How to cook steamed pork with flour, soft but not greasy? The 76-year-old chef taught you that steaming with rice is the key.

Steamed meat is a very common food, and its raw materials only need pork belly and rice flour. In addition, steamed pork with flour is a very versatile dish. Steamed meat and steamed rice can be cooked at the same time, with salty gravy dripping on the rice. When delicious dishes come out of the pot, oily and sweet rice is served together, so it is very convenient to eat two dishes at a time.

Steamed pork originated in Jiangxi province. Yuan Mei, a poet in the Qing Dynasty, once introduced this in his "Menu with the Garden". Traditional steamed pork with rice flour is glutinous, crisp, fat, red and white, tender but not greasy, and rice flour is oily.

Actually, there are many flavors of steamed meat. Depending on the cooking method, it can be spicy or sweet. Steamed meat can be served with mushrooms, old lotus roots, pumpkins, sweet potatoes, potatoes and other vegetables, or steamed rice directly. Today, we came to suichuan county, Jiangxi Province. Guo's grandmother taught us to cook authentic local steamed meat, simple steamed meat, and we can learn it after watching it several times.

food

Pork belly, rice flour, soy sauce, salt, chopped green onion.

working methods

1, sliced pork belly with skin.

Steamed meat is generally pork belly, fat and thin. And the commonly used pork is pork belly with skin. Leave the pigskin on purpose, because steamed meat with skin is more chewy and tastes better.

When cutting meat, the thickness of the meat slices should be about 5 mm, not too thick, and the taste will be affected because the meat is not easy to cook. Not too thin, the taste is not enough. Cutting pork also has skills. Pay attention to the grain of pork and cut it along. The pork cut in this way is not easy to plug, and the pork is not easy to get old.

2, pork belly into the right amount of salt, soy sauce, stir well.

Maybe many people think that when cooking steamed meat, they will marinate the pork first, which will make the pork more tasty. Actually, this is not right. The correct way should be to put the pork belly on the chopping block and pat the pork gently with the back of the knife. This will give the pork an all-round massage, make the meat soft, promote blood outflow, reduce the fishy smell of the meat, and the steamed taste is soft and delicious.

3. Put the pork belly into the rice flour piece by piece, evenly coat it with flour and put it on the grate for later use.

Be sure to grasp the consistency of meat and rice noodles. If rice noodles are too dry, they will be very dry and unpalatable. If it is too thin, the fragrance will weaken and it will not taste good.

To cook steamed meat with rice flour, some people will choose to steam meat with bowls or plates, but Jiangxi Laobiao is unique. They like to steam meat with hollowed-out grates. This special kitchenware can ensure that the steamed pork will not be too greasy, and the excess fat oil can drip to the next floor along the hole of the grate, which can be covered with vegetables such as pumpkin, potato and taro, or steamed directly with rice.

When these things are saturated with the fat of steamed meat, they can make them more fragrant and moist without wasting fat.

4, start the pot cooking, first steam the rice until half cooked.

Steamed rice first because rice and meat are steamed at different times. In order to prevent the rice from being raw, the meat has been steamed, or the meat is too old to be steamed, we usually choose to steam the rice until it is half cooked.

5. When the rice is half cooked, put the grates with steamed pork powder on the rice, cover the pot and steam slowly.

After the steamed pork is placed on the grate, the fat of the pork will drip on the rice during steaming. Oil and sauce can make rice more oily and sweeter, and make the originally tasteless rice fresh and fragrant. Steaming slowly with a small fire is to better ensure that the steamed pork is delicious and cooked inside and outside.

6. Steam for about 20 minutes, and when the meat is steamed, it can be cooked. Sprinkle with chopped green onion and you can enjoy the food.

In about 20 minutes, the steamed meat can be cooked. If you are a novice chef with little experience, you can lift the lid and poke the meat with chopsticks. If you can insert chopsticks easily, it means that the meat is cooked.

Steamed meat tastes salty, fat but not greasy, with endless aftertaste. Rice noodles are wrapped in pork belly. After steaming, the fat becomes tender and abnormal, and slowly melts in the mouth, but it is not greasy at all. This is necessary.