For the meatless me, steamed pork is very addictive to eat, especially the rice noodles moistened with grease are more delicious. So that meat should not be too lean, to use fat and lean pork is best. The steamed meat in place has the chewy texture of lean meat and the melt-in-your-mouth texture of fat meat, and the rice noodles are so sticky and flavorful that they are even better than the meat.

I'm going to bring up one of the spicy steamed pork I made! In fact, it is very simple to make steamed meat at home, now you can buy that kind of steamed meat powder in the supermarket. Zhengzhou's powder inside, it is salt flavor, and are picked good flavor, so you just. Buy back the five-flower meat cut the five-flower meat into thick slices. And then. Put the pearl powder in and add soy sauce. Then be sure to blend a little water, if you say no to the water then steam out is dry, be sure to blend a little water, so taxing. Only look good, there is delicious.

Spicy Rice Noodle Meat

Materials: pancetta, a bag of spicy rice noodle meat packet, a little water, a scallion

Kitchen utensils: pressure cooker

Making process:

1. Wash and cut strips of pancetta with skin;

2. Into a pot of warm water, boil the water for 3 minutes and then fish out;

3. Let it cool until warm. Cut into slices about 5mm thick, and at the same time cut a peeled potato into 5mm slices;

4. Prepare a packet of spicy steamed meat and rice flour;

5. According to the instructions, pour the rice flour into a basin, add a little water to form a paste, mix well with the meat and potato slices, and marinate for more than 30 minutes;

6. Find a bowl of the right size, and lay the meat and potato slices in alternating rows;

7.

Cooking Tips:

1. Use ready-made steamed meat rice noodles not only taste more options, but also save time, if you want to make your own rice noodles, the soaked rice, glutinous rice and star anise, cinnamon with fried, cooled rolled or cooking machine into coarse grains;

2. pressure cooker on the steam 20 minutes after the flame off, be sure to naturally depressurize before opening the lid, in order to make the meat soft and glutinous flavor.