(1) the skin of the pork scraped, 10 centimeters long, 0.5 centimeters thick slice, put into the basin.

(2) salt, soy sauce, a small amount of sugar, yellow wine, seasoning powder, onion and ginger seasoning put cut pork slices mix well.

(3) Cover and marinate for more than 1 hour, you can toss in the middle.

2, steamed meat introduction:

Steamed meat (also known as noodles noodles meat) is widely popular in the southern region of China (Jiangxi, Sichuan, southern Shaanxi, Anhui, Hubei, Hunan, Zhejiang, Fujian and other places) one of the traditional Han dishes. It is made from the main ingredient skinned pork with rice flour and other seasonings. Steamed pork is glutinous and fragrant, crispy and refreshing, fat and lean, red and white, tender but not minced, oily rice flour, and rich in five flavors. Depending on the cooking method, it can be either spicy or sweet, and the toppings can be supplemented with side dishes such as old lotus root, pumpkin and sweet potato.

3, steamed meat practice:

Ingredients: pancetta, pork ribs, lotus root, rice flour, curd sauce, ginger, cooking wine, white pepper

Practice:

(1) In the pancetta and pork ribs into the salt, white pepper, ginger, cooking wine, mixing well with your hands.

(2) Add the seasoning packet (including rice flour and curd sauce) and mix well.

(3) Spread the insurance film and put it in the refrigerator for more than four hours so that it can be flavored.

(4) Wash the lotus root, cut it into bite-sized pieces, add a pinch of salt, then put in the rice flour and curd juice, mix well and marinate for two hours.

(5) Put the marinated lotus root into the bottom of the container for steaming meat.

(6) Lay the pork ribs on top, and finally put the pork in the steamer for one hour.

(7) Blanch the broccoli and arrange it around the steamed pork.