pork chop, 1 tsp of douchi, 3 pieces of garlic, 1 red pepper, a little chopped green onion, 1 tsp of white powder, 1 tsp of rice wine, a little salt, sugar and monosodium glutamate, and half a tsp of sesame oil

Practice

1. Wash the pork chop and cut it into small pieces, soak the douchi in hot water and then crush it, pile the garlic into velvet, and cut the red pepper.

2. Drain two spoonfuls of water from the pig and scratch it with your hands (it will make the ribs more tender and smooth when they absorb water). After seasoning with lobster sauce, garlic, salt, sugar and monosodium glutamate, add rice wine, stir the spoon with your hands, then grab the raw flour evenly. Finally, add chopped green onion, pepper and sesame oil, mix well, then pour it into a steaming tray and put it in cold storage for four hours.

3. Heat the pot with hot water over high fire, put it in a steamer and steam it for 15 minutes to serve.