Steamed bowl sauce: ground ginger, soybean paste, light soy sauce, dark soy sauce, sugar, salt, mix well with water.

The choice of pork for the bowl of crispy pork is from the upper body of the pig, because the meat here is relatively tender and fat and lean are fried together. After cutting the meat into slices, add peppercorns, salt, white wine, minced ginger, and starch. Add egg white according to the amount of starch and mix thoroughly. It should not be too clear or too dry. After marinating for five minutes, remember not to mix it with water, because it will be soaked well. The meat needs to be fried in an oil pan. If there is water, it will be very dangerous. The oil will explode when it encounters water.

The fried meat is not only very fragrant, but you can also fry some of the lard in the meat, which will make it taste too greasy. The meat only needs to be fried until it is eighty-done before it can be picked out.

Then cut into small pieces and place at the bottom of the bowl. You can put potatoes or lotus seeds on top of the meat. Cut the potatoes and lotus seeds into small pieces, and then steam them over high heat.

After steaming, use a basin that can hold soup and turn the bowl over. The potatoes or lotus seeds are placed on the bottom of the basin, and the crispy meat is on top. Boil some green vegetables and put them on the surface. At this time, simmer a little juice. Add vinegar, chopped green onion, and minced ginger to the juice, and then pour it on the surface of the crispy meat. Vinegar is an indispensable seasoning. How much you add depends on your personal taste.

The meat in a bowl has a smooth texture, mainly sweet and tender. The meat in a bowl does not feel fat, oily or greasy at all. The meat in a bowl is also beautiful and nourishing. It is a must-have for New Year’s Eve dinner. The missing main dish, the bowl of meat is rich in nutrients.