Steamed lean meat soup

Steaming lean meat soup is also a common cooking method. The lean meat soup has a very sweet taste and is very delicious. The added ingredients can also be selected according to your preferences, such as adding dates, wolfberries, etc., which can retain the original flavor and increase the taste of the soup. It has a good effect on health care, helps gastrointestinal absorption, and helps good digestion.

Steamed lean meat soup

Ingredients: Hakka clear pork soup, which is stewed with only pork and red dates, but the soup is sweet and fragrant, greatly retaining the original flavor and freshness of the ingredients, and is very characteristic of Hakka cuisine that highlights the main ingredients. Although the ingredients of this soup are simple, the method is as follows: Hakka Pork Soup Shoulder Meat (Plum Blossom Meat): 350 grams Red Dates: 7 pieces Ginger: 3 slices Water: 5 bowls (for 3-4 people)

Yacon Pork Soup

Introduction: Yacon is a new type of medicinal fruit. The fruit looks like sweet potato and is rich in more than 20 kinds of essential amino acids and minerals. It has many functions, including lowering blood lipids, lowering blood pressure, controlling cholesterol, anti-inflammatory, diuretic, detoxification, reducing fire, and sobering up, etc. In autumn and winter, using yacon with snow fungus, lotus seeds, lily, and pork to make soup has the effect of clearing moisture and reducing dryness. Ingredients: Yacon, carrot, snow fungus, lotus seeds, lily, fig, candied dates, pork

Steamed Pork with Plum Fragrant Salted Fish

Ingredients: 60g Meixiang Majiao salted fish, 120g streaky pork, 4 cloves of garlic, 5 small slices of ginger, seasoning: 1/2 teaspoon of sugar, 1/2 teaspoon of cooking wine, 1/2 teaspoon of light soy sauce. Method: 1. Slice the pork into thin slices, cut the salted fish into small pieces, and slice the garlic and ginger. 2. Heat a little oil in a pan, add pork slices, garlic and ginger slices and stir-fry over low heat. 3. When the meat slices turn slightly yellow, add the salted fish cubes and stir-fry. 4. Stir-fry until the meat turns yellow and the fat is squeezed out, then add sugar, cooking wine and light soy sauce. 5. Put all the ingredients in step 4 into a plate, put it into the rice cooker steamer, cook the rice at the bottom and steam the vegetables at the top. The rice is ready when cooked. Tips 1. Salted fish itself is very salty, so don’t add salt or too much light soy sauce. Add a little sugar to balance out its saltiness. 2. Pay attention to the ratio of salted fish to meat, which is usually 1:2 or 1:3. If there is too much salted fish, it will be too salty.