Our family has the custom of making pickles every year. It's also necessary to treat people with pickles and steamed meat during the Spring Festival. Oil, not greasy, can always be the top of the reception banquet. Take a look at the classic practices of our farmhouse dishes.
Practice:
1. Wash the dried vegetables and drain them into bowls for later use. Take the sliced meat and put it into a bowl. (the bowl of dried plum is slightly larger than the bowl of oily meat, so it can be steamed together without twice.).
2. Put dried vegetables and pork in the pot, steam for about 10 minutes. Seasoning: cooking wine, soy sauce, ginger, sugar, salt into the pot to cook, and finally sprinkle some green onion.
3. Take a large bowl, pile up the steamed dried vegetables and meat layer by layer (one layer of dried vegetables and one layer of meat). Finally, pour the sauce evenly, put it into the steamer and steam for about 30 minutes.