5 Steamed Dishes + 5 Dry Pot Dishes
Dumpling with Sticky Rice Pork
Ingredients: 200g glutinous rice, 300g pork belly, 2 stems of green onions, five-spice powder, soy sauce, oyster sauce, cooking wine, oil, half a spoonful of salt.
Instructions:
1. Buy a rib, clean and cut into pieces, drain the water.
2. Add salt, vegetable oil, five-spice powder, scallions, ginger, soy sauce, oyster sauce and cooking wine, marinate for 15 minutes.
3. Use warm water to soak glutinous rice for 2 hours, wash and drain the water.
4. Wrap each piece of pork with glutinous rice, put it into a steaming basket with reed leaves, when the water boils, turn the heat to medium and steam for 40 minutes. Take it out and add fragrant scallions.
Stir-Fried Oyster Mushroom with Shrimp
Ingredients: Shrimp, oyster mushrooms, pork filling, salt, soy sauce, chicken broth, scallions, ginger, oyster sauce, water starch, five-spice powder.
Instructions:
1. Mix pork filling with chopped scallion and ginger, salt, chicken broth, soy sauce, oyster sauce, five-spice powder, a little water and dry starch.
2. Wash and cut the oyster mushrooms into two pieces connected, fill the meat mixture into the mushroom pieces, arrange the pieces.
3. Put them in a steamer, steam for 12-15 minutes, take them out, pour the soup in the pot in the pan, boil with appropriate oyster sauce, a little salt and chicken broth, stir well.
4. Use water starch to thicken, and pour the finished sauce on the steamed oyster mushroom pieces.
Steamed Pork with Pickled Beans
Ingredients: 400g pork belly, 15g dried fermented black beans, 5g garlic, 5g ginger, 1 tablespoon of cooking wine, 1/2 teaspoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of white sugar, 1 tablespoon of oyster sauce, 1/2 teaspoon of white pepper, 1/2 tablespoon of dry starch, vegetable oil 1 tablespoon
Instructions:
1. Cut the pork belly into small pieces, wash until free of blood, and soak for about 15 minutes.
2. Grind the dried fermented black beans, add minced ginger, garlic, cooking wine, salt, light soy sauce, oyster sauce, white sugar and white pepper to make a bean sauce.
3. Pour the bean sauce into the pork, mix well, and drizzle 1 tablespoon of vegetable oil to mix well.
4. Add dry starch to mix well, put it into a pot of boiling water, steam for about 15 minutes until the pork is tender.
5. Take out the steamed pork, rinse it again with water, cut it diagonally into slices for serving.
6. Chop onions, red peppers, scallions, ginger, garlic, and chopped scallions.
7. Heat oil in a pot, stir-fry the fermented black beans, pour in the pork and red peppers, green peppers, onion, ginger and garlic, stir-fry fragrant.
8. Add pork, broth, salt, white sugar and white pepper, boil and simmer until the broth is almost finished, add chicken broth to season.
9. Stir in chopped scallions and flower pepper, add the pork and add a spoonful of chili oil to stir-fry until cooked, add chicken broth and pour into the steaming pot.
Milk Egg Custard
Ingredients: Eggs, milk.
Instructions:
1. First, beat the eggs and add milk, stirring evenly (the ratio is 1:3.5).
2. Scrape off the foam on the surface, and cover the container with plastic wrap, steam for 15 minutes.
Meatball with Tofu
Ingredients: Tofu, pork filling, chili peppers, scallions, ginger, garlic, soy sauce, sesame oil, sesame seeds, pepper, salt.
Instructions:
1. Wash and cut the tofu into slices, arrange it on a plate.
2. Mix the pork filling with chopped scallions, ginger, garlic, pepper, soy sauce, sesame oil, and sesame seeds.
3. Put the tofu slices on top and sprinkle with chili peppers, then drizzle with soy sauce and sesame oil.4. Put the tofu into a steaming pot and steam for 10 minutes.
5. Heat oil in a saucepan, add sesame oil, flower pepper, garlic and stir-fry until fragrant, then sprinkle with chopped scallions.
Dry Fried Pork with Belly
Ingredients: Belly, onion, red chili, lettuce leaves, scallions, ginger, garlic, coriander, fermented black beans, salt, old soy sauce, cooking wine, flower bud, cinnamon stick, star anise.
Instructions:
1. Wash the belly repeatedly with coarse salt and flour until no liquid is left, and remove the belly oil until no liquid is left.
2. High-pressure cooker add water, pour in the washed belly, add salt, cooking wine, old soy sauce, flower bud, cinnamon stick, star anise and eight-flower, and steam for 13 minutes.
3. Take out the cooked belly, rinse it again with water, and cut it diagonally into slices for serving.
4. Chop onions, red peppers, scallions, ginger, garlic, and coriander.
5. Heat oil in a pot, stir-fry the fermented black beans, pour in the belly and red pepper, scallions, ginger, garlic, and coriander, stir-fry until fragrant.
6. Pour in the belly slices, add flower bud, cinnamon stick and star anise, and stir-fry until cooked, add chicken broth and pour into the steaming pot.Dry Fried Potatoes
Ingredients: Potatoes, red chili peppers, bacon, scallions, ginger, garlic, soybean paste, sugar, salt.
Instructions:
1. Peel and slice the potatoes, red chili peppers, and cut the bacon into small pieces, chop scallions, ginger and garlic.
2. In a flat-bottomed pan, add a little oil, and slowly stir-fry the potatoes until the edges are golden brown and remove them from the pan.
3. Stir-fry a little soybean paste in the pan, then pour in the bacon slices and continue to stir-fry until the oil comes out.
4. Add chopped scallions, ginger, garlic and red chili peppers, and stir-fry until fragrant, then pour in the potato slices, a spoonful of soy sauce, half a spoonful of sugar, and stir-fry evenly.
5. Season with a little salt and pour out.
Dry Fried Rabbit
Ingredients: Rabbit, ginger, scallions, garlic, flower bud, eight-flower, onion, yellow melon, lotus root, fermented black beans, old soy sauce, cooking wine, salt.Instructions:
1. Cut the rabbit into small pieces and marinate with salt for half an hour, then stir-fry in oil until the rabbit pieces are 80% cooked and turn golden brown.
2. Cut the yellow melon and lotus root into slices, and cut the ginger, garlic, flower bud, eight-flower, star anise and cinnamon stick into pieces.
3. Pour in the broth, the rabbit and yellow melon, lotus root, onion, ginger, garlic, flower bud, eight-flower, star anise and cinnamon stick, and stir-fry until the broth is almost finished, then add chicken broth to season.
4. Season with salt and pour into the steaming pot.
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