Traditional Sichuan cuisine with pea pulp and pork

Overview

Nowadays, fewer people make this dish, because it is similar to steamed pork, but the taste is a little different. The pea pulp meat is five-flavored, not spicy but a little sweet. The taste is salty and sweet, fresh and soft, suitable for all ages.

Tags

• hot dishes
• home cooking
• copy soy sauce
• fermented bean curd
• five spice rice noodles
• fresh peas and rice
• huadiao
• msg
• pork belly
• sichuan pepper oil
• sweet noodle sauce
• glutinous rice
• pepper

Ingredients

Steps

1. 1 Cut the pork belly into dices, the size of peas.

   

2. 2 Fresh peas rice and meat 1:1, wash and set aside.

   

3. 3 Prepare sweet noodle sauce, fermented fermented fermented rice, fermented glutinous rice, and soy sauce. Set aside.

   

4. 4 Set aside 1 tael of five-spice rice noodles.

   

5. 5 Add the seasoning to the meat and stir evenly.

   

6. 6 Add peas and rice flour and continue to stir evenly.

   

7. 7 Add a spoonful of cooked rapeseed oil, marinate for 5 minutes, and serve in the pan.

   

8. 8 Steam for 90 minutes and remove from the pot. The steaming time must be sufficient to achieve soft and waxy meat.

   

9. 9 Pay attention to the saltiness, because if you add sweet noodle sauce, fermented glutinous rice, or copied soy sauce, it will be sweet, so you can’t add any more sugar.

   

10. 10 This dish is suitable for all ages and is delicious with wine or rice. Due to the popularity of steamed pork belly, many people no longer know how to cook this dish.