Steamed Bowl with Small Crispy Pork
1.
Soak the green onion and ginger water with green onion leaves and sliced ginger in advance.
2.
3:7 fat and lean pork, cut into middle finger long and wide strips.
3.
Put the cut meat strips into the container, add beer, pepper powder, salt, pepper, and light soy sauce.
4.
Pour in an appropriate amount of green onion and ginger water, mix well, and marinate for 20 minutes.
5.
Then add eggs and cornstarch.
6.
Mix well and wait for frying.
7.
Use a darker pot, pour oil, and heat to 60% heat. Put them into the pan one by one and fry them.
8.
Fry the light yellow and remove it, and control the oil for later use.
9.
Prepare the seasoning for frying the soup.
10.
Put the bottom oil in the wok, sauté dried chilies, cumin, star anise, cinnamon and bay leaves on low heat.
11.
Add a little water, add sugar, green onions and ginger, add a little light soy sauce, and cook for 3-5 minutes.
12.
Put the fried meat in a bowl.
13.
Pour the cooked soup into a bowl of Chengyou meat strips, and grate out the green onion and ginger at the same time.
14.
Steam on the pot for 20 minutes, and start the pot for timing.
15.
After steaming, you can also add some chopped peppers to enhance the flavor.
Tips:
It is recommended to fry the meat for a while longer, firstly, the meat can be deep-fried; secondly, it also saves the steaming time.
