Homestyle Steamed Pork

The raw materials are: pork belly, sweet potato, rice noodles, and the seasoning is very simple: salt, sugar, pepper powder, aniseed powder, ginger, green onion, chicken essence. You must use pork belly, so that the combination of fat and lean will not be dry or greasy. And there must be sweet potatoes, so that the steamed food will be fragrant. If rice flour is not available, use coarse cornmeal.

After the raw materials and seasonings are prepared, blanch the pork belly in boiling water and cut into large pieces. Cut the sweet potatoes into pieces, then mix them evenly with the prepared rice noodles and seasonings and marinate for a while ( upper left). Then take a large porcelain bowl and place the pork belly pieces neatly on the bottom of the bowl, skin side down. Then put the sweet potato pieces on top and fill the bowl (top right). Steam for 30 minutes in a pressure cooker and 60 minutes in an ordinary pot. The more steamed the steamed pork is, the more delicious it will be (bottom left). After steaming, cover the steaming bowl with a large plate, quickly turn it over (lower right), tap the steaming bowl gently, and then remove the steaming bowl. A bowl of steamed pork tamales is ready! You can adjust the proportion of salt and sugar according to your own taste.

It should be noted that you should add less salt and more sugar, so that it will taste better. Sweet potatoes are sweet potatoes, also called sweet potatoes. They can be replaced with potatoes, pumpkins and other ingredients with higher starch content. The purpose is to absorb the oil steamed when steaming the meat, making the meat fat but not greasy.

Steamed Pork

Main Ingredients: 350 grams of pork belly with skin.

Ingredients: 50 grams of rice, 25 grams of shredded onion and ginger.

Seasoning: 40 grams of sweet noodle sauce, 50 grams of soy sauce, 10 grams of cooking wine, a little sugar, 15 grams of star anise, cinnamon, and Sichuan peppercorns.

Cooking technique:

1. Cut the meat into large pieces about 10 cm long, 5 cm wide and 0.4 cm thick, about 10 pieces, and then add onion and ginger. Mix shredded silk, soy sauce, sweet noodle sauce, sugar color and cooking wine and marinate the meat for about 1 hour.

2. Add star anise, cinnamon and Sichuan peppercorns to the rice, stir-fry over low heat until slightly brown, crush the rice (not too crushed), then put the rice into a basin and pour Boil water (the water should cover the rice) and simmer until all the water is immersed in the rice. Set aside.

3. Mix the stuffed rice and marinated meat together, marinate for about half an hour, then put the meat skin side down into a large bowl (arrange it in a fish scale shape), and put the remaining Pour the rice and soup on top of the meat, steam it in a basket for about 2 hours (the meat is already cooked), take it out and put it on a plate.

Flavour characteristics:

The meat is rotten and mellow, fat but not greasy.

Various styles of steamed pork with rice flour

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Steamed pork with rice flour is a home-cooked meat dish. It has all the major cuisines from the north and the south, and is a must-have for family dinners during the New Year. This dish is vegetarian, has a strong salty and umami flavor, is light and refreshing, and is one of the few dishes that can satisfy those who love meat but are afraid of eating meat and are still tempted to eat meat. So this dish can be eaten all over the country.

The steamed pork noodles from various places have their own characteristics. For example, the steamed pork noodles from Sichuan are dark in color and rich in flavor. It is most suitable for those who like spicy food, but unfortunately it is a bit greasy. For example, the steamed pork in Jiangsu and Zhejiang areas is very delicately made and makes people like it just by looking at it. However, as a northerner, I am used to strong flavors, so I feel that this delicate method does not have enough flavor...

"Lu Style Steamed Pork with Vermicelli"

Eating steamed pork with vermicelli may be due to long-term eating habits. My personal preference is that the method of "Confucius Cuisine" in Shandong cuisine is more in line with my taste. I also learned how to do it, and I can basically coax people. I recommend you try it too.

Ingredients: Pork belly with skin ("sit back" meat is the best), rice, shredded green onions and ginger; sweet noodle sauce, soy sauce, cooking wine, star anise, cinnamon, and Sichuan peppercorns.

Preparation: Cut the meat into large pieces about 10 cm long, 5 cm wide and 0.4 cm thick, then add shredded onion and ginger, soy sauce, sweet noodle sauce and cooking wine, mix well, and marinate the meat for about 1 hour. .

Add star anise, cinnamon and Sichuan peppercorns to the rice, stir-fry over low heat until slightly brown, take it out, grind the rice slightly, then put the rice into a basin, pour in boiling water and soak until the rice is ready. Add water, let swell and set aside.

Mix the stuffed rice and marinated meat together and continue to marinate for about half an hour. Then put the meat skin side down and put it into a large bowl (it needs to be arranged neatly). Add the remaining rice and Pour the soup over the meat.

"Shanghai Style Steamed Pork"

Put the above ingredients into the steamer and steam for about 2 hours. Take it out. Use a suitable soup plate to cover the mouth of the bowl, quickly flip it over and place it into the plate.

With the rapid development of the economy and the increasing flow of population, dishes from various places are also communicating with each other and learning from each other's strengths. Some dishes have gradually evolved into "neutral dishes" that can be accepted by diners from all over the world. "It's done. There is a kind of steamed pork made with vermicelli and rice flour. It’s hard to tell which cuisine it is made in. It seems to be an improved method that can be linked to several cuisines - "Sichuan Style Steamed Pork Vermicelli"

1. Fried rice When adding dried chilies, the amount of chili is determined according to the taste of the diners. Others are the same.

2. When marinating the meat slices, simmer with soy sauce, salt, cooking wine, ginger, green onions and a little sugar for about 2 hours, then remove and dry. 3. Fry the meat slices in oil until golden red.

4. Mix the meat slices in the marinated marinade evenly, dip each slice in fried rice, then place it in a bowl as usual, and steam over high heat until cooked through.

Steamed pork with rice flour is delicious and mellow, fat but not greasy. It is a delicacy for those who "slander meat but are afraid of eating meat".