The practice of steaming meat with powder:
Details of ingredients:
Ingredients: selected pork belly, steamed meat powder, potatoes.
Accessories: onion, ginger, pepper, thirteen spices, Chili powder, more than 50 degrees of white rice wine.
Seasoning: salt, chicken essence, soy sauce and oyster sauce.
Steps: 1, wash the pork belly, cut it into thin slices, add rice wine, soy sauce, oyster sauce, a little pepper, Jiang Mo, thirteen spices, Chili powder, salt and chicken essence, mix well and marinate for 2-3 hours.
2. Cut the potatoes into pieces and put them in a bowl for later use.
3. Add steamed meat powder to the marinated meat slices. Companion.
4. Put the meat slices on the potatoes one by one, and pour the extra steamed meat powder in the bowl on the meat.
5. Steam in the pot. After boiling water on a large fire, turn to medium and small fire for 40 minutes. (It is ok to steam in the pressure cooker for 30 minutes.) Sprinkle some chopped green onion before cooking.
Tips:
1, pork belly is fat and thin, as thin as possible, and it is sold in bags in steamed meat powder.
2, don't add too much seasoning flavor in the process of curing meat, just a small amount, and mix according to your own taste.
3. If you don't have potatoes at home, you can use sweet potatoes, corn, taro, purple potatoes, carrots, etc. I have also made yuba as the base material, and it tastes good.
4. Generally, it is better to mix the meat slices by hand, which is easy to mix and delicious.
5, it is best to steam the meat twice, the first time is steamed, and the second time it is put overnight, it tastes better.
6. After boiling in a steamer, turn to low heat for 40 minutes, steam in a pressure cooker for 30 minutes, steam for a long time if possible, and steam for an hour. Pork belly is not steamed, but steamed, which will be more tasty, fat but not greasy, crisp and delicious.