Family tradition [steamed pork with flour] (the most original)(jia chuan fen zheng rou zui yuan zhi yuan wei de )

Family tradition [steamed pork with flour] (the most original)

Introduction:

"Every year, we have to prepare some dishes at home. It's estimated that there are steaming bowls in many places. My family also basically makes them every year. My father always makes fried meatballs, pork steaming bowls, steamed pork, crispy pork, stewed chicken and steamed hairtail. These are the old ones in my family. I don't have time to share them with you one by one this year. Let's start with steamed pork, which is me One of grandma's favorite things when she was a child was simple seasoning and simple method. However, when she came out, she absolutely killed the "steamed pork" in the hotel. On the outside, either the seasoning was too heavy or the steaming was insipid. Grandma used the simplest seasoning and selected good raw materials, but after twice steaming, she could make delicious steamed pork. This photo was taken at noon, The sun, the light is too difficult to control, there is no "reflector" dishes, some shadow

Production steps:

Step 1: choose three layers of hard pork, 1.5 Jin

Step 2: cut thin, not too thin, or too rotten

Step 3: prepare the marinade, color the soy sauce according to 50g raw soy sauce, a small spoon of five spice powder, a large spoon of sweet flour sauce, and mix the salt and chicken essence into a bowl of juice

Step 4: put into the meat, add the right amount of cooking wine, onion and ginger marinate for more than two hours

Step 5: pour glutinous rice into the pot and add two star anise

Step 6: stir fry until slightly brown

Step 7: roll the glutinous rice, but it should be big and small. It's too broken to taste. When rolling, roll one corner of star anise together

Step 8: put it into the bacon and stir well

Step 9: put the pieces into the bowl one by one, and the gap can be filled with glutinous rice

Step 10: put it on the pot for 1 hour. Don't eat it after it's ready. Put it overnight and eat it the next day

Materials required:

Streaky pork: moderate

Glutinous rice: right amount

Onion and ginger: right amount

Soy sauce: moderate

Old style: moderate

Star anise: right amount

Salt and chicken essence: moderate

Cooking wine: moderate

Sweet flour sauce: right amount

Five spice powder: appropriate amount

Note: Tips: 1. Don't add too much seasoning to pickled meat, that is, soy sauce, sweet flour sauce, five spice powder, so as not to spoil the meat flavor. 2. Rice flour must be rolled by hand, not too broken, or it doesn't taste good. 3. Steamed meat must be cooked twice, the first time mature, and put overnight for the second time

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: spiced

Chinese PinYin : Jia Chuan Fen Zheng Rou Zui Yuan Zhi Yuan Wei De