Accessories: rape 100g.

Seasoning: red rice 2g yellow wine 15g shallot 5g soy sauce 10g ginger 5g salt 2g fermented milk 25g monosodium glutamate 1g sugar 10g lard (refined) 15g each.

Taste method of southern milk meat;

1. Scrape off the remaining hairs on the pork skin of pork ribs, wash them, and cut them into 24 squares of equal size;

2. Blanch the meat in a boiling water pot for a while, remove it and wash it;

3. Put the meat into the pot, add onion, ginger, yellow wine, soy sauce, sugar, 25g of red fermented bean curd brine, a little refined salt, scoop in 200ml of clear water, and fire;

4. After boiling, simmer for 30 minutes with low fire, add monascus powder and continue to cook for 30 minutes, take out the pot, put the skin down in a buckle bowl, cover the flat plate, put it in a steamer and steam it with high fire until crisp;

5. Put the steamed meat into the waist plate, pour the marinade into the wok until it is sticky and pour it on the meat;

6. Heat another wok, add cooked lard, heat it to 40%, stir-fry the cleaned rape, add refined salt and monosodium glutamate, and put the wok on both sides of the meat.

For more information about breast meat products, please visit Mint.com Food Bank /shiwu/yipinnanruou.