Steamed Pork

Overview

I like steamed pork belly, steamed beef, steamed mutton, steamed ribs, steamed cod, steamed donkey meat, steamed everything. The methods are similar. In the past, I used to buy steamed pork powder with all the seasonings, just wrap it on the meat and steam it. This time I am going to version 2.0, making my own steamed pork vermicelli. Of course, not all of it is done by me. I would like to express my special thanks to Lao Liu and his beautiful colleagues for their strong support.

Tags

• hot dishes
• home cooking
• cinnamon
• cooking wine
• glutinous rice
• light soy sauce
• old soy sauce
• pork belly
• potatoes
• rice
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Mix glutinous rice and rice in a ratio of 1:1, wash and dry, add cinnamon, peppercorns, star anise and bay leaves, stir-fry over low heat in a wok until the rice grains turn yellow and the aroma appears. Pick out the cinnamon, pepper, star anise and fragrant leaves, put the rice into a breaker and beat into particles slightly larger than millet.

   

2. 2 Wash the pork belly and cut into thick slices.

   

3. 3 Add scallions, ginger slices, and garlic to the pork belly, pour in light soy sauce, dark soy sauce, salt cooking wine, cover with plastic wrap and refrigerate for more than an hour. In order to enhance the flavor, I marinated it for 24 hours, because there are no other seasonings in the steamed pork powder.

   

4. 4 Coat the marinated meat piece by piece with steamed pork powder.

   

5. 5 Peel the potatoes, cut into hob pieces and place on the bottom of the bowl.

   

6. 6 Spread the meat pieces wrapped in rice flour on top of the potatoes. Bring a steamer to a boil over medium heat and steam for about an hour. Make sure there is enough water in the steamer.

   

7. 7 After serving, sprinkle with green onions. (I didn’t tell anyone that I was spreading leeks~)