Steamed pork is still active on our table, among which "lotus leaf steamed pork" is famous in Hangzhou cuisine. The mellow fragrance is thick, soft and glutinous slag, and the aftertaste has the fragrance of lotus leaves. There are three types of steaming: steaming, powder steaming and dry steaming, and today's dish is the cooking method of powder steaming. Steamed and matured dishes can not only maintain the original flavor of the ingredients, but also keep the shape of the finished dish unchanged.

The principle of steaming vegetables, through the action of fire, evaporates water into gas, and uses the temperature of steam to act on the ingredients to make the ingredients mature. However, different ingredients have different steaming techniques, among which the fresh and tender vegetable syrup needs to be steamed quickly, such as: steamed fish, steamed scallops, steamed shrimp and other seafood ingredients. There are also dishes with a tough texture, which need to be steamed for a long time on a strong fire: such as: steamed whole chicken, steamed pork knuckle, steamed pork will be steamed and the steamed wontons will be crispy and fat but not greasy. There are also dishes with tender and easy-to-cook textures, which need to be steamed over medium heat, such as: steamed eggs, steamed melons and fruits, steamed pasta and pastries. The fire is too great, which is easy to cause the surface of the egg to burst, and it is not fresh and tender when steamed, and the taste is poor. So steaming is not simple.

【Steamed pork】

Salty and fresh flavor, fat but not greasy

The main ingredients used are: 300 grams of pork belly, 0 grams of ginger, 0 grams of secret steamed pork sauce, 0 grams of cumin, 0 grams of star anise, 0 grams of fragrant leaves, 0 grams of rice, and 0 grams of glutinous rice

製作工藝：（1）首先將五花肉切成厚5毫米的大片，長十釐米寬3釐米。隨後放入清水中，浸泡漂洗半小時，可以去除雜質以及血水。接著撈出控幹水分，用吸水紙吸幹水分也可。（2）在肉中撒上蔥薑，搓捏一會把蔥薑的風味捏出來，攪拌均勻醃制十分鐘。隨即挑揀出蔥薑，要挑揀乾淨，避免影響後期口味。

（3）在肉中，添加秘制醬料，攪拌均勻腌制半小時，抽空來製作粉料。（4）取一口不粘鍋，鍋中倒入大米，糯米開小火不停煸炒翻動，讓顆粒受熱均勻，隨後放入小茴香，八角，香葉不停煸炒，直至大米，糯米炒製表面微黃，水分蒸發幹。（5）將食材全部倒入攪拌機中，攪打成粉末狀備用。（6）去一個碗，底部刷上一層油，將五花肉拌上粉料，均勻的包裹上一層，接著豬皮朝下，平鋪整齊，包上保鮮膜，旺火蒸制四十分鐘，直至食材軟爛入味為止。【保鮮膜很重要，避免水蒸氣形成的水珠，滴入肉中，影響風味。】（7）擺盤裝飾，希望大家能夠喜歡這個作品，我們下期再見。

【Secret tamales sauce】

The flavor is rich and fragrant

The detailed recipe is: 5 grams of peanut sauce, 0 grams of fermented bean curd juice, 0 grams of sweet pasta, 0 grams of Huadiao wine, 0 grams of oyster sauce, 0 grams of tomato sauce, 0 grams of dark soy sauce, 0 grams of white wine, and 0 grams of salt

Production process: (3) Add the peanut butter and Huadiao wine together, stir well until there are no granules. (0) In the ingredients, continue to add fermented bean curd juice, sweet noodle sauce, oyster sauce, tomato sauce, dark soy sauce, white wine, and salt together, stir well, marinate and ferment for half an hour, and then use. (0) I hope you can like this work, and we'll see you next time.

The cooking is long, quietly appreciative, there is always a dish that warms the heart

No matter how time passes, keep the food, and the beauty will always accompany you!

Proofread by Zhuang Wu