Steamed pork should be steamed for about 1.5-2 hours according to the normal requirements, so that the meat and rice noodles can reach a perfect state. The meat is soft and waxy, fragrant and delicious. If the steaming time is too short, the meat and rice noodles will not meet the standard of glutinous rice and taste bad, so I suggest that the steaming time of the steamed meat should be controlled at about two hours.

If you want to cook a delicious steamed meat, you need to do the following.

First of all, for the choice of meat, you can choose beef or pork to make steamed meat. In terms of taste alone, pork is more suitable, especially pork belly with fat and fat, which is very suitable for steamed meat. After a long period of steaming, the oil overflowed and blended with the rice flour, and the taste was soft and waxy but not greasy.

Second, it's best to buy rice flour specially used for steamed meat, because if the rice flour ground by ourselves is too thick and too fine, it will directly affect the taste of steamed meat, so it's best to use rice flour specially used for steamed meat.

Thirdly, it is also important to marinate the meat in advance, so as to eliminate the fishy smell of some meat and make seasonings enter the meat, so that the steamed pork will taste richer and more palatable.

Fourth, it is best to use a steamer when steaming pork, and make a vegetable bed, so that the steamed oil can seep out or be absorbed by the vegetables laid on the bed, and the steamed pork will not be too greasy.

Let's share with you the production method and process of steamed pork with flour.

-Steamed pork with flour.

Ingredients: 500g pork belly.

Ingredients: rice flour100g, potato or sweet potato100g.

Seasoning: 4g of refined salt, 20g of soy sauce, 2g of monosodium glutamate, cooking wine 1 0g, sugar10g, 5g of onion, 5g of ginger, 20g of tofu, sweet noodle sauce15g, bean paste15g and pepper/kloc.

Food preparation and production process

1. Wash the pork belly with clear water, remove the pig hair remaining on the surface, then cut it into thin slices with a thickness of 0.3 cm and a length of 7 cm with a knife, cut the onion and ginger into foam, slice the potatoes or sweet potatoes, chop the bean paste, and crush the tofu for later use.

2. Put the pork belly slices in a bowl, add salt, monosodium glutamate, soy sauce, cooking wine, white sugar, onion ginger foam, tofu, sweet noodle sauce, bean paste and pepper to marinate for about half an hour, then add rice flour and stir well.

3. Prepare a steamer, spread potato or sweet potato slices on the bottom of the steamer, and then stack the marinated meat slices in the steamer with the skin facing up.

4. Put the steamer with ingredients into the steamer, bring it to a boil with high fire, steam it for 20 minutes, then turn to medium fire, and steam it for more than one and a half hours, and the steamed pork is finished.

Finally, conclusion: This steamed pork noodle is characterized by its rich flavor, the combination of glutinous rice flour, meat flavor and rice flavor, pork belly fat but not greasy, and rice with meat flavor, which is really a delicious food for all ages.

There are many ways to make steamed pork, and the choice of materials is very wide. What I share with you today is my common method of cooking steamed pork with flour. If you have a better production method, please leave a message in the message area to interact and learn together.