Steamed Pork--Electric Pressure Cooker Version

Overview

How to cook Steamed Pork--Electric Pressure Cooker Version at home

Let's make the rice flour ingredients first: First, wash 250 grams of glutinous rice and 60 grams of rice with clean water, put them in a pot and stir-fry them dry without adding oil. Add 2 aniseed and 5 grams of peppercorns and slowly stir-fry until brown over low heat. When the fragrance becomes fragrant, turn off the heat and let cool.
Use a food processor to break it into small particles. Do not beat it into powder, as it will have no texture.
Soak the pork belly in warm water for ten minutes to wash away the blood, then cut into square pieces.
Add minced ginger, a little fermented bean curd juice or a piece of fermented bean curd into the pork belly, appropriate amounts of pepper, cooking wine, light soy sauce, sugar, chicken essence, and salt. Stir evenly for 20 minutes.
Add the rice noodles and grasp them evenly with your hands. Add a small amount of water while grasping. The amount of water should be determined according to the degree of dry rice. The rice should stick to the meat and not fall apart. If the meat is juicy, don't add water. Knead while mixing, and let it sit for 10 minutes to absorb the flavor.
Pour water into the steam rack of the electric pressure cooker, put the meat on it, press the meat or ribs button, and wait to eat!
Take a look at the last picture of the finished product.