Mother's Taste · Steamed Pork with Rice Vermicelli

Name: Mother's Taste · Steamed Pork with Rice Vermicelli
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some pork; Some Steamed Rice Noodles with Pork; Some egg; Some Cooking Wine; Some Soy sauce; Some Five spice powder

by angelessong

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Since the opening of the blog, I have published so many dishes. In fact, I have been looking for a taste in my subconscious, a taste that is unforgettable and will be remembered for a lifetime. Because many dishes were made by watching my mother since I was a child, even if I saw familiar dishes in the restaurant, the taste memories that emerged in my mind still belonged to my mother's taste.

Mother’s taste is homely, but better than the delicacies of mountains and seas, fine wines and delicacies, because no matter how superb chefs and rich ingredients, we can’t mix the warmth and that share that we can only taste in mother’s dishes. Happiness, that contentment, and that love.

Some people say that from the beginning of the child's birth, he has embarked on a gradual distance from his parents. We can only stand behind our children and watch them grow up and go away day by day. But I think that after a long journey and seeing the vast world, the children will still think about going home for dinner, because there is a mother’s taste, which is irreplaceable.

Steamed pork with rice flour was what my mother used to make when I was a child, and now I make it for my son. It's very ordinary, homely taste, but I have long missed my mother and full of love for my son. "

Ingredients

Mother's Taste · Steamed Pork with Rice Vermicelli

1. Cut the pork into thick slices, be sure not to be too thin, otherwise it will not taste;

Mother's Taste · Steamed Pork with Rice Vermicelli recipe

2. Pour the cooking wine;

3. Add light soy sauce;

4. Add five spice powder;

5. Stir it well and put it in the refrigerator overnight to make it full of flavor. If the time is tight, it can be marinated for an hour or two;

6. Beat an egg into the marinated meat slices;

7. Pour in steamed pork rice noodles and stir well so that each piece of meat is evenly covered with rice noodles;

8. Put the meat piece by piece into the steamer. If not, use a larger plate instead. The meat piece should be fully unrolled, not rolled, or stacked in too many layers, so as not to be easily steamed through;

9. Steam it on the pot for about an hour. If there are lotus leaves, it would be great. You can make a fragrant lotus leaf steamed pork.

Tips:
1. Generally use pork belly. Friends who don't like to be too greasy can choose plum pork or the tip of the buttocks like me. Lean meat is mostly, and a little fat is delicious.

2. Steamed meat rice noodles are generally sold in supermarkets. They have a variety of flavors. You can also use rice, glutinous rice with star anise and other seasonings and grind them.

3. Sprinkle a handful of chopped green onion before serving. If you like spicy food, you can also add some chopped dried red peppers to add color and flavor.

4. When steaming, you can also put a layer of potatoes, taro or pumpkin under the meat to increase the soft and waxy taste. The meat has the taste of vegetables and the meat also absorbs the fragrance of the meat.