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Steamed pork
1 serving
Slice the ginger and garlic. Cut the leek diagonally into 2 cm pieces. Boil the water and blanch the pork in boiling water until it turns white, remove, dry and put in a refractory mold. In a separate piano, mix soy sauce, rice wine, sugar, balm and pour meat with this mixture. Top with chopped onions, ginger, garlic and anise seeds. Place the tin in a steamer and steam for about 2 hours. Remove the meat and strain the liquid formed during the cooking process. Pour the extinguishing liquid into the pan and thicken with starch diluted in a small amount of water. Pour the meat over this sauce and serve.
Slice the ginger and garlic. Cut the leek diagonally into 2 cm pieces. Boil the water and blanch the pork in boiling water until it turns white, remove, dry and put in a refractory mold. In a separate piano, mix soy sauce, rice wine, sugar, balm and pour meat with this mixture. Top with chopped onions, ginger, garlic and anise seeds. Place the tin in a steamer and steam for about 2 hours. Remove the meat and strain the liquid formed during the cooking process. Pour the extinguishing liquid into the pan and thicken with starch diluted in a small amount of water. Pour the meat over this sauce and serve.
pork - 500 g, sugar - 1 tbsp. spoon, soy sauce - 3 tbsp. spoons, rice wine - 1.5 tbsp. spoons, balm to taste, anise - 1 pinch, leek - 3-4 pcs., ginger root to taste, sesame oil - 1 tbsp. spoon, corn starch - 1 tsp, salt - 1 tsp, garlic - 1 pc.
