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Authentic Method of Steamed Meat in Old Beijing Powder (with Tips for Steamed Meat Not Sticking to Bowl)

Authentic laobeijing fenzhengrou

Ingredients: Pork belly 300g homemade rice flour (rice and glutinous rice 1: 1).

Seasoning: 5 tablespoons of sweet noodle sauce, 3 tablespoons of soy sauce, 3 tablespoons of fermented bean curd, 3 tablespoons of sesame oil 1 tablet, 3 tablespoons of thirteen spices, 2 tablespoons of sugar, rock sugar 150g, 1 tablet.

Authentic laobeijing fenzhengrou

Practice: 1, take a proper amount of rice and glutinous rice 1: 1, put the rice in a wok and stir-fry until golden brown.

2. Take out the slightly granulated rice flour. If it is too broken, it will lose its oil absorption effect.

3. Cut the pork belly into 2 mm thick and 6 cm wide slices. Too thick fat will be greasy, and too thin lean meat will make firewood.

4. Add homemade rice flour and sweet noodle sauce, 5 tablespoons of soy sauce, 3 tablespoons of fermented bean curd, 3 tablespoons of sesame oil 1 slice, 3 tablespoons of thirteen spices, 2 tablespoons of sugar, 150g, mix well and marinate for about 2 hours.

Authentic laobeijing fenzhengrou

5, put a small piece of rock sugar in the bowl and then put the pickled rice noodle skin down in the bowl (you can't touch the bowl when you put a piece of rock sugar in the bowl to steam the meat).

6. Steam the coded meat in a steamer for 90 minutes (it must be on fire, which is the key to rotten meat).

Authentic laobeijing fenzhengrou

Lion's Experience: This Wan Li-flavored steamed pork is fat but not greasy, tender and smooth, which is the first attempt of a lion. As you can see, it's still a fake. When you pick up a famous piece of steamed meat in old Beijing, all kinds of flavors gather in your mouth, which deeply challenges your taste buds!

material

Pork belly, rice flour, onion, ginger, chicken essence, brown sugar, salt, soy sauce.

working methods

1. Pork belly cut into pieces, onion cut into sections, ginger cut into small pieces.

2. Put the meat in a wok and fry until the surface becomes discolored and oily.

3. Stir-fry ginger, then add soy sauce, onion, salt and brown sugar in turn, then add rice noodles and add water (the amount of water depends on the amount of rice noodles, so it should be thinner, because rice noodles are very absorbent).

4. Put the mixed (fried) raw materials into a large bowl and steam them in a pressure cooker. Steam for about 30~40 minutes after aeration.

skill

Because the pork in the north is not as fragrant as the pork at home, I fried the meat first to get rid of the fishy smell. In my hometown, we all mix all the ingredients directly and steam them in a pot, which is much more fragrant than cooking here.