Spicy Rice Steamed Pork

Overview

I don’t know how to describe it. I have loved the taste since I was a child. The rice noodles that fully absorb the flavor of the meat are mixed into the rice. You can’t stop eating it. It’s getting colder. Let a bowl of steaming steamed rice tamales warm your stomach

Tags

• hot dishes
• home cooking
• common dishes
• old man
• winter recipes
• lunch
• dinner
• five spice powder
• old soy sauce
• pork
• rice noodles
• glutinous rice

Ingredients

Steps

1. 1 Cut the pork belly into strips and marinate with dark soy sauce, light soy sauce, salt, fermented glutinous rice, and five-spice powder for 1 hour

   

2. 2 Spread the rice on a baking sheet and bake it in the oven at 200 degrees until it is slightly brown. Can you see the secret in this picture

   

3. 3 Bake the rice until it turns slightly yellow, add dried chili peppers and use the residual heat of the oven to roast the chili peppers. The chili peppers will be particularly fragrant

   

4. 4 Beat it into powder in a food processor, and when you open the lid, you get choked and sneeze non-stop

   

5. 5 Mix the rice noodles into the meat. The actual amount of rice noodles is a bit too much. 3 taels are enough for 1 kilogram of meat. I love rice noodles, so I put more. When mixing, spray a small amount of water to make it feel moist. Leave it for a while to allow the rice noodles to absorb the water and add flavor

   

6. 6 I forgot to take a picture of the steaming process. I turned on the pressure cooker for half an hour and the meat was basically soft and rotten. I steamed it for another hour on low heat to allow the oil in the meat to be slowly absorbed by the rice noodles. When steaming, there is water vapor, which can also make the rice noodles more moist