Xisha meat
By BrookeKing
Xisha meat is also called sandwich meat. It tastes fat but not greasy, sweet and soft. In fact, I still feel a little tired! When I was a child in the countryside, wedding banquets were an indispensable dish, so it was named Xisha, which means joy, auspicious, and sweetness. What else is longan meat, steamed crispy pork, braised pork, sweet glutinous rice, etc. I also ate it more than ten years ago, and my mother has never made it in my memory. Today, I follow the script and come to try it again.
Recipe Recommendations
- pork appropriate amount
- glutinous rice appropriate amount
- bean paste appropriate amount
- Jiang appropriate amount
- vinegar appropriate amount
- white sugar appropriate amount
- sweetening
- steamed
- several hours
- ordinary
Steps for Xisha meat
1
According to the raw material map, the glutinous rice is soaked 4 hours in advance, and the pork is washed and scraped for later use.
2
Put water in the pan, add the meat, pat the ginger and cook until it is seventy ripe.
3
Remove it, let the skin face up and let it sit for about ten minutes, and dry the skin.
4
Take a small bowl, pour three spoonfuls of vinegar and one spoonful of sugar. Stir well until the sugar completely melts in the vinegar.
5
Spread sweet and sour on the skin, rubbing while smearing, and try to get the sweet and sour to adhere to the skin. After applying sweet and sour taste, let stand for more than an hour to allow the skin to fully dry.
6
Put the oil in the wok and cook until it is 70 ripe, put the meat skin down and fry for about one minute.
7
It looks pretty good when fried.
8
Cut it into large pieces and cut it in the middle without breaking it.
9
Stuff the bean paste into the meat and press slightly.
10
Place the meat skin down in the bowl.
11
Drain the glutinous rice and sprinkle it on the meat, filling the gaps.
12
Boil water in a pressure cooker, put the bowl in, and steam for 40 minutes over high heat.
13
Use a large plate to turn over, sprinkle with sugar and serve.