Steamed Pork with Lotus Leaf
1.
Cut the pork belly into small cubes.
2.
Cut green onion into sections and shred ginger.
3.
Rinse the glutinous rice several times, drain and dry.
4.
Put the wok on the fire, pour glutinous, add star anise and stir fry over medium heat. If the rice sticks together, add a teaspoon of oil.
5.
Stir-fry the glutinous rice until golden brown and away from the fire. Let cool naturally.
6.
Stir-fried glutinous rice is crushed on the top surface, without grinding, because it is too fine and tastes bad.
7.
Pour the glutinous rice flour into the marinated pork belly, mix well, and add the spicy sauce.
8.
Add some water to make the rice fully coat the meat.
9.
Soak the lotus leaf in hot water.
10.
The lotus leaf is divided into 4 small pieces.
11.
Put meat on top of each sheet and wrap it into small cubes.
12.
Wrap it in the way you like. I use the method of wrapping square rice dumplings and tie them with rope or corn husks.
13.
Put it in the basket and steam for about 1 hour until the meat is crispy and the lotus leaf fragrance emerges. Serve.
Tips:
1. When the meat slices are seasoned, the flavor is slightly stronger in winter, and lighter in summer.
2. Choose hard pork belly, easy to melt slag, fat but not greasy taste good.
3. The amount of rice noodles is appropriate. When mixing the meat, pay attention to the amount of fresh soup to make it dry and thin.
