Pork is a very familiar type of meat to people, and it is almost consumed every day, which is very important for people’s health and is an important source of protein for people. There are many cooking methods for pork, and different methods can produce completely different flavors. Steamed pork is a popular method, so let’s take a look at how to steam pork to make it delicious.

1, Wash the pork, place it in the machine to grind into a paste, and put it in a plate.

2, Add some cornstarch, oyster sauce, salt, garlic seeds, chicken essence, pepper, and beat an egg on top.

3, Stir slowly in a clockwise direction with chopsticks to ensure all the ingredients are well mixed.

4, Boil a pot of water, place the marinated pork in it for steaming over water. Generally, ten minutes is enough.

5, Cut the scallions into chopped green onions and place them in a small dish.

6, Turn off the heat after 10 minutes and steam for another 2 minutes, then sprinkle with chopped green onions on top.

7, Heat another pot, add oil, sauté garlic, add some soy sauce. Turn off the heat.

8, Pour the hot oil over the pork. Job well done. It’s best to steam the pork after the water has boiled to ensure its tenderness.

1, Peel the pork leg, cut into large pieces about 4 to 5 inches in length and width.

2, Place the pork in the stainless steel bowl, sprinkle with an appropriate amount of salt and pepper and mix well. (The amount of salt is not刻意 calculated, it’s about evenly distributed on each piece of meat. It’s about a spoonful of a medium-sized stainless steel spoon altogether.)

3, Cut the onions into rings, I used one and a half. If you want a stronger flavor, you can use two.

1. Whether the dumplings are delicious or not, the key step is to adjust the stuffing. Therefore, it should not be overlooked. First, add the amount of salt used in the recipe for the stuffing to the already weighed meat stuffing. 3/4 small spoon of salt is approximately the sum of 1/2 small spoon + 1/4 small spoon.

2. After the salt is added, start to mix water into the meat stuffing. Adding salt helps with the absorption of water. For any kind of dumpling stuffing, as long as there is meat, water needs to be mixed in. The difference lies only in the amount of water used.

3. The amount of water used for the meat stuffing is 3 large spoons. It needs to be added in 3 portions. After adding 1 large spoon of water, stir the water into the meat stuffing in the same direction with chopsticks or your hands. When the water is completely absorbed by the meat stuffing, add the second large spoon of water. After the meat stuffing is well mixed with water, the meat becomes sticky and the color becomes lighter.

4. After the meat stuffing is well mixed with water, add 1 large spoon of soy sauce. Then add 2 large spoons of sesame oil and mix well in one direction with chopsticks or your hands, covering it with plastic wrap and refrigerating it for later use. It is necessary to start adding seasonings after the meat stuffing is well mixed with water, both to enhance the deliciousness of the meat and to remove the smell of the meat.

5. After the meat stuffing is processed and chilled, start to wash and chop the cabbage. After washing and chopping the cabbage, add 1 small spoon of salt and mix well. Place it at room temperature for about 10 minutes and then squeeze out the moisture from the cabbage. Note

The 1 small spoon of salt here is an amount outside the recipe.

6. Pour the drained cabbage and chopped scallion into the seasoned meat stuffing, and then drizzle 1 large spoon of sesame oil (1 large spoon of the 3 large spoons of sesame oil in the recipe). The purpose of drizzling sesame oil is to increase the smoothness of the stuffing. Mix the meat stuffing in one direction with chopsticks. Cover with plastic wrap and refrigerate the meat stuffing for later use. The pork and cabbage stuffing is ready.

1. Clean the pork belly with a knife to scrape off the skin, and cut into large pieces; wash the Chinese cabbage and cut into pieces; soak the Vermicelli in warm water in advance to soften;

Stewed Pork and Cabbage with Vermicelli

Stewed Pork and Cabbage with Vermicelli

2. Place the pork belly in the pot with cold water, bring to a boil, and blanch to remove blood clots; remove and set aside;

1. Wash the small shrimp and pork, chop them separately, and chop the scallions and ginger.

2. Place the chopped small shrimp and pork in a container, add chopped scallions and ginger, 1 teaspoon of salt, sugar, pepper, and monosodium glutamate, and beat to a thick consistency.

3. Cut the cabbage into pieces, mix with 1/2 teaspoon of salt, and marinate for 5 minutes.

4. Squeeze out the excess water from the cabbage with your hands.

1. Preparation work

Chop the meat into a paste, mix in the same direction until it becomes tight and set aside; chop the scallions, ginger, and coriander into fine ends, cut the tofu into small strips, and cut the tomatoes into wedges and set aside!

2. Mix the meat filling

Add scallions and ginger to the meat mixture and continue to mix in the original direction, then add cooking wine, soy sauce, chicken essence, ground pepper, and continue to mix. Add an appropriate amount of mashed bread and mix well to make the meat mixture sticky and easy to form into balls. Finally, add salt according to personal taste.

3. Blanche the meatballs

Heat the bottom oil, add Sichuan pepper and star anise, then remove and add scallions and ginger, releasing the aroma. Add the persimmons and stir-fry them. When the persimmons are added to the soup, add boiling water. Add more water so that the meatballs do not fall apart easily! Once the pot boils, use one hand to squeeze the meatballs and the other hand to quickly scoop them up with a small spoon and put them into the pot.

4. Boil the vegetables

After all the meatballs have been added, bring the pot to a boil again, skim off the foam, and add tofu. Once the tofu has softened, you can add the cabbage leaves!

5. Season at the end

Do not boil the cabbage for a long time. Add a little soy sauce, a little salt, chicken essence, and a little ground pepper! Sprinkle with coriander and add a few drops of sesame oil to enjoy the deliciousness!

Tip:

1. Remove the bone from the rib meat and cut it into strips of about one pound;

Cut into cubes, soak in cold water for 3 hours, then remove and wash clean;

2. Put the meat into the old braising pot, add pork feet, fennel seeds, Sichuan peppercorns wrapped in clean cloth, and cassia bark, ginger, scallion slices, and salt together, bring to a boil in the pot, then turn the heat down to simmer;

3. Simmer for one and a half hours, remove the meat, put it into cold water, and remove the foam on the surface of the braising liquid;

4. Put the meat back into the pot, add a small amount of cold water, bring it to a boil on high heat, then turn the heat down to simmer until the meat is tender and the soup becomes thick;

5. Finally, remove the meat from the pot, brush a layer of the original braising liquid on the skin side of each piece of meat, and it is ready to be served.

Production tips editing

The method of making braised pork is very simple, as long as you follow the steps of the recipe step by step, you will definitely enjoy a delicious dish.

When soaking the meat in cold water, add some ice cubes to the cold water in summer to ensure the freshness of the meat.

During the second braising of the meat, it is necessary to continuously adjust the size of the flame and keep flipping the meat to ensure that the flavor is evenly absorbed into the meat.

2. Add cooking wine, Sichuan pepper powder, soy sauce, oyster sauce, and fish sauce to the filling and mix well.

3. Mix in the spicy and numbing seasoning powder, then place the minced meat in the refrigerator for one hour.

4. Cut a piece of aluminum foil, brush it with some oil, and place the minced meat on top.

5. Cover the minced meat with a piece of plastic wrap, use a rolling pin to flatten and thin the meat evenly. This way, the roasting will be even.

6. Place the aluminum foil with the minced meat in the baking tray, then put it in the oven at 170 degrees Celsius for 20 minutes. The minced meat will change color and shrink. After the time is up, take it out and place it on a wire rack to let the grease drip off. Brush the surface with a layer of honey water, sprinkle with white sesame seeds, and continue to roast at 170 degrees Celsius for another 3 minutes. Take it out, flip it over, brush another layer of honey water, sprinkle with a layer of white sesame seeds, and continue to roast for another 3 minutes.

Cooking Techniques

It’s best to use fresh meat to make the filling yourself, as pre-made filling bought outside may have some stale meat coming out with the meat grinder;

The minced meat does not become runny after frequent refrigeration; if you don’t like spicy, remove the chili powder and chili oil. Only brush with honey, not oil;

3. Then comes the marinating process, add minced garlic and ginger, salt, sugar, light soy sauce, dark soy sauce, fish sauce, and Hoisin sauce

4. Then give the meat a massage, which is very important. To make the meat more delicious, you can massage it more~

5. Then put it in a resealable bag, tie the mouth tightly, and then put it in the refrigerator’s cold storage for a night. It’s best to massage the meat every 3 hours if possible. If you don’t have time, that’s okay~

6. Put banana leaves in the roasting dish, then brush with oil

7. Place the marinated meat in the oven

8. Preheat the oven to 200 degrees, both top and bottom heat, for 60 minutes

9. Mix a sauce (honey, soy sauce, light soy sauce, fish sauce, chili powder, Sichuan pepper powder, oil)

10. When the meat in the oven is slightly browned on both sides, take it out and brush it with sauce

11. Put it back into the oven to continue roasting

Brush the sauce again during the process until the sauce is brushed on, and then sprinkle the sesame seeds together to roast them until fragrant.

Tip: