Steamed Preserved Pork with Snow Pot

2024-05-13 14:59:15 857

Today, I would like to recommend a super delicious steamed pickled pork and pickled mustard. Dried vegetables, which are traditional folk delicacies, still have a place to eat. Occasionally, the unique flavor of dried vegetables can also vaguely evoke fond memories of childhood~

Details of ingredients

Five flower preserved pork400 grams
Salt free pickled mustard greens1 plate
Scallion4 trees
garlic1 head
Octagon2 pieces
water1 bowl
Light soy sauce30 grams

Technique

difficultybeginner
workmanshipsteam
tasteSalty and fragrant
timeThree quarters of an hour

Steps to make Steamed Preserved Pork with Snow Pot

1. Prepare saltless pickled mustard greens and cured meat.
2. Wash the dried mustard greens with cold water several times to remove the dust between the leaves, then soak them in cold water until the branches and leaves stretch.
3. Cut the bacon with skin into thin slices, mince the scallions, and slice the garlic.
4. Wash the soaked pickled mustard greens twice and wring them dry.
5. Cut into small pieces, mix well with most of the chopped scallions, garlic slices, 2 diced star anise, and light soy sauce, and put into a large bowl.
6. Spread a layer of cured meat over it.
7. Lay another layer, as the dried vegetables are very oily. This way, besides looking good on the plate, it can also steam out the fat in the meat slices and penetrate them into the dried vegetables.
8. Put it into a steamer, steam over high heat and then turn to medium heat. Steam for 40 minutes and remove from the pot. Sprinkle a little chopped green onion to add color and fragrance.
9. Steamed preserved meat with snow mustard, it has a salty and delicious taste, and the more you eat, the more fragrant it becomes!