Steamed pork with rice flour - the taste of hometown

Overview

In the countryside of our hometown, steamed pork is very popular. It is definitely one of the must-have dishes for banquets during festivals and other festivals. However, our Hubei braised pork does not add a lot of seasonings. We mainly eat the original flavor of steamed pork. The color is not too strong, but you can feel the original taste of the ingredients. Our place is called Gezi, which is made on the spur of the moment when guests come to the house. There is also another method called braised pork. Before the Chinese New Year, my mother will make a lot of it in advance. Just steam it when the guests come, and turn it upside down before serving it on the table. It is perfect. It saves time and is very popular. It is different to buy ready-made ones here. I rarely go home now. I miss the taste of my mother and I have to make it myself. It also has a different taste

Tags

• hot dishes
• children
• old man
• northeastern cuisine
• winter recipes
• dinner
• famous dishes
• cornstarch
• ginger
• light soy sauce
• old soy sauce
• pork belly
• potatoes
• steamed pork rice noodles
• fermented bean curd
• pepper

Ingredients

Steps

1. 1 Shape the purchased pork belly into shape, use a small blade to scrape off the hair and dirt on the skin, clean it, then pour the washed pork belly into clean water, add a little cooking wine and bring to a boil, cook for another two minutes, rinse with warm water

   

2. 2 Then cut the pork belly into even thin slices

   

3. 3 Peel the ginger and cut into fine pieces and set aside

   

4. 4 Put the sliced meat into a bowl, add light soy sauce, soy sauce, cooking wine, pepper, minced ginger, fermented bean curd, wear gloves and mix thoroughly

   

5. 5 Add a little cornstarch, mix well, and marinate for about half an hour

   

6. 6 This is the steamed pork rice noodle I used. I knew you would ask, so I just took a picture haha

   

7. 7 Add the marinated meat slices to the prepared steamed pork rice noodles, then add a little water, then add an appropriate amount of salt and chicken powder to taste, and continue to mix thoroughly with your hands

   

8. 8 You can put sweet potato slices and pumpkin slices here. I like potatoes so I put potato slices and put them into the meat slices so that the potato slices are evenly coated with rice flour

   

9. 9 First place the meat slices in a deep bowl, remember to put the skin side down, then place the excess meat slices on top, and finally add the potato slices

   

10. 10 In this way, you can steam it in a pot. It takes about forty minutes in a pressure cooker. I steam it in a regular pot for about an hour. I like it a little waxier

    

11. 11 Wow. When I was a kid, I loved potatoes steamed with pork, which smells like meat.

    

12. 12 Put a deeper plate on top and push it over. Haha, luckily I’m not fat, otherwise if I eat two more bowls of rice, I’ll turn into a pig in seconds

    

13. 13 In fact, I really miss the taste of the homemade steamed pork rice noodles at home. I always feel that there is something missing from the ones bought from outside