【Secret Rice Steamed Pork】

Overview

When talking about steamed rice noodles, the first thing that comes to mind is steamed pork. As a foodie, the steamed pork noodles on the market are 100% unable to meet our requirements for delicious food. Therefore, making homemade steamed pork noodles has become a required skill for a qualified foodie. After eating steamed pork made from homemade steamed pork powder, you will find that those made from commercially available steamed pork powder can only be said to be stunted and defective products, not at the same starting point! ! Today I will share with you my commonly used method of making steamed pork powder. I hope you will also like it~~

Tags

• private kitchen
• common dishes
• meat dishes
• chenpi
• cinnamon
• cooking wine
• corn
• corn leaves
• freshly ground black pepper
• light soy sauce
• peanuts
• pork belly
• rice
• sesame oil
• star anise
• sugar
• xiaomi
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• ginger
• green onions
• hoisin sauce
• salt
• tea

Ingredients

Steps

1. 1 Prepare the meat, onion and ginger;

   

2. 2 Prepare rice, millet and various spices (A);

   

3. 3 Wash the rice and millet in advance. Wash the rice and drain the water. Soak the millet in water, preferably overnight;

   

4. 4 After cleaning the meat, put it in the refrigerator;

   

5. 5 Wash the various spices, put them into a non-stick pan, and stir-fry over low heat;

   

6. 6 Add the drained rice and peanuts and stir-fry continuously;

   

7. 7 Cook until the rice grains turn golden brown and feel slightly popping;

   

8. 8 Turn to high heat and shake the pot quickly with your hands so that the rice grains are heated evenly and can pop better. This process takes about 2 to 3 minutes;

   

9. 9 After turning off the heat, add appropriate amount of salt;

   

10. 10 After it is completely cool, place the fried spice rice on the cutting board, crush it with a rolling pin, and the steamed pork powder is ready;

    

11. 11 Bottle the prepared steamed meat powder and store it in a sealed container;

    

12. 12 Take out the frozen meat from the refrigerator and slice it with a knife;

    

13. 13 The thickness is about 3mm per piece;

    

14. 14 All sliced meat;

    

15. 15 Prepare the seasoning for marinating the meat, and at the same time cut the ginger into shreds and the scallions into sections;

    

16. 16 Put various seasonings in a small bowl;

    

17. 17 Then add shredded ginger and scallions, mix well;

    

18. 18 Mix the seasonings and meat pieces evenly and knead for a while to help incorporate the flavor. Then seal and refrigerate overnight;

    

19. 19 The next day, drain the water from the millet;

    

20. 20 Prepare the materials needed to make steamed pork, including millet, steamed pork powder, corn, and corn leaves;

    

21. 21 After washing the corn leaves, trim off any irregularities, then scald them with boiling water until soft, and lay them on the bottom of the steamer;

    

22. 22 Cut the corn into sections with a thickness of about 1cm (there is no big limit to this, as long as all the corn sections are about the same thickness);

    

23. 23 Place the corn segments in the steamed pork powder;

    

24. 24 Roll it around so that the outside of the corn segments is evenly coated with a layer of steamed pork powder;

    

25. 25 Place on the corn leaves at the bottom of the steamer;

    

26. 26 Pick out the marinated meat slices, pick out the onions and ginger, and put the meat slices into the steamed pork powder;

    

27. 27 Also wrap a layer of steamed pork powder evenly on the outside of the meat slices;

    

28. 28 Then put the meat slices into millet and wrap it with a layer of millet. You can press it with your hands to make the millet adhere to the meat better;

    

29. 29 Place it in the steamer in a spiral shape, preferably high in the middle and low around the sides;

    

30. 30 After the fire is steaming, continue steaming for 40 minutes and turn off the heat. After opening the lid, sprinkle with chopped scallions, simmer for a few minutes, and you're ready to eat.