Steamed pork with gold and silver
By CullenBeatty
Not rice flour meat, because rice flour is not used. It's not braised pork because it's not fried in oil. It is called steamed pork because it is steamed directly from pork belly. The craftsmanship is simple and delicious, with slightly spicy.
Recipe Recommendations
- pork belly 200g
- tofu 200g
- pea 150g
- spaghetti sauce 约50g
- salad oil 2大勺约25ml
- powder 2大勺约10g
- qingshui 20ml
- cooking wine 4大勺约50ml
- white sugar 2 teaspoons
- pepper powder 1/5 teaspoon
- white pepper 1/4 teaspoon
- bean paste 2大勺约10g
- pepper 15 tablets
- cinnamon 1 block
- aniseed the 2
- onion several
- ginger slices several
- slightly spicy
- steamed
- several hours
- ordinary
Steps for Steamed pork with gold and silver
1
Cut the lean pork belly into thin slices 10-12cm wide. You can freeze it first so that it can be cut easily.
2
Pick up the dough paste with cooking wine, 1 tablespoon of rose dew wine about 10ml (no need to add it), 2 teaspoons of sugar, 1/4 teaspoon of white pepper, 1/5 teaspoon of pepper powder, pepper, aniseed, cinnamon, stir well, and marinate for 30 minutes or more.
3
When marinating the meat, put the tofu into cold water and add 1 teaspoon of salt. Cook in cold water until the water just bubbles, remove the tofu and control the water. This removes the fishy smell of beans and keeps the tofu from breaking.
4
Add 2 tablespoons of Pi County Douban to the cured meat. You can put no or less spicy food if you don't eat it. After stirring well, add 2 tablespoons of salad oil, 3 sections of green onion, and 6 slices of ginger. Marinate for about 10 minutes.
5
Add 2 tablespoons of starch to the meat and stir well, then add 2 tablespoons of water. Don't use more water.
6
The marinated meat has a bright color, so you can't see the starch paste.
7
Cut the tofu into thin slices and change it to the size of the skin, be careful not to break it
8
The meat skin is facing down, and one piece of meat and one piece of tofu are stacked alternately, all in a deep bowl. After stacking, place the spring onion segments, ginger slices, cinnamon, aniseed, and pepper on the surface for easy picking out later.
9
Steamer, add hot air, place a plate on the bowl, and steam for 1 hour and 30 minutes over high heat.
10
After steaming, strain out the broth and set aside. Pick up green onions, ginger, pepper, aniseed and cinnamon. Put it on the plate and place side dishes around it. I use pea tips.
11
Heat the filtered broth, add water and starch to thicken. After the soup is thickened, pour on the meat.