The main ingredient of steamed meat is pork, steamed meat is not steamed on the line, but to steam the meat inside, so the taste will not be fat, and very crispy and delicious, usually with an ordinary steamer need to steam for more than 40 minutes in order to steam the meat, if the conditions allow, to steam 1-1.5 hours.
The steamed meat originated in Jiangxi Province. Qing Dynasty poet Yuan Mei in the "with the garden food list" for a Jiangxi dish in southern China (Jiangxi, such as Sichuan, Chongqing, Hunan, Anhui, Hubei, Zhejiang, Fujian and other provinces), belongs to the Gan cuisine, glutinous and fragrant, crispy and refreshing, fat and thin, red and white, tender and not surly, rice flour oily, rich flavor. Depending on the cooking method, it can be spicy or sweet, and the ingredients can be supplemented with mushrooms, old lotus root, pumpkin, sweet potato and other vegetables.