Steamed meat is delicious, but the meat is fat but not greasy. Do you know how to do it?

Seasoning and pickling are very important, and so are rice noodles wrapped with meat slices. Rice noodles can't be bought with steamed pork rice noodles, but must be made now, and the viscosity of rice used to make rice noodles is better. Only the two main ingredients for steamed meat are made by ourselves first, and the process is very complicated, such as frying rice and grinding rice. It's much easier now. Just go to the supermarket and buy two bags of steamed pork rice noodles.

Speaking of steamed meat, what impressed me the most was that when I was in Xi 'an University, there was a shop specializing in steamed meat at the school gate. A meal is 3 yuan, 3 lotus leaf cakes and steamed meat in a small bowl, plus some oil and spicy seeds. It's delicious. Steaming flour in Shaanxi today is also very simple. Wash the meat first, put it in a basin, add ginger rice, add soy sauce, soy sauce and oil consumption, and mix well together. You can also add a little thirteen spices or five-spice powder! Stir and add the steamed pork bowl juice from steamed meat powder (supermarket and vegetable market in steamed meat powder). Chop bean paste 10g, fresh salted sauce 10g, pepper powder 2g, pepper 2g, ginger juice 5g, salt 3g, chicken essence 5g, white wine 3g, red soy sauce 5g, minced vegetable rice flour 120g, etc. Stir well and add some salt water to form a thick paste. According to the old traditional operation method, the raw material of steamed meat powder should be pig neck meat, which is what we usually call trough head meat. This meat is soft and waxy when steamed, unlike the pork belly now, and it is not so waxy when steamed. You can try it. Rotten meat should be put first.

Rice flour meat can be regarded as the best pork dish, but it is not available yet. The reason is that a piece of rice flour meat can blend the flavor of many famous pork dishes. The color and flavor of braised pork, the compound flavor of braised pork, and the softness of stewed soup include choosing pork to make a bowl of delicious steamed pork, and generally choosing pork belly on the front leg, which will be fat and thin. This choice is to ensure that the steamed meat can maintain a smooth and tender taste. Most of the failed steamed meat is because the meat is too thin.