Chinese yam seems to be the seasonal food in all seasons of the year: Taking Chinese yam in spring to strengthen the spleen, taking Chinese yam in summer to accumulate, taking Chinese yam in autumn to nourish the lungs, while taking Chinese yam in winter to nourish the Qi. It is said that taking yam in winter can also enhance immunity and resist cold.
Practice:
1. Slice ginger; wash and dry streaky pork; wash cinnamon and star anise and dry
2. Put the streaky pork into the pot, add ginger slices, cinnamon and anise, pour in 1 cup of cooking wine, 3 teaspoons of soy sauce, 1 teaspoon of salt, 1 teaspoon of sugar, and a proper amount of water before the meat, boil it over medium heat, turn it into a small heat and stew it for 40, and then fish out the meat. Do not pour out the juice for cooking the meat
3. When the meat is put at room temperature, it can be directly taken out and cut into about 0.5cm thick slices. Take a large bowl and put more than half of the slices on the bottom of the bowl until 1 / 2 of the bowl. You can put two layers of meat on it
4. Remove the skin of yam, cut the thick slices, lay the yam slices on the ground, pour the soup with soy sauce and marinated meat into the bowl, and the broth is basically the same as yam
5. Spread the rest of the meat on the yam, put the bowl into the steamer and steam for 40 minutes or until the yam is soft. Then, take out the big bowl, cover the mouth of the bowl with a deep dish, and quickly turn over the bowl and the dish together, so that the yam and the meat are not on the plate. This step should be done quickly so as not to spill the soup.