steamed pork with rice flour(fen zheng rou )

steamed pork with rice flour

Introduction:

"I have to say it's very depressing today. I took three dishes, but the pictures Most of them are gone!!! Put the pictures you can find in a row, you can only make up one dish! Super love Sichuan style steamed pork, simple operation, good taste! The same method can also be done powder steamed beef, powder steamed ribs. If you don't have Pixian Douban sauce at home, or you don't want to make your own marinade, you can buy a double steamed seasoning bag directly from the supermarket, with a marinated bag in it! "

Production steps:

Step 1: after slicing the meat, mix well the scallion and ginger slices.

Step 2: mince Pixian Douban sauce and mix it in sliced meat. Add cooking wine, soy sauce, salt, sugar, five spice powder and pepper.

Step 3: mix seasoning and sliced meat, marinate for 20 minutes.

Step 4: the cured meat is dry, add a little water until no extra water is released.

Step 5: pour in the steamed rice noodles and mix well.

Step 6: put the meat slices mixed with rice flour into the steamer and steam over high heat for 20 minutes.

Materials required:

Meat: moderate

Scallion: small amount

Ginger: a small amount

Spicy steamed meat rice noodles: right amount

Pixian Douban sauce: right amount

Soy sauce: moderate

Salt: a little

Sugar: a little

Five spice powder: a little

Pepper: a little

Cooking wine: moderate

Note: salted meat must be added with water, otherwise the steamed meat taste older.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Fen Zheng Rou