Vermicelli is a dish widely spread in southern China (such as Sichuan, Chongqing, Hunan, Jiangxi, Hubei, Zhejiang and other provinces), belonging to a variety of dishes, glutinous and fragrant, crisp and refreshing, fat and thin, red and white, tender and not surly, rice flour oily, rich in flavor. Some made spicy, some made slightly sweet, some made cumin flavor, according to their own preferences, want to eat what flavor to eat what flavor, the following nine sisters will give you to share a powder steamed meat practice, learn, want to eat when you eat when you eat, is so arbitrary.

Powder steamed meat is often eaten a beautiful thing, but most of the friends are in the restaurant to eat, few people can do at home, as a senior foodie, I am very familiar with the practice of this dish, today to share with you ha. Steamed meat has a variety of practices, some add pumpkin, peas, lotus root, mushrooms, sweet potatoes, and so on in the steam together. Here is how my family often make steamed pork, share with you. (In general, our home made steamed meat without any auxiliary science)

First of all, buy back 500 grams of pork, with a red-hot pot. Take care of the hair of the five-flower meat and cut into thick slices in a bowl. Add 5 grams of green onion segments. 5 grams of sliced yellow ginger, 2 grams of salt, 2 grams of paste pepper powder, 2 grams of rock sugar | 2 grams of thirteen spices 5 grams of tofu milk 5 grams of old soy sauce 3 grams of soy sauce to prepare the ingredients, ginger, garlic cut into minced, cooking wine, soy sauce, vinegar, salt, appropriate amount. A few chopped green onions. We put the prepared pork into the appropriate amount of rice flour, put the prepared ginger and garlic, cooking wine, soy sauce, vinegar, salt into a bowl and mix well.

Steamed meat powder must be fried by yourself, supermarkets or dry side store bought are not as good as a small fire slowly fried out of the fragrance. Selection of meat should also be fat and lean with skin pork, knife work should pay attention to the slicing evenly, steaming time to half an hour for the best, the fire should be big, now steamed, so add the bean paste, the taste is salty enough, do not put the salt, and then mix well, so that each piece of meat are wrapped in rice flour, the pot into the enough water to put the meat into the pot, high-fire steaming open to a small fire steam for an hour on it.