Ingredients: a catty of acacia flowers and a proper amount of pork belly.

Accessories: one onion, two teaspoons of salt, one teaspoon of soy sauce, two teaspoons of thirteen spices, one teaspoon of black pepper and one tablespoon of oil.

1, clean the leaves and rotten flowers in the flowers, wash them twice with clean water, and control the moisture.

2. Slice the pork belly and cut the shallots, and control the moisture at the same time.

3. When the meat is slightly cold, pour it into the acacia flower, add a tablespoon of corn flour, add salt, spiced powder and pepper and mix well.

4. Mix well, steam on the grate of SAIC for fifteen minutes, then take out the pot and pour in garlic juice.

Matters needing attention in steaming Sophora japonica

1. Selection of Sophora japonica: Choose fresh and complete Sophora japonica without insect pests, and it is best to choose buds with moderate maturity to ensure the taste and flavor.

2. Cleaning treatment: wash the Sophora japonica flowers, remove pedicels and flower hearts, separate petals, clean them, and remove impurities and odors.

3, seasoning preparation: according to personal tastes and needs to prepare the right amount of sugar, salt, chicken essence, ginger and other spices to enhance the taste and fragrance.

4. Cooking time: put the processed Sophora japonica into a steamer and add a proper amount of water. The cooking time is about 5- 10 minutes. The specific time depends on the size and number of flowers, and it is appropriate to steam until the petals become soft.

5. Food safety: When eating acacia flowers, pay attention to cooking, avoid eating uncooked acacia flowers, and also pay attention to whether acacia flowers have expired or deteriorated, and avoid eating stale or toxic food.