Steamed meat is a very common food, and its raw materials only need pork belly and rice flour. Besides, steamed pork with flour is a very versatile dish. Steamed meat and steamed rice can be cooked at the same time, and bacon juice is dripped on the rice. When delicious dishes are cooked, oil and sweet rice are served together, so it is very convenient to eat two dishes at a time.

Steamed meat originated in Jiangxi province. Yuan Mei, a poet in the Qing Dynasty, made a special introduction to this in his "Menu with the Garden". Traditional steamed pork is waxy and fragrant, crisp and refreshing, fat and thin, tender but not greasy, and rice noodles are oily and fragrant.

In fact, steamed meat has many flavors. Depending on the cooking method, it can be spicy or sweet. When steaming meat, you can match mushrooms, old lotus roots, pumpkins, sweet potatoes, potatoes and other vegetables, or steam rice directly. Today, we came to suichuan county, Jiangxi Province. Guo's grandmother taught us to cook authentic local steamed meat, simple steamed meat. We can learn it after watching it several times.

food

Pork belly, rice flour, soy sauce, salt, chopped green onion.

working methods

1, sliced pork belly with skin.

Steamed pork is usually made of pork belly, which is fat and thin. Moreover, the commonly used pork is pork belly with skin. Deliberately leave pigskin, because steamed meat with skin is more chewy and tastes better.

When cutting meat, the thickness of the meat slices should be about 5 mm, not too thick, because the meat is not easy to cook and the taste will be affected. Not too thin, not enough flavor. Cutting pork is also skillful. We should pay attention to the texture of pork and cut along it. The pork cut in this way is not easy to be stuffed and the pork is not easy to get old.

2, pork belly into the right amount of salt, soy sauce, stir well.

Perhaps many people think that when making steamed meat, they will marinate the pork first, which will make the pork more tasty. In fact, this is wrong. The correct way should be to put the pork belly on the chopping block and pat the pork gently with the back of the knife. This can give pork an all-round massage, make the meat soft, promote blood flow, reduce the fishy smell of the meat, and make the steamed taste soft and delicious.

3. Put the pork belly piece by piece into the rice flour, evenly coat it with flour and put it on the grate for later use.

Be sure to grasp the consistency of meat and rice noodles. If rice flour is too dry, it will be very dry and unpalatable. If it is too thin, the fragrance will weaken and the taste will be bad.

To cook steamed meat with flour, some people will choose to steam meat with bowls or plates, but Jiangxi Laobiao is unique. They like to steam meat with hollowed-out grates. This special kitchenware can ensure that the steamed pork is not too greasy, and the excess fatty oil can drip down the hole of the grate to the next floor, which can be covered with vegetables such as pumpkin, potato and taro, or steamed directly with rice.

After these things are soaked in the fat of steamed meat, they can make them more fragrant and moist without wasting fat.

4, start the pot cooking, first steam the rice to half cooked.

First of all, steaming rice is because it takes different time to steam rice and meat. In order to prevent the rice from being raw, the meat is already cooked, or the meat is too old to be steamed, so we usually choose to steam the rice until it is half cooked.

5. After the rice is half-cooked, put the grates with steamed meat on the rice, cover it and steam it slowly.

After the steamed meat is placed on the grate, the fat of the steamed meat will drip on the rice during the steaming process. Oil and sauce can make rice more oily and fragrant, and make the originally tasteless rice fresh and fragrant. Slow steaming on low heat is to better ensure that the steamed pork is delicious and cooked inside and outside.

6. Steam for about 20 minutes to confirm that the meat has been steamed, and then you can go out. Sprinkle with chopped green onion and you can enjoy the food.

After about 20 minutes, the steamed meat can be cooked. If you are a novice chef with little experience, you can lift the lid and poke the meat with chopsticks. If you can insert chopsticks easily, it means that the meat is cooked.

Steamed meat tastes salty, fat but not greasy, with endless aftertaste. Rice noodles are wrapped in pork belly, and the fat becomes tender and abnormal after steaming, and slowly melts in the mouth, but it is not greasy at all, which is a must.