Steamed Pork with Rice Flour---the Taste of Hometown

Name: Steamed Pork with Rice Flour---the Taste of Hometown
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; A pack Steamed meat powder; 3g ginger; 1/2 a spoon Soy sauce; 1g pepper; Some Fermented bean curd; Some Corn flour; 1 potato

by Mei Sister's Petty Bourgeois Life

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

In the countryside of our hometown, steamed pork is very popular. It must be one of the must-have dishes for banquets during holidays and festivals. However, we don’t add a lot of seasoning to the meat in Hubei. We mainly eat the original flavor and color of steamed pork. It's not too strong, but you can appreciate the original taste of the ingredients. Our name is lattice, which is usually made by guests at home. There is also a name called buckle meat. Before the new year, my mother will make a lot in advance, and the guests are here. Just steam it, it’s perfect before serving it upside down, it saves time and is very popular

Buying the ready-made one here is different. There is no way I rarely go home now. The only way I miss my mother is to do it myself. It's also a different taste

Ingredients

500g Pork Belly
A pack Steamed Meat Powder
3g Ginger

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1/2 a spoon Soy Sauce

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1g Pepper

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Some Fermented Bean Curd
Some Corn Flour
1 Potato

Steamed Pork with Rice Flour---the Taste of Hometown

1. Shave the pork belly you bought. Use a small blade to scrape the hair and dirt on the skin, clean it, then pour the washed pork belly into clean water, pour in a little cooking wine and boil it, cook for two more minutes, and wash it off with warm water.

2. Then cut the pork belly into even thin slices

3. Peel the ginger and cut into fine foam for later use

4. Put the cut slices of meat into a bowl, add light soy sauce, soy sauce, cooking wine, pepper, minced ginger, fermented bean curd, and then put on gloves and grasp thoroughly

5. Add a little cornstarch, mix well, and marinate for about half an hour

6. The steamed rice noodles I use is this kind, I know you will ask, so I took a picture directly haha

7. Add the marinated meat slices to the prepared steamed pork rice noodles, add a little water, add some salt, and season the chicken powder. Continue to grasp thoroughly with your hands.

8. Here you can put sweet potato chips, pumpkin chips, I like potatoes, so I put potato chips into the meat, so that the potato chips are evenly coated with rice flour

9. Put the meat slices in a deep bowl, remember that the skin is facing down, then place the extra meat slices on top, and put the potato slices on the last

10. In this way, it can be steamed in the pot. The pressure cooker is about 40 minutes. I have steamed in a normal pot for about an hour or so. I like the glutinous one.

11. Wow. When I was young, I loved the potatoes steamed with pork, with the smell of meat.

12. That’s all right, haha. Fortunately, I’m not fat, otherwise eating two more bowls of rice will change the rhythm of pigs in seconds.

13. In fact, I miss the taste of the homemade steamed rice noodles at home, I always feel that something is missing from the outside.

Tips:
Those who like food can follow me on Weibo: My sister’s petty bourgeois life. On WeChat, I usually share some of my daily food and life, but there are no specific steps, so I don’t know how to trust me.