It takes about 60 minutes to steam the steamed pork. The longer it is steamed, the less greasy the meat slices will be and the softer the rice noodles will be.

The practice of steaming meat with powder:

Ingredients: 400g pork, homemade rice flour100g or so.

Accessories: soy sauce 1 tablespoon, a little light soy sauce, 2g salt, fermented grains 1 tablespoon, and a little chives.

1, prepare a piece of pork with skin, it is best to alternate between fat and thin, and cut it into large pieces of about 2 or 3 mm;

2. Put the sliced meat into the basin, pour the right amount of soy sauce for color matching, and add fresh and salt;

3, this spoonful of mash is the most critical, slightly sweet can increase the umami taste, but also go to the fishy;

4, add a little cold water, marinate the meat slices for about two hours, and turn over twice in the middle to facilitate the taste;

5. Pour100g of rice flour into the marinated meat slice basin, and mix evenly so that each piece of meat is covered with rice flour;

6. Take a large bowl and put the pieces of meat wrapped in rice flour in the bowl. If there is too much rice flour on the top, you can pour a little water.

7. You can use a steamer or steamer. Steam for about 60 minutes on high fire. The longer you steam, the less greasy the meat slices are and the softer the rice noodles are. Sprinkle a little chives after cooking.

8. Steamed steamed pork.