Steamed Pork with Sichuan Spices

Name: Steamed Pork with Sichuan Spices
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g Pork belly; 1 turn pumpkin; 100g Steamed rice noodles; 1 tablespoon Soy sauce; 1/2 a spoon Doubanjiang; a little Cooking Wine; 1 tablespoon White sugar; Some Minced Ginger and Garlic

by Rare

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

In the summer, I like pork belly to make steamed pork, so it doesn’t taste greasy and won’t turn off the heat. If it’s grilled and fried in the hot weather, it’s quite irritating. If a lot of fat overflows, it can make you fat! All my family loves steamed pork with rice noodles in summer. It is the most delicious when steamed without adding a drop of water. The rice noodles absorb the fat of pork belly and become shiny, and it tastes great!

Ingredients

200g Pork Belly
1 turn Pumpkin
100g Steamed Rice Noodles
1 tablespoon Soy Sauce
1/2 a spoon Doubanjiang
a little Cooking Wine
1 tablespoon White Sugar
Some Minced Ginger And Garlic

Steamed Pork with Sichuan Spices

1. First, wash the pork belly, without peeling it, cut into slices of even thickness and put it in a bowl.

2. Pour the cooking wine, light soy sauce, and minced ginger and garlic with chopsticks and mix well.

3. Pour the soybean paste and bean paste, mix well with chopsticks, and marinate for 10 minutes.

4. Then pour the steamed rice noodles, and each piece of meat should be coated with rice noodles for later use.

5. Peel and seed the pumpkin, cut into pieces, coat with a little rice flour, and spread on the bottom of the container.

6. Spread the pork belly wrapped in rice noodles one by one on the pumpkin.

7. Put the food container on the steamer, the steaming time is: 1 hour.

8. During this period, add water to the water tank of the steamer several times to prevent it from drying out. Purified water is necessary to make the food more delicious.