Steamed pork with rice flour is a famous southern dish spread in Sichuan, Chongqing, Jiangxi, Hubei, Zhejiang and other provinces. Many people enjoy this dish, but many turn a blind eye to its greasy taste.

So how can we make the steamed pork crispy, delicious, fat but not greasy?

First of all, the meat should not be too fat, otherwise it will be too greasy. But it cannot be lean meat, and it will taste old. So fat and lean pork belly is the best choice. In addition, before marinating, beat the meat slices back with a knife to make them soft.

Secondly, the thickness of the powder is also important. If the steamed meat is thick, it will be too dry and too thin to absorb the oil. Therefore, the proportion of powder in the main ingredient is generally around 10%-20%. Indica rice is the best material for powder selection because it has moderate viscosity, good absorbency and swelling properties.

Finally, put some oil-absorbing ingredients under the steamed meat, such as potatoes, sweet potatoes, taro, kudzu, etc.

Here's how to make steamed pork:

3. Put the meat slices into a bowl, add salt, minced ginger, chopped green onion, cooking wine and bean paste, stir evenly (if you like spicy food, you can add chili powder), and marinate for half an hour;

4. Wash 100 grams of glutinous rice and dry it;

5. Pour the glutinous rice into the pot and stir-fry until golden brown. Add star anise, fennel and pepper and stir-fry for 3-5 minutes. Let the pot cool down;

6. Use a mixer to beat the glutinous rice flour, not too fine, a little grainy (you can also go directly to the supermarket to buy steamed pork powder);

7. Pour the rice flour into Mix the meat slices evenly so that each piece of meat sticks to the rice noodles;

8. Peel 500g of potatoes and cut them into hob pieces;

9. Put the lotus leaves on the At the bottom of the steamer (scorpion leaves and lettuce leaves are also acceptable), put potatoes first (easy to absorb oil), then put the meat slices into the steamer one by one;

10. Steam over high heat for 10 minutes, then turn to low heat and steam for 30- 40 minutes.

Tips:

1. There are many choices for base dishes, such as dried tofu, dried chili, sweet potato, sweet potato, and yam. Personally, I think dried vegetables absorb more oil.

2. When marinating meat, you don’t need to add too much salt. Some rice noodles also contain salt, but too much can make them too salty.

3. This method can also be used to steam pork ribs and pig intestines, which are equally delicious.