Name: Xia You-steamed Pork with Lotus Leaves
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly with skin; Some Steamed meat powder; Some Lotus leaf; Some Soy sauce; Some Chives; Some ginger; Some Sugar; Some Cooking Wine; Some Miso; Some star anise; Some Cinnamon; Some pepper

Xia You-steamed Pork with Lotus Leaves

by Glutton Embryo Ancestor

5.0 (1)

Favorite

Difficulty

Hard

Time

Serving

There is heaven, there are Suzhou and Hangzhou. Hearing Zhejiang cuisine reminds me of Louwailou in Hangzhou. "Lotus Leaf Steamed Pork" is a famous traditional dish with high reputation in Hangzhou. This dish began in the late Qing Dynasty. According to legend, its name is related to the "Quyuan Fenghe", one of the "Ten Scenic Spots of West Lake". It's meaty and crispy. Fat but not greasy, with rich lotus leaf fragrance. . . "

Xia You-steamed Pork with Lotus Leaves

1. Wash and drain the pork belly.

2. Cut the pork belly into long thick slices.

3. Put the meat slices in a bowl, add cooking wine, soy sauce, soybean paste, sugar, shredded ginger, chopped green onions, star anise, cinnamon, and pepper.