Accessories: eggs 150g enoki mushrooms 25g fungus 25g
Seasonings: pepper 2g monosodium glutamate (MSG) 2g soy sauce 20g scallion 25g ginger 25g cornstarch (peas) 50g vegetable oil 100g each
Snap and steam slippery pork recipe:
1. Hip point meat peeled and cut into 5 minutes large square, with a knife to shoot loose, into a large plate with salt, soy sauce, pepper, monosodium glutamate, onion and ginger mixed marinade for 30 minutes, remove the onion and ginger. Beat 2 eggs and pour over the meat in the pan, then add the cornstarch and mix until each piece of meat is coated with the batter.
2. Heat oil in a wok to 70%, throw in the meat, deep fry until the skin is golden brown and crispy, pick up and put in a bowl. Taro peeled and cut into pieces, also put into the pot and fried until the skin is burnt, fish out and put on the meat, and then put the bowl into the steamer can be, high heat steaming for 40 minutes, take out and turn in the soup plate.
3. pot of oil into the hot, into the cleaned mushrooms, fungus stir-fry, put onion segments, add the right amount of soup to boil, put monosodium glutamate, pepper, salt seasoning, with water starch into a thin thickening, from the pot to pour on the plate on the meat that is complete.
For more information on steamed pork, see Mint.com Food Bank/shiwu/kouzhenghuarou
.