"The production process of braised pork is not complicated. Boil a pot of bone soup to make starch paste, then pour it into the rotator and steam it in the pot. However, it takes a lot of experience to be a smooth and smooth scorpion. "

material

Ingredients: 2200g of stock, 600g of sweet potato starch and 250g of pork.

Seasoning salt 1/2 teaspoons of chicken essence, appropriate amount of onion 1 ginger, 2 slices of soy sauce 1 teaspoons of sesame oil 1 eggs 1.

The practice of steaming braised pork.

1. Remove the bones from the cooked bone soup, filter off the residue, continue to cook, and add soy sauce, salt and chicken essence to taste (turn off the heat after the soup is boiled, don't leave it).

2. Crush the granules of sweet potato starch and roll them into powder.

3. Put the starch in the pot (be sure to use a bigger pot. Every time my family cooks stew, I turn out the big pot that has been useless for a long time)

Cut the meat into small pieces or strips

5. Cut onion and ginger into powder

6. Pour the meat and minced onion and ginger into the starch.

7. Stir the materials in the basin with chopsticks.

8. Pour one-third of the bone soup (the rest of the bone soup is kept slightly open on the fire).

9. Quickly stir the starch into a paste without particles (the starch must not have particles).

10. Pour the remaining original soup.

1 1. Stir well again.

12. Add a spoonful of sesame oil and mix well.

13. Pour the starch paste into the lunch box (it used to be a pot-like rotator, but now it's hard to buy, so it's a lunch box)

14. pour the egg liquid on it, put it in a steamer, boil water on high fire and steam for about 40 minutes on medium fire.

Cooking tips

The stew just out of the pot is too soft to cut. You can't cut it until it cools. The extra braised pork can be kept in a fresh-keeping bag. Braised pork will harden after refrigeration, and it will feel slightly rejuvenated. When eating, steam it in a pot.