1 "steamed pork with rice flour raw materials: 250g pork with skin, rice 100g, Shaoxing wine 1 tablespoon, soy sauce 1 tablespoon, salt, monosodium glutamate, sugar and sweet noodle sauce, chopped green onion and shredded ginger, half a teaspoon of spiced powder and a little sesame oil. Methods: 1. Clean pork, cut into pieces with the thickness less than 1 cm, put into a basin, and mix well with salt, Shaoxing wine, soy sauce, sugar, sweet noodle sauce, chopped green onion, shredded ginger, allspice powder and sesame oil for later use. 2. Wash the rice, drain the water, stir-fry it in a wok with low fire until it is slightly yellow, take it out and cool it, and roll it into coarse grain rice flour. 3. Pour the rice noodles into the pork bowl, add a little water to make the rice noodles moist, so that each piece of meat can be wrapped with thick rice noodles, with the skin facing down, put them into the bowl one by one, steam them in a steamer, and take them out and buckle them in the plate. Attachment: pork should be fresh and must be cleaned; You can add a little fermented bean curd and fermented bean curd when mixing pork. The bowl of steamed pork should hold all the pork slices, which will look good after serving. 2) Pork belly, salt, rice flour, ginger, soy sauce, pepper and other ingredients are mainly used as raw materials for steamed pork with rice flour. The finished meat is soft and rotten, and the rice flour is mellow and tender, which is deeply loved by new and old customers of Jiutouniao. The production process is 1. Cut the pork belly into pieces with a thickness of about 0.3 cm, and the length depends on the raw materials used, generally only 12 cm; 2. Wash the pork belly with warm water to remove blood stains, drain the water, add salt and stir well, then add other seasonings in turn and mix well to make the rice noodles evenly wrapped on the meat slices; 3. Put the sliced meat in a buckle bowl with the skin facing down, and then steam it in a steamer for 90 minutes. 3 "Rice noodle practice The noodles in the north are all made of wheat. There are noodles made of this kind of rice in the south, including Sichuan Baijia rice noodles, Guilin rice noodles, Yunnan-Guizhou rice noodles, Hunan rice noodles and fried rice noodles. Different places have different practices, and the practices of light rice noodles are very different, but they are all delicious. The simplest way is to cook the chicken essence in rice flour, and then release the vegetable leaves, salt and dried onion and garlic oil from the bowl. Ingredients: Sliced beef, Jiang Mo, sugar, rice flour, soy sauce, cooking wine, Pixian bean paste and hot water. Practice: add star anise, pepper and dried pepper to raw rice, stir-fry it slowly to light yellow with low fire, and break it with a blender to make small particles. Mix all the ingredients with hot water. The purpose of adding some hot water is not to be too dry, because rice flour absorbs water very well. I can still see a little water after mixing it evenly. Boil the water in the steamer and steam the bowl on the drawer. I steamed for about half an hour. Anyway, at that time, you will smell a strong fragrance. 4. Steamed pork with lotus leaf powder: 500g pork belly, 2 fresh lotus leaves (about 60cm in diameter), 75g japonica rice and indica rice, 30g onion and shredded ginger, 0.5g clove and kaempferia kaempferia (Chinese herbal medicine), 0.5g cinnamon and star anise, 50g sweet noodle sauce and Shaoxing wine. Practice: First, wash japonica rice and indica rice, drain water and dry. Put star anise, kaempferia kaempferia, clove, cinnamon and rice in a pot, stir-fry with low fire until it turns yellow (not burnt), cool and grind into powder (not too fine). Second, scrape off the fine hairs on the pork skin, wash them with clean water, cut them into 8 pieces (each piece weighs about 60 grams) 7 cm long and 2 cm wide, and then cut a knife directly on each piece of meat without breaking the skin. Then, put the meat into a container, add sweet noodle sauce, soy sauce, sugar, wine, onion and shredded ginger, and marinate evenly for 1 hour, so that the marinade can penetrate into the meat slices, then add rice flour and mix evenly, and embed the rice flour into the knife edge between the meat slices. 3. Blanch the lotus leaf with boiling water, cut it into 4 small pieces, put 1 piece of meat on each piece, wrap it into small squares, and steam it in a cage for about 2 hours until the meat is crisp and rotten and the lotus leaf is fragrant. Features: The meat is crisp and rotten. Fat but not greasy, lotus leaves are rich in fragrance. Master the key: pork must be seasoned and pickled first. The rice should be fried until it is yellow. Meat slices should be wrapped in fresh lotus leaves, and only when they are steamed will they have a clear fragrance. 5 "Dingjia Steamed Meat Xinzheng Dingjia Steamed Meat began in Dingjia Restaurant in the late Qing Dynasty and has a history of 120 years. It was once a famous dish created by the chef of the emperor on the basis of tradition. Xinzheng was the thoroughfare of nine provinces in ancient times, the main traffic route between north and south, and there were many pedestrians. At the end of the Qing Dynasty and the beginning of the Republic of China, court officials who lived in the city "chayuan" and traveled to and from Beijing often went to the Cuibin Building in Dingjia, North Street to eat and spread the local flavor and official cooking skills here. After 100 years of continuous improvement, the color, taste, shape and quality of Dingjia Five Dynasties are getting better and better, and their fame is getting higher and higher. The current producer is Ding Guangzhou, a 68-year-old master of the five generations of Ding family (the second-class chef of Hong 'an). He has superb craftsmanship and meticulous production, maintaining the quality of famous dishes. He can master more than 40 cooking methods such as roasting, roasting, stewing, leaning, frying, mixing, mixing, sliding and stewing, and can write down more than 600 dishes. Ingredients and practice of Dingjia steamed meat: choose a catty of pork on the hard ribs, fat and thin, and cut it into pieces two fingers wide, two and a half inches long and half a finger thick; Millet or glutinous rice San Qian, washed and dried, mixed with pepper and fried into persimmon yellow, fragrant, rolled out; Six yuan of sugar, San Qian batter, a little onion and shredded ginger, mixed with soy sauce. Put the ribs below, a bowl of ten pieces, and steam them until they are rotten. Sitting on the dining table, the red light is bright, the sample is like crystal, the aroma is tangy and the appetite is attractive. 6 "Hakka Steamed Meat" There are steamed meats in many places in China, but only Hakka Steamed Meat is delicious. Powder must be sweet potato powder. I once ate steamed pork in Xi 'an. A dry bowl steamed with flour is really hard to swallow. After returning to Fuzhou, I saw steamed meat in a Sichuan restaurant and ordered a plate, which was another disappointment. Gage is meaty and meaty, which is really flattering to sell. The real Hakka steamed pork must be mixed with rice flour and meat, and mixed with rice flour and meat. Only sweet potato flour can achieve this level of flour. Fujian Hakka area is rich in sweet potatoes, and Liancheng dried sweet potatoes are well-known throughout the country. The powder made of red-hearted sweet potatoes is a better choice. The meat is preferably pork belly. Su Dongpo used Huangzhou good pork to make Dongpo meat, which has been passed down to this day. However, many people think that Dongpo meat can't be eaten more. Although he has always advertised that he is not greasy, the face of Youwangwang can't make people more alienated. In Hakka mountainous areas, raising pigs is the main sideline, and there is little feed for pigs. I once went to play with pig grass when I was a child. This kind of pork is sweeter. Now the pork in the city is either lean or this kind, and it is always uncomfortable to eat. The powder meat is ready, and everything is easy to handle. Cut pork into small pieces, marinate with soy sauce and monosodium glutamate for half an hour, then pour in sweet potato powder and stir by hand. If you use lean meat, please put some oil when stirring, so that it won't appear dry when steaming. Then steam in a pot for 10 minute. Pour some hot water into the pot and stir. Then steam until cooked. When the meat is steamed, it smells like meat constantly, which makes your index finger move! When serving a big bowl of rice, steamed pork with rice flour is served, and so is the emperor. 7 "Steamed pork with sweet potato powder: pork belly, rice flour, sweet potato, ginger, soy sauce, salt, pepper oil, a little Xixian bean paste, chicken essence and sugar. Practice: 1, pork belly sliced, not too thin, sweet potato diced, ginger diced for use. 2. Add the chopped pork belly into a large container. (I bought a pack of 200 grams, which can be mixed with 1000 grams of meat.) Mix well and let every piece of meat be stained with rice flour. After mixing, if it is a little dry, you can add some oil and water and mix well. Set aside and marinate for ten minutes. 3. Mix the cut sweet potato pieces with rice noodles, but not too much, and add some sugar appropriately, because German sweet potatoes are not too sweet. There are quite a few kinds, depending on which one you like.