Sichuan Steamed Pork with Rice Noodles with Delicious Steamed Pork
1.
Fine pork belly, remove hair and wash.
2.
Cut into 4-5cm long and 2-3mm thick slices.
3.
Chop the garlic into garlic rice and crush the fermented bean curd with a spoon.
4.
Use salt, light soy sauce, dark soy sauce, red bean curd, monosodium glutamate, garlic rice, fermented bean curd, and cooking wine to taste the meat. If there is no cooking wine, you can use mash (rice wine).
5.
I made the red-oiled Douban by myself, http://home.meishichina.com/recipe-80728.html. The oil is cooked oil, so the Douban is very fragrant. If you bought the Douban from a supermarket, it is recommended to deep-fry it until it spit out red oil and let it cool before use.
6.
The time is allowed to code for more than two hours, at least 20-30 minutes.
7.
Make steamed rice noodles during the period of meaty taste. Cut the red pepper into sections. Boil a wok to dry, over a medium-to-low heat, and pour the rice, glutinous rice, dried chili, pepper, and tangerine peel into the pot.
8.
Stir continuously with a shovel.
9.
Until the rice glutinous rice surface turns yellow. Turn off the heat and wait for the rice to cool down.
10.
Use a food processor to break the fried rice, a bit thicker, not too thin, which will affect the taste. You can put the rice noodles in a fresh-keeping bag and store them in the refrigerator for next use.
11.
Stir the rice noodles into the meat and knead while mixing to make the rice noodles better coat the meat.
12.
In the process, you can add appropriate amount of broth or water to allow the rice noodles to fully absorb water. The standard is that the rice noodles do not fall off after being moistened and wrapped in the meat. It should not be too thin, otherwise it will affect the taste. Place the meat of the rice noodles for 20-30 minutes so that the rice noodles can absorb moisture more fully
13.
At this time, the potatoes and sweet potato (sweet potato) are processed, peeled and washed, and cut into a suitable size hob.
14.
Scratch the potatoes with salt.
15.
Spread corn leaves on the bottom of the steamer, preferably with lotus leaves. Put the potatoes and sweet potatoes in the bottom first.
16.
Spread the meat loosely, covering the potatoes and sweet potatoes.
17.
Note that it must be loose, not pressed, and not collapsed, causing the steam to fail to come up.
18.
My bamboo steamer is 24 cm in length, and the above ingredients can steam two baskets of suckling meat. This is a two-tier steamer.
19.
Put an appropriate amount of water in the pot and steam for 40 minutes after a high fire. In the process of steaming, make sure that the water at the bottom of the pot does not dry up. If the water is insufficient, refill the water in time.
20.
Sprinkle with chopped green onions and serve the steamer directly to the table.
21.
The finished product is bright red in color, spicy and not greasy, soft and waxy.
