Ingredients: 500 grams of pork belly with skin.
Ingredients: 24 fresh lotus leaves 20 cm square, 50 grams of glutinous rice, 50 grams of japonica rice.
Seasoning: 15 grams of peanut oil, 0 star anise5 grams, 15 grams of sugar, 50 grams of cooking wine, 5 grams of soy sauce and salt, and 5 grams of Zhan Wang chicken powder.
Production method: 1. After the remaining hair on the meat skin is burned, scrape and clean, and cut into 7 cm long, 4 cm wide, and 0Put the 7 cm thick slices on a plate, add cooking wine, soy sauce, salt, Zhan Wang chicken powder, sugar and mix well, marinate for about 1 hour.
2. Break the star anise into small pieces and fry glutinous rice and japonica rice at the same time, take a light yellow shape, grind it into a coarse powder, put in the meat slices and mix well, stick it with rice flour, put it flat in the plate, when the basket is steamed with a strong fire, take water and put a little soy sauce, spray it evenly on the meat slices, and continue to steam it until it is soft and rotten.
3 Wash the fresh lotus leaves, take out the steamed pork, wrap them in lotus leaves one by one, buckle them into the bowl, evenly pour peanut oil, steam them for 10 minutes, take out and flip them on the plate. Peel off the lotus leaves with chopsticks when eating.
Characteristics: lotus leaves are fragrant, mellow in texture, fat but not greasy.
The key to operation: be sure to choose fresh lotus leaves.
Nutrients: This dish contains about 51 grams of egg white matter, 301 grams of fat, 583 mg of phosphorus and 926 mg of potassium.
Health care effect: can treat fever, injury, dry cough, constipation, etc., lotus leaves can not only clear heat and relieve heat, but also can raise the spleen and stomach, clear the yang qi.