Steamed Pork
1.
Prepare beef ribs.
2.
Wash the beef ribs and cut them into mahjong-sized pieces. Add pepper powder and salt to the beef and marinate for 12 hours in the refrigerator.
3.
Add a small amount of flour to the marinated beef cubes several times, sprinkle some cooking oil and rub each beef with your hands, so that the flour is evenly and firmly coated on the surface of the beef.
4.
If the beef is mixed with noodles, you must not see the color of the meat.
5.
Boil water in the steamer, put a steamer cloth on the steamer, and put the mixed beef on top (be sure to spread the steamer cloth, not on the plate).
6.
Cover with a steamer cloth, bring to a high heat and steam on medium heat for 50 minutes and turn off the heat. Stir and turn over and steam on medium heat for 50 minutes. Put the steamed meat in a basin to dry for a while, spread it with chopsticks.
Tips:
1 For beef, choose fat and lean beef ribs. It won't be steamed in this way.
2 The seasoning is very simple. Only put pepper powder and salt but a large amount. Don't put onion, ginger, cooking wine and other seasonings. Otherwise, it would not be steamed meat with Muslim street rice noodles.
3 It takes at least 4 hours to marinate the meat. I usually start to marinate the first night and steam the noodles the next day.
4 Put the steamed meat in the refrigerator, take out the steamed meat when you eat it, take as much as you eat, and put it on the steamed bun for 10 minutes. It is recommended to eat with garlic and brick tea.
