How to steam meat is delicious?

You should have heard of the term "Shinyang three steam", Sichuan steamed meat is one of them. It is said that when Chen Youliang led the army to fight to the Cai Shi Jie before ah, in order to treat the soldiers, ordered the army chef according to the word "levy" to do a few dishes of hometown, used to herald their own long-distance victory. This chef is not a cook who only cooks, he used the reason that "levy" and "steam" have the same sound, and made a few dishes of steamed fish, steamed meat, steamed dumplings. All the people ate the dishes with full of praise. From then on, the people in this area have followed suit, on festivals or happy days will do the three dishes, the old people know how to cherish the traditional culture, so until our generation of 90 years later can often eat these three dishes.

But how do you make Sichuan steamed pork?

To do this dish, we have to choose the skinned pork, cut the meat into pieces, not too big, some people say cut into 4-5 centimeters long, 2-3 centimeters thick, One Dish feels that the mouth is as big as how big it is cut, or eat up the texture is not good.

Prepare materials: garlic, curd, salt, soy sauce, soy sauce, monosodium glutamate, minced garlic, curd, cooking wine, beans,

And then minced garlic, to be very fine, curd can be crushed with a spoon. Do these, we pour in a large bowl of salt, soy sauce, soy sauce, monosodium glutamate (MSG), minced garlic, curd, cooking wine to the meat flavor, no cooking wine can be replaced by rice wine, bean can go to the supermarket to buy, buy back to the bean must be fried, deep-fried to the bean in the red oil came out, and put next to the cold can be put into the code flavor. Code flavor means soaking, need more than half an hour of time code flavor, of course, a little longer is also more fragrant.

Production process:

The iron pot burns dry, open medium-low heat, and then the rice, glutinous rice, their favorite spices into the pot has been stir-fried, stir-fried until the color of the rice turned brown. Then turn off the fire, wait for the rice to cool through the way to pound them, when the old people do not have a machine, with a pestle and mortar and other things pounded, this is the most stupid way. You can store this rice flour in the refrigerator after making it yourself, and you can use it to steam the balls later.

Then the fried rice flour poured into the code good flavor of the meat, while pouring, while kneading, so that the meat sticky powder uniformly can let the rice flour dip water to improve the viscosity, in short, as long as the rice flour can be glued to the meat even if it is successful, in the meat in the steamer steamer on the good.

Steaming time we have to pay attention to, not the steamer basket gap blocked, otherwise the heat can not come up, is not cooked. The water in the pot should always pay attention to, steaming food is supposed to take the heat of the water vapor to scald the food, so the water in the pot will evaporate very quickly, so be sure to add water in a timely manner, about half an hour to an hour between the steam can be on the table.

While we live in different places and have different local customs, we also have different ways of preparing food. But ultimately, the widespread spread of these flavors has made this part of China more prosperous.