Three threads of pork/five-flower pork 300g rice 40g glutinous rice 15g peppercorns 20 star anise 5 coriander 2 slices of ginger moderate amount of tofu curd milk 1 tsp cooking wine 1 tsp light soy sauce 1 tbsp oyster sauce 1 tbsp sugar a little bit of warm water moderate amount of edible oil moderate amount of soybean paste 1 tbsp sweet potatoes moderate amount of

Steps to make soft and sweet vermicelli with vermicelli

Place the practices Save to your phone

Step 1

Wash the pork and set aside. When the pot is hot, put the pork skin in an iron pot and cook until browned. Scrape the skin with a knife and wash it, dry it and cut it into thin slices slightly thicker than the pork in the return pot, set aside.

Step 2

Rice, glutinous rice, peppercorns, star anise and sesame leaves into the pot, stir-fry over low heat until browned, and then sheng out, and then cooled down and poured into the cooking machine or powder grinder into the rice flour standby, do not have to beat especially fine, a little bit of granularity is better. If you're using a bag of steamed meat powder, you can skip this step

Step 3

Heat a small amount of oil in a wok and stir-fry 1 tablespoon of bean paste, then remove from the wok and set aside. Finely chop the ginger, grate the tofu curd, peel and cut the sweet potato into cubes, and set aside.

Step 4

Add ginger, cooking wine, soy sauce, oyster sauce, tofu curd and stir-fried bean paste to the chopped meat, and add a little sugar to enhance the flavor. Stir well and marinate for 30 minutes. Add the pre-mixed rice flour from step 2 and a little warm water.

Step 5

Place sweet potato cubes in a bamboo steamer drawer (or plate) as a base, or potatoes or pumpkin if you don't like sweet potatoes, and lay the meat on top of the side dishes in order. When the water boils, steam the meat for about 50 minutes, without removing the lid.