Rice Flour Meat

Name: Rice Flour Meat
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 370g Pork belly; 110g Rice; 110g Glutinous rice; 4 tbsp Sweet noodle sauce; 1/2 teaspoon Soy sauce; a little salt; 1 tbsp Sugar; 1/4 teaspoon Five spice powder; 2 tbsp Red Yeast Rice Juice; 4 segments shallot; 3 slices ginger; 1/4 teaspoon pepper; 1 piece Aniseed; 6 tablespoons Shimizu; a little Crushed rock sugar

by Xiaozhi

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

During the Chinese New Year, my aunt would cook a lot of rice noodles and give it to us foodies. The customers who visit her house basically eat it before taking it. She is indeed one of my enlightenment teachers for cooking. I think my aunt’s rice noodle meat is better than the restaurant’s. The restaurant’s is either too salty or too sweet, or too greasy. She cooked it best for my appetite. I have always wanted to learn, because every time there are ready-made but not learned, these days, I eat too much vegetarian food, and I think of my aunt’s rice noodle meat when I go to work. I remember that I had also asked for advice on the method, and my memory was vague. I had time to catch up on the weekend. No matter whether my memory was blurred or not, I would cut a piece of pork belly first. I bought the meat, the seasonings at home are still complete, and the rest is hands-on.
To put it straightforwardly, the meat is red because I added red yeast rice water (a small amount of red yeast rice, dark red water is soaked in warm water) when I am marinating the meat; the meat is bright because I steam the meat At the time, finely crushed rock sugar cubes are added to the bottom of the bowl; the meat is soft and rotten because it is steamed in a pressure cooker, which saves time and fire, and tastes quite good. The meat is fat but not greasy because the rice noodles The amount of meat and the amount of meat are just right (for my own taste, it's rushed).

Rice Flour Meat

1. Prepare all the ingredients, soak the red yeast rice in clear water for 20 minutes, remove the rice and get the juice

2. Cut the pork belly into slices about 6 cm long

3. Put the pepper, aniseed, ginger and green onions in a bowl, pour in warm water and soak for 20 minutes, reserve the juice for later use

4. Put the rice and glutinous rice into the pot, sauté on low heat until fragrant, and the color is slightly yellow.

5. Pour the fried rice into the food processor and beat twice without stirring too finely

6. Add all the seasonings to the meat one by one, put on gloves once, and grasp well

7. Pour the rice noodles into the meat, continue to stir well, and marinate in the refrigerator overnight

8. The marinated meat has been colored, and the rice noodles have inhaled the marinated juice

9. Take two small bowls (two bowls for this amount, the bowl for normal meals at home, not big), and sprinkle rock sugar on the bottom of the bowl.

10. Put the skin side down, put the meat into the bowl in turn until it is full, press it slightly with your hand when it is full

11. Pour enough water into the pressure cooker, put it in the steamer, put the meat bowl in the steamer

12. Steam for another 35 minutes on medium heat. After the steam is released naturally, open the lid, take out the meat bowl, and buckle the meat upside down on the plate.

Tips:
1. When cutting meat, freeze the meat slightly in advance, it is easier to cut, but it is quite difficult to cut soft meat into slices;
2. Red yeast rice juice is to enhance the color and taste, if the color requirements are not high, it can also be omitted;
3. It is recommended not to omit the rock sugar at the bottom of the bowl. The meat steamed with rock sugar is very bright. The finely crushed rock sugar can be obtained by putting a large piece of rock sugar into a food processor and whipping.
If you don’t want to whipped, you can just put 2 large rock sugars directly on it, or it’s okay after the steaming is complete, but you don’t have to sprinkle some fine rock sugars to give a uniform color
4. Don’t beat the rice noodles too much. If the rice noodles are too shredded, steaming the meat will make the meat look greasy and lack the taste. It is best to fry the rice noodles by yourself.
The rice noodles sold in the market feel that they are too fine;
5. The meat is best to be marinated in advance and steamed the next day, so that it is more delicious, in fact, it is very suitable for banquets, prepare it in advance, and then steam it;
6. The sweet noodle sauce has a certain saltiness, and the amount of salt is added according to personal taste.