Practice of Steamed Pork with Steamed pork with rice flour

Ingredients and materials

700 grams of pork belly

Self made Rice noodles 200g

Lotus root 2 sections

Half an onion

3 scallions

2 octagonal shapes

Moderate amount of cinnamon

12 Sichuan peppercorns

1 tablespoon of salt

High Baijiu 1 tablespoon

3 tablespoons soy sauce

1 tablespoon of dark soy sauce

1 tablespoon oyster sauce

Half a spoonful of sugar

1 tablespoon of South Milk

Half a tablespoon of five spice powder

Half a tablespoon of chicken powder

2 tablespoons of Douban sauce

2 Fragrant Leaves

2 spoons of cooking wine

Practice of Steamed Pork with Steamed pork with rice flour

1. Stir fried pork in cold water: add onions, shallots, Baijiu, salt, pepper, fragrant leaves, cinnamon, and cook for 25 minutes to cool thoroughly

2. Control the moisture content of the pork belly and fry it with the skin facing down over low heat. Fry the other sides as well

3. Cut the pan fried pork belly into thin slices after cooling, chop the bean paste, make cooking wine, oyster sauce, soy sauce, soy sauce, soy sauce, white sugar, soy milk, chicken powder, and five spice powder into a sauce and marinate for half an hour

4. Add homemade Rice noodles and mix well. If it is dry, put a small amount of water

5. Put the mixed pork belly into a bowl and place lotus roots on the noodles

6. Put a fresh-keeping bag to prevent steam from entering the bowl, steam over medium high heat for one and a half hours

7. Two bowls of portions, one more, the taste is super good

Tips

Self made Rice noodles: glutinous rice, the ratio of rice for cooking is 1:1, stir fry in low heat and beat into Rice noodles, not too broken

The use of fresh-keeping bags is to prevent steam water from entering and greatly reducing the taste

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/1651.html