Steamed meat is a famous specialty in Jiangxi.

Every year in the long summer, Nanchang people steam a bowl of rice flour meat, saying that it is eaten in the long summer and will not get prickly heat. Another way of saying it is that Nanchang is hot in summer and people have no appetite, so people tend to lose weight.

Steamed pork with rice flour is a widely spread dish in southern China (such as Sichuan, Chongqing, Hunan, Jiangxi, Hubei and Zhejiang provinces). Belongs to various cuisines. Waxy and fragrant, crisp and refreshing, fat and thin, red and white, tender but not greasy, rice noodles oily and fragrant. According to the cooking method, it can be spicy or sweet, and the ingredients can be supplemented with mushrooms, old lotus roots, pumpkins, sweet potatoes and other vegetables.

The practice of steaming meat with powder:

1. Pour the materials into the pot together, stir-fry the dry pot with low fire until the rice grains turn yellow, and after cooling, pour all the materials in the pot into the grinding cup of the blender and make rice noodles;

2. Sliced pork belly+soy sauce, cooking wine, sweet noodle sauce, red fermented milk and Pixian bean paste, mix well and marinate for a while;

3. Mix the beaten rice flour with the marinated meat so that the rice flour is all on the meat;

4. Put the meat flat on the plate and put it in a steamer (preferably with lotus leaves), and steam for about 60-80 minutes (pay attention to the water in the pot when steaming, and add it in time to prevent the pot from drying).