Featuring steamed pork with rice flour

Like salty burning white, sichuan are three steamed steamed pork with rice flour in the nine field dry steaming food in the dish. Yuan mei in "the garden food with single," says is "jiangxi people food is steamed pork with rice flour, also do not have clear origin, steamed pork with rice flour is widely popular in the south, however, are found everywhere in traditional practice, I'm afraid is difficult to research its origin.

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Ingredients
  • The streaky250 g
  • featuring1
Additions
  • Green Chinese onion
  • ginger
  • Chinese prickly ash
  • Red bean fermented bean curd
  • Brown sugar
  • Light soy sauce
  • Refined salt
  • Laozhao juice
  • Five-spice powder
  • Steamed meat rice noodles

1.

Cut pork belly into 10 cm long, 0.5 cm thick films

2.

Green onion, ginger, Chinese prickly ash finely chopped and other seasonings (except rice noodles) mixing evenly in the container. Add meat sauce mix well, add rice flour mix. In steaming bowl of meat into the shape of a book, and then render the potato stir in seasoning container after on the meat

3.

Soft steamed steamed until cooked. Will empty gourd open upper, middle and steamed meat locked into the gourd

4.

A dish on the cage steam for 15 minutes

Bonus skill

Marinated meat, add chopped Shang Bao, fully mixing, steamed process will make more delicious flavor oh gravy

Cooking techniques

Steaming bowl of overlying plastic wrap to prevent water droplets into the bowl; Steam for 45 minutes more than meat, cooked soft, but usually steam for about two hours, to let the fat spit oil, so eat up and not be bored with; After loading featuring strictly control the steaming time, time is too long yellow melon will collapse deformation

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