Hibiscus meat belongs to Zhejiang cuisine, beautiful color, fresh and delicious, but it is quite laborious to make and requires great patience. This dish is not only beautiful, but also has the role of qi and blood double tonic, fill the deficiency of the body, can treat malnutrition. However, it should not be eaten with some fruits, which may cause discomfort and other symptoms. [1]

Practice Editor

Hibiscus meat practice:

1. cut 5 grams of cooked ham into minced pieces, and 5 grams into plum petal shapes to be used;

2. cut the tenderloin into hollyhock leaf-shaped slices 6.6 centimeters long, 3.3 centimeters wide, and 0.7 centimeters thick, impregnate them with salt, monosodium glutamate (MSG), and spicy soy sauce, and lay them flat in a bamboo basket to dry;

7. Then coat the shrimp and lard with beaten egg white;

8. Divide the minced ham into 25 portions and place them on top of each shrimp;

9. Place 1 washed cilantro leaf on top of each piece of lard;

10. Lay the slices of tenderloin flat on a colander and place in boiling water to scald briefly and then drain;

11. Heat up the sauté pan. Fragrant oil, burned to seventy percent of the heat, into the peppercorns fried for about 5 seconds, until the peppercorns blackened when the fish out;

12. under the cooked lard, until the oil temperature rises to sixty percent of the heat, that is, the oil is drenched in the loin of pork slices, so three consecutively drenched pouring to the shrimp, the meat is into the jade white until;

13. take a round plate, will be stacked in the plate of pork slices, the bottom layer and the second layer of each put 10 slices. The third layer put 7 slices, every four layers of 5 slices, with shredded ginger as a flower core, surrounded by ham flowers will be poured out of the hot oil in the pot, placed on medium heat, under the river rice wine, salt, monosodium glutamate, yellow wine, burned until the juice is thick and viscous, dripping in the hibiscus meat is ready. [2]

Materials Editor

Materials for making Hibiscus Pork: Main Ingredients: Pork Tenderloin 500 grams

Accessories: Shrimp 100 grams, lard (plate oil) 125 grams, 10 grams of ham, 3 grams of greens, 25 grams of egg white,

Seasonings: 25 grams of coriander, 15 grams of ginger, 10 grams of peppercorns, 50 grams of glutinous rice wine, 25 grams of yellow wine. Spicy soy sauce 10g, salt 2g, monosodium glutamate 3g, starch (corn) 5g, sesame oil 25g, lard (refined) 25g