Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, steamed pork meat with salted shrimp sauce. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors. But you don't have to go out just to Why this recipe works: Pork fat makes the filling incredibly juicy and flavorful. Soaking the shrimp in baking-soda water ensures they are even mroe. Home Recipes Pork Steamed Pork Cake with Salted Fish (咸鱼蒸肉饼).
Steamed Pork Meat with Salted Shrimp Sauce is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Steamed Pork Meat with Salted Shrimp Sauce is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook steamed pork meat with salted shrimp sauce using 12 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Steamed Pork Meat with Salted Shrimp Sauce:
- Get slices Pork Belly / Jowl
- Get Marinate ingredients A
- Take 1 tbsp shrimp paste
- Prepare 1/4 tsp white pepper
- Prepare 1/4 sesame oil
- Make ready 1 tsp plum sauce
- Prepare 1 tsp sugar
- Make ready 3 tbsp water
- Prepare Ingredients B
- Make ready Ginger cut thin
- Take Red chilli chopped
- Get Spring onion chopped
Pork loin and pork tenderloin yield the best texture in my opinion. I wrote about various cuts of pork and how to best cook them here. The meat tenderiser I've used is by OXO. Instead of using brutal force of a regular meat mallet, it tenderises meat by piercing it with multiple sharp blades with a light.
Steps to make Steamed Pork Meat with Salted Shrimp Sauce:
- Marinate pork meat with ingredients A for minimum 30 minutes.
- Place marinated meat in steaming plate. Place ginger and red chilli on top. Steam for 18 minutes in high heat. Garnish with spring onion and serve.
The meat tenderiser I've used is by OXO. Instead of using brutal force of a regular meat mallet, it tenderises meat by piercing it with multiple sharp blades with a light. Otherwise, use raw peeled one (thaw frozen). Smaller is better if you can, otherwise just chop away (as I do, because I'd rather do. This home style Steamed Pork with Salted Eggs is one many of us grew up with.
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