Glutinous rice flour, sweet potato flour and common flour can all be used to make steamed meat. Look at your personal choice, as long as it is any kind of flour you like.

If the steamed pork is pork, it is necessary to choose pork belly, which is fat and thin. If only lean meat tastes old and fat meat is too greasy, you should choose pork belly with fat and thin, which is delicious but not greasy. Pork chops should be pork chops, which contain more meat and have more flavor.

Brief introduction of steamed pork with flour:

Steamed meat originated in Jiangxi. Yuan Mei, a poet in the Qing Dynasty, wrote a menu with the garden, which belongs to Jiangxi cuisine in southern China (such as Jiangxi, Sichuan, Chongqing, Hunan, Anhui, Hubei, Zhejiang and Fujian provinces). It is waxy and fragrant, crisp and refreshing, fat and thin, red and white, tender but not greasy, and the rice flour is oily and rich.

According to the cooking method, it can be spicy or sweet, and the ingredients can be supplemented with mushrooms, old lotus roots, pumpkins, sweet potatoes and other vegetables.