Health benefits
Pork belly: nourishes yin
Ingredients
Pork belly (1 catty) | Pumpkin (appropriate amount ) |
Glutinous rice ( appropriate amount ) | Salt ( a little ) |
Sugar ( a little ) | Oyster sauce ( 1 spoon ) |
Light soy sauce ( 1 spoon ) | Cooking wine ( 1 spoon ) |
Fermented bean curd juice (appropriate amount) | Minced onion, ginger and garlic (appropriate amount) |
How to make steamed pork with pumpkin flour
1.Wash the pork belly and cut into slightly thicker slices
2. Add appropriate amount of salt, sugar, oyster sauce, light soy sauce, cooking wine, 1 tablespoon each, appropriate amount of fermented bean curd juice, appropriate amount of onion, ginger and garlic, mix well with hands and marinate for half an hour to taste
3. Soak the glutinous rice in advance and use a food processor to control the water and grind it into a coarse powder.(I don’t have steamed pork powder, so I use glutinous rice powder.) You can also mix it directly with steamed pork powder.In the cooked pork belly
4.Wash the pumpkin and cut it into thick slices like meat
5.Take a deeper small basin or bowl, place the pork belly, skin side down, one piece of meat and one piece of pumpkin p>
6. Add an appropriate amount of water to the steamer, add the meat and bring it to a boil over high heat.Steam over medium-low heat for about 70 minutes.Cover the pot with a larger plate and turn it upside down.
Tips
The meat should be cut slightly thicker and marinated for more than half an hour to absorb the flavor.Pumpkin sandwiched between the meat can absorb fat and soup to make it more flavorful.It can also be placed on top of the meat for steaming.Mixing with your hands can make the meat taste evenly and the flour will stick to the meat better.
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