Steamed Bowl with Small Crispy Pork
1.
Prepare materials.
2.
Peel and clean the pork, and cut into thick strips with the length and width of the middle finger.
3.
Soak 5 grams of green onion and 3 grams of ginger slices in water.
4.
Add beer, pepper powder, light soy sauce 15ml, 3g salt, pepper, green onion and ginger to the cut meat and marinate for 20 minutes.
5.
Add starch and eggs and stir.
6.
Stir it well.
7.
Add the oil to the pan when the temperature is 60%, use chopsticks to lower the meat into the pan one by one.
8.
The fried yellowish fish is taken out of the oil control.
9.
Cut the remaining green onions into sections, and shred the ginger for later use.
10.
Leave the bottom oil in the wok and sauté dried chilies, cumin, star anise, cinnamon and bay leaves.
11.
Add water to the boiling pot, put the sauteed seasonings, add sugar, green onion, ginger, add the remaining light soy sauce and bring to a boil.
12.
Place the fried meat in a bowl and pour over the cooked sauce (half a bowl is enough, because there will be steam when steaming).
13.
Put it in an electric pressure cooker, cover and steam for 20 minutes.
14.
Take out the steamed meat and sprinkle with chives on a plate before serving.
Tips:
1. Be sure to pay attention to safety when frying meat, because it will splash.
2. If there is no electric pressure cooker at home, you can use an ordinary steamer and steam for 50 minutes.
3. It is recommended to fry the meat for a while longer, one is to get the fat out of the oil, the other is to be more crispy, but the oil temperature must be controlled well, not to fry it.
4. Regarding whether the meat is cut into thick slices or thick strips, I personally think that it is okay, as you like, thick slices are easy to deep-fry.
5. I usually put some beer in the deep-fried paste, which can remove the fishy smell and increase the flavor. This time I directly marinated the meat with beer.
6. At the end, do not add too much water, half a bowl is enough, and steam will drip in when steaming.
