Steamed crispy pork is very famous in our place!
No matter which restaurant has a big event, steamed crispy pork is a must-have dish!
I remember that when I was a child, children were very happy to be able to cook and eat during the New Year!
Now that life provides it, you can cook it and eat it anytime!
Steamed crispy pork is my father's specialty!
Steamed crispy pork
Recipe Recommendations
- pork belly appropriate amount
- duck eggs appropriate amount
- sweet potato starch appropriate amount
- pepper powder appropriate amount
- green onion appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- ginger appropriate amount
- peppercorns appropriate amount
- salty and fresh
- steamed
- an hour
- senior
Steps for Steamed crispy pork
1
Ingredients: pork belly (I don't eat much meat, so I changed some ribs and wanted to chew the bones) Soak sweet potato vermicelli (sweet potato vermicelli) Seasoning: duck egg sweet potato starch pepper powder green onion chopped salt cooking wine oyster sauce ginger minced pepper grains.
2
Marinate the cut meat with a little cooking wine, salt, and shredded ginger for 20 minutes.
3
Add a little pepper powder (at home, dad with whole pepper), into the duck eggs, slowly add sweet potato starch.
4
Stir well thoroughly to form a paste, and dry slightly. Note: I like to eat the thick layer of fried starch on it, which is very fragrant, so I put more starch in it!
5
Put half a pot of oil into the pan, and put a few slices of ginger and ginger slices to prevent the oil from splashing out when encountering water.>
6
When the oil is 80% hot, slowly put the prepared meat paste into the pan. Do not stir the meat just after it is put out of the pan. Wait for more than 10 seconds for the meat to be finalized before turning it gently.
7
After all the meat is put into the pan, change to low heat and fry slowly, turning frequently during the process to avoid uneven heating and some of it will be burnt.
8
Fry until the meat turns yellow, then drain the oil and take out the fried crispy meat. It's very delicious to eat like this. It's good with a little salt and pepper. You can fry it a little more at a time and put it in the refrigerator and eat it within half a month. You can use it to make soup. You must fry it and occasionally satisfy your cravings.
9
Add a little soy sauce and oyster sauce to the vermicelli and mix well.
10
Spread the fried crispy meat on top.
11
Sprinkle with a little pepper grains, add boiling water or stock to fill up.
12
Boil the water in the pan and steam for 20 minutes. Remove from the pan and sprinkle with chopped green onion.Steamed crispy pork Make Tips
Note: If you don't have duck eggs and sweet potato starch, you can use chicken eggs and other starches, though my dad says that using duck eggs and sweet potato starch makes the coating stick tighter when frying. If you can't handle the numbing sensation, reduce the amount of Sichuan peppercorns to taste. If you don't have stock, substitute with water, although it will be more savory with stock. If the crispy pork is salty enough, don't add soy sauce to the ingredients underneath! You can swap the base ingredients for white vermicelli, wood ear mushrooms, bamboo shoots, etc., according to your preference! You can also slice it before steaming. I used a slightly small bowl; if you use a larger bowl, you can add a bit more soup, which makes it even better when steamed.