Pork (fat and thin), rice flour, brown sugar, brine, salt, soy sauce.

working methods

1) Wash pork and cut into 0.3cm thick slices (optional thickness). Cut the lean meat into thin slices and the fat meat into thin slices;

2) Marinate pork slices with brown sugar, bittern, salt and soy sauce for 30 minutes. In order to set the plate conveniently, it is best to marinate fat and lean meat separately;

3) Pickled pork is covered with a thin layer of rice flour on both sides, and put into a large bowl of steamed meat one by one, with lean meat on the bottom and fat meat on the surface;

4) Boil water in a steamer, put the meat in a large bowl and steam for about 40 minutes.

skill

1. Pork belly doesn't have to be steamed, it's too greasy. As long as it is fat and thin meat. Steamed pork belly, although juicy and tender, is always too fat. For other fat lean meat, the steamed pork powder is not dry or greasy, just right.

2. Rice noodles in steamed meat should not be put more when mixing meat, otherwise the steamed rice noodles are easy to agglomerate and get caught in the middle.

The dishes are set, the lean meat is below, the fat meat is above, and the steamed rice flour meat is very tender.