Old Beijing Rice Noodle Meat

Name: Old Beijing Rice Noodle Meat
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 300g Pork belly; 250g Rice; 250g Glutinous rice; 150g Sugar; 1 piece Tofu with soy sauce; 3 tablespoons Soy sauce; A small amount Fermented bean curd soup; 3 tablespoons sesame oil; 2 tablespoons Thirteen incense; 5 tablespoons Sweet noodle sauce

by Tears of enthusiasm and happiness

4.9 (1)

Favorite

3

Difficulty

Easy

Time

2h

Serving

4

Today I will make a piece of authentic old Beijing rice noodle meat. The rice noodle meat is fragrant, fat but not greasy, and the meat is tender and smooth. The moment you pick up a piece of famous old Beijing rice noodle meat, a variety of flavors gather in your mouth, challenging your taste buds deeply!

Old Beijing Rice Noodle Meat

1. Mix rice and glutinous rice 1:1 evenly.

2. Put it in the air fryer at 200 degrees for 30 minutes. (This is a lazy way) If there is no air fryer, just put it in the pot and fry it.

3. Stir-fry until the rice turns golden brown. Then use a rolling pin to roll it to pieces.

4. Wash the pork belly and cut into 2 mm thick slices. (The beef I use, if I use beef, choose beef ribs)

5. Marinated meat: Put 5 spoons of sweet noodle sauce, 3 spoons of soy sauce, a piece of soy tofu, a small amount of soy tofu soup, 3 spoons of sesame oil, 2 spoons of thirteen spice powder, 150 grams of sugar.

6. Add rice noodles. Grab well and marinate for 2 hours.

7. After 2 hours, put the raw rice noodles and meat into a bowl layer by layer, with the skin facing down.

8. Put it in a steamer, add absolutely enough water, and steam for one and a half hours on high heat.

Tips:
1. The rice noodles must be used in the amount of rice and glutinous rice 1:1. You can make more at one time and store in the refrigerator;
2. Don't roll the rice noodles too much;
3. When marinating the meat, if it feels a bit dry, add a small amount of water appropriately;
4. Be sure to steam the meat thoroughly over high heat.