To make an "authentic and delicious" steamed meat, in addition to the meat seasoning marinade is very important, wrapped in the meat on the rice flour is also very important, rice flour can not be used to buy meat steamed rice flour, must be ready to use, and the production of rice flour rice viscosity should be better, only to make steamed meat this first! Only the first two main ingredients to control to the extreme, the flavor of this finished steamed pork can be the same to achieve - "delicious, and extreme".

"Steamed pork" - this is a home-cooked dish, currently mainly popular in the southern region,

Mainly pork, steamed meat rice flour with a variety of ingredients together with the cooking production, because of its flavor has a "Crisp but not lose the softness, taste but not lose the fresh aroma, meat fat but not greasy" and other characteristics of the public favorite, in September 2018, steamed meat also won the "Chongqing top ten famous dishes"

one of the title, the following directly into the most favorite The following is directly into everyone's favorite Lin Da Guanren teaching time.

The authentic and delicious practice of steamed meat - features: entrance crispy and soft, flavorful rice, practice thorough analysis, a look at the will.

Main ingredient: 600 grams of pork, round rice in the right amount (round rice, preferred round-grained rice, explained later)

Applications: 1 potato, 1 piece of ginger, 1 anise, 1 small handful of peppercorns, dried chili pepper in the right amount, 1 egg, 1 scallion

Seasoning: water, soya sauce, cooking wine, old soya sauce, sugar (or oyster sauce), cooked oil (or vegetable oil), pepper powder, salt in the right amount

--Start cooking--

The first step of "making rice noodles": first of all, let's first make steamed meat rice noodles, first of all, start a pot of boiling hot and dry moisture, and then into the clean Round round round-grained polished rice (later referred to as round rice) about 400 grams open small fire for stir-frying, stir-frying to round rice all slightly enlarged bulging up, under the pepper 1 small hand, anise 1 hand broken into grains, dried chili pepper moderate amount of together thrown into the pot, turn to medium heat stir-fry until the round rice is yellow can be turned off the fire to sheng out, put in a bag with a rolling pin rolled up or with the wallbreaker to break up, but do not break too much to be granular best, then put into a bowl, add 1 round of polished rice, and then put into a bowl with 1 round rice, then put into a bowl with 1 round rice, then put into a bowl with 1 round rice. Then into a bowl, add 1 tsp salt and mix well (note that here you need to add a little salt to taste, explained later). The third step "to start wrapping powder": the following start wrapping powder, will be broken into the rice flour into the marinated meat, continue to use your hands to grasp and knead evenly (if it is dry can be added to the appropriate amount of water), to be wrapped in all the meat and rice flour and adhere to the uniformity of the meat after you can begin to steam.

The second step "processing meat": and then fresh pork first wash, and dry with kitchen paper and cut into slices of meat into the bowl (pork is best to choose fat and lean 1:1 meat, so that steamed meat taste better), ginger peeled and chopped, the following began to seasoning marinade to cut the meat into the meat to add salt (more than the normal amount plus a little less, because of the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat and the meat. normal dosage plus some less, because the rice flour has been added to the salt), ginger moderate, 3 tablespoons of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of sugar, half a spoon of pepper with a clean hand grasp and knead evenly, and then add the egg white one, a little bit of cooked oil again grasp and knead and mix evenly, marinate for 30 minutes (the day is hot to put in the refrigerator refrigerator marinade).

The third step is to "start wrapping the flour": the following is to start wrapping the flour, will be broken into the rice flour into the marinated meat, continue to use your hands to grasp and knead evenly (if it is dry, you can add the right amount of water), to be wrapped in all the meat and rice flour and adhere to the uniformity of the meat after the beginning of the steaming.

fourth step "under the pot steaming": take a large plate, will be peeled and washed potatoes, drained and cut large strips, separated from some gaps evenly into the plate, will be wrapped in steamed meat evenly placed in all the potato strips on top of the potatoes, up the steamer, add enough water to open the high heat to boil the water boils the yards of meat pan open the pan for steaming, turn to medium! small fire, steaming 40 minutes to steam through the steam can be (time can continue to increase, according to their own eating soft degree of decision), and finally sprinkled on the surface of a few green onions garnish to increase the aroma can be.