After the tenderloin is washed, dry and cut the thin noodles.
Garlic chopped, ginger shredded.
Add half ceramic spoon wine, half porcelain spoon water, half porcelain spoon oil, half porcelain spoon starch, 1 teaspoon salt, and half teaspoon sugar. Then add half a porcelain spoon of shrimp paste and minced garlic and ginger to marinate for 15 minutes.
Thousands of folded and shredded.
Then shake and scatter on the bottom of the plate.
Spread the pieces of meat on the louvers with chopsticks. The remaining louvers can be placed on top.
Wrap the plastic wrap and place it in a water-dried pot for 15 minutes in a high-temperature fire.
Carefully uncover the cling film.
Steam for 2 minutes.
Steam and then sprinkle some chopped green onions to enhance the fragrance.
The sliced meat has a unique seafood flavor of the shrimp paste, because the amount is not large, and the taste does not conflict. After pickling, the taste is dry and can be eaten with veggies. Sauce and dinner are very beautiful.
This dish can also be steamed together when cooking rice cooker. Add half a spoonful of water when marinating. The plastic wrap does not need to be uncovered during the steaming process.