How to make steamed pork fat but not greasy, soft and fragrant?

” Steamed pork with rice flour is glutinous and fragrant, tender but not greasy, and the rice noodles are oily and rich in fragrance. It is spread in all major cuisines and has been enduring for a long time. Depending on the cooking method, it can be spicy or sweet, and the ingredients It can be supplemented with vegetables such as mushrooms, lotus roots, sweet potatoes and potatoes. Nowadays, ready-made steamed pork rice noodles are available, making it even easier to make.

1. First of all. , we prepare 500 grams of pork belly, add a little salt to the water, grab and wash the blood stains in the pork, take it out after washing, squeeze out the water, and prepare to change the knife.

2. Cut the pork belly. Cut into long pieces of about 8 cm, beat the fibers in the meat vigorously a few times to make the pork belly more tender and delicious, then cut the pork belly into 3 mm thick pieces and put them in a basin.

3. Prepare a piece of green onion, cut into water chestnut slices, a piece of ginger, cut into diamond-shaped slices, put together with the pork belly, add a little pepper, 2 fennel, 5g watercress, 10g oyster sauce to make it fresh, 10g cooking wine to remove odor, 3G dark soy sauce Improve the color, 1g of pepper, the sauce is salty. We don’t need to add salt, stir all the juice, and then marinate the pork belly for 30 minutes.

4. When marinating the pork belly, we are ready. Rice noodles, 100g long-grain fragrant rice and 100g glutinous rice. The mixture of these two kinds of rice can enrich the flavor of steamed pork and make it more fragrant and glutinous. Add a piece of cinnamon and a piece of Angelica dahurica and set aside.

5. We heat the pot, pour the prepared rice in, lower the heat, shake the pot constantly to heat the rice evenly, and then stir-fry the aroma of the spices into the rice when it is fragrant and golden brown. Pour it out. After it cools, pick out the spices, pour the rice into the cooking machine, and break it into pieces.

At this time, the pork belly has been marinated. Put an egg in it and mix well. The egg can lock the moisture in the meat slices and keep the tender texture. Pour the beaten rice flour into the basin several times and mix well to coat the pork belly evenly. In the rice noodles. After wrapping, put the pork slices on a plate, and finally add the green onion and ginger slices, which can be steamed in the pot.

7. After boiling the water, put the pork belly slices into the pot and cover. Cover the pot and steam for 30 minutes. Steam the pork belly until the smell of rice penetrates into the pork belly. After steaming, we pinch out the onions and ginger so that we can have a better dining experience. A little green onion is enough.