Steamed pork hind legs #Melting taste
They say Chinese food tastes good!
2 serving
Within 999 minutes
요리조이
Ingredients
  • the hind legs of pork
    200g
  • Broth
    3cup
  • Night
    4ea
  • enoki mushroom
    1mass
  • King oyster mushroom
    1/2ea
  • Broth
    2cup
  • Soy sauce
    1T
  • cooking wine
    1T
  • Whole pepper
    10~20piece
  • an octagonal angle
    3ea
  • Sugar
    1/2T
  • Ginger
    1T
  • chopped ginger
    1T
  • crushed garlic
    1T
  • cooking wine
    1T
  • Broth
    1cup
  • Oyster sauce
    1T
  • potato starch
    2T
Cooking Steps
STEP 1/17
Cook back leg meat in boiling water To change the color of the outside
STEP 2/17
Cut it in half, please
STEP 3/17
Grease a heated pan with plenty of cooking oil
STEP 4/17
It's going to be brown on the outside. The oil splatters, so put the lid on top
STEP 5/17
Add beef, radish, flavored 1T, minced garlic 1T (it's cleaner with whole garlic), soy sauce 2T and boil to make broth
STEP 6/17
Cut the meat into 1cm thick pieces, add 2 cups of broth, 1T of miso, pepper, octagonal, ginger, and sugar (1/2T)
STEP 7/17
Put it on a steamer and steam it for 1 hour and 20 minutes. (If you steam it for about 2 hours, the meat is softer)
STEP 8/17
Cut the chestnut in half, put some water in the microwave, heat it for 30 seconds, and remove the skin
STEP 9/17
Bake chestnuts over low heat and remove the inner skin when cooled
STEP 10/17
Cut the bottom of the enoki mushroom and slice the saesongi mushroom
STEP 11/17
After heating the wok, add cooking oil and stir-fry minced ginger and garlic
STEP 12/17
Add chestnuts, pine mushrooms, and enoki mushrooms and stir-fry them
STEP 13/17
Add the broth
STEP 14/17
Add 1T of Mihyang and 1T of Oyster sauce and stir until thick
STEP 15/17
Mix starch powder with water, pour starch water, and mix evenly
STEP 16/17
Starch water gets tangled right away, so don't leave it for too long and turn off the heat
STEP 17/17
Place the steamed meat on a plate and pour in the mushroom sauce
Prepare meat with pork oil (pork belly, etc.) It's a soft steamed dish because the oil is drained It's seasoned with soy sauce, so I didn't add soy sauce when I steamed the meat
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