Seasoning: pepper, star anise, fragrant leaves, dried tangerine peel, cinnamon, fennel, tea, salt, sugar, soy sauce, seafood sauce, freshly ground black pepper, cooking wine and sesame oil.
Preparation steps: 1, prepare meat, onion and ginger;
2. Prepare rice, millet and various spices (a);
3. Wash rice and millet in advance. After washing the rice, drain the water, and soak the millet in clear water, preferably overnight;
4. After the meat is cleaned, put it in the refrigerator for refrigeration;
5. After washing all kinds of spices, put them in a non-stick pan and stir-fry them on low heat;
6. Add drained rice and peanuts and stir-fry constantly;
7, until the rice grains become golden, there is a feeling of slightly bursting;
8. Turn to a medium fire and shake the pot quickly with your hands to make the rice grains heated evenly, and the process can be better exploded for about 2~3 minutes;
9. After turning off the fire, add appropriate amount of salt;
10. After completely cooling, put the fried fragrant rice on the chopping board and crush it with a rolling pin, and the steamed meat powder will be ready;
1 1, bottled in steamed meat powder, sealed and preserved;
12, take out the frozen meat from the refrigerator and slice it with a knife;
13, with a thickness of about 3 mm per tablet;
14, all sliced meat;
15, prepare the seasoning for cured meat, and at the same time shred the old ginger and cut the scallion into sections;
16, put all kinds of spices in the small bowl in turn;
17, add shredded ginger and onion, and mix well;
18. Mix the seasoning and the sliced meat evenly and knead for a while to help the taste. Then sealed and refrigerated overnight;
19, the next day, drain the millet;
20. Prepare the materials needed to make steamed pork, including millet, steamed meat powder, corn and corn leaves;
2 1, after washing the corn leaves, trim off the irregular places, then blanch them with boiling water and spread them on the bottom of the steamer.
22. Cut the corn into sections with a thickness of about 1cm (this is not too limited, as long as the thickness of all corn sections is almost the same);
23. Put the corn segment in the steamed meat powder;
24, rolling a circle, so that the outside of the corn section is evenly wrapped with a layer of steamed meat powder;
25, placed on the corn leaves at the bottom of the steamer;
26. Marinated meat slices, pick out onion and ginger, and put the meat slices into the steamed meat powder;
27. Also evenly wrap a layer of steamed meat powder on the outside of the meat slices;
28. Put the meat slices into the yellow rice and wrap it with a layer of yellow rice. Here, you can press it by hand to make the millet better attached to the meat;
29, spiral into the steamer, it is best to be high in the middle and low around;
30, after the fire, continue to steam for 40 minutes, turn off the fire. Open the lid, sprinkle with chopped green onion, stew for a few minutes, and you can eat.
Second, tips: 1, making steamed pork, it is best to choose fat and thin pork belly, and be sure to bring meat skin. If the meat is thin, you can wrap a layer of mixed liquid of egg white and starch before wrapping the steamed meat powder to prevent the meat from being too firewood;
2, small yellow rice tastes hard, so it must be soaked in advance, it is best to soak for one night;
3. After the rice is washed, it must be drained. If you are in a hurry, you can wash it, drain it a little, and then heat it in the microwave oven for 1~2 minutes, depending on the power of the microwave oven and the number of meters, and adjust it yourself;
4. Stir-fry the rice grains with a small fire and slowly dry the moisture inside. Finally, heat the rice with medium fire and shake the pot constantly, which can not only make the rice heated evenly, but also make the rice with some wok gas, which makes it taste more fragrant.