Ingredients: pork chop 500g, pumpkin 1.

Accessories: 50 grams of rice.

Seasoning: appropriate amount of salt, 2 onions, 2 slices of ginger, 30 peppers, dried peppers 15, cooking wine 1 tablespoon, 2 tablespoons of bean paste, appropriate amount of pepper, and rice wine 1 tablespoon.

Practice of steamed pork with Sichuan powder

1. Wash the rice with cold water, drain the water quickly, heat the pot, and put the wet rice into the pot and stir fry quickly. Early Sichuanese didn't need to wash their meals at all. Now it is a food safety issue. For peace of mind, I washed my own food. ) fry until the rice begins to turn yellow.

2. add pepper. If you can't eat spicy food, pepper can be replaced by some dry red peppers that are not spicy.

3. When the color of the pepper begins to turn golden yellow, add the pepper and continue to stir fry with low fire until the pepper can be crushed by hand. Turn off the fire and let it cool.

4. Mash fried rice into coarse powder (such as bread crumbs). You can also use a pulverizer to dry powder. Don't beat it too thin, or it will taste bad.

5. Find a small pumpkin about a catty, wash the skin and dry the water. If it's too much trouble, peel the pumpkin and cut it into pieces half an inch square.

6. Find a spoon, take out the melon pulp inside, and finally scrape it smooth with a spoon.

7. Find out your favorite pattern, copy it regularly, stick it on the pumpkin, point it on the map with a meat cleaver, and finally remove the map and describe it point by point. My meat cleaver is at home in France, so I stole it here. I drew it casually with a pencil and carved it with a fruit knife. If I have a favorite friend, I will start a blog again in the future.

8. Wash the ribs with warm water, drain the water, add salt, pepper, chopped green onion, shredded ginger and cooking wine, and fish well.

9. Add two tablespoons of bean paste and one tablespoon of rice wine (liquid). After evenly grasping, slowly add rice flour, depending on the rice flour on the surface of the meat. Finally, add two spoonfuls of salad oil and grab it evenly. If pork contains pork belly, salad oil can be reduced appropriately.

@ @ Evenly spread a layer of sugar (about a tablespoon) on the inner wall of the pumpkin. Although pumpkin is sweet, it looks tasteless under the heavy-flavored steamed meat, so Sichuanese like to add some sugar to make it a little sweeter, so that the taste of pumpkin can stand out.

10. Then carefully coat it with a layer of rice flour.

1 1. Put the ribs neatly into the pumpkin cup and put them in the steamer. After the water is boiled, turn to low heat and steam for 45 minutes.

12. You can't add water to the pumpkin cup, or the pumpkin will be too wet and steamed, and it will break when you take it out. In addition, the stem of the pumpkin is uneven. Make a circle around the cut pumpkin head and put the pumpkin on it. Sprinkle chopped coriander or chopped green onion before serving.