Steamed pork with vermicelli(zhu xiang fen zheng rou mi fen rou )

Steamed pork with vermicelli

Introduction:

"Homemade steamed pork with flour at home is clean, hygienic and delicious!"

Production steps:

Step 1: stir fry the soaked rice and glutinous rice (1:1) together with fragrant leaves until yellowish and cool

Step 2: roll the rice flour and set aside

Third pickled tofu, sweet sauce, soy sauce, soy sauce, wine, Baijiu, salt, pepper, thirteen flavors, raw flour and pepper, mix with proper amount of water.

Step 4: cut the pork into 2 mm thick slices

Step 5: stir the meat and sauce evenly and marinate for 30 minutes

Step 6: add rice flour, mix well and marinate for 2 hours

Step 7: lay bamboo leaves on the bottom of the bowl and cover the meat with the skin facing down

Step 8: turn off the heat after boiling for 1.5 hours, and then put it on the plate!

Materials required:

Pork: 1 piece

Rice: right amount

Glutinous rice: right amount

Bamboo leaves: 3 pieces

Water: moderate

Sufu: half a piece

Sweet sauce: a little

Soy sauce: 2 teaspoons

Old style: 3 teaspoons

Large powder: a little

Pepper powder: a little

Cooking wine: 1 teaspoon

Baijiu: 1 scoops

White pepper: a little

Thirteen spices: 1 teaspoon

Sugar: half a teaspoon

Salt: 1 teaspoon

Fragrant leaves: 3 pieces

Note: choose a little fatter pork, steamed meat will be very moist. Don't roll the fried rice too much without taste. After adding rice flour, make sure there is enough water to wrap the meat slices, so that the rice will not be raw. Bamboo leaves have a special flavor and can be replaced by lotus leaves.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zhu Xiang Fen Zheng Rou Mi Fen Rou