Special Sichuan style steamed pork with flour(xing yue si fang cai te se chuan wei fen zheng rou )

Special Sichuan style steamed pork with flour

Introduction:

"As a Sichuanese, I prefer spicy food. So I added my favorite hot pepper and Chinese prickly ash to this dish. In order to make this dish well, I have consulted many people and selected the best plan for making it."

Production steps:

Step 1: first, select the best pork and scald it with fire. Then wash it with warm water.

Step 2: wash and scrape the potatoes, then cut them into triangles with a knife.

Step 3: cut shallots into small pieces, stir fry Zanthoxylum bungeanum until fragrant, then beat them into powder with seasoning machine, and heat brown sugar in microwave oven for one minute.

Step 4: cut the pork into pieces. Cut the ginger into fine powder. Cut the Pixian Douban into thin pieces. The tofu is rotten.

Step 5: add a little salt, cooking wine, five spice powder, soy sauce, bean curd, brown sugar, Pixian Douban, pepper powder, chili powder, chicken essence, blend oil, ginger powder, yard flavor for half an hour. < br > special note: five spice powder is made by myself. Pepper powder is added in it. If you buy five spice powder, you need to add pepper powder in this step.

Step 6: pour an egg into the meat of good taste. Mix it clockwise and evenly. This is the unique skill I learned from an experienced person. It is said that the steamed pork made in this way will be dry and not as watery as many people do.

Step 7: after that, pour the cut potatoes into the meat and stir well. Try to stick seasoning on each potato.

Step 8: stir fry the glutinous rice, white rice and salt in an iron pot. Add a small amount of pepper powder and chili noodles. Grind them into coarse granules with a seasoning machine. If you have no conditions, you can directly buy rice noodles for steamed meat in the market.

Step 9: notice that this step is critical. Pour the ground rice flour into the basin three times. Keep pinching with both hands and try to make all the rice noodles stick to the pork and potatoes.

Step 10: bottom with gauze. The bottom layer is covered with potatoes. Then spread the pork evenly on it, steam it in the induction cooker for 40 minutes.

Step 11: after coming out of the cage, evenly sprinkle sesame oil on the surface of the dishes. Sprinkle with chives or coriander and serve.

Materials required:

Pork: 250g

Potatoes: 200g

Glutinous rice: 100g

Ordinary rice: 200g

Chives: 50g

Egg: one

Brown sugar: 5 yuan

Pixian Douban: 30g

Blended oil: 10g

Five spice powder: 5 yuan

Tofu: 10g

Pepper powder: right amount

Hot pepper noodles: right amount

Old style: moderate

Salt: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Ginger: right amount

Sesame oil: appropriate amount

Note: special note. Wuxiang powder is made by myself. It is added with pepper noodles. If you buy Wuxiang powder, you need to add pepper noodles in this step

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Xing Yue Si Fang Cai Te Se Chuan Wei Fen Zheng Rou