Accessories: 300 grams of wheat flour.
Seasoning: 50 grams of sesame oil, 0/00 grams of onion/kloc, 50 grams of ginger, 20 grams of salt, and 30 grams of cooking wine, each with an appropriate amount.
The practice of steaming meat in Xinzhou;
1. Steamed potatoes, peeled and wiped clean;
2. Pork is cut into filaments of about 3 cm;
3. Wash fresh ginger and cut it into filaments of about 3 cm;
4. Rooted green onions, washed and cut into filaments of about 3 cm;
5. Mix mashed potatoes, shredded pork, shredded ginger and shredded onion, add cooking wine and let stand for about 10 minute to make it flexible;
6. Mix into batter with a small amount of cold water;
7. Add the batter into the above mixture, gradually add linseed oil and salt, and stir and mix evenly until diarrhea can be maintained;
8. Put into a porcelain dish with a diameter of 1.7 cm and a depth of 1.7 cm, and steam for 45 minutes;
9. After the pan is cooled, pat the steamed meat on the plate with your hand dipped in cold water, and then steam it back for 30 minutes;
10. After coming out of the cage, press the steamed meat with a flat plate to make it compact;
1 1. When eating, cut the steamed meat into thin slices, dip it in vinegar, sesame oil and other seasonings, or add other cold dishes.
For more information about Xinzhou Steamed Meat, please check Minte.com Food Bank/Restaurant/Xinzhou Steamed Meat.