Steamed Pork

Overview

When I was a child, I often ate steamed pork made by my mother and it was very delicious. The meat is fat but not greasy in your mouth, soft and glutinous, and melts in your mouth. The rice noodles absorb the delicious flavor of the meat, leaving you with endless aftertaste after eating! I saw there was some leftover rice noodles in the refrigerator today, so I started making this dish without hesitation. You can choose the bottom ingredients according to your own preferences, such as potatoes, sweet potatoes, pumpkin, taro, etc. If you don’t have these at home today, it will be all meat.

Tags

• hot dishes
• home cooking
• old man
• winter recipes
• lunch
• famous dishes
• chicken essence
• chili powder
• cooking wine
• june fresh soy sauce
• old soy sauce
• pork belly
• rice noodles
• scallions
• thirteen incense
• ginger slices
• salt
• white pepper

Ingredients

Steps

1. 1 Wash the pork belly first and set aside

   

2. 2 Cut the meat into slightly thicker slices

   

3. 3 After cutting, put it in a basin and set aside

   

4. 4 Slice ginger and cut green onion into sections

   

5. 5 Add salt

   

6. 6 June Fresh Soy Sauce

   

7. 7 Thirteen incense

   

8. 8 Then add dark soy sauce, cooking wine, white pepper, chicken essence, sugar, ginger slices, and green onions, mix well, cover and marinate for 1 to 2 hours

   

9. 9 After marinating, take out the ginger slices and green onion segments, add chili powder

   

10. 10 Finally add rice flour and mix well. (Preparation of rice noodles: After frying the rice until golden brown, use a blender to beat the rice grains into granules)

    

11. 11 Put the mixed meat into a high-temperature resistant container, put it into a pressure cooker, bring the water to a boil over medium-high heat, and steam for 55 minutes

    

12. 12 Do not open the lid immediately after steaming. Wait until the air is released before removing the valve and opening the lid

    

13. 13 Just load it into a plate