Steamed Pork with Cordyceps Flower
1.
Choose a piece of pork leg that is three-point fat and seven-point lean, clean the pork leg and peel it off.
2.
Slice the pork leg and chop it into froth.
3.
Peel the ginger and chop it into ginger paste. Take the white part of the shallots and cut into small pieces. The leaves of the shallots can be reserved for later use.
4.
Add ginger, green onion, two teaspoons of cooking wine, one teaspoon of salt, half a teaspoon of sugar, two teaspoons of light soy sauce, one teaspoon of starch, and a small amount of white pepper.
5.
Mix the above seasonings into the meat puree and stir evenly.
6.
Prepare a plate and spread the minced meat on the plate.
7.
Take 80g of fresh Cordyceps flowers and wash them.
8.
Spread cordyceps flowers on top of the meat foam.
9.
Bring the water in the pot to a boil first, then put the cordyceps flower and pork froth on top and steam for 20 minutes.
10.
After the steamed meat comes out of the pot, prepare to thicken. Add two teaspoons of light soy sauce, two drops of sesame oil and one teaspoon of starch into the bowl, then add three spoons of the soup from the cordyceps flower to the bowl, stir well, bring to a boil, and pour in Steamed meat on.
11.
Sprinkle with chopped green onion, the finished product.
Tips:
1. You can adjust the fatness and leanness of the pork leg according to your own taste. Finally, don't choose the lean meat, which will affect the taste.
2. The ginger paste and green onion are used to remove fishy and fragrant, so they must be put.
3. Adding the original juice when thickening can make the dishes more delicious.
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