10? People have cooked this dish.
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Jiaoyaoyao
I used to covet Sichuan steamed meat, sweet boiled meat, salty boiled meat and longan meat several times every year ... The more I thought about it, the more my mouth watered, so I went back to Sichuan to learn it again last summer. In the future, if I want to eat, I can make it anywhere. Really happy! ?
This is not a recipe, it's more like childhood.
Materials?
Pork belly is 3 Jin
Glutinous rice 1 kg
Peanut, mung bean, glutinous rice, soybean, rice, stir-fry, flour 1 a small bowl.
Brown sugar 1 small bowl
Half a bowl of orange peel/sugar orange peel
3 tablespoons soy sauce
2 tablespoons lard
Sugar 1 spoon
Salt 1 salt spoon
Sichuan steamed sweet meat (sweet boiled white)?
Wash and freeze pork belly for half an hour, cut into thin slices, pour in 3 porcelain sauces and a little salt and mix well;
Cut brown sugar and orange peel into pieces as much as possible. Pour half the brown sugar, half the orange peel and fragrant rice noodles into the pork belly basin and evenly grab them.
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Cooked glutinous rice with a little water (you can choose to steam it if you are not sure about the amount of water), stir in the remaining half of brown sugar, half of orange peel and lard while it is hot, and mix well.
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Wipe the bottom of the steaming bowl with water and the skins will come down one by one.
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Spread a layer of glutinous rice on the steaming bowl.
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Steaming in the pan (ordinary steamer steaming 1 half a minute; Steam in pressure cooker for 20 minutes)
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During the steaming of the firewood chafing dish, the water in the pot was added several times. Grandma said that we bought this steamer when we were young, and everyone likes to eat steamed buns. The moment the steamer was opened, it seemed to be back to childhood.
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Take out the pot and put it upside down on the plate.
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Sprinkle a little sugar for decoration.
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A total of 8 bowls were steamed, 2 bowls of salty and 6 bowls of sweet.
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