Steamed Double White Pork

Steamed double white with bacon is a common delicacy. The main ingredients are homemade bacon, baby cabbage, and frozen tofu. Prepare an appropriate amount of broth. If there is no broth, you can prepare water. Also, prepare an appropriate amount of lard and salt, and then you can make it. It has good nutritional effects, goes well with rice, and has a certain effect of regulating the body.

How to make steamed bacon

Ingredients: 200 grams each of homemade bacon, baby cabbage, and frozen tofu. Seasoning: 100 grams of broth, 10 grams each of salt and lard, and 5 grams of chicken essence. Method: 1. Cut the baby cabbage into two halves lengthwise, blanch it in boiling water for 5 seconds, remove it, cut the frozen tofu into 0.5 cm thick slices, blanch it in boiling water for 1 minute, remove it and drain the water, wash the bacon, steam it in a steamer over high heat for 20 minutes, remove it and cut it into 0.2 cm thick slices. 2. Take a plate and arrange the frozen tofu neatly on the bottom of the bowl, put the baby cabbage on it, cover the top with bacon slices, then add salt, chicken essence, broth and lard, and steam it in a steamer over high heat for 15 minutes.

Tips

The combination of meat and vegetables is beautiful in appearance.

Homemade bacon: Rub the pork belly with coarse salt mixed with edible saltpeter (the ratio of saltpeter to meat is 1/1000), put it into a jar with the salt and fill it up. Do not cover it with the lid and press it down with a chopping board. Leave it at room temperature for one day, then take it out and hang it in a cool and ventilated place to air dry (about one to two days). When using, wash off the salt grains in clean water before steaming it, otherwise it will be too salty.

Method 2

Material

200 grams each of homemade bacon, baby cabbage, and frozen tofu. Seasoning broth 100g, salt, lard 10g each, chicken essence 5g

practice

1. Cut the baby cabbage into two halves lengthwise, blanch it in boiling water for 5 seconds, remove it, cut the frozen tofu into 0.5 cm thick slices, blanch it in boiling water for 1 minute, remove it and drain the water, wash the bacon, steam it in a steamer over high heat for 20 minutes, remove it and cut it into 0.2 cm thick slices. 2. Take a plate and arrange the frozen tofu neatly on the bottom of the bowl, put the baby cabbage on it, cover the top with bacon slices, then add salt, chicken essence, broth and lard, and steam it in a steamer over high heat for 15 minutes.