Steamed pork with rice flour is authentic.

Steamed pork with rice flour is steamed directly with flour wrapped in raw meat, but many old people in Tianjin cook the meat until it is medium-cooked, and then color and oil it, which is neither greasy nor shortens the time. I tried very well. I fried the rice noodles myself with glutinous rice and spiced rice, which was very fragrant before steaming. I fry it more than once every time, so I save it for later. It used to be a whole.

Technology: steaming

Taste: home-cooked taste

Time:

Heat: Higher heat.

Composition:

Cooking steps:

1. Stir-fry rice noodles, mix glutinous rice with rice, and then wash.

2. When the fish is in the pot, fry the steam first.

3. Add five spices and continue to stir fry until it turns yellow.

4. Take out large spices, such as fennel, licorice, kaempferia, etc. And put them into a digester to make coarse particles.

5. Pork belly removes pig hair from the skin, scrape off dirt with a knife, blanch in water to remove blood foam, and then take it out.

6. Put the blanched pork belly in warm water again, and add onion ginger, pepper, star anise and fragrant leaves. Cook it half-cooked. Just put it in with chopsticks and take it out to dry.

7. Spread a layer of soy sauce on pork belly

8. air-dry, then fry in an oil pan to remove grease. Don't burn too much fire, so as not to burn your skin. There is color around.

9. Slice the fried meat.

10. Add soy sauce and salt, mix well and marinate for 30 minutes to taste.

1 1. Pour a proper amount of rice flour into the sliced meat, add a little cooked broth and stir well. The amount of broth should be dry rice flour, and both sides of the meat slices should be dipped in rice flour.

12. Put the pigskin dipped in rice flour face down into the bowl, and then look at the degree of dryness and wetness of the rice flour. Scoop 2-3 tablespoons of broth from the top and cook evenly. Put the bowl into the steamer. After boiling, steam for 40 minutes. After going abroad, the pigskin is upside down, which is very appetizing.