Bowl of Steamed Crispy Pork

2024-06-22 18:56:51  Views 2 Comments 0

Health benefits

Eggs: enhance immunity, protect eyes and improve eyesight
Pepper: enrich blood, protect teeth, protect bones
Star anise: Regulate qi, relieve pain, dispel cold

Ingredients

Lean meat ( 500g (2 servings) )
Sweet potato starch ( 100g )
Egg ( 1 piece )
Salt ( appropriate amount )
Pepper ( a little )
White wine ( a little )
Cooked vegetable oil ( appropriate amount )
Ginger slices ( a little )
Star anise ( a little )
dry Chili pepper segments ( a little )
Light soy sauce ( A little )
Aged vinegar ( A little )
Oyster sauce ( a little )
MSG ( a little )
How to make a bowl of steamed crispy pork
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    1. 500 grams of lean meat, remove the fascia and cut into dices the size of the belly of your index finger.Makes two servings.

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    2.Put the diced meat into a basin, add appropriate amount of salt, pepper and white wine Grind well, then add sweet potato starch and mix well.Use a larger amount of sweet potato starch to achieve a tender and smooth texture.

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    3.Put in an egg.

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    4. Mix evenly, top with cooked vegetable oil, and refrigerate for half an hour.

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    5. Heat the oil in the wok until the oil temperature rises to 70-80% When hot, add diced meat one by one and fry until golden brown, charred on the outside and tender on the inside.

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    6. Remove and drain the oil and set aside.

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    7.Put half of it into the nest plate.

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    8.Put a little star anise, ginger slices, and dried chili segments on the plate, and top with Mix salt, pepper, light soy sauce, mature vinegar, oyster sauce, MSG and appropriate amount of boiled water into a bowl of juice.

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    9. The sauce in the bowl should be equal to the crispy meat.Cover the pot, bring to a boil over high heat, and steam over medium-low heat for 30 to 40 minutes.If you have time, it is recommended to steam for more than 1 hour.I once witnessed a whole morning of steaming at a rural banquet.

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    10.Finished product.The crispy meat is smooth and tender, and the soup is delicious.

Tips

1.It is best to use sweet potato starch, and the paste should be thicker.
2.Place the pieces into the pan one by one to prevent them from sticking, and fry until they are charred on the outside and tender on the inside.
3.The steaming time is preferably more than 1 hour.

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