Fine Pork

Potatoes

Steamed Pork Rice Noodles

Material Wine

Broth

Pepper

Long Soy Sauce

Soy Sauce

Steps

1. Good Pork with slices together and slice it into thin slices. (When the pork is organized and in large chunks, put it in the freezer until it is slightly thicker, and then take it out, it is easier to cut nice slices of meat.

2. Cut the slices of pork, add wine, soy sauce, soy sauce, a little pepper and marinate for 3.4 hours. (The ratio of cooking wine, soy sauce, soy sauce is about 1:1:3.) Marinate the meat slices with steamed meat rice flour, pour a large spoonful of broth and mix well again.

3. Peel and wash the potatoes and cut into thick slices. Steamer the bottom of the steamer basket on the steamer paper, the first layer of potatoes,

4. Then put the step 3 in the process of the meat. Steam the meat in the pot over high heat until the water boils, then reduce the heat to medium-low for about 30 minutes, then sprinkle with chopped green onion.

Tips

1. The bottom of the potato slices I did not mix seasoning and did not mix the rice noodles, eaten when it is light, slightly a little bit of rice noodles meat flavor. If you have a heavy palate, you can add some salt to the potatoes, as well as steamed meat and rice flour to mix before steaming.

2. I used about 100 grams of rice flour to steam the meat, which is adjusted according to personal preference, but at least to make each piece of meat evenly coated with rice flour.

3. Steamed pork, try to pick a good pork with rich layers of fat and lean. Also, it's better to slice the meat thinner.