Steamed pork
“Steamed pork, also known as rice-flour pork, is made by wrapping marinated meat slices in a layer of rice flour and then steaming them in a pot. The rice flour soaked in oil is soft, glutinous and flavorful, and The meat slices also become plump and not greasy because of the fat seeping into the rice noodles. Making rice noodles is not as difficult as you think. You can stir-fry and grind the rice noodles while marinating the meat. It’s economical, delicious, and fun.
You can also spend half an hour in your spare time to prepare rice noodles and save them. After eating them within two weeks, you can keep the special flavor of rice noodles. There are two kinds of rice - rice and glutinous rice. The beaten rice noodles have the refreshing taste of rice. It is full of energy and has the softness of glutinous rice. Cooking is actually a kind of fun, the joy of creation, and the sense of accomplishment that the family feels after eating it. Cooking for family and loved ones is always good. I don’t feel tired. I hope you do too!”
Ingredients
Ingredients
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Pork 400 grams
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About 100 grams of homemade rice noodles
Accessories
Soy sauce
1 large spoon
light soy sauce
a little
salt
2 grams
mash
1 tablespoon
Chives
A little
How to make steamed pork with rice flour
1.
Preparation of pork with skin One piece, preferably fat and thin, cut into large pieces about 2 or 3 mm thin;
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2.
Put the sliced ??meat into Put it into a basin, pour an appropriate amount of soy sauce for color, light soy sauce for freshness, and an appropriate amount of salt;
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3.
This spoonful of mash The most important thing is that the slight sweetness can increase the umami flavor and remove the fishy taste;
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4.
Add a little cold water and mix the meat slices Marinate for about two hours, turning twice during the process to facilitate the flavor;
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5.
Put 100 grams of rice noodles Pour the marinated meat into the basin and mix evenly so that every piece of meat is covered with rice flour;
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6.
Take a large bowl and place the meat slices covered with rice noodles one by one in the bowl. If there are too many rice noodles on top, pour a little water;
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7 .
You can use a steamer or a steamer. Steam over high heat for about 60 minutes. The longer you steam, the less greasy the meat slices will be and the softer and glutinous the rice noodles will be. Sprinkle a little chives on top after serving.
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Picture of finished steamed pork with rice flour
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Cooking skills
Selection of meat slices Fatty and lean ones are best; the marinated meat has more soup, and the rice noodles are soaked and steamed to make them soft; you can use an ordinary food processor to make the rice noodles, it doesn’t need to be too delicate, you can beat it in batches, and you can’t use up all the rice noodles. Store in a sealed bottle or bag and use up soon.