Steamed pork with millet flour(xiao mi fen zheng rou )

Steamed pork with millet flour

Introduction:

"It's estimated that everyone has eaten steamed pork with rice flour wrapped in streaky pork with skin. It's fat but not greasy when you eat it. It's very delicious. This time, the fat man added the right amount of millet to the rice noodles, which made the steamed rice taste better. Millet is rich in protein, carbohydrates, B vitamins, vitamin E, zinc, copper, manganese and other nutrients. It has the effect of benefiting Yin, lung and large intestine

Production steps:

Step 1: cut the pork into pieces about 5mm thick.

Step 2: add soy sauce, meijixian and wuxiangfen into a large bowl, mix well and marinate for 12 hours.

Step 3: wash millet and soak for 30 minutes.

Step 4: put rice flour into the marinated pork, grasp evenly with hands, and let the meat evenly wrapped with a layer of rice flour.

Step 5: add millet and mix well.

Step 6: peel potatoes, wash and cut into hob pieces.

Step 7: put it in the bottom of the big bowl.

Step 8: put pork on it.

Step 9: put it in the steamer.

Step 10: steam out the cold water for 1 hour.

Materials required:

Pork with skin: 400g

Potato: 400g

Rice noodles: 50g

Millet: 30g

Scallion: 15g

Ginger: 10g

Soy sauce: 15ml

Meijixian: 5ml

Wuxiangfen: 3G

Note: 1, pork must use streaky pork with skin. 2. Be sure to marinate in advance. 3. The bottom vegetables can be added according to personal preference. 4. Millet should be soaked in advance.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: spiced

Chinese PinYin : Xiao Mi Fen Zheng Rou