Steamed Pork

Overview

Zanthoxylum bungeanum

Tags

• hot dishes
• cooking wine
• dried broccoli
• ginger
• old soy sauce
• pork belly
• steamed pork powder
• zanthoxylum bungeanum
• garlic

Ingredients

Steps

1. 1 Wash the pork belly with boiling water and drain

   

2. 2 Cut the meat into pieces and marinate with cooking wine and ginger

   

3. 3 Put the meat into the pan and stir-fry. Pour two spoons of cooking wine and one spoon of soy sauce and stir-fry. This will make it easy to color and fragrant. It will be dry and not greasy. When it is almost done, add salt and five-spice powder and stir-fry evenly

   

4. 4 Put the meat aside, use the oil from the pot to stir-fry the steamed pork noodles to make it more fragrant, then stir-fry the meat and noodles together so that every piece of meat is coated with the noodles, and take it out of the pot

   

5. 5 Soak dried cabbage (sun-dried cabbage or radish leaves) in boiling water, chop into small pieces, stir-fry in a pan, add salt and seasonings, because sun-dried cabbage is also bland, this method is to imitate the method of braised pork with plum vegetables, cabbage absorbs oil better

   

6. 6 With the cabbage at the bottom, put the meat on top of the cabbage and add three or four peppercorns and three or four dried chili peppers. Peel off the coating and spread the garlic seeds under the meat and put it in a steamer. Pour in boiling water and steam over high heat. After steaming for 15 minutes, the meat itself will be cooked. It will become more fragrant and soft after steaming!