It's a house of steam

1

Meat slices, proper salt, soy sauce, ginger garlic paste, soy sauce, chickens, peppers, pickles for a while

2

Add steamed meat

3

Powder mixed with meat. Pick it up for a little while

4

Skin cut

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On the steam pot, on the base of the red potatoes, on the meat shop. The fire can be punctured with chopsticks as much as the potato and meat. Load the plate, put some onions

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Side one

7

Let's get another picture

1. It is best to use pork belly for the meat; the combination of fat and lean meat makes it fresher and more tender. I used all lean meat this time, so the flavor wasn't as delicious. 2. Add seasonings to the meat, mix well, and marinate for a while to absorb the flavors better. Those who do not like spicy food can omit spicy ingredients. 3. Some friends might not know what steamed pork with rice flour powder is; mine was brought from home and made by my mom. Haha, I am a little foodie. I remember the powder is made of rice, glutinous rice, Sichuan peppercorns, and star anise; just stir-fry them until fragrant and then grind into a powder. Store-bought ones don't taste as good as homemade; if you don't mind the trouble, you can make it yourself. 4. The vegetables lining the bottom do not need seasoning; simply place them at the bottom. During the steaming process, the saltiness from the meat will seep down with the moisture to season them. The base vegetables can be potatoes, sweet potatoes, pumpkins, or taro—just choose whatever you like. 5. When steaming, it is best to place it directly on the steamer rack, as this allows the moisture to penetrate better, resulting in a fresher and more tender taste. Previously, I once used a steel basin to hold it while steaming, but there was too little moisture, so it wasn't tender enough.