Steamed pork belongs to Gan cuisine, which is glutinous and fragrant, crispy and refreshing, fat and thin, red and white, tender but not minced, oily rice flour and rich in flavor. Depending on the cooking method, it can be spicy or sweet, and the toppings can be supplemented with vegetables such as shiitake mushrooms, old lotus root, pumpkin and sweet potato.

Main Ingredients: 500g of pork ribs, 250g of lotus root

Supplementary Ingredients: 75g of rice

Seasoning: 20g of sweet noodle sauce, 3g of sugar, 1g of pepper, 10g of yellow wine

Steps:

1, the pork cut into 4 cm long, 2.5 cm wide, 1 cm thick long strip, with a cloth to sop up the water in the pot.

2, sop up the water of the pork with salt, soy sauce, sweet noodle sauce, curdled milk juice, ginger, yellow wine, monosodium glutamate, sugar and mix well, marinate for 5 minutes.

3, the rice under the iron pot set on a slight fire fried 5 minutes, until yellow, add cinnamon, cloves, star anise and then fried 3 minutes from the pot.

4, fried rice ground into fish seed-sized powder, made of five-spice rice flour.

5, the old lotus root scraping clean, remove the lotus root joints, cut into 3 cm long, 1 cm thick strip.

6, lotus root strips with salt, five-spice powder 25 grams of mixing, into the bowl of flavor.

7, the marinated pork with five spice powder and then mix well.

8, will be mixed with the five spice powder of pork, skin against the bottom of the bowl, neatly yards in the bowl, both sides of the set of meat strips.

9, the bowl of pork and lotus root bowl together in a cage drawer, steam with high heat for 1 hour out.

10, first steamed lotus root into the bottom of the plate, and then the steamed pork turned buckle in the lotus root, sprinkle pepper, green onion that is complete.