I remember this "steamed pork with rice flour" vividly. In the early years, I contracted the kitchen, and the boss asked me to serve some Sichuan dishes. It was not ideal to try several chefs before and after. My friend introduced a chef from Chengdu, who was clean and neat, and the dishes were good.

Master Liu in Chengdu was 26 years old. He was small and looked like a minor. Everyone called him "Little Sichuan". Although Master Liu was short and unambiguous, the boss and father had a birthday, and the old man had a bad mouth. He arranged two dishes of Sichuan food. Master Liu made "steamed pork with rice flour" and the old man ate comfortably. At this point, the old man must eat steamed pork with rice flour when he came to the store.

Actually, the method is quite simple. Pork belly is cooked, sliced, mixed with pepper powder, fermented glutinous rice and bean paste, and then packed in a bowl. Stir-fried rice is crushed, and mixed with pepper noodles, pepper noodles and other seasonings. You can mix sweet potatoes, potatoes and pumpkins if you like, add them to the sliced meat bowl and steam them thoroughly on the drawer.

the specific method of steamed pork with flour is as follows.

main ingredients: 1.5kg pork belly and one sweet potato.

seasoning: bean paste, rice, onion ginger, fermented grains, salt, monosodium glutamate, pepper, edible oil, pepper powder, pepper noodles, sesame oil, etc.

production method:

1. Cook pork belly, cool thoroughly, cut into thin and even strips for later use, peel the sweet potato and cut into hob blocks, stir-fry the rice until golden brown, and crush it into fine particles.

2. Add minced onion and ginger, fried bean paste, fermented grains, pepper powder, pepper noodles, salt, monosodium glutamate and white sugar into the pork belly slices, mix them evenly, and then put them in a bowl.

3. Mix the crushed rice, chopped sweet potatoes, pepper powder, pepper noodles, two drops of sesame oil, salt, monosodium glutamate, etc., put them on the coded meat slices, and then put a few slices of ginger and onion.

4. seal the coded steamed pork with plastic wrap, steam it on the drawer for 1 hour until it is completely steamed, and then take it out of the pan and buckle it on the plate. This steamed pork is finished.

characteristics: fresh, spicy and fragrant, with strong rice flavor, and the pork belly is waxy and refreshing.

Tip:

Pork belly should be even in thickness, rice should be fried and fragrant, and adding a little mash will make it more intoxicating! The taste can be adjusted according to your own taste. If you want to eat sweetness, you can add a little sweet noodle sauce. In short, you can adjust your favorite taste at will.

a few years later, I met my boss again and said that the old man was still obsessed with "steamed pork with rice flour", but it was a pity that he could no longer eat that taste. In the old man's mind, only the steamed pork with rice flour cooked by Master Liu in "Little Sichuan" was the best.