Raw materials:

250 grams of pork with skin, 100 grams of rice, 1 tablespoon of wine, 1 tablespoon of soy sauce, salt, monosodium glutamate, sugar, sweet flour sauce, green onion, ginger, half a teaspoon of five spice powder, a little sesame oil.

Methods:

1, wash the pork cut into 1 centimeter thick slices, put in a pot, with salt, wine, soy sauce, sugar, sweet noodle sauce, minced green onion, ginger, five spice powder and sesame oil and mix well to be used.

2, the rice washed, drained, in a frying pan with a small fire fried into a light yellow, removed to cool, rolled into coarse particles of rice flour.

3, pour the rice flour into the pork pot, add a little water, so that the rice flour wet, so that each piece of meat can be wrapped in thick rice flour, meat skin down, piece by piece in the bowl, into the steamer to steam, remove the buckle in the plate can be.

Attachment: Pork should be fresh, be sure to clean up; mix pork can be added to a little curd and curd juice; steamed pork with a bowl, in order to be able to code down all the slices of pork as well, into the dish to look good.

2 "rice flour steamed meat

Raw materials

The main choice of pork, salt, rice flour, ginger, soy sauce, pepper and other ingredients, the finished product of the meat is soft and rotten, rice flour mellow, pink color, by the vast number of old and new customers favorite.

Production process

1, cut the meat into slices about 0.3 cm thick, long according to the use of raw materials to determine the general but 12 cm;

2, will be the meat with warm water to wash away the blood stains, drain the water, add salt mixing on the strength of the seasoning in turn add other seasoning mix well, so that the rice flour uniformly wrapped in the meat slices;

3, will be arranged into the buckle bowl meat skin side down, and then into the steamer. The meat skin side down, and then into the steamer can be steamed for 90 minutes.

3 "rice noodle practice

North of the noodle is all made of wheat. The south have this kind of rice made noodles, Sichuan Baijia rice noodles, Guilin rice noodles, Yunnan and Guizhou rice noodles, Hunan rice noodles, and fried rice noodles. There are many different ways to make rice vermicelli, but they are all delicious. The simplest way is to cook the rice noodles with chicken essence, then put lettuce leaves, salt and dried onion and garlic oil in the bowl.

Materials:

Lean beef properly thinly sliced, minced ginger, sugar, rice noodles, soy sauce, cooking wine, chopped Pixian bean paste, hot water.

Practice:

Raw rice with star anise, peppercorns, dried chili peppers, stir-fry slowly over a low heat to a light yellow color, and break it up with Blender into small granules. Take all the ingredients and mix them well with hot water. The purpose of adding a bit of hot water is so that it won't be too dry, because, rice noodles absorb water very well. I added the degree, probably to mix well, you can still see the appearance of a little water steam pot boiling water, put the bowl on the drawer, steamed. I steamed it for about half an hour. Anyway, by the time it's done, it will smell great.

4 "lotus leaf steamed meat

Raw materials:

500 grams of pork, fresh lotus leaf (diameter 60 cm or so) 2, round-grained rice and indica rice 75 grams, green onion, ginger 30 grams, cloves, Shannai (Chinese medicine) 1 gram each, cinnamon, anise 1.5 grams, sweet sauce 50 grams, 40 grams of wine, 75 grams of soy sauce, sugar 15 grams.

Practice:

One, the round-grained rice and indica rice amalgamated, drained and sun-dried. The star anise, shennai, cloves, cinnamon with the rice into the pot, with a small fire fried until yellow (can not be fried burnt), cooled and ground into powder (should not be ground too fine).

Second, pork scrape the skin on the fine hairs, clean water, cut the length of 7 centimeters, 2 centimeters wide 8 pieces (each weighing about 60 grams), and then in each piece of meat each straight cut a knife, do not cut through the skin. Then, put the meat into the container, add sweet sauce, soy sauce, sugar, wine, scallions, ginger, mix well marinated for 1 hour, so that the marinade penetrated into the meat, and then add the rice flour mix, embedded in the knife between the meat inside the rice flour.

Three, the lotus leaf with boiling water, each cut into 4 small sheets, each sheet above the meat 1 piece, wrapped into a small square, on the cage with a high-fire steaming for about 2 hours until the meat is crispy, bubbling lotus leaf flavor that is.

Features: The meat is crispy. Fat but not greasy, lotus leaf flavor.

Key:

Pork must be marinated in seasoning first. Rice must be fried until yellow in color to be fragrant. Pieces of meat must be wrapped in fresh lotus leaves and steamed to have a clean flavor.

5 "Dingjia steamed meat

Xinzheng Dingjia steamed meat from the end of the Qing Dynasty Dingjia restaurant, one hundred and twenty years of history, once the emperor's royal chef instructions, will be the essence of the North and South flavors, based on the tradition of the creation of a famous dish. Xinzheng is an ancient "nine provinces thoroughfare", a major transportation route between the north and south, with a lot of pedestrians. In the late Qing Dynasty and early Republic of China lived in the city "Chayan" to and from the capital of the Imperial Differential, often to the North Street Ding family "ZuiBinLou" meal, the north and south of the flavors around the world, the government cooking skills to here. And by the Ding family five generations for more than a hundred years to improve and improve, so that the color, taste, shape, quality is getting better and better, reputation is getting higher and higher. Now the producer is the Ding family five generations grandson of sixty-eight-year-old Ding Guangzhou master (red case of the second level chef). He is highly skilled, fine production, maintain the quality of famous dishes, can master the burning, grilling, simmering, leaning, frying, mixing, adjusting, sliding, stewing and other more than forty kinds of cooking methods, mime more than six hundred kinds of dishes product name.

Ding family steamed meat ingredients and methods: choose a catty of pork on the hard rib, fat and thin, cut into two fingers wide, two inches and a half long, half a finger thick meat block; millet or glutinous rice three money, amalgamated with peppercorns fried persimmon yellow, out of the flavor, rolled; sugar six money, three money of pasta sauce, green onions, ginger, mixing with soy sauce to mix open the good. Under the pad ribs, a bowl of ten pieces, on the cage steamed until rotten. On the table when the red light shining, like crystal, aroma, tantalizing appetite.

6 "Hakka steamed meat

Many places in China have steamed meat, but can be called delicious only Hakka steamed meat.

The flour must be groundnut flour.

Once in Xi'an, I ate steamed pork with flour, and the dry bowl was hard to swallow. After returning to Fuzhou in a Sichuan restaurant and see the steamed meat, order a plate up, and was greatly disappointed. Cover its powder and meat sparse and sprawling, selling appearance is not to be commended. The real Hakka steamed meat must be a combination of powder and meat, powder in the meat, powder and meat blend. Only groundnut flour can achieve this level of flour. The Hakka region of Fujian Province is rich in groundnut, Liancheng dried groundnut is famous for the whole country, to the red heart of the groundnut made of powder is even better choice.

Meat is best served with pancetta.

Su Dongpo made Dongpo meat with good pork from Huangzhou, which has been passed down to the present day. But so many people feel that Dongpo meat can't be eaten more than once, although its always boasted that it is not greasy, but the face of the oil wangwang can't make more than zero. In the Hakka mountainous region, pig raising is the main sideline, and feeding pigs with less fodder, even when I was a child, I used to go hunting for hogweed. This makes the pork sweeter. Today's pork in the city either has some kind of lean meat extract or this and that, and it's always unpleasant to eat.

Powder and meat together, everything is good.

Cut the pork into small pieces, pour in soy sauce and monosodium glutamate and marinate for half an hour, then pour in the groundnut flour and mix it with your hands. If you're using lean pork, put some oil in the mix so it doesn't look dry when you steam it.

Then put it in a pot and steam it for 10 or so minutes. Open the pot and pour in a little hot water and stir. Then keep steaming until cooked.

When the meat is almost done steaming, the aroma of the meat keeps wafting out, which is appetizing!

Served a big bowl of rice, on the steamed meat, the emperor is no better.

7 "sweet potato steamed meat

Materials:

pork, rice flour noodles, sweet potato, ginger, soy sauce, salt, pepper oil, a little parixian soybean paste, chicken essence, sugar

Practice:

1, will be sliced pork, not too thin, sweet potato cut into chunks, ginger cut into grains standby

2, cut the meat in a large container, add ginger, soy sauce, soy sauce, ginger and other ingredients. Add ginger, soy sauce, salt, pepper oil, soybean paste, chicken broth, sugar and mix well, taste yourself, poor what to make up some. Then mix in the rice flour noodles, (I bought 200 grams of a packet, you can mix 1000 grams of meat) and mix well, so that each piece of meat is coated with rice flour noodles. After mixing, if it is a bit dry, add some oil and water to mix well. Put it on the side to marinate for ten minutes to taste.

3, the cut sweet potato pieces also mixed with some rice flour noodles, but not too much, can be appropriate to add a little sugar, because the German sweet potato is not too sweet, add a little sugar flavor better.

4, with a larger bowl, put the meat on the bottom, sweet potatoes on top of the code, into the pot to steam, medium heat steam about two hours. Out of the pot after it back on the plate, sprinkle some green onions or cilantro, you can serve!