Braised pork is a special cold dish in Pingding County. The production method of "braise in soy sauce" is very particular. The main ingredient is meat stuffing, which is steamed with eggs and various seasonings and dried in the sun. Pingding "stew" is characterized by fragrant meat but not greasy, soft and not rotten at the entrance, and garlic vinegar sauce dipped in garlic paste, aged vinegar and sesame oil is full of fragrance and excellent in taste.

-Calm down, stew-

Ingredients: minced meat 1000g, 6 eggs, 2-flavor water (pepper aniseed water) 10 teaspoon, 20g chopped green onion, Jiang Mo 15g, 4 teaspoons of salt, 20g of chicken powder, 0/5g of pepper/kloc, appropriate amount of cooking wine, 400g of corn starch.

Practice steps:

1. Break the eggs first, and separate the yolk and egg whites into the basin for later use.

2. Put the meat stuffing into a stainless steel basin, add salt, chicken powder, pepper, two flavors of water, cooking wine, chopped green onion and Jiang Mo, stir and beat in one direction until the meat stuffing is sticky, until the two flavors of water and all seasonings are completely blended with the meat stuffing. The most important thing to choose meat stuffing is to choose 1 fat 9 thin meat stuffing. Steamed stew with too much fat will have many holes, and it will be greasy and sticky. Stewed meat made of lean meat is not strong and will be crisp.

3. Stir the egg liquid, add it to the stirred meat until it is sticky and tasty, continue to stir in one direction until the meat is sticky, then add corn starch and stir evenly in one direction, and then add 30 grams of ordinary flour and stir evenly again. Stewed meat stuffing should not be too thick. The dosage of1000g meat stuffing is 400g corn starch and 20g common flour.

4. Wash the stainless steel tray and wrap it with special plastic wrap for catering or clean white gauze.

5. Pour the stirred meat stuffing into a stainless steel tray, dip it in a little water with your hand, pat the meat stuffing until there is no air at all, and finally use a knife to make the meat stuffing with air into a cube with a thickness of about 2 cm. Beating the meat stuffing with a little water in your hand can exhaust the air, so that there will not be many gaps in the steamed stew, which is also the experience gained after many failures.

6. Beat the scattered egg yolk into an egg yolk paste with a little salt and 10g common flour, pour it into the middle of the formed meat stuffing, and scrape the egg yolk paste with a knife or chopsticks to evenly coat the upper layer of the whole meat with the egg yolk paste.

7. Steam in a steamer for 45 minutes. Generally, the steamed "stew" will be lightly pressed. With a light press, the surface coated with egg yolk paste will be smooth and better blended together, which looks particularly neat and appetizing.