Pork is considered to be the most eaten meat in our daily life, pork different parts of the taste is different, with bone meat, pure lean meat, pork, which is the most popular nature is the five-flower meat. Many people eat meat is only eat lean meat do not eat fat, but the five-flake meat can not eat fat people also eat several pieces, but also the more you eat the more addictive. The composition of the meat is very wonderful, fat and thin, layered, so even if there is fat inside, eat the texture is not fat, other parts of the meat can not do so unique taste, so this is the main reason for the popularity of the five-flower meat.

Five-footed meat is delicious, the practice is also very much, such as stir-fried meat, braised meat, rice flour steamed meat and so on, usually with five-footed meat, of course, other meat can do, but the taste is naturally not as good as the five-footed meat. Rice flour steamed meat is a very traditional steamed dishes, I remember when I was small in the countryside to eat dinner, every time waiting for the rice flour steamed meat on the table. Although the rice flour steamed meat at that time is basically a large piece of fat meat with a little bit of lean meat, but eat it is not at all fat, and even eat still want to eat, I do not know what the magic is in the end. In fact, steamed meat we can do at home, the practice is also very simple. But many people think that after smearing the rice flour can be directly on the pot steam, then you are very wrong. Steam on the pot before you have to add this 1 step, steam out of the meat is soft and flavorful, eat up not greasy. Follow me to take a look at the correct way to steam meat with rice flour.

The practice of rice flour steamed meat

We first need to pick the right meat, do not choose too much fat or too much lean meat, the taste is too delicious. To choose the kind of fat and thin distribution of uniform, multi-layered, so that the five-flower meat made out of rice flour steamed meat flavor is good, the texture of the layers is very rich, eating is not greasy. If there is any residual pig hair on the surface of the pork skin needs to be disposed of. With tweezers is the cleanest way, but more time-consuming, if you think it's more trouble you can directly hold the pork, pork skin down next to the bottom of the pot, pork skin hot yellow after you can smell a burst of burnt flavor, pig hairs are almost burned off, take out the pork, with a clean rag to the surface of the pig skin pig hairs residual wipe off, rinse, drain and spare water.

1. Prepare the necessary ingredients, pork, rice flour, scallions, ginger. 2. scallions ginger clean, scallions cut small pieces, ginger slices. Pork thick and thin slices into a large bowl, add an appropriate amount of salt, soy sauce, soy sauce, and then into the shallots and ginger down, hand-caught and mixed evenly, marinate for at least 20 minutes waiting for flavor, plenty of time to recommend more marinating for a while, so that the more flavorful. 3. Add enough cooking oil to the pot, the oil temperature of seventy percent of the time when the meat into the pot of low-fat slow frying, frying until the surface of the golden brown fish out, drain the oil and water reserve. This step is an essential step before steaming meat, do out of the steamed meat taste more crispy and soft.

4. Put the fried meat into a large bowl, pour in the rice flour, and use your hands to mix the rice flour with the meat, so that each piece of meat is evenly coated with rice flour. Then lay the meat in order in a large bowl, the extra rice flour directly on top of the meat slices can be. 5. pot to add the right amount of water, cold water, put the bowl into the pot across the water to start steaming, high heat boil continue to steam for about 45 minutes. Time to open the lid, the rich aroma came, so a soft rotten flavor, fat and not greasy, the entrance is melting steamed meat is done.

The above is what I want to share with you today about the practice of rice flour steamed meat, like friends quickly try oh!