Steamed traditional smoked bacon

Steamed bacon is generally steamed with preserved pig ears, sausages and preserved fish.

Wash all bacon and drain it for later use. Cut the pork skin from the bacon first. The skin is hard and not easy to steam. Peel the bacon, cut it into appropriate pieces with a knife and put it in a bowl for later use. Slice the sausage obliquely into rhombic slices, and chop half a salted fish into small pieces. Cut the tofu evenly into appropriate tofu slices, not too thin, but a little thicker, about the thickness of a fingernail. Shredded ginger, sliced garlic, chopped shallot and chopped green onion.

Prepare a steaming tray and spread tofu evenly in turn. Put bacon, salted fish, sausage, etc. evenly on the tofu. Put shredded ginger, garlic slices and onion segments into a steaming tray. Then add a proper amount of water and cooking wine to the steaming plate, and then evenly sprinkle with white sugar and a little white pepper.

Prepare a steamer, add some water and bring it to a boil.

After the water in the steamer is boiled, put it into the steamer and steam for 20 minutes. After steaming, take out the steaming tray and pick out the shredded ginger, shredded onion and garlic. In another pot, pour the water in the steaming pan into the pot, bring it to a boil over medium heat, add a little chicken essence, and then pour in the prepared starch. After making delicious juice, pour it evenly on the bacon, sprinkle with sexy chopped green onion and steam out a delicious bacon.