Pork is the most commonly used in our home cooking. There are many kinds of pork practices, and which parts of the meat are used for cooking are also very particular. Besides braised pork and stir-fry, the most common way is steamed meat pie, which is my favorite. Steamed meat pie is the most common meat dish on my table. With different ingredients, we can make meat pies with different tastes. Moreover, it is best to eat steamed patties in summer, and the ingredients are all ready to be steamed in the pot, so you don't have to suffer from lampblack in the kitchen.

If the meat pie wants to be steamed delicious, the location is very important. Many people use pure lean meat to make meat pies. The meat pies made are very compact and taste "firewood", just like chewing paper. But the patties made from pork legs or pork belly with 3 points fat and 7 points thin are very soft. My favorite is steamed meat pie with salted cuttlefish. Fat but not greasy pork absorbs the salt from cuttlefish. Salted cuttlefish is not salty, but pork is salty and fresh. And this dish only uses one seasoning, which is sugar. Add some sugar to make it fresh, and then sprinkle some ginger. Cuttlefish is not fishy at all. The mixture of cuttlefish and pork is salty and delicious, and has a unique flavor. This is a delicious meal.

350g pork leg, 3 strips of salted cuttlefish (small), proper amount of shredded ginger and a little sugar.

Rinse the coarse salt on the surface of the salty cuttlefish, then cut the cuttlefish in half, remove the transparent bones, scrape out some dirty things with a knife, cut off the cuttlefish eyes, and rinse it twice after treatment.

Drain the washed cuttlefish, first cut it into thin strips horizontally, then cut it into granules vertically, and then chop the cuttlefish granules several times, not too much.

Put chopped pork and cuttlefish into a large plate, add half a teaspoon of sugar, then stir clockwise, add 2 tablespoons of water when stirring, stir until all the water is absorbed, then add 2 tablespoons of water, and continue stirring until the meat is completely absorbed.

Put the stirred meat into a dish, and choose a dish with a slightly higher height, because water will come out when steaming.

Boil the water in the pot first, and then steam it for 25 minutes. Finally, sprinkle with shredded ginger, cover with steam 1 min and serve.

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Sutu

Tips:

1: When buying pork, ask my boss to help me mince it with their professional meat grinder. If you buy it home for processing, I suggest cutting it with a knife instead of stirring it with a broken wall machine, because the meat twisted with a broken wall machine or a cooking machine becomes minced meat and tastes bad.

2. Salted cuttlefish is very salty, so it must be washed for more than 2 times to remove a little salt.

3: Salty pickled cuttlefish is enough, and pig fat also contains oil. You don't need to put oil, salt or soy sauce, but you can add a little sugar to refresh it.

4. When putting the meat stuffing into the dish, gently stir it with chopsticks, and avoid pressing the surface of the meat pie smooth and flat with a spoon. The steaming time of meat pie is related to the thickness of meat pie, which should be adjusted according to the actual situation.