[List of ingredients] Pork belly 1 kg, 2 sweet potatoes, rice 1 bowl, half bowl of glutinous rice, a handful of dried peppers, a handful of pepper, 2 star anise and chopped green onion.
Seasoning: 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of soy sauce 1 tablespoon, oyster sauce 1 tablespoon, bean paste 1 tablespoon, salt 1 tablespoon, half a spoonful of sugar, spiced powder 1 tablespoon, Jiang Mo.
[Production Steps]
1, a catty of pork belly is cleaned first, and then directly sliced on the chopping block. Pork belly should choose this kind of fat and thin collocation, which will taste delicious;
2. Cut it, put it in a bowl, and then start seasoning: two spoonfuls of cooking wine, two spoonfuls of light soy sauce, one spoonful of light soy sauce, one spoonful of salt, half a spoonful of sugar, 1 spoonful of allspice powder, and a little Jiang Mo.
Directly grab it and stir it evenly, then marinate it 1 hour, and remember to turn it over during the pickling process;
3. Then we prepare a bowl of rice and a half bowl of glutinous rice, and wash them with clear water;
4. then drain the water and pour it into the pot for frying. Stir-fry the water with high fire first, and then stir-fry the rice with low fire.
Stir-fry until the color turns brown, and serve. After taking it out, pour it directly into the cooking machine, add a handful of dried pepper, a handful of pepper and two star anises, and then grind it into powder.
It doesn't need to be particularly delicate, but it tastes better with a little graininess. When you're done, dump the spare.
5. Then prepare two sweet potatoes, peel them and cut them into large pieces. Cut it and put it into water to avoid oxidation and blackening;
6. Pork belly is also pickled at this time.
Pour in the rice noodles just made several times and mix well until each piece of pork belly can be wrapped with a layer of rice noodles, that's all;
7. Spread a layer of sweet potato in a small steamer first, and then spread the pork belly.
If you don't have this small steamer, use a bigger bowl. Similarly, spread the sweet potato on the bottom, spread the pork belly on it, and finally steam it in a steamer.
When the water boils, it will be cooked in an hour and a half with medium heat. Sprinkle chopped green onion while it is hot, and the delicious steamed meat will be ready.
This is the oldest practice on our side. Steamed meat at the bottom of sweet potato is not fragrant at all.
The taste is waxy and crisp, and the rice flour is oily and rich in flavor. If you like it, try it quickly!
The second kind: pork belly+potatoes
The combination of rice, potato and meat is waxy and fragrant, crisp and refreshing, fat and thin, red and white, tender but not greasy, and full of flavor. If you bite it, your tongue will melt.
[List of Ingredients] 3 kg of pork belly, 2 eggs, appropriate amount of onion and ginger, 2 potatoes, 2 tablespoons of soy sauce, half a spoonful of soy sauce, half a spoonful of oyster sauce 1 spoon, pepper and salt 1 spoon.
[Production Steps]
1, wash the meat first. I chose half fat and half thin pork belly. After cleaning, we will deal with the hair on the pigskin.
2. After the pot is hot, rub the pigskin down and rub the back. After a while, you can smell a burning smell. At this time, the hair on the pigskin will be hot and soft. Take it out after burning and put it on the chopping block. Then scrape off the remaining pigskin with a knife. This method is the simplest;
3. After processing, you can cut the meat and slice it, not too thin or too thick. After cutting it, we will put it in a bowl first.
4. Then prepare another bowl and beat in 2 eggs. Stir them first, then pour them directly into the pork belly. After adding a spoonful of raw flour, grab it directly and stir it evenly so that every piece of pork belly can be wrapped in egg liquid.
The two eggs in my big bowl are just right. After all the eggs are wrapped, you can heat them in the pan. Brush the pan with a thin layer of oil, and then put the pork belly in for frying.
6, pork belly fried first not only tastes more fragrant, but also can fry some oil, so that it will not feel greasy. Fry one side golden, then fry the other side, and the two sides can be fried. This color looks awkward. After it is served, we will continue to put it back in the bowl;
7. Then cut some onions and ginger, cut shallots into sections, slice ginger, put them directly into the pork belly after cutting, and then add 2 spoons of soy sauce, half a spoonful of soy sauce, one spoonful of oyster sauce, half a spoonful of pepper and one spoonful of salt;
8. Grab pork belly directly. After mixing, the color of pork belly looks good in an instant. Then we marinate for half an hour. When pickling, we will cut two potatoes. After peeling, we will directly change the knife and cut it into pieces. Put it in a bowl, add a spoonful of salt and marinate for a while.
9. Then we prepare a small bowl of rice, wash it with water, drain it, and then pour it directly into the pot;
10, stir-fry the water with medium fire first, and then stir-fry it slowly with low fire after the water is completely dry. At this time, stir fry with a shovel until the rice turns slightly yellow, then turn off the fire and pour it out to cool;
1 1. After cooling, break it with a cooking machine or meat grinder. The meat grinder I used will be ready in a few seconds. This is what it looks like after it is finished, not particularly fine, but also a little grainy. This state is just right;
12. At this time, the meat is also marinated. Add the freshly beaten rice flour and add it several times so that each piece of meat can be covered with a layer of rice flour. Finally, add some water and mix well.
13, and then we prepare a big bowl, first pour the potatoes in, and then spread the meat on it, so there is no need to add onion and ginger slices when putting the meat;
14, after the chess pieces are set, they can be steamed in the pot. When the water rises, the fire can be cooked at 1 hour. Sprinkle some chopped green onion for decoration, and the fragrant steamed meat will be ready.
This version of steamed meat powder was made by herself. The original rice flavor is matched with the fresh flavor of pork belly, and the pork belly and potatoes broken off by a pinch of steamed chopsticks are too fragrant. It really smells like melting in the mouth. Waxy and fragrant, crisp and refreshing, fat but not greasy. Try it if you like!
The third kind: pork belly+pumpkin
Pork belly with pumpkin and squeezed pepper. It tastes waxy and fragrant, crisp and refreshing, fat and thin, red and white, tender but not greasy, and full of flavor.
[Component List]
Ingredients: pork belly 1 kg, appropriate amount of squeezed pepper, half of old pumpkin.
Accessories: cooking wine, sugar, salt, soy sauce, sweet noodle sauce, Jiang Mo and minced garlic.
[Production Steps]
1, pork belly 1 kg, slice first, neither too thin nor too thick, the thickness determines the taste of the final entrance. Chopsticks will rot if they are too thin, and they will taste particularly greasy if they are too thick. After all cut, put it into a bigger bowl;
2. Add cooking wine, sugar, salt, soy sauce, sweet noodle sauce, Jiang Mo and minced garlic, and mix well to make the pork belly more delicious;
3, and then add a small amount of steamed meat powder several times. We use pressed wide peppers to make steamed meat here, some are rice flour and some are corn flour. Our family prefers to eat pressed wide peppers made of rice flour, which tastes more delicate until every piece of pork belly can be wrapped with a layer of pressed wide peppers. Now put it aside and marinate for half an hour;
4. At this time, we first prepare half an old pumpkin, peel it first, then cut it into pieces, clean it and drain it;
5. After the pork belly is salted, it can be cooked. First spread a layer of old pumpkin in the steamer and cut the meat into pieces. This steamed pork with pumpkin powder was named by my mother. The sweetness of pumpkin is really fragrant with the salty taste of pork belly and the sour and spicy taste of squeezed wide pepper.
6. After everything is set, you can start steaming. After the fire boils, turn to medium heat 1 hour, then turn off the fire and take out the pot.