Neijiang Fragrant Bowl
1.
Wash the ginger and cut it into powder.
2.
Minced pork is chopped into puree, the finer the chop, the better, or it can be directly beaten into puree with a food processor.
3.
Add 2 eggs, half of the sweet potato starch, appropriate amount of salt, black pepper, thirteen spice powder, and cooking wine to the mashed meat.
4.
Stir the pork mash evenly, and keep adding sweet potato starch while stirring (the amount of sweet potato starch is about making the mashed meat thicker, if too much, there will be no meaty taste) The prepared mashed meat is covered with plastic wrap and placed in the refrigerator for 30 minutes .
5.
Take about 30g of sweet potato starch and dissolve it with 20ml of warm water.
6.
Take 2~3 eggs and mix them up, then add sweet potato starch water and mix thoroughly.
7.
Warm up the pan and spread a thin layer of lard on the bottom of the pan with a piece of pork fat (other oils can be used if there is no fat).
8.
After the oil is heated, turn off the heat, pour in the egg liquid and carefully shake the pan to spread the egg liquid evenly on the bottom of the pan. Use the remaining temperature in the pan to fry the egg skin. Be patient at this step and be careful of hot hands. Wait for the egg liquid After cooling and solidifying thoroughly, first slowly peel off the egg skin and the bottom of the pan along the edges, and finally take it out in one breath. If you are in a hurry, it may break. Don’t fry it in a big fire.
9.
Put the fried egg skins out and let cool for later use.
10.
Spread a layer of egg liquid on the cold egg skin, and then place the marinated pork paste in the middle of the egg skin and pile it into a rectangle.
11.
Carefully roll up the egg skins, and be careful to tighten the egg skins and meat rolls, otherwise the cut paba meat will have holes and affect the appearance. This is a complete piece of paba meat. It is also called pillow papa in some places in Sichuan. Or egg rolls.
12.
Put the cooked baba meat on the pot and steam it on high heat for about 30 minutes.
13.
The steamed baba is sealed with plastic wrap, and the meat is placed in the refrigerator overnight.
14.
The broth should be simmered in advance. Generally, pork bones and local chicken are used. In addition to salt, you can order a little green onion, ginger, and Chinese pepper to remove the smell, and simmer for at least 3-4 hours.
15.
The refrigerated baba meat can be sliced, which looks a bit similar to luncheon meat (actually the predecessor of luncheon meat~).
16.
The sliced baba meat is placed one by one at the bottom of the bowl.
17.
Peel and wash the taro, cut into hob pieces, and drain the water for later use.
18.
The drained taro chunks are fried in a frying pan until the skin is golden.
19.
After the quail eggs are boiled, thin the skin and let cool for later use.
20.
Fry the cold quail eggs in a frying pan until the skin is golden (the quail eggs must be cooled before frying, otherwise the egg skin will fall off easily during frying. Don't ask me why I know --|,).
21.
Cut the water-fat magnolia slices into thicker slices.
22.
The washed magnolia slices, fungus, and kelp shreds are put in a pot and boiled in order (don't boil for too long, don't worry about steaming after they are not cooked, the boiled water is mainly to remove the fishy smell).
23.
After washing the oyster mushrooms, remove the stems, tear them into small ones, and boil for 3~5 minutes in a stock pot. Remove and drain.
24.
After refrigerating overnight, cut the crispy pork into small pieces for later use (see another recipe of Jingfeng for the recipe of Sichuan-style crispy pork).
25.
Put all the side dishes in a bowl, add a little salt and marinate for about 15 minutes (the side dishes in the fragrant bowl are common with peas, yellow flowers, cordyceps flowers, pork belly, etc.).
26.
Fill the bowl with marinated side dishes, so that a bowl of fragrant bowl is basically formed.
27.
Pour a tablespoon of broth on the prepared fragrant bowl, seal it with plastic wrap, and steam it on high heat for about 30 minutes.
28.
Uncover the fresh-keeping film of the steamed fragrant bowl (be careful of being scalded by the steam, and don't ask why I know ---|,) buckle it with a large soup bowl, turn it over, and finally uncover the buckle bowl.
29.
Pour the piping hot and rich broth before serving, and sprinkle with a little green onion~ (The fragrant bowl has floated out across the screen~^ ^~.
