2人做过

Mengzi's steamed meat referred to as steamed meat, compared to the majority of places in the steamed meat more than a few special steps, the steamed meat powder will be added to some of the local favorite spices.

Previously, a relative of my family with an old hotel chef to steal learned the chef to do some of the traditional steamed meat tips, I watched from the side of about understand. An important one is to give the marinated pork fried sugar color, so that some subtle caramel flavor in the meat, and finally with this side of the steamed meat powder will be particularly delicious. This seems to be a hybrid technique of steamed and braised pork, try using brown sugar as well.

About the steamed meat powder, since I buy it from people's stores, what I probably know is that in addition to the rice flour, there are also spices such as grass fruits, star anise, and cinnamon to be added to make the powder together, and grass fruits in particular are one of the factors that represent the steamed meat over here more than anything else.

Of course, the traditional way is to use a large steamer and steam it all afternoon, so that when you can eat it, it really melts in your mouth. Home to do, do not need too large a portion, a bowl of meat a few potatoes, into the pressure cooker, more than half an hour can be on the table, much more convenient.

Ingredients ?

500 grams of meat 500 grams of steamed meat rice flour 2 tablespoons of potatoes 3 cooking wine moderate amount of soy sauce moderate amount of sugar 1 tablespoon Step 1

First of all, the meat is cleaned and cut into slices of about 1cm thick.

Step 2

Marinate the pork with a little soy sauce, cooking wine and pepper for 2 hours

Step 3

A little oil in the wok, when hot, sprinkle in a spoonful of sugar, stir fry the sugar color to caramel color, then pour the meat into the wok, so that the meat is fully wrapped in color. At the same time, force out some oil. Stir fry for about 5 minutes, turn off the heat and sprinkle in two tablespoons of steamed meat powder, so that the meat is fully coated with steamed meat powder.

Step 4

Cut the potatoes into cubes and spread them on the bottom of the bowl. Don't cut the potatoes too small, as they are super tasty after being pressed in the pressure cooker.

Step 5

Put the slices of meat that have been well coated with the steamer powder into the bowl in a flat layer.

Step 6

Inside the pressure cooker, add water that submerges the bottom third of the bowl, preferably put a rack to put the bowl up into the pressure cooker. Jet on high heat and then keep the pressure on low heat for 25 minutes to naturally release the valve.

Step 7

Open the steamed pork is done, sprinkle a few green onions to show that you are a professional chef, easy to take pictures.

Step 8

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The pressure cooker will save a lot of time, and the grease is basically pressed out, and the fat meat is fat but not greasy, melt in your mouth.

Tips

When wrapping the steamed meat powder, the excess dry powder on the surface should be shaken off, as much as possible, so that the steamed meat powder wrapped around the meat to absorb the grease.

The potatoes underneath can also be replaced with pumpkin, taro, anyway, you are happy, the final will melt in the mouth.