I wonder if you like steamed pork with rice flour? Steamed pork is soft and glutinous when eaten with rice. It is fat but not greasy. I especially like to eat it. I eat it almost three or four times a month. There are many ways to make steamed pork, and the tastes in the north and south are also slightly different. The south is sweet and the north is salty. Spicy.

Although steamed pork is delicious, many people don’t know how to make it. In fact, the preparation of steamed pork is very simple. The main ingredients are pork belly and rice noodles, mixed with various seasonings, and steamed in a pot. That’s it. Let me share with you the specific method of making steamed pork with rice flour. Friends who like it can try it together.

Ingredients preparation: pork belly, eggs, potatoes, corn starch, ginger, shallots, rice, pepper, light soy sauce, oyster sauce, dark soy sauce, salt, cooking oil

Specific steps:

1. Prepare a piece of fat and lean pork belly, clean it and cut it into thin slices, then put it into a bowl and set aside; prepare a bowl, put two eggs in the bowl, stir evenly and pour in the sliced ??pork belly. Add an appropriate amount of cornstarch to the good pork belly slices, mix well and evenly coat the surface of the meat slices with egg liquid, set aside for later use; prepare a potato, peel off the skin, wash it, cut it into small pieces and put it on a plate , add an appropriate amount of salt to increase the flavor of the potatoes, stir evenly and set aside; cut the ginger into shreds and the green onions into small sections and set aside;

2. Prepare a small half bowl of rice, wash it with clean water, and then put it in the pot Heat up, pour in the washed rice, stir-fry the water on the surface of the rice over high heat, then reduce to low heat and stir-fry until the rice is slightly yellow, then pour it into a food processor, beat into powder and set aside;

3. Pour an appropriate amount of cooking oil into the pot. When the oil is hot, add the pork belly coated in egg liquid and fry it. Turn on low heat and fry slowly to get out the fat in the pork belly. When one side of the pork belly is fried until the surface is slightly brown, turn it over and continue to fry. When both sides are fried until slightly brown, take it out and set aside;

4. Marinate the meat slices first, then add the fried pork belly slices Add shredded ginger, green onions, appropriate amount of salt, pepper, light soy sauce, oyster sauce, and a small amount of dark soy sauce for coloring. Mix evenly and marinate for 20 minutes to add flavor. After 20 minutes, pick out the pork belly slices and add an appropriate amount to beat them in advance. of rice flour, mix evenly so that the surface of the meat slices is evenly coated with a layer of rice flour, then pour in an appropriate amount of water, mix evenly again, and then spread the meat slices evenly on the potatoes and set aside;

5. Take out the pot, pour an appropriate amount of water into the pot, bring to a boil over high heat, then put the pork belly on the plate, cover the pot and steam over high heat for 50 minutes. After 50 minutes, open the pot lid, and finally sprinkle some chopped green onion for garnish. This delicious steamed pork is ready. It’s not dry and not greasy, and it’s easy to eat. You’ll never forget it after eating it once.

Tips:

1. It is best to use fat and lean pork belly. The steamed pork made in this way will be more delicious. The pork belly should be cut thinly, 5 mm is enough. .

2. After coating the pork belly slices with rice flour, add some water so that the steamed pork will not be dry and taste better.