Steamed Pork with Rice(mi fen rou )

Steamed Pork with Rice

Introduction:

"Rice noodle meat is made of pork with fat and thin. It's the representative of steamed dishes. It's fat but not greasy. It's sweet and delicious. You can never get tired of eating it."

Production steps:

Step 1: soak pepper in hot water

Step 2: a bag of sweet flour sauce

Step 3: slice onion and ginger

Step 4: cut the pork into 3 mm thick, 5 cm wide and 10 cm long

Step 5: stir fry the rice in the frying pan, stir fry the rice flavor until the color of the rice is brown.

Step 6: roll the fried rice with a rolling pin; it can't be too broken, it won't absorb oil if it's too broken

Step 7: put the cut pork into a small pot, then put in soy sauce, cooking wine, pepper water, sweet flour sauce, sesame oil, sugar and fried rice flour, stir well, seal with plastic film, and marinate for more than eight hours

Step 8: after marinating, peel off the preservative film, pour appropriate amount of hot water into the marinated meat, the amount of water is subject to the amount of meat and rice flour, and steam for two hours

Step 9: get out of the pot in two hours

Materials required:

Pork: 500g

Rice: 250g

Scallion slices: 4 slices

Ginger slices: 5

Pepper: a little

Ingredients: a little

Sweet flour paste: 200g

Old style: moderate

Sugar: right amount

Cooking wine: moderate

Sesame oil: a little

Note: when frying rice, it should be stir fried with a small fire, and constantly stir fried with a shovel. Don't copy the fire too much, otherwise the paste rice taste is very heavy, it will cover up other fragrance.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Mi Fen Rou