After jetting on high heat, keep pressure on low heat for 25 minutes.

Powder Steamed Pork (Pressure Cooker)

Ingredients ?

Steps

1. First of all, wash and cut the pork into about 1cm thick slices.

2. Marinate the pork in a little soy sauce, cooking wine and pepper for 2 hours

3. Heat a little oil in a wok, sprinkle in a spoonful of sugar, stir fry the sugar color until caramelized, then pour the meat into the wok, so that the meat is fully wrapped in color. At the same time also force out some oil.

Stir fry for about 5 minutes, turn off the heat and sprinkle in two tablespoons of steamed meat powder, so that the meat is fully wrapped in steamed meat powder.

4. Cut the potatoes into chunks and spread them on the bottom of the bowl, don't cut the potatoes too small, the potato chunks are super tasty after the pressure cooker is pressed

5. Pour the slices of meat in the pot over the steamed meat powder and flatten them out in the bowl.

6. Pressure cooker inside add submerged bowl bottom one-third of the water, it is best to put a rack to put the bowl up into the pressure cooker.

After jetting on high heat, keep the pressure on low heat for 25 minutes to release the valve naturally.

7. open after the steamed pork is done, sprinkle a few green onions to show that they are a professional chef, convenient for everyone to take pictures.

8. Pressure cooker will save a lot of time, and the grease is basically pressed out, fat meat is also fat and not greasy, melt in the mouth.

Related stories

Hubei

"Steamed meat" in the old days prevailed in the Shinyang State (including Tianmen, Honghu, Qianjiang, Shinyang is now renamed Xiantao), known as the "hometown of the steamed vegetables," reputation, is the "township of the steamed vegetables," is the "township of the steamed vegetables," is the "township of the steamed vegetables," is the "township of the steamed vegetables," is the "township of the steamed vegetables. "It is one of the famous "Three Steamed Dishes of Shinyang". The story of the "Three Steamed Dishes of Shinyang" is a well-known one. The story of "Shinyang Three Steam" is said to be originated from the story of Chen Youliang, the leader of peasant uprising at the end of Yuan Dynasty. At that time, Chen Youliang led an expedition from his hometown of Shinyang to the eve of Cai Shi Jie, in order to comfort his soldiers and boost their morale, he asked the chef accompanying his troops to make some dishes from his hometown according to the word "levy", which symbolized the victory of the expedition. Clever chef according to "levy" "steam" homophonic different word meaning made steamed fish, steamed meat, steamed dumplings. Chen Youliang's wife Luo and take advantage of the ready-made greens - commercial artemisia washed and cut off, steamed fish and meat with rice flour mixed with seasonings and steamed, sent to the table, the generals and soldiers are very happy to eat, praised at all times. From then on, the people in this area have followed suit, in the happy days, also used "three steam" as a big dish feast guests, passed down to this day.

Jiangxi

Yuan Mei's "with the garden food list" on the steamed meat recorded "with the meat of half fat, fried rice flour yellow, mixed with flour sauce steamed, under the cabbage as a cushion, cooked not only the meat is beautiful, the vegetables are also beautiful. To not see the water, so the flavor is unique. Jiangxi people dishes."

In the Jiangxi area, every year on the day of summer to eat rice flour meat is a fixed traditional folk custom, called "support summer". As the origin of steamed meat, Songhu area in Nanchang, Jiangxi Province has retained the most ancient practice of steamed meat, using vegetable leaves as a mat. Popular in the Nanchang Xinjian and Fengcheng area of the cage bed feast is unique to the main character of the traditional feast form of steamed meat, a cage bed steamed meat has nearly a table large, very dominant. In Jiangxi rice flour meat in addition to steamed meat, there are toon powder preserved meat, powder paste meat, powder frying meat, powder meat, powder sun-dried meat, powder crispy meat, powder fried meat and powder roasted meat and so on. The richness of these expressions is rarely seen in other provinces.

Henan

The late Ming and early Qing emperors Chongzhen micro-service southern tour to Zheng Han, in an excursion, came to the famous Ridge (Feng Hou Ling), it was late, plus to the belly hungry, dark store far, can not return to the store, so they stayed in a farmer surnamed Ding store, kind Ding's couples, very hospitable, to the home to prepare for New Year's Day before eating the buckle bowl! Meat took out, after processing sent to Chongzhen eating. Chongzhen after eating a great pleasure, when the Ding's couple told him that this is their ancestral steamed meat, but also to stay in the taste just now, sweet and salty; fat and not greasy, aftertaste.

The next day, daybreak go when Chongzhen said to Ding kitchen: "food powder meat also, wonderful; come to Zheng Han City does not come to seal the back of the ridge is a big regret also! Not eat Ding's steamed meat is a big regret also!" Subsequently, Chongzhen told them his identity, and by Ding kitchen for the Imperial Chef, and he went to the Palace, from Ding's steamed meat has been passed down to the present day.

References

Steamed meat_Baidu Encyclopedia