material
Pork belly, rice flour, onion, ginger, chicken essence, brown sugar, salt, soy sauce.
working methods
1. Pork belly cut into pieces, onion cut into sections, ginger cut into small pieces.
2. Put the meat in a wok and fry until the surface becomes discolored and oily.
3. Stir-fry ginger, then add soy sauce, onion, salt and brown sugar in turn, then add rice noodles and add water (the amount of water depends on the amount of rice noodles, so it should be thinner, because rice noodles are very absorbent).
4. Put the mixed (fried) raw materials into a large bowl and steam them in a pressure cooker. Steam for about 30~40 minutes after aeration.
skill
Because the pork in the north is not as fragrant as the pork at home, I fried the meat first to get rid of the fishy smell. In my hometown, we all mix all the ingredients directly and steam them in a pot, which is much more fragrant than cooking here.
Delicious practice of steamed pork with flour 2,
material
50g rice, 250g pork belly, a little pepper, 15g soy sauce, 8g soy sauce, 15g rice wine, 5g sugar, 3g salt and 20g water.
working methods
1. Add pepper to the rice and stir fry.
2. Then put it into the cooking machine.
smash
4. Powder need not be ground too fine, some taste better.
5. Then prepare the meat, it must be pork belly, and it will be fragrant when steamed.
Step 6 clean your skin.
cut into thin slices
8. Slice the meat for later use
9. Start putting seasoning.
10. Add rice flour.
1 1. Mix evenly.
12. Marinate for 30 minutes.
13. Then put the meat slices down and put them in the bowl one by one.
14. Because rice flour is dry, it absorbs seasoning quickly.
15. So add some water to avoid steaming out very dry.
16. Put into the pot, cover and steam for about 90 minutes. Put enough water at the beginning, so that you can do other things with peace of mind when steaming.
Delicious practice of steamed pork with flour 3,
material
Pork belly, rice (glutinous rice can be added if you like soft glutinous rice), onion, ginger, salt, chicken essence, soy sauce, sugar, cooking wine, star anise, sweet noodle sauce,
working methods
1. Mix rice or rice with glutinous rice at the ratio of 1: 4, soak for a while, dry in the air, add 1 star anise, stir-fry until it changes color, and take it out to make rice noodles for later use.
2. Cut the pork belly into pieces of the same size, and add onion, ginger, aniseed, sweet noodle sauce, salt, chicken essence, soy sauce, cooking wine and sugar for curing. Note that sweet noodle sauce is essential. This is a magic weapon for my rice flour meat to be especially delicious.
3. Soak the marinated meat slices with rice flour one by one, put them into a bowl of suitable size that can be steamed, and add water until the rice flour is wet. Steam in a steamer for 1-2 hours. (If a pressure cooker is used, it will take 40-50 minutes. It takes at least 2 hours to steam in an electric rice cooker)
Delicious practice of steamed pork with flour 4,
material
Ingredients: pork belly, pumpkin or pumpkin.
Accessories: rice
Seasoning: salt, brown sugar, allspice powder, rice wine, soy sauce, soy sauce, sweet noodle sauce, white bean curd, onion and ginger.
working methods
1, main ingredients: pork belly with skin, pumpkin is best to find a sweet one, fermented bean curd can also be red, and white at home will do.
2, pork belly cut into thick slices, this depends on personal preferences, a catty of meat should not be steamed in two knives and three sections, generally not more than one centimeter. Pumpkin slices are a little thicker, because this is not as resistant to steaming as pork.
3. Then marinate the meat with the above seasoning, but don't put the spiced powder. If there are other uses, remember to put less salt, because most seasonings are salty. Putting less sugar mainly plays a strong aftertaste. The rest depends on personal preference. This is the usual practice! Cut the onion and ginger into larger pieces, pickle them together, and pick them out when steaming.
Soak the rice for half an hour in advance, don't soak it for too long. Stir-fry in a griddle until the water is dry, and turn off the heat when it is yellow.
5, put some spiced powder in the fried rice, and steam it out more fragrant. Then pound it in a jar, the finer the better.
6, a piece of melon and a piece of meat are coded, and then steamed on the pot. If it takes 40 minutes to an hour to steam in a normal pot, I usually steam in a pressure cooker, and the air on the cover valve hisses, about 15 minutes, up to 20 minutes.
skill
1, bacon is the key. You can put some water properly when adding seasonings. When mixing rice noodles, it will be easier to stick meat, and the steamed rice noodles will be softer. If you don't drain the water to dry before steaming, then the rice will be hard after steaming, because there is no water for it to absorb, it will not swell, it will not be weak, and it will always be so hard. Remember this! Not afraid of more water is afraid of less water. Of course, the premise is not too salty, for example, you can put more cooking wine.
2, and then the salt must be put less or even not, because so many seasonings are salty.