Steamed pork with leaf buns is a traditional Dai delicacy with the following unique cooking tips:
1.Ingredients: Choose fresh pork, usually pork belly or ribs, with fat and lean parts for more flavor.
2.Prepare spices: Prepare fresh spices such as lemongrass, shallots, garlic, etc., which will enhance the aroma of the pork.
3.Marinating: Wash and chop the pork, add an appropriate amount of salt, peppercorn powder, lemongrass and other spices, mix well, marinate for a period of time, and let the pork absorb the flavor of spices.
4.Wrapping: Wrap the marinated pork in plantain leaves into small packets, which will preserve the flavor of the pork and allow the steam to penetrate better.
5.Steaming: Put the wrapped pork into the retort and spread a layer of banana leaves on top to increase the steaming area.
6.Heat: After boiling the water over high heat, put in the retort, turn to low heat and steam for a period of time until the pork is cooked through.
7.Seasoning: Depending on personal taste, you can sprinkle an appropriate amount of chicken essence or monosodium glutamate on top of the steamed pork to increase the umami taste.
8.Enjoy: Take out the steamed pork, untie the plantain leaves, and enjoy.
Note: During the steaming process, it is necessary to pay attention to the control of the heat to avoid the high fire making the pork too dry and hard, which will affect the taste. At the same time, the marinating time should not be too long, so as not to make the pork sour.