How to make Xisha meat

Cooking is not only an essential skill in life, but also a joy to do. In fact, the benefits of cooking are far more than these. Below, the editor will introduce to you the method of cooking Xisha meat so that you can also enjoy the fun of cooking.

1.12 Ingredients: Soak the glutinous rice for 4 hours in advance, wash and scrape the pork and set aside.

2.21 Put water in the pot, add the meat, smash the ginger and cook until 70% cooked.

3. Take it out and let it sit skin-side up for about ten minutes to dry the skin.

4. Take a small bowl and pour three spoons of vinegar and one spoon of sugar. Stir well to completely dissolve the sugar in the vinegar.

5.12 Apply the sweet and sour sauce on the skin, rub it while applying, and try to make the sweet and sour sauce adhere to the skin. After applying the sweet and sour sauce, let it sit for more than an hour to allow the skin to dry fully.

6.21 Heat the oil in a wok until it is 70% cooked, then put the pork skin side down and fry for about one minute.

7. It looks good after being fried.

8. Cut into large pieces, cut in the middle but don’t break it off.

9. Stuff the bean paste into the meat and press it slightly.

10. Place the pork skin side down in a bowl.

11. Drain the glutinous rice and sprinkle it on the meat, filling the gaps.

12. Boil water in a pressure cooker, put the bowl in, and steam over high heat for 40 minutes.

13. Turn over on a large plate, sprinkle with sugar and serve.

I believe that after reading the above instructions for cooking Xisha meat, you must have a deep understanding of this dish and you must try to make it yourself.