How to make roast pork

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  • Chinese roasting Meat cooking steps: 1

    1

    The width of the meat is the width of a knife. Add cold water to a pot and add ginger slices. Bring to a boil over high heat while removing the blood foam. Then add spices and cook until the meat is completely cooked. Pour out the meat soup. Set aside (it's called stock).

  • Clamping Meat preparation steps: 2

    2

    When cooking the meat, put the glutinous rice that has been soaked in cold water all afternoon and steam it in the pot for half an hour.

  • Chinese roasting Meat cooking steps: 3

    3

    Immediately after the cooked meat is hot, poke some small holes with a toothpick and smear it repeatedly with brown sugar. After the water vapor dries, fry the skin in oil heated to 70-80% heat until it bubbles. Add the stock until there are small creases.

  • Steps of making roasted pork: 4

    4

    Cut the meat once and cut off the skin. Once the meat is cut off, the skin will not be removed. The meat cut twice will be as thick as the head of a chopstick. If there are many people, you can fry the glutinous rice (fry the white sugar, add the glutinous rice, Codonopsis pilosula, winter melon sugar and stir-fry. Then add the broth and dry it, add the orange cake and wolfberry before serving, and stir evenly).

  • Clamping Meat preparation steps: 5

    5

    Put the cut meat on the prepared sandwich (a bowl of ten pieces of stuffed meat), and then put the fried glutinous rice on it while it is hot. (Don’t put too much glutinous rice to prevent it from overflowing after steaming)

  • Cooking Meat cooking steps: 6

    6

    Steam for 2 hours for the first time, then steam for another 1 hour when ready to eat (from the time of steaming. Leave a gap in the lid before steaming)