Health effects
Pork belly: moisturizes dryness
Star anise: regulates qi, relieves pain, and dispels cold
Cinnamon: warms the body
Ingredients
Pork belly ( 700g ) | Homemade rice noodles ( 200g ) |
Lotus root ( 2 sections ) | Onion ( Half ) |
Scallions ( 3 plants ) | Octagonal ( 2 pieces ) |
Cinnamon (appropriate amount) | Zanthoxylum bungeanum ( 12 grains ) |
Salt ( 1 spoon ) | High-strength liquor ( 1 spoon ) |
Soy sauce ( 3 spoons ) | |
Oyster sauce ( 1 spoon ) | Sugar ( Half a spoon ) |
Southern milk ( 1 spoon ) | Five-spice powder ( half a spoon ) |
Chicken powder ( half spoon ) | Doubanjiang ( 2 spoons ) |
| fragrant leaves ( 2 pieces ) | Cooking wine ( 2 spoons ) |
Rice flour steamed pork How to make
1.Pork belly in cold water: add onions Green onions, white wine, salt, pepper, bay leaves and cinnamon, cook for 25 minutes and let cool completely
2. Control dry moisture Fry the pork belly over low heat with the skin side down, and fry the other sides as well
3.Cut the fried pork belly into thin slices after it cools down, chop the bean paste into pieces, make a sauce with cooking wine, oyster sauce, soy sauce, light soy sauce, sugar, southern milk sauce, chicken powder and allspice and marinate for half an hour
4.Add homemade rice flour and mix well.If it is dry, add a small amount of water
5. Put the mixed pork belly into a bowl and put the lotus root on the surface
6.Put a fresh-keeping bag to prevent steam water from entering the bowl, and steam over medium-high heat for one and a half hours
7.Two bowls, one more, tastes super good
Tips
Homemade rice noodles: glutinous rice, the rice ratio for cooking rice is 1:1, stir-fry over low heat until fragrant and beat into rice noodles, do not break it too much
The purpose of using a fresh-keeping bag is to prevent steam water from entering and greatly reducing the taste
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