Steamed pork with ice city noodles(bing cheng fen zheng rou )

Steamed pork with ice city noodles

Introduction:

"Only good rice can make good steamed pork with flour, showing the characteristics of ice city."

Production steps:

Step 1: select northeast Wuchang rice (this rice is good, northeast people all know), add star anise, clove.

Step 2: stir fry slowly until yellowish, keep stirring to prevent paste.

Step 3: local close-up, see clearly, fried clear no, fried can't eat.

Step 4: smash it with a grinder to prevent it from being too fine, rough and tasteful.

Step 5: close up. If you play too much, you can reserve it next time.

Step 6: select pork, 0.5cm thick.

Step 7: add seasoning, pepper powder, monosodium glutamate, salt, cooking oil, oil, soy sauce, sufu, pepper, sugar, all a little, according to personal taste. Marinate for 20 minutes.

Step 8: add the ground rice flour, you can put more.

Step 9: close up. Put in the steamer, steam for 40-50 minutes, add some coriander.

Step 10: get out of the pot. Don't scald your hands. Don't pour saliva into the pot.

Step 11: close up, do you have an appetite?

Step 12: art photo.

Materials required:

Pork: 1kg

Rice: discretion

Star anise: a little

Pepper powder: a little

Clove: a little

Cooking wine: a little

Oyster sauce: a little

Soy sauce: a little

Edible oil: a little

Sufu: a little

Sugar: a little

MSG: a little

Salt: a little

Pepper: a little

Note: if you have any questions, please contact me.

Production difficulty: Advanced

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Bing Cheng Fen Zheng Rou