Steamed Pork with Millet Noodles

Name: Steamed Pork with Millet Noodles
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g Pork belly with skin; 100g Millet; 1 Iron Bar Yam; 1 tablespoon Soy sauce; 1 tsp Fish sauce; 1 tablespoon Oyster sauce; Some Cooking Wine; Some Sugar

by Le Shi Ji

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Steamed pork with rice flour, also known as noodle pork, is a home-cooked dish that has excellent taste and is popular with everyone. It is made of skin-on pork belly with rice noodles and other seasonings. The steamed pork is glutinous and fragrant, crisp and refreshing, fat and thin, tender but not minced, the rice noodles are oily, the five aromas are rich, the mouth is fat but not greasy, the salty and sweet is delicious, the aftertaste is endless, and the taste is very good. This time I replaced the rice noodles with millet with high nutritional value. The taste is also great. "

Ingredients

350g Pork Belly With Skin
100g Millet
1 Iron Bar Yam
1 tablespoon Soy Sauce
1 tsp Fish Sauce
1 tablespoon Oyster Sauce
Some Cooking Wine
Some Sugar

Steamed Pork with Millet Noodles

1. Wash the pork belly you bought.

2. Cut the meat into slices of appropriate thickness, pour in cooking wine, light soy sauce, oyster sauce, fish sauce and appropriate amount of sugar. Mix the seasonings well, wrap them in plastic wrap and store them in the refrigerator overnight.

3. After washing the millet, soak for about 1 hour and drain the water.

4. Peel the yam and cut into small pieces.

5. Spread the cut yam on the bottom of the bowl.

6. Take the marinated meat out and roll it in the drained millet so that the meat slices are covered with the millet.

7. Put the millet-coated pork slices on top of the yam, put it in a steamer, turn to medium-low heat and steam for about 1 hour, sprinkle with chives before serving.

8. The steamed pork with millet noodles is fat but not greasy, salty and sweet, and has an endless aftertaste.

Tips:
The meat slices are best marinated overnight so that they are steamed to taste. The millet should also be soaked for about 1 hour in advance.