Meat with rice noodles and preserved vegetables(mei cai mi fen rou )

Meat with rice noodles and preserved vegetables

Introduction:

"My son likes to eat steamed pork with flour. I'll steam a bowl for him every other day. I can't eat too much at a time. It's more delicious to eat less. Always make different ingredients, different flavors of rice noodles and meat each time. The slightly fatter meat that he thought he didn't like was very tender after being salted. Every time the steamed meat, except for a little side dishes, basically no trace of meat · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·

Production steps:

Step 1: prepare dried plum vegetables.

Step 2: soak dried plum vegetables in warm water, wash and drain.

Step 3: slice pork in advance.

Step 4: add the barbecue material;

Step 5: add some soy sauce;

Step 6: mix well and marinate for 24 hours.

Step 7: mix dried plum vegetables with rose sufu.

Step 8: add appropriate amount of sugar to improve taste and mix well.

Step 9: pour the mixed dried vegetables into a bowl.

Step 10: the pickled pork is covered with rice flour and put on the dried plum vegetables one by one.

Step 11: bring the water to a boil, put it into the steaming bowl and steam over high heat for 30 minutes.

Step 12: steamed rice noodle meat is tender and tastes fresh and salty.

Materials required:

Pork leg: 300g

Dried vegetables: 100g

Rose Sufu: right amount

Homemade steamed meat powder: appropriate amount

Sugar: 10g

Soy sauce: moderate

Daxida barbecue: right amount

Note: 1. Make rice noodle meat, add sugar, steamed rice noodle meat taste more fresh. 2. With seasonal vegetables such as potatoes, lotus root steamed meat are delicious. 3. The cured pork steams easily.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: Maoxiang

Chinese PinYin : Mei Cai Mi Fen Rou