Ingredients
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3 garlic cloves
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1 ginger
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15 chestnuts
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5g shrimp
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4 shiitake mushroom
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300g pork
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1 star anise
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1 cinnamon
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Seasonings
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1 tablespoon oil
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1 tablespoon sugar
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1 teaspoon dark soy sauce
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1 tablespoon cooking wine
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1 teaspoon salt
Directions
Tips
1. Make a deep cross-cut on the meat to make the meat taste deeper.
2. Add water until it covers 1/3 of the meat. Do not add too much water into the pot.
3 After steaming, you can place lettuce left on the plate before pouring on the meat, which can make it aromatic.
Steps
|
1
Done
5 minutes
|
Peel garlic and cut into slices. Cut ginger into slices. Peel chestnut. Set aside. |
|
2
Done
5 minutes
|
Wash and clean shrimp. Cut shiitake mushrooms into half. Set aside. |
|
3
Done
5 minutes
|
Make cross-cut on the pork. |
|
4
Done
5 minutes
|
Add 1 tablespoon of cooking oil. Preheat the pot, add white sugar to fry until golden brown. |
|
5
Done
5 minutes
|
Add pork and dark soy sauce. Stir fry until golden brown. |
|
6
Done
5 minutes
|
Add garlic, ginger slices, chestnut, shrimp into the pot. Add cooking wine to stir fry. Then add 1 bowl of water, star anise, cinnamon. Bring to a boil. |
|
7
Done
5 minutes
|
Cook until water has only 1/3 left. Pour the meat into a bowl. Make sure the skin side face down. Add the soup into the bowl and use a plastic wrap to cover the bowl. |
|
8
Done
180 minutes
|
Place into a steamer to steam for 3 hours until meat is soft. |
|
9
Done
5 minutes
|
Remove from heat. Pour the meat on a plate. Remove ginger and garlic slices. Serve. |
