Steamed Pork with Fermented Bean Curd
by Liu Yingjie
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Wash the pork belly, cut into thick slices, and put in a small bowl.
2. Adding white wine will have a better effect of removing fishy.
3. Add dark soy sauce and soy sauce.
4. Add five-spice powder.
5. Put the fermented bean curd juice previously hydrated.
6. Add monosodium glutamate, stir well, put it in the refrigerator and marinate.
7. Stir-fry the rice in a pot over medium and low heat.
8. Add the peppercorns.
9. Add the aniseed, stir-fry and put it into the cooking machine to finish. Our family likes to eat grains, so I beat it thickly, but it turns out that I beat it too thickly. I suggest you beat it thinly.
10. The meat is marinated for 1 hour and then taken out, and the five-spice steamed meat powder is glued on both sides.
11. The glued meat slices are placed flat on the plate.
12. Put an appropriate amount of water in the pressure cooker, put it into the steaming rack, put the meat slices, and start the meat program.
