How do you make the steamed pork with preserved meat?

Steaming with preserved meat is usually done by steaming pig's ear, preserved sausage, preserved fish and so on together.

Clean all of the preserved meat, drain it and put it aside. The first bacon cut off the skin, the outer skin is more hard, not easy to steam. Cut off the skin of the bacon, cut into thin slices with a knife and put in a bowl. The sausage will be cut diagonally into thin slices of diamond-shaped, small half of the salted fish chopped into small pieces. Tofu evenly cut into suitable tofu slices, not too thin, slightly thicker, about a fingernail so thick. Ginger shredded, garlic cut into slices, scallions cut scallions, scallion white left cut section.

Prepare a steaming plate, lay the tofu evenly in the plate. The bacon, salted fish, sausage, the same evenly stacked on the tofu. Add the chopped ginger, garlic, and scallions to the steamer. Add the water and wine to the steamer, then sprinkle the sugar and white pepper evenly over the top.

Prepare a steamer, put some water in the pot, and bring to a boil over high heat.

After the water boils in the steamer, put in a steamer tray and steam for twenty minutes over high heat. After steaming, take out the steamer tray and pick out the ginger, green onion and garlic inside. Another pot, the water in the steam plate into the pot, medium heat and boil, add a little chicken essence, and then pour into the pre-adjusted water starch thickening. Made into a delicious sauce, evenly poured on the preserved meat, and then sprinkled with sexy green onions, a delicious preserved meat and steam is ready.