Steamed meat is a famous dish in the south, which is popular in Sichuan, Chongqing, Jiangxi, Hubei, Zhejiang and other provinces. Many people like this dish, but many people turn a blind eye to its greasy taste.

So what can be done to make the steamed pork crispy and delicious, fat but not greasy?

First of all, meat should not be too fat, otherwise it will be too greasy. But it can't be lean meat, it will have an old taste. Therefore, fat and thin pork belly is the best choice. In addition, before curing, beat the meat slices back with a knife to make them soft.

Secondly, the thickness of powder is also very important. Steamed meat will be too dry and thin to absorb oil when it is thick. Therefore, the proportion of powder in the main material is generally around 10%-20%. Indica rice has moderate viscosity, good absorbability and expansibility, and is the best material for flour selection.

Finally, put some oil-absorbing accessories under the steamed meat, such as potatoes, sweet potatoes, taro, kudzu root and so on.

Here's how to steam meat with flour flour:

1. Soak 500 grams of pork belly in clear water to remove blood, wash and drain water;

2. Cut the pork belly into small pieces with the thickness not exceeding 1cm, and beat it with the back of a knife to soften it;

3. Put the sliced meat into a bowl, add salt, Jiang Mo, chopped green onion, cooking wine and bean paste, stir well (put Chili powder if you like spicy food), and marinate for half an hour;

4. Wash and dry glutinous rice 100g;

5. Pour the glutinous rice into the pot and stir-fry until golden brown. Add star anise, fennel and pepper and stir-fry for 3-5 minutes. Let the pot cool;

6. Beat glutinous rice flour with a blender, not too fine, a little granular (you can also go directly to the supermarket to buy steamed meat powder);

7. Pour the rice flour into the meat slices and stir evenly to make each piece of meat stick with rice flour;

8. Peel 500g potatoes and cut them into hob blocks;

9. Put lotus leaves (scorpion leaves and lettuce leaves are also acceptable) at the bottom of the steamer, first put potatoes (easy to absorb oil), and then put the meat slices into the steamer one by one;

10. Steam on high fire 10 minute, then steam on low fire for 30-40 minutes.

Tip:

1. There are many choices for bottom dishes, such as dried bean curd, dried pepper, sweet potato, sweet potato and yam. Personally, I think dried vegetables are more oil-absorbing.

You don't need to put too much salt when curing meat. Some rice noodles also have salt, but too much makes them salty.

This method can also be used to steam ribs and fat sausages, which are as delicious as fat sausages.