Name: Steamed Pork with Bamboo Leaves
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 1 piece Sweet potato; 1/2 bowl Rice; 1 tablespoon Sugar; 3 tablespoons Soy sauce; 2 tablespoons Pixian Doubanjiang; 1 tablespoon Oyster sauce; 1 tablespoon Cooking Wine; 4 sheets Zongye; 0.5 tablespoon salt; 2 pcs star anise; 1 piece Cinnamon; 10 capsules pepper; 2 tablets Bay leaf

Steamed Pork with Bamboo Leaves

by Heart clear as water and pale as clouds

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

This Sichuan-style sweet potato steamed pork is so delicious. The rice noodles are processed by themselves, and the taste is more fragrant than the bagged steamed meat powder bought outside. The lean meat is not woody, the fat is not greasy, and the sweet potatoes are soft and sweet. It feels very satisfying to bite down. Let the students who are afraid of fat and often very greedy, get two-sided satisfaction.

Steamed Pork with Bamboo Leaves

1. Add 2 star anise, 1 cinnamon, 10 peppercorns, 2 bay leaves, and half a bowl of rice without adding oil

2. Stir-fry until the rice is fragrant, brown and dry, spread out in a bowl and let cool

3. Use a food processor to slightly beat the fried rice and spices into coarser rice grains

4. Cut the pork belly into long slices

5. Add 1 spoon of cooking wine, 1 spoon of light soy sauce, 3 spoons of dark soy sauce to the cut pork belly, 2 spoons of Pixian bean paste, 1 spoon of sugar, 1 spoon of oyster sauce, mix well and marinate for half an hour

6. Then add the mashed five-spice steamed pork powder

7. Mix well with the marinated pork belly, so that each piece of meat is evenly coated with rice noodles

8. Peel the sweet potatoes and cut into large pieces

9. Put zong leaves on the bottom of the steamer

10. Put in the cut sweet potatoes for the base

11. Spread the mixed rice noodles with meat, put it in the steamer, cover with the lid, and steam on medium heat for 60 minutes after SAIC.

Tips:
1. You can also put some potatoes or taro as the base;
2. The amount and taste of rice noodles can be adjusted according to your preference, but at least every piece of meat should be evenly coated with rice noodles.