Potato Tamales

Overview

This potato rice steamed pork has a strong Sichuan flavor in seasoning, highlighting the color, aroma and taste of Sichuan cuisine

Tags

• hot dishes
• pregnant women
• old man
• autumn recipes
• winter recipes
• gan cuisine
• lunch
• dinner
• famous dishes
• students
• chicken essence
• chili powder
• doenjang
• fifteen incense
• garlic alone
• light soy sauce
• msg
• oyster sauce
• pixian douban
• pork tendon
• potatoes
• red oil
• steamed pork rice noodles
• sunflower oil
• ginger
• peppercorns
• wine

Ingredients

Steps

1. 1 Prepare the required ingredients.

   

2. 2 Cut ginger and garlic into rice, and prepare peppercorns and rice noodles.

   

3. 3 Peel the potatoes and cut into small dices, soak in water to remove the starch; cut the tendons into moderately sized pieces.

   

4. 4 Put the sliced meat into a bowl, then add Pixian watercress, chili powder, ginger and garlic, miso, oyster sauce, chicken essence, monosodium glutamate, fermented rice wine, a little fifteen-spice, light soy sauce, and peppercorns.

   

5. 5 After mixing well, let it sit for about 15 minutes.

   

6. 6 Add rice noodles.

   

7. 7 Mix well.

   

8. 8 Add the drained diced potatoes and sunflower oil and stir briefly.

   

9. 9 Add red oil and mix well.

   

10. 10 Put the steaming tray into the steamer, turn on high heat, turn to medium heat and steam for twenty minutes.