Recommended methods for steaming steamed pork:

1. For a delicious steamed pork, starting from the selection of materials is very critical. Many people like to use pure lean meat and tenderloin to make steamed pork, which will greatly ruin the taste of this delicacy. Of course, you can't use too fat meat, as it will be very greasy when steamed.

The correct selection method should be to choose the kind of pork belly that is fat and thin, neither fat nor thin, so that it tastes delicious. Soft, glutinous and fragrant, but not too greasy.

2. After the pot is hot, rub the pig skin downwards and back. After a while, you will smell a burning smell, and the hair on the pig skin will be soft and soft. , after burning, take it out and put it on the cutting board, and then use a knife to scrape off the remaining pig hair. This method is the simplest.

3. After processing, we can cut the meat. Just slice it, not too thin, not too thick. After cutting, we will put it into a bowl first.

Pork must be marinated after being sliced. If it is steamed directly after being wrapped in seasonings, it will not taste good. If it tastes bad, it will be unpalatable. Moreover, marinating can remove the fishy smell, but not marinating will It smells fishy but not fragrant. Add shredded ginger, green onions, light soy sauce, dark soy sauce, oyster sauce, chicken essence, salt, and white pepper, and mix evenly. The color of the meat will be determined by the amount of dark soy sauce.

4. Homemade rice noodles. The rice noodles made by mixing rice and glutinous rice have a more mellow taste. Pour rice, glutinous rice, pepper, star anise and bay leaves into the wok (tip 2), stir-fry over low heat until brown Then remove the spices and throw them away. Put the fried rice and glutinous rice into a stone mortar and mash it until it has a slightly grainy texture.

5. At this time, the meat is also marinated. Soak the pounded rice noodles with a little water (tip 3). Pour the marinated pork belly into the rice noodles and grasp it evenly with your hands to coat each piece of pork belly. All fully covered in rice flour. Add a little water to moisten the rice noodles. Avoid being too dry so that the steamed rice noodles will become raw and unpalatable.

6. After wrapping, pour the meat slices into a steaming bowl, or arrange them neatly, put them into a steamer and steam them over high heat, then steam them over low heat until they are soft and waxy.

To make steamed pork, you must steam it for enough time. If you are not willing to steam it, steam it for a while, and it will have a texture that is not soft and glutinous. If you want to make this dish well, you must steam it in place. Ordinary pots are small Steam over high heat for more than an hour, and steam in the pressure cooker over low heat for half an hour. If the steamed pork you make tastes bad, remember to extend the time next time.

7. After steaming, sprinkle some chopped green onion, and the crispy and fragrant steamed pork is ready. This is the smell, unforgettable!

Introduction to steamed pork with vermicelli:

Steamed pork with vermicelli, also known as rice vermicelli, originated in Jiangxi. The poet Yuan Mei first recorded it as a Jiangxi dish in Suiyuan Food List, which is popular in southern China (Sichuan, Jiangxi, Hunan, Anhui, Hubei, Zhejiang, Fujian, Meizhou, Guangdong, etc.).

Belonging to Gan cuisine, it is glutinous and fragrant, crisp and refreshing, fat and thin, red and white, tender but not greasy, and the rice noodles are oily and rich in fragrance. Depending on the cooking method, it can be spicy or sweet, and the ingredients can be supplemented with vegetables such as mushrooms, lotus root, pumpkin, and sweet potatoes.

Reference for the above content: Baidu Encyclopedia - Steamed Pork