The practice of steaming meat in Dingxiang

Practice 1: Cook and chop pork and potatoes, add flour and seasoning, stir and mix, and steam in a bowl. When you eat it, heat it and cut it into pieces. It's delicious.

Method 2: Pork with the right fat is too thin and greasy, cut into strips that are inch long and finger thick, add aniseed powder, pepper powder, onion, ginger and minced garlic, add a little cooking wine, monosodium glutamate and salt (I did it once, and all the seasonings I can think of are added, and the effect is good), add seasoning and let it stand for an hour or two, and then add starch (in moderation). If the starch is added less, it will not form. Because the starch technology varies from place to place and the materials used are far from each other, you should adjust the dosage according to different starches, and there is no exact index. ) Then add a small amount of water, beat it into a thin paste by hand, put it in a container, and put it on a drawer for rapid heating. After the internal and external temperatures are balanced, steam with slow fire for three or four hours (to prevent air leakage, pressure cooker can speed up the process). When the time is up, turn it off.