Eat every year, think every year(nian nian chi nian nian xiang lao bei jing mi fen rou )

Eat every year, think every year

Introduction:

"This old Beijing rice noodle meat is learned from my mother. Every Spring Festival, my mother makes a lot of it, relatives and friends come to eat it, and they also prepare to pack it up and take it away. It's n times more delicious than the one made outside."

Production steps:

Step 1: put the rice and glutinous rice in a 1:1 ratio into a water-free and oil-free electric pan or frying pan, and stir fry until the rice is golden and fragrant.

Step 2: the next step is physical work. Take out the fried rice and roll it into rice noodles with broken grains. For good oil absorption effect, don't roll it too broken.

Step 3: take the right amount of Zanthoxylum bungeanum in a large bowl, soak it in boiling water and let it cool.

Step 4: cut the pork into thin and uniform slices, about 6 mm thick and 6 cm wide.

Step 5: pour the rolled rice noodles on the sliced meat.

Step 6: pour the scallion and ginger slices, a bag of sweet flour sauce, a little cooking wine, sugar and chilling water of Chinese prickly ash into the prepared rice noodles and meat slices, stir well, and marinate in the refrigerator for 24 hours.

Step 7: after marinating for 24 hours, put the meat slices into a small bowl. The meat should be level with the bowl mouth, not higher. In order to shape the meat on the table, put the small bowl into a large steamer and steam for 1.5 hours. It must take enough time to be fat and not greasy. (I just found out that I didn't take the steps to stack the bowl, so I had to release the photos directly after the pot.)

Step 8: I'm not used to fat meat, but this dish is the only exception. People who don't like fat meat can try it. It's really fat but not greasy.

Materials required:

Streaky pork: moderate

Rice: right amount

Glutinous rice: right amount

Zanthoxylum bungeanum: right amount

Sweet flour sauce: right amount

Large material: moderate amount

Scallion: right amount

Ginger: right amount

Old style: moderate

Sugar: right amount

Cooking wine: moderate

Rock sugar: right amount

Note: be sure to pork, fat and thin alternate, a little fat, if not, taste bad. In the code bowl, put a rock sugar at the bottom of the bowl and then code the meat, can make the meat color Ze bright, buckle out the rice meat without touching the bowl

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Nian Nian Chi Nian Nian Xiang Lao Bei Jing Mi Fen Rou