Steamed pork is a very famous traditional food in Jiangsu and Zhejiang provinces, and it tastes good. What is the practice?

If you want to use pork as steamed meat, you must first choose pork belly. Because pork belly is not easy to be too fat or too thin, if pork is too fat, it will be very greasy to eat. Pork is too thin to taste good. Therefore, choosing food is very important. Wash the pork belly, then cut it into thin slices, then put it in a pot, and then add seasoning and steamed powder, but in the case of powder selection, you must choose rice noodles, which will taste better. After the pork belly is marinated, it is the inner dish. Ordinary steamed ribs are made of sweet potatoes or potatoes. These kinds of food are delicious, but they can also be made of mung beans and beans, which are very delicious.

Hot pot side dishes should also be wrapped in steaming powder before they can be steamed in the pot. Meat should not be too fat, or it will be too greasy. But it can't be lean meat, it will have an old taste. Therefore, the fat and thin pork belly is the most suitable choice. Before pickling, use a flower knife to soften the small fresh meat. The thickness of the powder is also important. Steamed ribs with thick powder will be too dry, and oil will not come off if they are thin. Therefore, the proportion of powder in the main material is generally around 10%-20%. Indica rice is the best choice for flour, because it has proper viscosity, good rapidity and flexibility. Put some deoiled auxiliary materials under the steamed meat, such as potatoes, sweet potatoes, taro and kudzu root.

Be sure to prepare some food and make steamed ribs with flour. Generally, pork belly with skin is used to make this special dish, and more fat and less thin is more appropriate. Then it needs to be coated on the rice paste. In order to make an unforgettable taste, there are of course more kinds of condiments. Cinnamon, pepper, star anise, white pepper, edible salt, fermented milk, soy sauce, yellow wine, chicken essence and sugar are indispensable raw materials. To solve the problem of streaky pork, the streaky pork is cleaned first, and then cut into small pieces with a thickness of about 1cm. There is a key factor in the future, and it is also a special food trick that many people are not sure about. Why do the steamed ribs cooked by the chef outside taste so delicious?

In fact, in the case of pickled pork belly slices, the small fresh meat must be drained, and then the pork belly slices can be wiped with a dry rag, which can help the seasoning penetrate into the small fresh meat, and the taste will of course be more delicious. Steamed pork ribs with flour (alias noodle meat) is one of the most popular traditional dishes of Han nationality in southern China. Sichuan cuisine, Hunan cuisine and Zhejiang cuisine are all available. It is made of pork belly with skin as the main material and rice paste as the seasoning. It can be spicy or sweet depending on the cooking method. Steamed pork ribs with powder are generally a dish with extremely low calorie and light taste. People who lose weight don't need to eat a lot of fat. Rich in nutrition, rich in human fat and steamed pork ribs from protein. Steamed pork ribs with powder are beneficial to the digestion and absorption of the body, which is beneficial to digestion and absorption.