, pepper powder, soy sauce, salt and chicken powder, and marinate for 15 minutes.

4. Put the starch into a large bowl, stir it into starch water with clear water, and then let it stand for starch precipitation.

5. Pour out the clear water on the precipitated starch water slowly, grab the precipitated starch into a starch paste by hand, put it into the marinated meat and grab it together with the meat, so that the meat pieces are covered with a layer of starch paste.

6. Heat the cooking oil in the pan, and put the meat pieces covered with starch paste into the oil pan one by one.

7. Fry and color the meat pieces on medium fire, and the meat pieces may stick when put into the pot. When the shell is hard, use chopsticks to open it.

8. Put the fried crispy meat into an easy-to-heat-conduct container, and add onion, ginger, star anise and cinnamon.

9. Add some cooking wine.

10, add some soy sauce.

1 1, sprinkle some pepper powder, and I added a little sugar (adjust it myself).

12, then pour a little water, put it in a steamer, and steam it for 40 minutes on low heat.

13, this is the steamed finished product.