Steamed Pork
1.
dinner.
2.
A big pot full.
3.
The ingredients are ready.
4.
Cut into 3-4 cm thick slices.
5.
Add the dark soy sauce, cooking wine, salt, and red yeast rice powder, mix well and marinate for one morning. I usually marinate for one night and add the flavor.
6.
Don't wash the glutinous rice. Don't put oil in the pan. Put the glutinous rice into star anise and fry it until fragrant.
7.
Like this.
8.
Meat that has been marinated overnight.
9.
The fried glutinous rice is mixed with the meat several times.
10.
Add appropriate amount of water, mix well and steam in a pressure cooker for an hour.
11.
If it is steamed, mix it up and down, because there is still raw glutinous rice that has not been steamed. Add water to see how hard and soft it is, then steam it in a pressure cooker for an hour.
12.
Fragrant and delicious.
13.
The fat is blended into the glutinous rice and it tastes delicious.
Tips:
1. The pork belly should be marinated in advance to taste.
2. If there is sweet wine fermented juice instead of cooking wine, it tastes better.
3. Steamed meat with powdered rice should be steamed twice, during which time it is turned over to avoid uncooked rice.
4. The amount of steamed meat water is less than the usual steamed rice, so the taste is good.
