Complete recipe for stir-fried pork.
Rice flour Steamed Meat is Sichuan cuisineHome-style dishes Dishes with a long history.Rice flour Steamed meat Generally used for casual meals, it is a popular dish for many banquets and is loved by people. What is the authentic way to make steamed rice flour? Let's take a look at the complete recipe for steamed rice flour together!
Authentic way to make steamed rice flour
Ingredients Preparation
Pork belly 400 grams Rice 100 grams Soy sauce 2 tablespoons (30 grams)Pepper powder 1/2 teaspoon (2-3 grams)Star anise 1/2 teaspoon (2-3 grams)Green onion, 1 stalk 2 tablespoons of cooking wine (10 grams)Ginger 1 piece
Cilantro
A little, 40 grams of vegetable oil, a little salt. Method steps
1. Wash and drain the rice;Heat the wok over medium heat, add the rice, stir-fry with a wok spatula, add star anise and stir-fry until the rice turns yellow and fragrant, then put it in a large plate and let it cool, then put it in a food processor to grind into coarse flour.2. Wash and cut the green onion into green onion pieces;
Wash and cut the ginger into minced pieces;Wash and chop the cilantro. 3. Wash and slice the pork belly, put it in the cut ginger, pepper powder, and rice flour, add appropriate amount of water and mix well, put it in a steaming basket.
4. Add water to the steamer, put the steaming basket into the steamer, steam over high heat for 1 hour, flip it over, sprinkle with cilantro to decorate and it's done.Small tips If you want to quickly make steamed rice flour, you can buy ready-made rice flour from the supermarket, then add the corresponding ingredients according to your taste.
Pumpkin
Recipe for steamed rice flour
Ingredients Pumpkin 400 grams, pork belly 350 grams, steamed flour 35 grams, a little minced garlic, a little green onion, 4 grams of salt
Cooking wine
3 ml Chicken powder 3 grams Cooking oil, appropriate amount. Method steps
1. Wash and peel the pumpkin, cut it into slices;
Wash and slice the pork belly, put it in a dish.2. Add minced garlic, cooking wine, salt, and chicken powder to the pork belly, add steamed flour and mix, marinate for 15 minutes.
3. Arrange the cut pumpkin in a dish, put the marinated meat on top.
4. Put the pumpkin and pork belly in the steamer, steam over medium heat for 20 minutes until fully cooked.
5. Open the lid, take out the steamed rice flour.
6. Sprinkle with green onion and drizzle with a little hot oil.
Lotus
Taro Recipe for steamed rice flour Ingredients
Pork belly 500 grams, lotus root 200 grams, steamed flour 25 grams, rice 50 grams
White sugar 3 grams, pepper powder 1 gram, 10 ml of cooking wine, 3 grams of star anise, 2 grams of cinnamon, 2 grams of ginger, 3 grams of salt, 5 ml of soy sauce, MSG 2 grams. Method steps 1. Wash and cut the pork belly into long strips, add salt, soy sauce, ginger, cooking wine, and MSG, mix and marinate for 5 minutes. 2. Rinse the rice and cook it in the pot until it turns yellow, add star anise, cinnamon, and eight-cornered spice and stir-fry for 3 minutes, then press it into small granules.
3. Wash and slice the lotus root, add salt and steamed flour,
Pork
Tie the pork with steamed flour, steam with steamed flour for 1 hour, take it out, sprinkle with pepper powder and it's done.
Peapod Recipe for steamed rice flour Ingredients
50 grams of fresh peapod, 500 grams of pork belly, Stir-fried flour
250 grams, green onion, ginger, cooking wine, sugar, soy sauce, and salt.
Method steps 1. Soak the peapod in hot water, then peel and slice it; Wash and slice the pork belly, put it in a dish with green onion, ginger, soy sauce, cooking wine, sugar, and salt.
2. Wrap the pork belly with steamed flour, arrange the pork belly in a large peapod steamer, cover the steamer with a lid, steam over high heat for 2 hours, take it out and put it on a plate.
4. The size of the peapod should be determined according to the size of the meat, preferably to wrap the meat.
Wash pork belly, cut into long square pieces, add scallion, ginger, soy sauce, cooking wine, sugar, and salt, and marinate for 20 minutes, then coat and stir-fry with noodles.
Arrange the coated noodles evenly in a steamer lined with large lotus leaves, cover with a lid, and steam for 2 hours. Remove from the steamer and arrange on a plate.
The size of the lotus leaves should be determined according to the size of the meat pieces, and should be able to enclose the meat pieces.
