The steamed rice series recipes are very popular with the public, such as steamed pork ribs, steamed pork, rice vermicelli pork, steamed beef, etc. Steamed rice dishes are very popular in Sichuan and can be said to be one of the must-have dishes for banquets. , not only retains nutrients, but also maximizes the use of ingredients. Nowadays, living conditions have improved. Many families will make homemade steamed pork to satisfy their family members. The rice noodles wrapped in the meat absorb the deliciousness of the meat, and it is crispy and oily. One bite When you bite into it, you feel a sense of satisfaction on your face. The rice noodles are oily and have a rich aroma.

Do you want steamed steamed pork to be delicious? It is inseparable from a special ingredient, which is steamed pork powder. As an essential ingredient and perfect partner for steamed rice dishes, it definitely plays an indispensable role. Steamed pork powder can absorb fat, making the meat taste fat but not greasy, tender and tender. It is not thick, glutinous and fragrant. The steamed pork rice noodles sold in supermarkets are either too salty or tasteless. It is said that they are made with old rice, which is not hygienic at all. In fact, making steamed pork rice noodles is not difficult at all. Today I will share a steamed pork rice noodle. The method is simple, the ingredients are locally sourced, and the taste is comparable to that of a professional steamed meat restaurant.

Many people don’t understand steamed pork. The seemingly inconspicuous rice noodles are the key. Every steamed pork restaurant in our area has a secret. Even if it costs ten yuan a pound to put green onions, Add as much as you need, not less. The formulas are also very different. Apart from the different spices added, the main difference is the rice used. The steamed pork powder is processed independently, which is much stronger than what you buy in the market. The oiliness of rice is different. The stickiness is also different and needs to be balanced with each other, which involves experience and skills.

Ingredients: rice, glutinous rice, star anise, peppercorns

1. Prepare 100 grams of rice, 100 grams of glutinous rice, 1 star anise, crush it, mix together, wash and dry Moisture, the purpose of this is to make the rice grains cleaner.

2. Heat the pot over low heat without a drop of oil. Add the dried rice grains, star anise, and about 20 peppercorns. Stir-fry over low heat. The rice may break when frying, so don’t worry. it.

3. Stir-fry until the rice changes color, the rice grains turn slightly yellow, the aroma of the spices has been released, and the smell is very strong. At this time, turn off the heat and let cool, about half an hour.

4. Prepare a stone mortar, specially used for grinding. First pick out the star anise, mash it in the stone mortar, and then add rice grains and Sichuan peppercorns.

5. Pound the peppercorns together into coarse powder. Of course, it should not be too crushed. If you don’t have a stone mortar, you can crush it with a rolling pin. A small amount and multiple times will have the same effect. You will get a lot of fried rice. Fragrant, stir in the meat and steam it.

1. When frying the rice, lower the heat and stir constantly to prevent it from becoming burnt. You can also put it into a fresh-keeping bag and store it in the refrigerator.

2. The steamed meat rice noodles sold in the market have many added ingredients. This homemade version tastes healthier.

3. When frying, you can also add some star anise and stir-fry together to add flavor.