material

condiments

Pork belly right amount

condiments

Steamed pork in moderation

condiment

Onion amount

Jiangyidian

Appropriate amount of dried pepper

Proper amount of fermented bean curd

Appropriate amount of salt and pepper

Proper amount of sugar

Practice of steaming meat with sufu powder

1. Wash the pork belly, cut into pieces, not too thick, 0.6 cm is appropriate, and put the pork belly slices into a large bowl; Add salt and pepper powder, sugar, Chili powder and Jiang Mo into the rose fermented milk, mix well, and pour into a bowl to mix well;

2. Add homemade steamed pork rice noodles into the bowl;

3. Grasp and knead the meat slices by hand to make them stick, and evenly wrap them with steamed meat powder and seasoning;

4. Spread the sliced meat flat, let it stand and marinate for about 15 minutes, and taste it;

5. Buckle the seasoned pork belly on the plate for later use.

6. Add enough water to the steamer. After the fire boils, put the pork belly into the plate. When it is tender and fragrant (about 45 minutes), take it out and sprinkle with chopped green onion.