Milk Curd Meat
1.
Wash the pork, blanch it, remove it, rinse with clean water and drain, add clean water to the pot and put the pork in it
2.
Bring to a boil over high heat, skim off the foam, add rice wine, glutinous rice, and ginger, turn the heat to a low heat and remove it.
3.
Use a knife to cut the skin of the meat with a Tic-Tac-shaped knife on one side, cut deeply through the skin, and then cut into large pieces
4.
Put red milk curd juice, white sugar, yellow wine, star anise MSG and water in the pot, bring to a high heat, turn off the heat, and put in the cut meat pieces in turn and dip them in the juice
5.
Arrange the meat neatly in the steaming bowl, and pour the remaining juice
6.
Steam in a steamer for 2 hours, until crisp
7.
Take out the steaming bowl, decanter the soup in the bowl into a wok and boil, thicken the starch with water
8.
Put the meat in the steaming bowl upside down on the vegetable bowl, pour the red curd juice that is well-coated, and put broccoli on the surroundings. The meat is crispy, soft and glutinous, and the meat with sweet curd juice is ready
Tips:
1. The red bean curd juice has a salty taste, and it is generally unnecessary to add additional salt;
2. The cut pattern on the skin of the meat is to make the raw materials taste good;
3. It must be steamed well, so that the entrance is crispy and fat but not greasy, salty, sweet and soft.
