Name: Steamed Pork with Lotus Leaf
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork belly; 100g Steamed Rice Noodles with Pork; 2 tablespoons Cooking Wine; 50g Fermented bean curd juice; 1 tablespoon Soy sauce; a little granulated sugar; a little salt; 1/2 a spoon Oyster sauce; 3 slices Sliced ginger; 1 shallot

Steamed Pork with Lotus Leaf

by Mother Maizi

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Wrap the pork belly slices wrapped in rice noodles with fresh lotus leaves and steam them thoroughly! This is the piece of meat that Suzhou people want to eat in summer-steamed pork with lotus leaf! "

Steamed Pork with Lotus Leaf

1. My family likes to use pork belly

2. Thinly sliced

3. Put the cooking wine, salt, light soy sauce, oyster sauce, fermented bean curd juice, green onion and ginger in a bowl

4. Mix well and marinate for good taste, I marinated overnight

5. After removing, add steamed pork rice noodles

6. Mix well so that each piece of meat is covered with rice noodles, my rice noodles are a little bit less

7. Rinse fresh lotus leaves with water

8. Put the sliced pork belly coated with rice noodles into the lotus leaf

9. Wrap it up and steam it for 1 hour

10. I use the rice cooker to steam it, this is steamed

11. Upside down

12. Cut the lotus leaf

13. Began to eat

Tips:
The rice noodles can be fried on their own. I use less rice noodles. It is better to add some water to the marinated pork belly so that the rice noodles can absorb the juice after being mixed in, and the steamed taste will be better.