Steamed Pork

Name: Steamed Pork
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 400g pork; About 100g Homemade rice noodles; 1 tablespoon Soy sauce; 2g salt; 1 tablespoon Glutinous rice; a little Chives

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Steamed pork with rice noodles, also known as rice noodles, is to wrap marinated meat slices with rice noodles and then steam them in a pot. The rice noodles soaked in oil are soft and glutinous, and the meat slices become fat but not greasy because the oil penetrates into the rice noodles. Rice noodles are actually not as difficult as you might think. You can cook and beat the noodles by yourself during the time of marinating the meat. It is affordable and tastes good, and it is fun.
You can also spend half an hour in your free time, and keep some rice noodles. After eating within two weeks, you can keep the special fragrance of rice noodles. There are two types of rice-rice and glutinous rice. The beaten rice noodles have both the sharpness of rice and the softness of glutinous rice. Cooking is actually a kind of fun, the joy of creation, and the sense of accomplishment given by the satisfaction of the family after eating. Cooking for my family and loved ones, I never feel tired. I hope you do the same!

Ingredients

400g Pork
About 100g Homemade Rice Noodles
1 tablespoon Soy Sauce
2g Salt
1 tablespoon Glutinous Rice
a little Chives

Steamed Pork

1. Prepare a piece of pork with skin, fat and thin is best, cut into large slices about 2, 3 mm thin;

2. Put the cut pieces of meat into a basin, pour the right amount of soy sauce to blend, adjust the light soy sauce to fresh, and appropriate amount of salt;

3. This spoonful of glutinous rice is the most important, slightly sweet can increase the umami taste, but also remove the fishy;

4. Add a little cold water and marinate the meat slices for about two hours, turning over twice in the middle to make it easier to taste;

5. Pour 100 grams of rice noodles into a bowl of marinated meat slices and mix well so that each slice of meat is covered with rice noodles;

6. Take a large bowl and place the meat slices covered with rice noodles in the bowl one by one. If there is too much rice noodles on the top, you can pour a little water;

7. You can use a steamer or a steamer. Steam it on high heat for about 60 minutes. The longer it is steamed, the less greasy the meat slices and the softer the rice noodles. Sprinkle a little scallion to garnish.

Tips:
It’s best to use fat and lean meat slices; the marinated meat has more juice, soak the rice noodles and steam them to make it soft; the cooking machine for rice noodles can use ordinary, it does not need to be too delicate, and you can finish it in batches. Put the finished ones in a bottle or bag and seal them for storage, and use them up in a short time.