Liuyang steamed cuisine is the crystallization of common people's wisdom, which not only maintains the original flavor of the cuisine, but also has a good taste and flavor, and is deeply loved by the public. Steamed vegetable is a traditional fast food in China, which has a scientific and ecological green raw material base. The development of Liuyang steamed vegetables and people's pursuit of healthy and nutritious life keep pace with the times and have good market prospects.

Let's briefly introduce the practice of family Liuyang steamed cuisine training.

food

Pork belly with skin 1 block

American food 1 bar

Douchi 1 spoon

Red sufu 1 piece

Bajiao No.2 capsule

5 slices of ginger

5 slices of garlic

White sugar spoon

Cooking wine l soup spoon

1 spoon black soy sauce

Light soy sauce

Proper amount of raw flour

pots and pans

Methods/steps

1

Soak the dried vegetables in clear water, wash them several times, drain the water, and cut into pieces for later use.

2

Wash the pork, cook it with star anise in clear water until it is just cooked, and take it out (about 10 minute). Spread a layer of black soy sauce on the pigskin while it is hot.

three

Grind fermented soybean, garlic and red fermented bean curd into a paste and put it in a bowl, then add cooking wine, sugar, ginger and soy sauce, and mix well to make a sauce.

four

Pour more oil into the wok and heat it for 7 minutes, then put the skin down into the wok, cover the lid and fry for a few minutes, turn the meat over halfway to avoid frying the skin, take the fried meat out to cool and cut it into thick slices.

five

Spread the skin of the sliced meat face down around the big bowl (forgetting that the skin is facing down, the result is not so good-looking), pour some prepared sauce on the sliced meat and put on dried vegetables.

six

Steam the bowl full of meat in a steamer for 35 minutes, then strain the soup out of the plate and pour it upside down.

seven

Mix the raw flour into powder, pour the filtered soup into the pot, then pour the powder into the pot, heat it, and pour the hook into the braised pork.

Now the braised pork with dried plum vegetables is out of the oven. Say it simply.

end

Matters needing attention

You must choose pork belly with skin to cook this dish.

Because plum, lobster sauce, fermented bean curd and black soy sauce are all salty, this dish doesn't need salt.