Where is steamed meat made? How to make a novice at home?

Steamed pork (also called noodle meat) is one of the traditional dishes of Han nationality, which is widely popular in southern China (Jiangxi, Sichuan, southern Shaanxi, Anhui, Hubei, Hunan, Zhejiang, Fujian and other places). Steamed meat is made of pork belly with skin, rice flour and other seasonings. As a common dish, steamed pork with rice flour is everywhere in Jiangxi, and it is undoubtedly rated as the first famous dish in Jiangxi. However, because the taste and color of the dishes have not yet been determined, there are many steamed pork dishes, which lack the characteristics of Jiangxi cuisine and are found in many parts of the country. How to make a novice at home?

Steamed pork is a wonderful thing that people often eat, but most of the basin friends eat it in restaurants, and few people cook it at home. As a professional foodie, I know this dish very well. Let you share it today. There are many ways to steam meat with flour. Have a plenty of white gourd, lentils, lotus root, Pleurotus ostreatus and sweet potato steamed together. Let's share with you the practice that our family often cooks steamed meat. (In general, you don't need auxiliary subjects to cook steamed meat. )

First, put 500 grams of pork belly into a red-hot pot. Wash the pork belly hair, cut it into thick slices and put it in a bowl. Add 5 grams of garlic. 5 grams of turmeric cut into pieces, 2 grams of salt, 2 grams of pepper powder, 2 grams of old rock sugar, 5 grams of thirteen spices, 5 grams of fermented bean curd, 3 grams of soy sauce king, prepared seasoning, ginger slices, garlic cut into powder, rice wine, soy sauce, vinegar, salt, and a proper amount. A small amount of onions. Everyone put the prepared pork belly into the appropriate rice paste, and pour the prepared ginger, garlic, rice wine, soy sauce, vinegar and salt into the bowl and mix well.

Steamed meat powder has to fry it himself, and it's not as good as slow fire in the mall. Choosing meat also requires fat and thin pork belly with skin. Knife method needs to pay attention to uniform cutting. The duration of steaming should be 30 minutes, and the fire should be large. Now it's steamed. So use Pixian bean paste, which is salty enough. No salt, then turn over, let each piece of meat be wrapped in rice paste, put enough water in the pot, put the meat in the pot and steam it with slow fire.