Steamed Pork with Perilla

Name: Steamed Pork with Perilla
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Basil leaves; 1/2 onion; 100g Minced meat; Small piece ginger; 2 tablespoons Hot sauce; 1 tablespoon Cooking Wine; 2 tablespoons Soy sauce; 1 tablespoon starch; a little White pepper

by Fingertips stay in the cloud

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

When I learned that basil is a very beneficial ingredient, I paid special attention to it. I bought basil wrapped roast pork belly and served with salmon, but I couldn’t consume much basil every time. What should I do if the basil in the refrigerator is bad? ? I found that a Korean sister on Weibo often steamed perilla, which looked very good, so I asked her how to make it, and it was very good! All the perilla leaves were consumed at once. But because this recipe comes from the Korean ethnic group, it is very similar to the Korean diet, and the taste is salty, spicy, and punchy, so I thought about revising and adjusting the recipe myself.
I picked perilla seeds last year, and planted perilla at the company and at home this year. I didn’t expect it to grow well soon. I made steamed perilla for my colleagues. Everyone loves it, so I look forward to it every day. Su quickly grows up, and it is so easy to wait until the second maturity, and after another satisfying meal, colleagues have said that the operation is so simple, and the nutritious and delicious dishes must be shared!
I am an obedient person, and I have never been stingy in sharing, speed production, photographing, sorting, editing, and the recipe is respectful and respectful!

Ingredients

200g Basil Leaves
1/2 Onion
100g Minced Meat
Small piece Ginger
2 tablespoons Hot Sauce
1 tablespoon Cooking Wine
2 tablespoons Soy Sauce
1 tablespoon Starch
a little White Pepper

Steamed Pork with Perilla

1. Chopped ginger

2. Put minced ginger into the minced pork, pour a little cooking wine, starch, and white pepper

3. Use chopsticks to quickly stir in a clockwise direction

4. Heat the pot, change the heat to low, spread a little oil evenly on the bottom of the pot

5. Pour 2 spoons of hot sauce

6. Half a bowl of water, a little light soy sauce, stir-fry evenly

7. Pour minced pork, change to medium heat, and stir fry

8. Stir fry until all the minced meat is discolored and the soup is eaten

9. Almost like this, turn off the heat

10. The spicy meat is ready, put it on a plate and set aside

11. Thinly sliced onion

12. Take a large deep bowl and spread the perilla leaves evenly on the bottom of the bowl.

13. Arrange the onions evenly

14. Swing evenly

15. Spread the fried spicy meat evenly

16. Spread the second layer of perilla leaves

17. Put the second layer of onion, spicy meat, and then basil, repeat this step

18. When almost half of the perilla leaves are spread, add a little light soy sauce (about 1 teaspoon)

19. Continue spreading layer by layer until all the perilla is covered, pour some light soy sauce on the top

20. Put water in the pot, boil the water first, then put the perilla on the high heat and steam for 8 minutes, turn off the heat

21. Open the lid, the perilla is shrunk, and the onion is transparent

22. Spicy steamed pork with basil is on the table!

23. Must be served with rice, must be a big bowl!

24. I must teach you how to eat them here. Don't shake all these onions and minced meat! Remember, you must not shake it so clean!

25. meaning! The correct way to open food: Use chopsticks to gently pick up one side of the perilla leaf, wrap all these ingredients, and carefully stuff them into your mouth. Oh, remember to take a big mouthful of rice in your mouth!

26. The unique scent of perilla is matched with the scent of meat, and the onion brings this perfection into full play. There is also the addictive spicy, which stimulates your taste buds~~ There is simply not enough rice to eat without two bowls!

Tips:
*I used the hot sauce brought back from Sichuan. You can choose the hot sauce you like. I have used several different hot sauces, and the taste is quite good.
*It is important to pay attention to the intake of salt. Hot sauce and light soy sauce contain a lot of salt, so do not add additional salt. These "hidden salt" are already salty enough, so don't add additional salt.
*Put two spoons of hot sauce. I made it slightly spicy. You can add or subtract as much as you like according to your own spiciness. If you can't eat it, you can make the minced meat directly.
*You can add a small amount of water after spreading the perilla to make the soup more juicy and delicious.
* Take it out immediately after steaming, do not stew, or the leaves will turn yellow, which will seriously affect the appearance and appetite.
* Perilla has the effect of raising blood sugar, and people with diabetes should avoid eating them in large amounts.