)
1. Put clean brown rice in a pot and turn on a low heat.
)
2. Constantly stir fry.
)
3. It is fragrant and the color is more yellow.
)
4. The fringe is slightly yellowish-brown and it is ready to be fried.
)
5. Constantly turning the fried brown rice will help to dissipate heat.
)
6. Pour the cold brown rice into the food processor.
)
7. Please don't pour it into an ordinary juicer, you need to pour it into a food processor with dry mixing function. Ordinary juicers cannot be dry beaten.
)
8. The brown rice is beaten into coarse-grained rice flour, it does not need to be fine powder.
)
9. Add 1/2 spoon of salt and stir well.
)
10. Add pepper and mix well and set aside for coating (both white pepper and black pepper are added).
)
11. Add minced garlic to the ribs and pork.
)
12. Add oyster sauce, light soy sauce, dark soy sauce and mix well.
)
13. Add a pinch of white pepper and black pepper.
)
14. Add sugar, mix well and marinate for 40 minutes.
)
15. Put the prepared Lipu taro on the plate (must be the Lipu taro. After cutting it horizontally, the inside is purple floc. Ordinary taro is light yellow. The taste of the two is completely different. The choice of taro is related to the preparation of any one. "Taro-flavored things are essential).
)
16. Wrap the marinated pork belly with the rice noodles just adjusted.
)
17. Do not take out the wrapped meat first, as the moisture on its own body will seep out and continue to stick to the powder, so don't take it out soon.
)
18. After coating the pork chops and pork belly with flour, let cool for three minutes.
)
19. Put the ribs on the laid Lipu taro first.
)
20. Put the pork belly on the top.
)
21. Leave it for about 5 minutes. You can see the color and you will know why I said I should leave it for 5 minutes. At this time, the flour has already adhered to the meat very well. After steaming, it will never stick to each other. Each piece and each piece are separated .
)
22. At this time, you can put it in a rice cooker, pressure cooker, or steamer. The steaming time varies according to the meat texture you want and the pots and utensils you use, so don’t take the time given as a standard, I use This is the hotel’s high-power electric steamer, 30 minutes, if it is a family steamer, the rice cooker must extend the time, if it is a pressure cooker, shorten the time.
)
