【Shaanxi】Spiced crispy pork
Overview
This dish is an improvement on the traditional Shaanxi steamed bowl. Steaming bowls is still a traditional method, but with the added step of pouring oil. This dish has a more Shaanxi flavor. This meat dish is also great for New Year’s Eve dinner!
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Ingredients
Steps
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Prepare beef and cut into strips.
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Add pepper powder, 15ml of light soy sauce, 3g of salt, pepper, onion and ginger water to the cut meat and marinate for 20 minutes.
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Add starch and eggs and mix.
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Stir well.
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Add oil to the pot and when the oil is 60% warm, use chopsticks to lower the meat into the pot one by one.
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Remove from deep-fried slightly yellow color and control oil.
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Place the fried meat in a bowl and top with onion and ginger.
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Add dried chili peppers, salt, light soy sauce, Sichuan peppercorns, and cumin to the pot and bring to a boil. Make the cooking water and add it to the steaming bowl. Place the steaming bowl into the pressure cooker and steam with the lid on for 20 minutes.
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. Wash and cut the tofu skin into shreds.
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Blanch the tofu skin.
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Remove and set aside.
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Shred Chinese cabbage,
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Blanch Chinese cabbage.
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Blanch the fungus.
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Remove the fungus and set aside.
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Take out the steamed small crispy pork steaming bowl and put the blanched tofu skin on it.
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Add the blanched fungus and Chinese cabbage.
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Place the steamed meat and blanched vegetables onto a plate.
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Put the minced garlic and green onions on top of the crispy pork.
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Spread the chili powder generously.
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Heat oil in a wok to 70 degrees, pour on the chili powder, and sprinkle with chives.
