[lanzhou] Pork

Name: [lanzhou] Pork
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork belly; 4 pieces Red bean curd; Some Cooking Wine; 1 short section Cinnamon; 10g Sugar; 1 piece star anise; a little Peppercorns; Some shallot; Some ginger

by Daughter of heaven

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Pork is also called fermented pork in some places. In Lanzhou, it is called Lanzhou glutinous meat, and the production method is similar. Making this dish is very simple. In Lanzhou, almost every family cooks this dish every Chinese New Year. You can steam a few more bowls at a time, air-tightly freeze in the refrigerator after cooling, and steam it on the pot when you eat it. With lotus leaf cakes and steamed buns, it is fat but not greasy when eaten. The more you chew, the more delicious it is, the more delicious it is, the more appetizing, and the appetite. "

Ingredients

400g Pork Belly
4 pieces Red Bean Curd
Some Cooking Wine
1 short section Cinnamon
10g Sugar
1 piece Star Anise
a little Peppercorns
Some Shallot
Some Ginger

[lanzhou] Pork

1. Wash the pork belly with cold water and put it into the pot. Add a spoonful of cooking wine, ginger slices, star anise, cinnamon, and peppercorns to the pot. Cook until six or seven mature.

2. Remove and let cool.

3. Cut into about 5 mm pieces.

4. 4 pieces of red fermented bean curd, pour a tablespoon of fermented bean curd juice, and crush them with a spoon.

5. Add a spoonful of cooking wine, sugar, and a little boiled meat soup and stir well.

6. Each slice of cut pork belly is evenly covered with fermented bean curd juice.

7. Put the meat skin down in the bowl one by one, and pour the remaining fermented bean curd juice into the bowl together.

8. Put a few slices of ginger and green onion on top, steam it in a pressure cooker, and steam for about 30 minutes.

9. Remove the steam after venting. Pick up the green onion and sliced ginger.

10. You can invert the plate.

Tips:
I made 2 small bowls this time, one bowl at a time is very convenient. Don't buckle upside down if you don't eat at that time, cover the bowl with plastic wrap directly after it cools down, put it in a fresh-keeping bag and put it in the freezer of the refrigerator to freeze. Take out and steam thoroughly when eating. The salt in the fermented bean curd is enough, and there is generally no need to add salt.