Steaming pork waist

Pork waist cut some knife, put the right amount of salt, monosodium glutamate, cooking wine, vinegar (not too much vinegar, otherwise too sour, the purpose of vinegar is to go to the fishy), soy sauce, ginger, green onions, cooking oil, marinade for a few minutes, and then on the cage, with a high fire, on the gas after steaming for 5 minutes on the line, if you like the old a little bit of texture, it is appropriate to steam a little longer.

Some other practices:

Sand nuts steamed pork waist practice:

3 grams of sand nuts each time, research, pig kidney a washed and sliced to sand nuts mixed, oil, salt a little seasoning, steamed on the cage to eat.

[Characteristics] It is fragrant and delicious. The sand nuts, flavor pungent, warm, into the spleen, stomach meridian. Pork loin, salty, flat, into the kidney meridian.

Steamed pork loin with chagua

Main ingredients: 250 grams of pork loin, 75 grams of chagua?

Seasoning: 3 grams of salt, starch (peas) 5 grams, 10 grams of vegetable oil

Method of production:

1. First of all, the pork loin sliced open in two pieces, washed to remove the internal tendons and then cut diagonally for the middle slice, and then cut diagonally for the pieces of chaguan.

2. Add some salt, dry starch, mix the pork waist, add the tea melon and then mix well, flat on the plate, add some cooked oil, and then put into the cage steamed into.