The recipe for secret steamed meat with powder

Health benefits

Pork belly: tonifying the kidney

Potatoes: Harmony with stomach

Ingredients

350 grams of pork belly

1 potato

Steamed meat with Rice noodles

Ginger (marinated meat) 10g

South milk (cured meat) 2 pieces

1 teaspoon light soy sauce (marinated meat)

1 teaspoon dark soy sauce (marinated meat)

Baijiu (bacon) 1 bottle cap

2 scallions

3 cloves of garlic (sauce)

1 teaspoon chopped pepper (sauce)

1 teaspoon sesame oil (sauce)

A little water (sauce)

A little salt

Five or six palm leaves

The recipe for secret steamed meat with powder

1. Wash and slice pork, chop ginger, and prepare Baijiu milk

2. Put a spoonful of each of the three seasonings and light soy sauce into the meat, stir well, cover with a lid, and refrigerate for one night to marinate

3. Pickled meat is taken out, potatoes are peeled and washed, steamed meat Rice noodles are ready (can be purchased or self-made, please refer to my recipe for details), and two scallions

4. Add an appropriate amount of Rice noodles to the cured meat, add a little water to moisten it (so that the steamed meat will not dry, and it is more palatable), and leave the Rice noodles on the side to fully swell

5. Add water to the pot, put on the steamer, cut off the washed brown leaves and lay them flat on both ends

6. Cut potatoes into hob blocks, add a little salt, mix well, sprinkle a thin layer of steamed meat Rice noodles, and spread on brown leaves

7. Put the meat on top of the potatoes and steam them over high heat. After half an hour of high heat, turn to low heat and steam for one hour (don't stay in the steaming kitchen, just come over midway to see if water needs to be added to the pot)

8. When the steamed meat is about to ripen, chop some garlic, take a spoonful of chopped peppers, and put a spoonful of sesame oil into a clean bowl. Add a little water and mix well; Cut some scallions

9. When the time is up, use chopsticks to prick the meat and potatoes. If they can be easily pierced through, steam them, drizzle with garlic and chopped pepper sauce, and steam for another two minutes

10. Transfer the brown leaves together into a plate, sprinkle with scallions, and serve on the table

Tips

When steaming meat, it is better to place vegetables with lower water content underneath. Combining meat and vegetables in one pot is time-saving, labor-saving, and delicious; After steaming over high heat, simmer over low heat to extract the fat from the meat, combined with the fragrance of brown leaves, perfect!

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