Siu Mai with Fresh Meat

Name: Siu Mai with Fresh Meat
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Meat Jelly; 100g Winter bamboo shoots; 500g pork; Some salt; 2 tablespoons Soy sauce; Some Siu Mai Pi

by Holiday Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

During the Spring Festival, the little chef introduced the practice of cooking winter bamboo shoots with fresh meat. The taste is pretty good, come here to share it too.
The method of siu-mai is not difficult, but a little more cumbersome. The perfect match for siu-mai is winter bamboo shoots and fresh meat. As long as the winter bamboo shoots, fresh meat and pork skin jelly are in a reasonable ratio, the taste of siu-mai must be strong. And making meat jelly is the most time-consuming part. This suggestion is prepared one day in advance. As long as the meat skin jelly is prepared, you can easily make a bite, and it will be juicy siu mai!
Let's take a look at Xiaochu's cooking method! For more recipes, please follow the WeChat subscription account: jiarixiaochu

Ingredients

200g Meat Jelly
100g Winter Bamboo Shoots
500g Pork
Some Salt
2 tablespoons Soy Sauce
Some Siu Mai Pi

Siu Mai with Fresh Meat

1. The skin is clean, and the pig hair and impurities are removed with a knife.

2. Boil the skin of the meat in clean water, pour out the boiling water, and wash the skin again.

3. Pour in an appropriate amount of water, bring to a boil on high heat, turn to low heat, and cook for 2 hours. After the skin is boiled, use chopsticks and a spatula to poke the skin. (You can also put it in a blender and stir for a while)

4. In winter, just leave it at room temperature overnight, and it will freeze naturally the next day.

5. Mince pork and winter bamboo shoots separately.

6. Chop the skin jelly with a knife or stir it with a blender.

7. Stir the pork, winter bamboo shoots, and frozen pork skin evenly, add an appropriate amount of salt, 2 tablespoons of fresh soy sauce, and a little sesame oil, stir evenly with a spatula, and set aside.

8. Put the filling (a little more) on the siu mai skin, insert the chopsticks in the middle of the filling with one hand as a fixation, and slowly pinch the siu mai skin with the other hand to rotate it in the middle, and finally put it away.

9. Put it on the steamer and steam for 20 minutes. (I steamed it in an iron pot. A steaming mold was placed underneath, and a bamboo curtain was placed on it.)