Homemade Shaanxi Steamed Pork
1.
Wash and dry the glutinous rice the night before
2.
Served with "three jiao"---star anise, pepper, a little dried chili
3.
Heat and fry in a pan
4.
The color becomes golden and small, the fire continues
5.
70% of the rice grains can be golden, and then smash it in a food processor for about 5 seconds, no need to smash it.
6.
Cut the fine pork belly into pieces and marinate in powdered ginger and cooking wine in advance for 15 minutes, then add sugar, light soy sauce, dark soy sauce, homemade pepper powder, white pepper, oil, and minced garlic, mix well, and marinate for 15 minutes , Then add salt and homemade steamed rice noodles and stir evenly. If it is dry, add a little warm water.
7.
Peel the fresh potatoes and cut them into a hob shape, and place them on the bottom of the plate flatly. Pour the rice noodles on top of the potatoes and steam for about 30 minutes
8.
The finished product is here, with a homemade pickled pepper. For those who love beauty, you can also sprinkle a little green onion, red, green and white, plus the color of steamed meat, which is called drooling. If you like spicy food, then just take a bite of the red pepper and another bite of the meat. Don’t forget to refresh your mouth-fragrant potatoes. Hee hee greedy no friends, let's take action, you won't be disappointed! ! !
Tips:
1. Pork belly is best to use high-quality pork belly, which is fat and thin, and tastes not greasy
2. Potatoes can be replaced with pumpkin and purple
3. The authentic Shaanxi Hui people need braised beef, which is basically the same.
4. Shaanxi people often eat lotus leaf steamed bun with steamed pork, or a small plate of steamed pork with a small pot and a bowl of their secret tea.
