Steamed pork with potato flour
Introduction:
"This steamed pork with potato flour has strong Sichuan flavor in seasoning, highlighting the" color, aroma and taste "of Sichuan cuisine
Production steps:
Step 1: prepare the necessary raw materials.
Step 2: cut ginger and garlic into rice, and prepare pepper and rice noodles.
Step 3: peel potatoes and cut them into small cubes. Soak them in water to remove starch. Cut tendons into moderate sized slices.
Step 4: put the sliced meat into a bowl, and then add Pixian Douban, chili powder, ginger garlic rice, soy sauce, oyster sauce, chicken essence, monosodium glutamate, wine, a little shiwuxiang, soy sauce, pepper.
Step 5: mix well and let stand for 15 minutes.
Step 6: add rice flour.
Step 7: mix well.
Step 8: add dried diced potatoes and sunflower seed oil and mix slightly.
Step 9: add red oil and mix well.
Step 10: put it into the steaming pan, put it into the steamer, turn on the high heat, steam for 20 minutes.
Materials required:
Pork tendon: 300g
Potatoes: 1 (large)
Sunflower seed oil: right amount
Soy sauce: moderate
Pixian Douban: moderate
Chili powder: a little
Ginger: right amount
Single garlic: half
Wine: right amount
Zanthoxylum bungeanum: right amount
Right amount of steamed meat: rice flour
Sauce: a little
Oyster sauce: 1 teaspoon
Red oil: 1 teaspoon
Chicken essence: a little
MSG: a little
15 incense: a little
Note: I use rice noodles with salt, such as white rice noodles, you can add a little salt in the meat. In addition, the sauce in the sauce is that kind of dark sauce, not yellow sauce or sweet sauce. If you don't have wine, change it to cooking wine, but steamed meat is more fragrant.
Production difficulty: ordinary
Process: steaming
Production time: one hour
Taste: slightly spicy
Chinese PinYin : Tu Dou Fen Zheng Rou
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