Depending on the taste of the subject, several methods are provided.

Method 1:

Ingredients: Pork ribs (pork belly) (500g) Lotus root (250g)

Accessory ingredients: rice (75g)< /p>

Seasoning: sweet noodle sauce (20g) white sugar (3g) pepper (1g) rice wine (10g) cinnamon (3g) star anise (2g) shallot (5g) cloves (2g) Ginger (2g) Salt (4g) MSG (2g) Soy sauce (15g) Fermented bean curd juice (20g)

Production process:

1. Cut the pork into 4 pieces cm long, 2.5 cm wide and 1 cm thick, use a cloth to drain the water and put it in a bowl

2. Drain the pork and add refined salt, soy sauce, sweet noodle sauce, fermented bean curd juice, minced ginger, rice wine, Mix MSG and white sugar together and marinate for 5 minutes

3. Place the rice in an iron pot and stir-fry for 5 minutes over low heat. When it turns yellow, add cinnamon, cloves and star anise and stir-fry for another 3 minutes. Remove from the pot.

4. Grind the fried rice into fish roe-sized powder to make five-spice rice noodles

5. Scrape and clean the old lotus root, remove the lotus root joints, and cut into 3 cm lengths , 1 cm thick strips 6. Add 25 grams of refined salt and five-spice powder to the lotus root strips, mix well, and put it in a bowl to taste

7. Mix the marinated pork with five-spice powder and mix well

8. Put the mixed five-spice powder pork on the bottom of the bowl, place it neatly in the bowl, and garnish the meat strips on both sides

9. Put the bowl containing the pork and the bowl containing the lotus root together. Put it in a basket, steam it over high heat for 1 hour and take it out

10. First put the steamed lotus root on the bottom of the plate, then flip the steamed meat over the lotus root, sprinkle with pepper and chopped green onion and serve.

Process Tips

1. When marinating pork, you must first drain the water from the meat surface, add 3 grams of salt and other seasonings to allow the flavor to penetrate into the meat.

2. Grind the rice flour into corn grains, mix the lotus root with 1 gram of refined salt, and steam the meat until it is cooked and oily.

Method 2:

Ingredients: 400 grams of pork ribs (pork belly)

Accessories: 300 grams of peas, 25 grams of bread crumbs, 50 grams of glutinous rice flour , 100 grams of eggs

Seasoning: 5 grams of pepper powder, 15 grams of glutinous rice wine, 15 grams of soy sauce, 25 grams of fermented bean curd juice, 10 grams of ginger, 5 grams of white sugar, 150 grams of rapeseed oil, 35 grams of sweet noodle sauce , 15 grams of salt, 15 grams of green onions, 35 grams of starch (bava beans)

Production process:

1. Slice pork belly;

2. Add Sichuan peppercorns to the pork belly Mix noodles, fermented glutinous rice juice, soy sauce, tofu milk, ground ginger, sugar, cooking wine, etc., then add rice flour, mix well, and put it into a bowl;

3. Mix peas with salt and rice flour, and add them to the bowl. Steam the pork until soft;

4. Mix salt and pepper noodles into a salt-and-pepper flavored dish for later use;

5. Turn the steamed steamed pork into a plate and take it out Slice the meat, and put the peas into the cage to steam;

6. Then put the meat and beans on the other end of the plate, and serve with the salt and pepper sauce.

Key points for making fried rice tamales:

1. This product involves a frying process, and you need to prepare about 500 grams of vegetable oil;

2. When frying, To control the oil temperature, it is best to steam and fry the meat until the skin is golden brown.

Method 3:

Ingredients: 1 piece of pork belly

Accessories: 1 potato, 1 bag of steamed meat powder, 1 bag of seasoning, cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce A little pepper, an appropriate amount of stock, 5 grams of green onions

Method:

1. Cut the good pork belly into thin slices (organize the pork belly, and put it in the refrigerator to freeze when it is large) Take it out when it is thick, it will be easier to cut beautiful meat slices)

2. Add cooking wine, dark soy sauce, light soy sauce, and a little pepper to the sliced ??pork belly slices, mix well and marinate for 3-4 hours (The ratio of cooking wine, dark soy sauce, and light soy sauce is about 1:1:3)

3. Add the marinated meat slices to steamed pork rice noodles, pour a large spoonful of broth and mix well again

4. Peel, wash and cut the potatoes into thick slices

5. Place steamer paper on the bottom of the steamer, first put a layer of potatoes, and then put the pork belly prepared in step 3

6. Steam in a pot until the water boils, then turn to medium-low heat for about 30 minutes, then sprinkle with chopped green onion

Cooking Tips

1. I didn’t mix the seasoning with the potato slices. There is no rice noodles mixed in, and it is light when eaten, with a slight aroma of rice noodles and meat. If the taste is strong, you can add some salt to the potatoes, and mix the steamed meat and rice noodles before steaming.

2. I used about 100 grams of rice noodles for steamed meat. This is adjusted according to personal preference, but at least every piece of meat should be evenly coated with rice noodles.

3. When steaming pork belly, try to choose good quality pork belly with rich layers, fat and lean. In addition, the meat slices are more delicious if they are sliced ??thinner.