Home Style of Authentic Hunan Steamed Pork

Ingredients ?

Pork 500g

Rice flour 100g

Glutinous rice flour 50g

Dried bamboo shoots 100g (dry weight)

Salt moderate

Pinch of pepper

Pinch of dried ginger powder

Pinch of five-spice powder

Pinch of chicken broth

Pinch of 13 spices

Pinch of soy sauce

Pinch of dark soy sauce or soy sauce

1 small green onion

Method ?

Grind the rice into flour. You don't need to grind it too finely, slightly coarser is better.

Add 1/3 of the glutinous rice flour, steamed out will be more sticky and soft.

If you don't have glutinous rice flour, you can use plain rice flour.

Pour into a dry, clean pan and stir-fry over low heat until lightly browned and you can smell the burnt aroma.

Be careful not to overcook it, as it will become bitter.

Leave to cool.

Pour all the seasoning powder except the green onion into a large clean bowl and mix. Note that all the seasonings are put in the powder, and no more seasonings will be added in the later steps except for a little soy sauce and dark soy sauce! So keep track of the amount and put it all in at once.

Then pour in the fried and cooled rice noodles and mix well. The size of the large bowl must be suitable for you to steam behind the container, preferably not too deep, so as not to pile up too deep concentration of ingredients, steaming not cooked.

Slice the pancetta, on the large side, about half a centimeter thick. As a side note, pancetta is generally the most classic ingredient used for steamed pork, but if you don't have pancetta, you can also use mostly lean cubes + less fat cubes.

The point is, there must be fat! Must have fat! Must have fat! It tastes good when it has oil, otherwise it's too dry and the overall texture is on the waxy side. This is the key to success.

My kids love the lean ones, so I added additional lean meat chunks.

Powder steamed meat meat, can also be lamb, beef, chicken. Ditto still, must have fat! You can add lard or fatty pork.

The front of the mixture of rice flour, add the appropriate amount of soy sauce, soy sauce (or red soy sauce, mainly for the color, do not put if the finished product is white. If you don't want to pursue the color, you can leave it out), mix well

Add water and mix well. Because the rice noodles will absorb water, add water is not too little, to slightly dilute the degree of fluid.

Add the sliced meat and mix well, or place one piece at a time, making sure each piece is coated with the rice noodles.

This part is soaked dried bamboo shoots, my family likes bamboo shoots, so add the pad in the meat underneath, absorb the oil, and absorb the meat flavor.

With fresh bamboo shoots can also be, taro can also be, sweet potatoes can also be ...... as long as it is steamed meat, with all the hard a little bit, adsorption capacity of the ingredients almost all?

Fully mixed is like this (the front soy sauce is on the low side, in order to color nice, I poured a little red-hot soy sauce on the surface), each piece of meat are coated with rice flour, the surface of the wet, basically only the middle and lower part of the bowl can be seen in the fluid.

Steam for an hour. If you are looking for a more crispy texture, you can steam the meat for an hour, and it will come out almost jelly-like, melt in your mouth, and be fatty but not greasy.

Out of the pot, sprinkle with chopped green onion, finished.

Tips

The meat of the steamed meat can be pork, beef, lamb, chicken.

What you need to pay special attention to is that it must have fat! Must have fat! Must have fat! It's important to say this three times, and this point is the key to success. My version is pure rice flavor, if you like spicy taste you can add chili and pepper, seasoning is up to your own preferences, you can do exactly what you want.

The rice flour needs to be fried, but remember not to fry too much, too burnt will be bitter! Slightly charred on it. It is also recommended not to let it sit for days after frying, but to make it earlier while the rice flavor is strong.