Rice noodles with rice dumplings(zong xiang mi fen rou )

Rice noodles with rice dumplings

Introduction:

"Two days ago, all the rice dumplings were wiped out, but at noon today, I found that there were still some rice dumpling leaves in the refrigerator. Originally, my husband said that he wanted to eat rice noodle meat. Everyone thought that the rice noodle meat outside was unsanitary and not as good as what we did at home. So today, we improved to steam it with rice dumpling leaves. In this way, the meat still has the fragrance of rice dumpling leaves."

Production steps:

Step 1: heat the pan, pour in 2 cups of rice, half cup of glutinous rice, and put in dried pepper and star anise leaves

Step 2: fry until the rice turns yellow, turn off the heat and let cool

Step 3: take out the star anise leaves, and then put the fried rice into the flour beater to grind it into rice flour. If you don't have a cooking machine, you can find a way to crush it. We have the kind of rice pouring thing here. I don't know its name

Step 4: cut the meat into pieces, put in the seasoned chicken essence with salt, thirteen spices, wine, onion and ginger, and marinate for 20 minutes

Step 5: mix the salted meat with rice flour evenly. If it feels dry, put some water

Step 6: lay the rice dumpling leaves

Step 7: put in the mixed rice noodles

Step 8: packing is very important, because the packing is tight and can't be delivered, otherwise the water will not taste good

Step 9: steam in a pressure cooker for 20 minutes

Step 10: OK, out of the pot

Step 11: delicious rice dumplings, rice noodles and meat are OK!

Materials required:

Pork: half a catty

Rice: 2 cups

Glutinous rice: half a cup

Scallion: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Fragrant leaves: appropriate amount

Ginger: right amount

Salt: right amount

Old style: moderate

Chicken essence: appropriate amount

Thirteen spices: appropriate amount

Yellow rice wine: right amount

Note: I vaguely remember that I used to use spareribs, but I'm afraid it's not easy to cook, and the meat of spareribs doesn't taste as good as pork. Ha ha, if you like, try it!

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Zong Xiang Mi Fen Rou