300 grams of skinned pork, 200 grams of sweet potatoes, 5 milliliters of vegetable oil, 60 grams of steamed meat rice flour, 5 grams of Pixi County soybean paste, minced, 10 milliliters of tofu milk juice and a small half of a block of tofu milk 4 grams of peppercorns 1 grams of ginger 5 grams of rice, 5 grams of green onion 5 grams of rice, 1 gram of pepper

Practice:

1.will be scraping the skinned pork clean, cut into 4 cm wide, 0.3-centimeter-thick slices. Peel the sweet potatoes and cut them into 3-centimeter cubes.

2. Cut the meat into the basin with 5 ml of vegetable oil, Pixian soybean, tofu milk juice and a small half block of tofu milk, peppercorns, ginger rice, green onion rice, pepper, and finally add a little water or fresh broth and rice flour mix well, let stand for 15 minutes.

3. In the meantime, you can put enough water in the steamer pot and boil it over high heat.

4. Add waxed paper to the bottom of the steamer and place the cubed sweet potatoes on the bottom of the steamer, then place the prepared meat on top of the sweet potatoes. This way, the meat juices will mix into the sweet potatoes as they steam, allowing them to take on flavor. Place the steamer basket in the steamer and watch for steam. Be careful not to dry out the water in the pot while steaming.

5. Steam over medium heat for about 1 hour, until the meat and sweet potatoes are tender, then remove the steamer and serve.

Ingredients:

200g pork (plum blossom), 2 tbsp chili sauce, 2 cloves garlic, 10g ginger, 1 tsp soy sauce, 1 tbsp wine, 1 tsp sugar, 15cc water, 1 tbsp sesame oil, 2 tbsp ground pork

Methods:

1. Slice the pork (plum blossom) into slices of about 0.5cm thickness, and mince the ginger and garlic.

2. Stir together the aromatic stuffed chili sauce with soy sauce, wine, granulated sugar, water and sesame oil.

3. Add Method 1 to Method 2 and marinate for about 20 minutes, stirring well.

4. Add the sliced meat to the marinade of Method 3, evenly coat with the steamed meat powder, and place in a steamer basket. Add the steamed meat powder and steam the meat in a steamer basket over high heat for about 18 minutes.

Materials:

Sticky rice, peppercorns, sesame seeds, dried chili peppers, spices, two spices, two pieces of pork, one pumpkin, salt, soy sauce, green onions, ginger, cooking wine, rice dumpling leaves, Korean-style sauce

Methods:

1. The process is like this: 1. Materials: glutinous rice, pepper grains, sesame seeds, dried chili peppers, spices, two pieces of sesame leaves. Material I also arbitrary, but the basic two things can not be less, that is, glutinous rice and pepper.

2. Small fire to the glutinous rice fried until slightly yellow, and then the other ingredients also thrown into the fried a fried.

3. Break it up with a meat processor. Do not beat too fine, so the taste is not good, beat to the extent of small particles can be. Then put the right amount of salt to the rice flour, mix well.

4. Two pieces of pork. Pumpkin one. This pumpkin is our local production, the sweetness is a little less, but special noodles.

5. Pork cut into thick slices.

6. Pumpkin peel off the hard skin, cut into thick slices with a peeler. Steamer underneath the mat on the dumpling leaves, because we do not have lotus leaves in Heilongjiang. The pumpkin slices are spread on top of the leaves.

7. The meat is mixed with salt, soy sauce, green onions, ginger, cooking wine and marinated for half an hour. I also put a little Korean-style wonderful mixing sauce, because my son recently especially like to eat this sauce.

8. Pour the rice noodles into the meat and mix well with your hands. Place the sliced meat on top of the sliced pumpkin.

9. Steam the meat for an hour (I used a pressure cooker for half an hour), and the fragrant steamed pork will be ready.