Exercises and steps
1. Wash the bought raw meat with clean water, remove the dirt on the surface of the meat, soak it in a boiling water pot and take it out immediately. The soaked meat will not be too soft. You can cut Zhou's sliced meat or diced meat on the chopping board.
2. Filter the dry powder strips with clear water, put them into the boiling water pot soaked with meat, roll them twice, and take them out after softening. Because the meat has been soaked before, there will be a layer of oil in the boiling water, so that the soaked vermicelli will disperse when it is shaken; If you can't shake it, you can pour some vegetable oil and turn the vermicelli with chopsticks.
3. Sprinkle a proper amount of sweet noodle sauce on the cut pork and soaked vermicelli respectively, stir evenly by hand, and add cooking wine, Jiang Mo, salt, sesame oil, chicken essence, thirteen spices and other seasonings. Do the same for boneless ribs.
4. Select slender shallots, peel, wash, filter and cut into sections; If the scallion is too thick, split it and let the fragrance come out. Then, stir the onion, vermicelli and meat together.
5. When the pork is steamed, the grate should be covered with a layer of skin to prevent the oil flow from losing its fragrance on the cage cloth after the pork is steamed. The dough should be thin and thick, because it is easy to rot when it is thin, and it is not delicious when it is thick.
6. Pour the soaked vermicelli, meat, ribs, etc. Add 150g corn flour into the pot and mix well.
7. Spread the mixed raw materials on the covered grate, cover the cage and put it on the boiling water pot. One is to use fire to urge gas until tears flow around the iron cage; Turn the heat down and steam slowly for 50 minutes.
8. Don't stop steaming meat before eating, otherwise the skin will harden and it won't taste good.