Steamed pork with sausage powder is a traditional dish in Huizhou, belonging to southern Anhui cuisine. Mainly made of pork, indica rice, oil skin, etc. This dish tastes salty and sweet, crisp and fragrant, fat but not greasy, and the "cage cloth" is oily and chewy. Has the function of regulating anemia, and is especially suitable for the elderly and children.

Make condiments

Cinnamon bark (2g), clove (1g), star anise (2g), sugar (10g), soy sauce (50g) and yellow rice wine (40g).

manufacturing process

1. Wash the rice, drain the water and dry it in the sun, put it in a pot, add clove, cinnamon and star anise, stir-fry it with low fire until it turns brown and fragrant, take it out, cool it and grind it into coarse rice flour;

2. Soak the tofu coat in warm water;

3. Scrape the pork clean, cut it into long slices about 10 cm long and 0.3 cm thick, put it in a small pot, add soy sauce, yellow wine and white sugar, marinate for about 1 hour, make the sauce penetrate into the meat, then add rice flour and mix well;

4. Take a small steamer, spread the soft tofu coat on the cage mat, then put each meat roll neatly on the tofu coat in a cylindrical shape, steam it on high fire for about 2 hours, and then put it in the original cage to eat.