<h1>Ingredients</h1>
Pork chops are about 800 grams
<h1>ingredient</h1>
100 grams of rice
<h1>seasoning</h1>
2 grams of peppercorns, 3 grams of salt, 10 grams of soy sauce, 2 grams of chicken essence, 15 grams of sugar, 2 grams of white pepper powder, 15 grams of Pixian watercress, 10 grams of minced ginger, 10 grams of tofu milk sauce, 50 grams of broth (can be replaced with water), 20 grams of salad oil.
<h1>method</h1>
1, chop the Pixian watercress, add salt, soy sauce, chicken essence, sugar, white pepper, ginger, tofu milk and stir well;
2. Change the pork ribs into a uniform size block and wash it;
3: Put the sauce of recipe 1 into the pork chops, mix well and marinate for 2 hours;
4: Put the rice and peppercorns together in a wok and sauté over medium heat until yellow;
5. Take out and roll out with a rolling pin into semolina;
6, take the bamboo steamer, wrapped in tin foil (if you use lotus leaves is better);
7. Add semolina, broth and salad oil to the marinated pork chops and mix well;
8, put into the steamer, into the steamer, boil the water and change to medium-low heat to steam for 1 hour;
9: Sprinkle the green onion out of the pot and serve the original cage.