Steamed Pork

Name: Steamed Pork
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork belly; 1/2 a spoon salt; Some Cooking Wine; Some Soy sauce; Some Oyster sauce; Some Five Spice Rice Noodles

by A little girl has grown up

4.6 (1)

Favorite

1

Difficulty

Normal

Time

1h

Serving

2

Steamed pork with rice flour is a delicacy in Sichuan cuisine. It has become a common dish in our family’s tooth-fighting festival. "

Ingredients

300g Pork Belly
1/2 a spoon Salt

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Some Cooking Wine

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Some Soy Sauce

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Some Oyster Sauce

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Some Five Spice Rice Noodles

Steamed Pork

1. Take 350 grams of plum pork (or pork belly) and set aside.

2. slice.

3. Sit in a pan on the induction cooker and prepare to stir-fry the pork belly.

4. The purpose of dry-stirring pork belly in a pot is to let the fatty pork belly get rid of excess oil and steam to achieve a fat but not greasy taste.

5. Prepare green onion, ginger and minced garlic

6. Pour in cooking wine, oyster sauce, and soy sauce, and stir well.

7. Sprinkle with green onion, ginger, garlic and stir evenly, marinate for half an hour

8. Prepare Master Kong's five-spice rice noodles for later use.

9. Sprinkle an appropriate amount of steamed pork rice noodles.

10. Put the pressure cooker on the electric stove, fill the pot with water, put the steaming rack and the grate, put the food plate on the steaming grate, and steam the pressure valve for 30 minutes after the pot is boiled.