Characteristic famous dish Steamed pork with rice _ of lotus leaf cooks the skill

Characteristic famous dish Steamed pork with rice _ of lotus leaf cooks the skill
ldquo; Steamed pork with rice rdquo of lotus leaf; It is one section of Hangzhou that enjoys characteristic famous dish of higher reputation. In the latter stage of Qing Dynasty, Xiang Chuan its one and ldquo; Ten scene rdquo of West Lake; ldquo; The song courtyard wind carries on one's shoulder or back rdquo; Have something to do. It used the fresh lotus leaf of Hangzhou at that time, would fry ripe fragrant rice flour and pork flavoured and was wrapped up in and wrapped up and steamed, its flavor is fragrant, fresh and fertile and soft and glutinous but not oiliness, eat and is very suitable for the appetite in summer.
The method is as follows:
1,Bring leather the intersection of pig and 500 of streaky pork, and cut, mean square little yuan, size can depend on personal taste.
2,Prepare two big one of lotus leaf.
3,Small basin of spices one of hot pepper of the flavor of Sichuan.
4,Disperse in salt and pepper in the finished streaky pork, stir and pickle.
5,Quench yellow wine, soy sauce into, stir, let the meat fully spread the bad smell.
6,Prepare fragrant meter of a bowls, add a little Chinese prickly ash.
7,After the hot pan, enter fragrant rice and Chinese prickly ash on the pan, do and fry. Think that pours a little oil into it while glueing the pan a bit, fry and change color golden yellow to the fragrant rice.
8,Mix the fragrant rice fried with hot pepper spices of flavor of Sichuan and grind.
9,Mix the streaky pork salted the golden yellow fragrant rice with hot pepper down to mix and mix together, wrap up and enter entering the pan to steam in the lotus leaf, have the fire for 10 minutes first, and then change to steam for about 30 minutes to the middle fire.
10,Produce the finished product after the pan, the crisp tender insincere chilli with Sichuan Cuisine of merging the Steamed pork with rice of lotus leaf oozes people, flavor is beautiful and fragrant and very dense.

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