Country Steamed Pork

2024-06-24 19:30:49  Views 2 Comments 0

Health benefits

Pork belly: Nourishes yin
Soy sauce: Promotes blood circulation and removes blood stasis

Ingredients

Pork belly ( 400g )
Glutinous rice ( 200g )
five-spice powder ( a little )
Soy sauce ( appropriate amount )
Red yeast powder ( a little bit )
Salt ( appropriate amount )
How to make country steamed pork with rice flour
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    1.Prepare fattier pork belly.

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    2. Cut the meat into 3mm thick slices.

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    3.Add soy sauce, a little salt and five-spice powder, mix well and marinate for more than an hour.If you have enough time, marinating it for a long time will make it more delicious.

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    4. Prepare 200 grams of long-grain glutinous rice, put it in a pan, do not add oil, and fry it until it turns slightly brown..If the fire is too high, it will become mushy.

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    5.Crush the fried glutinous rice with a food processor.Because I don't like completely crushed rice noodles, I use a grinder to grind them.Don't grind them too much, and the taste will be better.

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    6. Pour the glutinous rice flour into the flavored meat slices, sprinkle a little red yeast powder, and mix uniform.

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    7. Pour in a certain amount of water and mix well; then leave it for fifteen minutes until the water is absorbed by the rice flour.Blot dry, add a small amount of water again and mix well.Adding water in this way can avoid the problems of over-drying and over-humidity.Only steamed pork with rice noodles that is neither dry nor wet will be delicious.The glutinous rice flour can also stick to the meat slices better and evenly.

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    8. Place the pot in the electric pressure cooker and steam for 20 minutes.

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    9.After 20 minutes, open the lid, flip the steamed pork, and turn the bottom up.

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    10. Steam for another 20 minutes or so.The fat will be completely steamed out of the oil, and the glutinous rice will be ready.It absorbs the aroma of lard and becomes more fragrant.

Tips

1.Steamed pork takes a long time to make, so it must be marinated first and then steamed.
2.The amount of water added must be controlled carefully.If there is too much water, the rice noodles will be soaked and taste bad; if there is too little water, there will be dry rice noodles that have not evaporated at the bottom.

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