Steamed Crispy Pork with Daylily
1.
Prepare all kinds of materials.
2.
Cut the bitter gourd into small pieces for later use.
3.
Beef slices, add salt, soy sauce, Lao Gan Ma tempeh, ginger, garlic for 1 hour, then add eggs, starch, salt, Lao Gan Ma tempeh.
4.
Stir well.
5.
Cut pig skin into small pieces, bitter gourd into small pieces, set aside.
6.
A little dried fish, day lily, and vermicelli are well served with cold water (soak for 1 hour).
7.
Boil quail eggs in water, peel them and deep-fry them until golden brown and remove them for later use.
8.
Fry the beef from step 4 in oil.
9.
Remove the beef when it is golden brown and set aside.
10.
Add oil in the pan, add Shaopixian Douban, shredded ginger, and garlic slices when the oil is hot, sauté the pork skin, add a little soy sauce when it is golden, and start the pan.
11.
Add half a bowl of broth to the bowl (there is no broth can be replaced with water), put vermicelli, day lily, dried fish, bitter gourd in the bowl, crispy meat on the top layer, quail eggs on the side, pig skin in the middle, and put on the pot Steam for 30 minutes. Note that the vermicelli, day lily, and bitter gourd should be mixed with salt in advance.
12.
Sprinkle with chopped green onion after steaming.