"xiang Flavor Melaleuca Pork" --- Layers of Interlocking
1.
Change the sesame meat into a piece about 4 cm wide, and then cut into thin slices about 2 mm thick.
2.
Put the cut meat slices in a container, add salt, 2 grams of soy sauce, oyster sauce, cooking wine, MSG, chicken essence, minced chili, Laoganma and mix well.
3.
Place the delicious meat slices as shown in the figure below, stack the meat slices on top of each other and arrange them in three layers from the bottom of the bowl. Fill the remaining pieces of meat into a bowl and press lightly to flatten.
4.
Soak dried vegetables in warm water until soft and chop them.
5.
Chop the dried red pepper with a top knife and further chop it with the dried vegetables.
6.
Heat oil in a wok, add chopped dried vegetables, chopped dried red pepper, two star anise, add 1 gram of soy sauce, and saute over medium heat with a little salt for fragrant.
7.
The fried dried vegetables are put into the meat-filled buckle bowl and spread out.
8.
Put the cooked meat in a steamer, steam it for 40 minutes.
9.
Take out the steamed buckle meat out of the steamer, and buckle the plate containing the buckle meat on the bowl.
10.
Turn it over, remove the buckle and serve it on the table.
Tips:
Features:
Slightly spicy, fragrant and soft, oily but not greasy.
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