Steamed Pork-zero Failure Method

Name: Steamed Pork-zero Failure Method
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 250g Pork belly; 100g Steamed meat powder; 20ml Soy sauce; 5ml Cooking Wine; 5g salt; A small amount Chicken Essence; a little ginger; a little chopped green onion; a little Sugar

by Four sisters gourmet specialties

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

By chance, my husband wanted to eat steamed pork in a restaurant, so he ordered one, and found that it was not only unpalatable but also unpalatable. So I made the steamed meat on my own that weekend. Not only did it taste good, but the cost of the ingredients was half that of the restaurant.
So I share with you here, a recipe that can be said to be almost zero failure, simple and easy to learn, and very suitable for novices. The key point is to choose the right steamed meat powder. Most of the noodles bought outside are very coarse and taste bad when cooked. The fourth sister made this steamed meat powder from my hometown. Indica rice is fried with star anise, fennel and other seasonings. After being cooked, it is ground into a flour, the flour is fine and very fragrant~
This steamed pork is the flavor of southern Anhui, and it may be different in some places. It is said that different people are raised by different soil and water. If you want to eat, you can try it, maybe it's a different flavor!

Ingredients

250g Pork Belly
100g Steamed Meat Powder
20ml Soy Sauce
5ml Cooking Wine
5g Salt
A small amount Chicken Essence
a little Ginger
a little Chopped Green Onion
a little Sugar

Steamed Pork-zero Failure Method

1. Choose a piece of pork belly, evenly fat and lean, the best lean meat is less than 70%

2. Cut into small pieces, add 3 teaspoons of salt, 3 tablespoons of sugar, and cut into ginger cubes

3. Put in light soy sauce, dark soy sauce, and cooking wine, mix well, and marinate for more than half an hour, preferably about 2 hours

4. The marinated pork belly, add an appropriate amount of steamed meat powder. Generally speaking, it is prepared according to the ratio of 200g steamed meat powder to one pound of pork belly. PS: If the "moisture" of the pork belly is too low to mix in the steamed pork powder, you can add a little cold water

5. Mix the steamed meat with rice flour to brighten up the picture (the mixed rice flour is not wrapped in meat, it is also delicious when steamed, especially suitable for foodies who do not like meat)

6. In my hometown, this kind of sandy "steamer" is generally used, and the steamed product will be more fragrant; of course, ordinary stainless steel steamer is also possible! PS: Because the hole under the steamer is generally relatively large, the fourth sister's suggestion is to spread a little noodles so that the steamed meat will not fall off. Put the fatter meat on the top and the lean meat on the bottom, so that the steamed oil can be poured on the lean meat.

7. The spread steamed meat can be steamed in a steamer for about 30 minutes and it will be out of the oven. When it is out of the oven, sprinkle some chopped green onions on it. Fourth sister suggested to steam it directly like me)
Don’t be surprised. The casserole used in the picture above and the stainless steel steamer used below are made twice. The effect is the same~

Tips:
1. Marinated meat: choose the right ingredients, don’t cut the meat too big, don’t put too little light soy sauce and dark soy sauce, otherwise the marinated meat is not tasty enough, and the proportion will be counted if you cook it a few times. You must put ginger in the bacon, it will taste a lot better
2. Steamed meat: It will be faster to cook directly in the steamer, but slower if it is steamed on a plate. And the hole of the steamer won't leak out the powder!
3. Sprinkle chopped green onion before serving and mix it to taste great!