We are about to enter the dog days, and the temperature is getting higher and higher. Everyone likes to eat some light food, but I want to tell you not to eat too light in hot weather! When the weather is hot, the human body will lose a lot of nutrients, so it is necessary to eat some meat to meet the needs of the body.

To eat meat in summer, you can choose steaming, which is light and not greasy, delicious and nutritious. Recently, the price of meat has returned to the range of 10 yuan. My family cooks 1~2 times a week.

The method of steaming meat with powder is simple, but it is very demanding. It must be melted in the mouth, fat but not greasy, and many people can't make this taste.

When cooking this dish, many people cut the pork belly and steam it directly with seasoning and rice noodles. Not only does it taste not soft and waxy, but it is also very greasy and has a heavy smell, all in the wrong way. Today I'm going to talk about how to steam a pot of delicious steamed meat, and remember a few skills to make it as delicious as in a restaurant.

Steamed meat

Prepare fresh pork belly, green onion, ginger, salt, soy sauce, oyster sauce, steamed pork rice noodles and cooking oil.

Specific practices

The first step is to make steamed meat. You should choose pork belly with fat and thin. It tastes soft and delicious, and it won't be too greasy. The pork belly we usually buy is cold meat. After acid treatment, the smell is weak, and we only need to remove the fishy smell and enhance the fragrance.

How to remove fishy smell and increase fragrance? The method is pickling: wash the pork belly, cut it into thin slices, add onion slices, ginger slices, salt, soy sauce, soy sauce, cooking oil, stir evenly by hand, and marinate for 1 min to make the pork belly fully absorb the flavor of the seasoning, and then remove the fishy smell and enhance the flavor. The temperature is very high in summer, so it should be stored in the refrigerator to prevent the pork belly from going bad.

Many people put it wrong, and poured the sauce in the rice noodles into the pork belly to pickle the rice noodles and make them tasty.

The second step is to prepare steamed pork rice noodles with various flavors, including five flavors, fermented bean curd flavor, spicy flavor and so on. And choose according to your favorite taste. In addition, there are those with sauce and those without sauce, and it is more convenient to choose those with sauce.

Pour the rice noodles into a bowl, pour the sauce, stir well with chopsticks, and marinate for 20 minutes, and the rice noodles will be delicious.

Step 3: Marinate pork belly and rice noodles to taste, dip pork belly into rice noodles one by one, so that the surface is evenly covered with rice noodles, put them in a bowl and put them in order, and spread the remaining rice noodles on them. If you feel trouble, you can pour pork belly into rice noodles and mix well. Remember to pick out the onions and ginger slices.

Step four, pour the right amount of water into the bowl. Many people use flour to make steamed meat, which tastes very hard, but no water is added. Adding water can replenish water to pork belly. After steaming, the taste will be soft and tender, and it will melt in the mouth.

Step 5: Steamed meat with or without side dishes. Usually you can add potatoes, sweet potatoes, pumpkins and so on. If you add side dishes, the side dishes should be placed at the bottom of the plate first, and then the pork belly should be loaded. Don't make a mistake.

Step 6, pour water into the steamer to boil, put the steamed meat bowl into the steamer, cover it and steam for 40 minutes. If there is a pressure cooker, it will be cooked in 20 minutes after charging, and soon. Take it out and sprinkle with chopped green onion. Steamed meat is ready.

The steamed meat cooked is ruddy in color, soft and rotten, especially tasty. Grandma in her eighties at home can bite, and even ate several pieces, saying it was delicious.

The chef has something to say.

The method of steaming meat with powder is simple, but if you want to taste delicious, you can't steam directly. The key to this dish is two words-"pickling". Not only pork belly but also rice noodles should be preserved, which will be more fragrant and delicious. Don't forget to add some water when steaming, so it tastes softer and more tender.