Steamed pork is not a home-cooked dish of northern people. I just started to learn to cook it when I came to good beans. I have never eaten it before. The first time I cooked steamed pork, I was praised by Xiaoyan handsome boy and my daughter. It was delicious and not greasy at all.

Now steamed pork has become a common dish in my family's dining table, and I have begun to try to add pumpkins, potatoes, dried beans and so on to steamed pork. Adding different ingredients will have different tastes, but they are all very delicious. Today's steamed pork with rice flour is added with potatoes. The potatoes are soft, and the meat tastes waxy and not greasy at all. It's called a fragrance!

Ingredients: pork belly 350g, potato 1 piece; Steamed meat rice noodles,

Accessories: oyster sauce, onion, umami soy sauce, cooking wine, column sauce, fermented milk, cooking wine and ginger.

[Practice] Cut the pork belly into thicker slices, put the cut pork belly into a bowl, and add oyster sauce, minced onion and ginger, soy sauce, column sauce, fermented milk and cooking wine.

2. After adding all seasonings, grab and marinate for more than 2 hours. Add steamed pork rice noodles to the marinated meat slices. Let every piece of meat be evenly squeezed with rice flour.

3. Peel potatoes and cut them into thick slices. A slice of pork belly is pressed against a slice of potato, which is evenly packed.

4. The rest are packed in the middle of the bowl and slightly compacted. Put it in the steamer. (The pressure cooker I used)

5. After SAIC, turn down the fire, press it for 20 minutes, and uncover it after natural decompression. Take out the steamed rice flour meat and pour it upside down on the plate.

You'd better choose pork belly, so that it won't be soft and sticky when steamed.

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