Stir-fried fragrant powder wrapped in pickled pork belly can solve the problem in one bite. The most important thing is that its practice is not complicated at all. Just make a few more rice noodles at a time and put them outside in the refrigerator. When you want to eat, cut a few pieces of meat and marinate for a while, then stick it on rice noodles and steam. Very simple and quick. The guests came to our house, which was a feast that won the table! Today's steamed meat is steamed with taro. After the taro absorbs the oil in the meat, it becomes very fragrant.

Steamed meat with taro powder

Step by step

Step by step

1

Put the rice and glutinous rice into the pot (no oil) and stir-fry slowly over low heat.

Step by step

2

Stir-fry until the rice turns yellow and smells fragrant, then turn off the fire and let it cool.

Step by step

three

Put it into a blender and grind it into powder.

Step by step

four

Pour out, add appropriate amount of salt and spiced powder, and mix well to make spiced rice flour for later use.

Step by step

five

Wash the pork belly, drain it and cut it into chunks about 0.3 cm thick.

Step by step

six

Add soy sauce, soy sauce, salt and sugar and mix well.

Step by step

seven

Marinate for about 30 minutes to taste.

Step by step

eight

Peel taro, wash it and cut it into 0.3 cm thick slices.

Step by step

nine

Put the taro slices into the marinated pork belly, mix well and marinate for a while.

Step by step

10

Put a proper amount of rice flour prepared in advance into pork belly and taro, and stir evenly (the amount of rice flour should be based on the fact that each pork belly and taro is covered with rice flour).

Step by step

1 1

Take a heat-resistant plate and put pork belly and taro alternately in the plate (that is, put a piece of taro and another piece of pork belly)

Step by step

12

Put a proper amount of water into the pressure cooker, put it into a steaming rack, put the steamed meat of taro powder into the pressure cooker, cover the lid tightly, turn to medium heat and steam for about 13 minutes, then turn off the fire, open the lid after the pressure cooker is depressurized, and sprinkle with chopped green onion.