Pork belly, grass carp, japonica rice, green vegetables (freely prepared according to different seasons and tastes), salt, sauce, red fermented milk, Jiang Mo, Shaoxing wine, chicken essence, sugar, cinnamon, clove and star anise.
Steps:
(1) Wash and dry the polished round-grained rice, put it in a wok, stir-fry for three minutes, add cinnamon, clove and star anise, stir-fry for three minutes, and grind it into roe-sized powder.
(2) Slice pork belly and grass carp into 5cm square thick slices, dry the water with a cloth, add refined salt, soy sauce, red fermented milk, Jiang Mo, Shaoxing wine, chicken essence and white sugar, mix well together, and marinate for 10 minute.
(3) Wash and cut green vegetables (amaranth, taro, beans, pumpkin, radish, chrysanthemum, lotus root and potato). Or cut into pieces, mix the spiced rice flour with fish and meat respectively, and steam it with rice in a Chinese fir keg.
(4) The steaming sequence is also very particular.
1, three octagons, a little cinnamon;
2. Stir-fry with a spatula until beige turns yellow and smells fragrant, and then take it out to dry;
3. Put the fried japonica rice into a grinder and grind it into fine powder;
4. Cut the three layers of meat into 5 mm square slices, mix well with soy sauce, ginger, pepper, chicken essence and rice wine, marinate the mixed slices for several hours, put the marinated slices into ground cooked rice flour and soak them evenly on both sides;
5. Arrange the meat soaked in cooked rice noodles in turn;
6. Add water to the steamer and bring to a boil. Put the bowl filled with raw rice noodles in a steamer and steam for 60 minutes until cooked. Stir-fry on a plate and sprinkle with coriander.
Ingredients: pork belly and homemade residue meat powder. Pork belly pork must be fresh, of good quality, with appropriate fine fertilizer. Slag meat powder must be self-made, not ready-made in food stores, because this is the key to whether this specialty is Huizhou steamed meat.
Preparation: cooking wine, salt, chicken essence, soy sauce, pepper, spiced powder, etc.
Practice?
Pickling pork belly: clean the first-grade pork belly and cut it into rectangular strips of 5×2 cm for later use; Then, cooking wine, refined salt, chicken essence, soy sauce, pepper powder and spiced powder are put into a big-mouthed vessel to make a pickled fragrant juice; Then put the cut spare meat strips into the fragrant juice of the vessel, stir and marinate for at least 20 minutes to make the meat strips fully tasty.
Self-made slag meat powder: put high-quality rice in an iron pot and stir-fry with low fire until the smell is fragrant and the rice grains are golden, then take it out of the pot and cool it for later use; Then the cooled fried rice is processed into dregs and meat powder by household electric mill for later use. It should be noted that the homemade slag meat powder must not be ground too fine, and the rice flour particles should be slightly coarse, but not too coarse, otherwise it will affect its taste.
Making steamed meat: Put the marinated meat strips into the slag powder in a large-mouthed flat-bottomed vessel one by one with chopsticks, stir until the whole body is covered with slag powder, and then put them into a large-mouthed shallow-bottomed porcelain bowl for later use.
Cage steamed meat powder: Put the meat bowl with residue on the meat powder into a steamer, steam for about 20 minutes, turn off the fire, but do not take out the meat bowl, and keep the rest warm. Take it out when it's time to serve, cover it in the dish and remove the original bowl, and then serve.