Hikari Pork
Overview
Xisha Pork~~ It sounds very festive~~ This is my mother's specialty dish. During every Chinese New Year and festival, my mother will be busy for several days, frying bean paste, various beans, sesame~~everything is endless aftertaste~ In fact, I don't eat fatty meat, but this dish made by my mother is sweet, delicious, fat but not greasy! This year I also participated in making it myself! ! Very good
Tags
Ingredients
Steps
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First cut the pork into large pieces, clean the skin, and boil it in water (put an appropriate amount of salt in the water) for about half an hour and drain the water in a leaky basin. It is best to leave it for half a day to avoid difficulty in the next process
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Prepare honey and fermented glutinous rice water, and apply as much as possible on each piece of pork skin evenly. You can also mix the two evenly before applying. Be sure to apply more and evenly!
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After heating the oil in the pot, put the skin part of the pork belly smeared with honey and fermented glutinous rice water into the fry first. During the frying process, pay attention to frying evenly, or pick it up to check it in the middle. Be careful that the oil is hot! Use tools that feel comfortable to you. After frying one side, fry the rest of the meat. You can fry it for a while longer. You can fry more oil to make it less greasy when you eat it!
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Put the deep-fried meat in a dark brown color and heat hot water in the pot
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Boil it in hot water for about ten minutes until the skin is soft and soft, but be careful not to break the skin. After cooking, wipe it dry with a dry towel! Put it away
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Let the cooked meat cool. You can leave it outside in winter. In summer, you can freeze it for an hour before cutting it
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Fry the beans until cooked, stir-fry the sesame seeds and grind into fine powder using a food processor
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Mix the bean paste, brown sugar, roasted sesame seeds, peanuts and soybeans and mix well
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Cut the cold meat into two slices 0.2*0.2 cm thick (note: do not cut the two slices)
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Brush the bottom of the dish with oil, then put the mixed stuffing into the meat tongs, pinch and place them in order in the bowl. Press them firmly every night. Finally, sprinkle another layer of bean paste stuffing on top, garnish with red dates and wolfberries, and start steaming. After about an hour of the first steaming, you can pour away the excess oil in the bowl! After cooling, you can freeze bowls one by one. When ready to eat, take out a bowl and steam it
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Finally, it only takes about an hour to steam! When loading, place the plate on the steamed meat bowl and turn it upside down! The house is filled with sweet bean paste~~ Start it, take a bite and it will leave a fragrant taste in your mouth, fat but not greasy
