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\”This dish is derived from the nine nine bowls of farmhouses in Sichuan, One of them has made appropriate improvements in the current taste. The taste is strong, the aroma is aggressive, and the aftertaste is endless. \”
The details of the ingredients
The method of steamed meat steamed meat
1 Prepare various materials.
2 bitter gourd into small pieces for later use.
3 Beef slices, add salt, soy sauce, old godmother tempeh, ginger, garlic marinated for 1 hour, add Eggs, starch, salt, and old godmother tempeh.
4 Stir well.
- 3] 5
Cut the pig skin into small pieces, bitter gourd into small pieces, and set aside.
Dried fish, lily, and fans with cold water (soak for 1 hour).
Quail eggs are cooked with water, fry until golden yellow and remove for later use.
Put the beef of step 4 into the oil.
When the beef fry until golden yellow, remove it for later use.
Put the oil in the pot, put Shaozheng County Douban, Ginger, garlic slices, stunned After the pork skin, add a little soy sauce when fry until golden, and make the pan.
Plus half a bowl of broth (without broth can be replaced by water), fans, daylily, dried fish Put the bitter gourd in the bowl, the crispy meat is placed on the top layer, the quail eggs are placed on the side, the pork skin is placed in the middle, and the pan is steamed for 30 minutes. Note that fans, daylily, and bitter gourd must be mixed with salt in advance.
Sprinkle onion flowers after steaming.