Home style rice noodle meat(jia chang mi fen rou )

Home style rice noodle meat

Introduction:

"It's too bad to forget to take pictures. Let's put on a semi-finished product picture! "

Production steps:

Step 1: buy a piece of pork first.

Step 2: after washing and controlling water, cut it into 2mm thick.

Step 3: stir fry half of the rice and glutinous rice in the pot until golden, and then roll them with a rolling pin (here's a reminder: don't crush them too much. What I bought in the supermarket before was like crushed ones. I found that they don't eat oil, and the meat produced is oily and greasy).

Step 4: grasp the meat, rice flour, 5 spoons of sweet sauce, 3 spoons of soy sauce, 1 piece of sufu, 3 spoons of sesame oil, 2 spoons of thirteen spices and 1 spoonful of oyster sauce by hand, then put the skin down in a small stainless steel basin, cover with plastic film and marinate for 2 hours.

Step 5: after 2 hours, remove the preservative film and steam in the pot for 2 hours. When eating, buckle the plate on the small basin and quickly turn it over. A plate of delicious steamed pork with flour is ready, and a bowl of delicious rice is served! Let's go! I'm sorry I didn't take a picture of the finished product, because the comrades can't wait to start

Materials required:

Streaky pork: 6 Liang

Rice noodles: right amount

Sweet flour sauce: 5 teaspoons

Sufu: 1 piece

Old style: 3 teaspoons

Sesame oil: 3 teaspoons

Thirteen spices: 2 teaspoons

Oyster sauce: 1 teaspoon

Note: this dish is fat but not greasy, with outstanding sauce flavor, salty and sweet taste and endless aftertaste. It is said that in the early Qing Dynasty and the end of Ming Dynasty, the emperor of Chongzhen went to Zheng Han for an outing in mingling (fenghouling). It was too late and he was hungry and thirsty. It was too far away from the shop in the dark to go back to the shop. So he stayed in a farmer's shop named Ding. The kind-hearted Ding couple were very hospitable. They took out the bowl of meat prepared for the Spring Festival and sent it to Chongzhen for eating after processing. After Chongzhen ate it, he was very happy. When Ding and his wife told him that it was their ancestral steamed pork with flour, they were nostalgic for the taste just now. It was sweet but salty. It was fat but not greasy, and had a long aftertaste. The next day, when he left at daybreak, Chongzhen said to chef Ding, "it's wonderful to eat meat and flour. It's a great pity that he didn't come to zhenghancheng to fenghouling! It's a pity not to eat Ding's steamed pork with flour! " After that, Chongzhen told them his identity and took Ding as the imperial chef. He went to the palace with him. From then on, Ding's steamed pork has been popular today. You can still hear this legend when you go to Xinzheng.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Jia Chang Mi Fen Rou