Steamed Pork

Overview

Personally, I think this dish is really my favorite. When cooking, marinate the meat first, then steam it in a pot. It is simple, delicious and grand. This time I used potatoes and pork belly, mixed with steamed pork rice noodles, and steamed over slow fire. The meat was soft and glutinous but not greasy. The potatoes with the aroma of steamed pork were also very delicious. Even the gourmets in the family who don’t like fatty meat ate two pieces

Tags

• hot dishes
• home cooking
• meat dishes
• old man
• dinner with friends
• autumn recipes
• winter recipes
• dinner
• cooking wine
• fermented bean curd
• light soy sauce
• onions
• pork belly
• potatoes
• steamed pork powder
• tofu milk
• white sugar
• pepper
• salt

Ingredients

Steps

1. 1 Wash and drain the pork belly.

   

2. 2 Cut into large slices.

   

3. 3 Add light soy sauce, cooking wine, salt, fermented bean curd, fermented fermented bean curd juice, sugar, and pepper, stir evenly, and set aside for 1 hour to allow the flavors to infuse.

   

4. 4 Peel the potatoes, wash and cut into thick slices.

   

5. 5 Marinated pork belly wrapped in steamed pork rice.

   

6. 6 The rice-coated meat is spread over the potatoes.

   

7. 7 Place in a steamer, bring to a boil over high heat, then turn to low heat and steam for 1 hour.

   

8. 8 Add chopped green onion.

   

9. 9 The steamed meat is soft and glutinous, and the potatoes that are permeated with the aroma of the steamed meat are also very fragrant and delicious