Steamed pork with rice flour, as its name implies, is a delicious food made by grinding grain into powder and mixing it with meat pieces. Usually, rice flour is used mostly, and the water is wide and the steam is strong. By using the high temperature of steam, the aroma of rice flour and meat pieces is fully penetrated, and water vapor will inevitably seep out during the steaming process, and rice flour can just absorb these juices to become fresh and fragrant, and the dishes are soft, rotten, fresh and fragrant, fat and not greasy. Therefore, powder steaming is regarded as the most scientific cooking method, which can not only make the main ingredients and auxiliary materials combine seamlessly, but also keep the taste and flavor.

After the explanation of the above principle, it is not difficult to find that steamed pork can be fully blended without adding water to achieve a mellow taste, but the three steps of meat selection, pickling and grinding should be done well to achieve a tender, smooth, delicious and not greasy taste.

Steamed Meat

1. Today, we use a small pumpkin as the bottom of this steamed pork noodle, which not only looks good and delicious, but also has better nutrition and a more mellow taste. Peel the pumpkin, remove the pulp, cut it into pieces and put it in a basin.

2. It is best to use fat and thin pork belly to make steamed pork, so that it is not dry, soft, delicious and not greasy. Cut the pork belly into thick slices first, then cut it into even small pieces, and rinse and soak it with light salt water repeatedly to clean the blood, so as to avoid steaming out with fishy smell.

3. Then put the meat into a pot, cut some Jiang Mo and minced garlic into it, add a few dried peppers, half star anise, 5g oyster sauce, 2g cooking wine 1 0g, 2g soy sauce to remove the background color, 2g salt, 2g chicken powder 1 g pepper1g, and stir until the meat is completely seasoned. Prepare another shallot, squeeze out the onion juice and meat, mix well again and marinate 15 minutes.

4. Next, let's fry some rice noodles. We use the long-grain flavor. Pour the pot into the rice grains, turn on the low heat and stir fry for 2 minutes. During this period, add a little salt to the bottom flavor. After the rice is burnt, browned and fragrant, take off the pot.

5. Pour the fried rice into the juicer and beat it into broken rice noodles for later use, not too broken and slightly grainy, and it tastes better when steamed.

6. Then put the marinated pork belly into the rice flour one by one and mix well, so that each piece of pork belly is evenly wrapped with rice flour.

7. Put the pork belly wrapped in rice flour into the pumpkin, cover it with plastic wrap and prepare for steaming.

8. Boil the water in the pot, add the steamed meat, and steam for 40 minutes after the fire reaches SAIC.

9. After 40 minutes, we take out the steamed pork, put it upside down on a plate, and garnish it with a little coriander before serving.

Ok, this golden, tender and delicious steamed pork with golden pumpkin powder is ready. Friends who like it should try it quickly.