In real life or work and study, everyone will inevitably come into contact with steamed meat, right? So have you ever known the practice of steamed pork? Below is the most authentic way to make steamed pork that I have collected for you, welcome to share.

The most authentic way to make steamed pork1

The first step

Pick the fat and lean meat with onion, ginger and various seasonings marinated 10-15 minutes

The second step

Marinated well after the rice flour into the mix, potatoes cut into pieces. Step 3

Put the potatoes on the bottom, put the meat on the top and steam for half an hour

Step 4

Steam the meat and serve.

The most authentic way to steam meat 2

Ingredients: 500 grams of skinned pork

Ingredients: 100 grams of rice, 50 grams of glutinous rice

Seasonings: 50 grams of Ajinomoto soy sauce

30 grams of sweet noodle sauce

15 grams of cooking wine

Sugar a little less than

The most important thing to remember is that the meat is not as good as it used to be, but it is a lot better.

Onion, ginger 20 grams each

Pepper, star anise, cinnamon **** 10 grams

Practice:

1, wash the meat, the skin should be cleaned, ready for the other ingredients;

2, with a medium fire will be hot, put rice, pepper, star anise and cinnamon, stir-frying until the rice was light yellow, pour out! cool, except pepper pick out anise and cinnamon spare;

3, will be cooled rice poured into the grinder, ground into a coarse powder;

4, meat cut into a long 8 cm, 4 mm thick large piece;

5, will be cut into the meat into a bowl, into the soy sauce, cooking wine, sweet noodle will be (50 grams of water will be adjusted evenly), sugar, onion and ginger as well as fried star anise and cinnamon adjusted to the even Prepare a shallow bowl (smeared with a little oil), the meat slices in order to set up, not too tight between the meat slices, meat skin side down in the bowl, not too tight between the meat slices, the best fish scale shape. Add more water to the pot, put the bowl into the cage and cover with a lid, turn the heat to medium and steam for 60 minutes, remove and buckle into the dish.

The most authentic way of steaming meat 3

Materials

500 grams of pork, 1 small bowl of rice.

A whole sweet potato, green onion, a little ginger.

Pepper grains, a little pepper powder, salt.

1 small spoon sugar, monosodium glutamate, pepper.

Five-spice powder a little.

Bean paste, soy sauce 1 tsp.

Practice

1, the first thing we have to do is to remove the hair, and then put it into the cold water to soak for an hour, soak off the blood wash and spare.

2, add the appropriate cold water in the pot, can not over meat some can, into the ginger, scallion and a little pepper grains, cook until the meat becomes white can be out of the pot to cool to not hot.

3, while the cool meat of the effort to stir fry rice, fried to golden brown out of the pan and cooled crushed.

4, then we have to cut the meat into slices, and then put into a bowl, add ginger, onion, pepper, salt, monosodium glutamate, five-spice powder, pepper, bean paste and other marinades to marinate for half an hour.

5, and then take a bowl, the marinated meat piece to the bottom of the bowl, so that the meat skin down a piece of stacked piece of the bottom of the bowl like Gaiwa.

6, the sweet potatoes peeled and cut hobnail pieces, into the marinated meat container and mix well so that it is coated with the rest of the rice flour, will be mixed after the sweet potato pieces spread to the yards of good. The meat slices.

7, steamer pot with water will be loaded into the bowl into the pot to steam. Large fire a small, fragrant rice flour steamed meat can be out of the pot.

8, then we have to that a plate buckle on top of the bowl, and then turn it over, so that the inside of the steamed meat poured on the plate, and then sprinkled with parsley can be.

Steamed pork

Ingredients

Pork, cooking wine, soy sauce.

Soy sauce, a little pepper.

Steamed meat rice noodles, broth.

Potatoes, scallions.

Practice

1, pork cut into thin slices, add wine, soy sauce, soy sauce, a little pepper and mix well marinated for four hours.

2, marinated slices of meat with steamed meat rice flour, pour a tablespoon of broth and mix well again.

3, potatoes peeled and washed, cut thick slices.

4, the bottom of the steamer basket lined with steamer paper, a layer of potatoes, and then put the steps to deal with the meat.

5, into the pot to steam, high heat until the water boils, turn to medium-low heat for 30 minutes, sprinkle chopped green onion before leaving the pot.

Warm tips:

1, steamed meat rice noodles, supermarkets are sold, a variety of flavors are available, the disadvantage is that the powder is too fine, the texture does not have their own to do to chew up a sense of grain;

2, do it yourself to pay attention to two points of the rice noodles, one is to be slow and good to stir-fry, do not stir-fry paste; the second is to grind the do not be fine, the hand touched up! A little roughness is best;

3, there is no grinder at home, the rolling pin can be used to fry the rice rolled;

4, steamed meat before the bottom of the bowl is best to smear a little oil, so that the buckle to the plate is not easy to stick;

5, the best way to steam with a slightly shallower bowl, so that less time, cooked through;

6, the time to steam depends on the size of the bowl, the general big bowl time about 80 minutes, small bowls with vegetarian time is generally 60 minutes;

7, like spicy, inside you can put some Pixian bean paste or red pepper fried in the rice noodles.