Steamed pork with flour
Steamed pork with flour
Introduction:
"Pork should choose plum blossom meat, which is the upper shoulder meat of pigs. It is said that each pig's meat is only five or six Jin long, about 20 cm long. The lean meat in the cross section accounts for 90%, and there are several thin strips of fat crisscross in it. Therefore, it is especially tender and fragrant, and it is not greasy at all. The meat is delicious and long boiled
Production steps:
Materials required:
Pork: 300g
Taro: 3
Steamed meat powder with Sufu juice: 1 bag
Salt: half a teaspoon
Cooking wine: 1 teaspoon
One teaspoon: water
matters needing attention:
Production difficulty: simple
Process: steaming
Production time: three quarters of an hour
Taste: salty and fresh
Steamed pork with flour
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