1. First wash the pork, add 2 porcelain spoons of cooking wine and 5-6 slices of ginger to the pot under cold water, cook until it boils on high heat, skim the foam, then continue to cook for 15 minutes, remove, rinse, and drain.
2. First, adjust the marinade material A to a satisfactory taste. Without rose water, fruit wine and wine can be used.
3. Make some small holes on the top with a fork, take a large bowl, pour a small amount of marinade, let the ingredients cover the skin of the meat, and marinate for 15-20 minutes.
4. It is recommended that you cut thinner. The thickness I cut is the same thin as the meat, so it's not greasy.
5. Sprinkle 1/2 teaspoon of salt on the cut sweet potatoes and let stand for 15 minutes. The moisture will be analyzed, and the sweet potatoes will be sweeter later.
6. After the meat is marinated, drain the soy sauce slightly. Prepare a wok, add a little oil, and fry the meat until both sides are browned.
7. Fry the sweet potatoes with the rest until browned on both sides, and control the oil for later use.
8. After the meat is slightly cold, cut into thin slices.
9. Put all the meat slices into the marinated meat material A just now, stir evenly, and add the cinnamon, aniseed and peppercorns at the same time. Marinate for 15 minutes. Pickling more is better.
10. Take a large bowl, place the meat slices with the skin down, alternately with the sweet potato slices.
11. After the code is finished, code a layer of ginger slices on the upper layer.
12. In the steamer, after the water is boiled, add a plate to the bowl and cover it. Steam on medium heat for 80 minutes. After steaming, if there is more soup. You can filter out the soup first, thicken the soup, and then pour it on the meat. Place the fried rapeseed next to the meat for decoration, ready to serve.
Tips:Two long words:
I didn't like to cook this dish before, just because I was afraid of fried meat. If you don't have a proper lid, it's best not to challenge this dangerous move.
1. Be sure to heat the pan, the pan is burning until it smokes, and put the pan in cold oil.
2. Hot pot, cold oil, low fire, do not move the meat after entering, just like frying fish. Wait 1 minute, cover the pot, shake the pot, and see that the meat can move, indicating that the side is ready. If the meat does not move, continue frying.
