Steamed pork with lotus leaf flour
By JazmynPurdy
"Steamed Pork with Lotus Leaf Powder" is a famous specialty dish in Hangzhou that enjoys a high reputation. In the late Qing Dynasty, it was said that its name was related to the "Quyuan Fenghe" of the "Ten Scenery of West Lake". It is made from fresh lotus leaves from Hangzhou at that time, wrapped in fried rice noodles and seasoned pork and steamed. It has a fragrant taste, fresh, fat, soft and glutinous without greasy. It is very suitable for the appetite in summer.
Recipe Recommendations
- pork belly 250g
- glutinous rice 200g
- Jiang 1 small piece
- onion 1/2 root
- pepper powder 3g
- hot sauce 约10g
- sweet sauce 20g
- soy sauce 20g
- white sugar 5g
- huadiao wine 15g
- octagonal 3 capsules
- slightly spicy
- steamed
- several hours
- ordinary
Steps for Steamed pork with lotus leaf flour
1
Cut pork belly into small cubes.
2
Cut the green onions into sections and shred the ginger.
3
Rinse the glutinous rice several times, drain and dry.
4
Place the wok on the heat, pour in the glutinous rice, add star anise and stir fry over medium heat. If the rice is dipped together, add 1 teaspoon of oil.
5
Stir fry the glutinous rice until golden brown. Remove from heat. Let it cool naturally.
6
Put the stir-fried glutinous rice on a plate and roll it into pieces without grinding. It is too thin and will not taste good.
7
Pour glutinous rice flour into the marinated pork belly and mix well, add hot sauce.
8
Add some water to fully wrap the rice on the meat.
9
Soak lotus leaves in hot water.
10
The lotus leaf is divided into 4 small pieces.
11
Put meat pieces on top of each sheet and wrap them into small squares.
12
Wrap it in the way you like. I use the method of wrapping square rice dumplings and tie it with rope or corn husks.
13
Put on the cage and steam over high heat for about 1 hour until the meat is crispy and the aroma of lotus leaves comes out.Steamed pork with lotus leaf flour Make Tips
1. When mixing meat slices, the taste will be slightly stronger in winter and lighter in summer. 2. Choose hard pork belly, which is easy to melt into dregs and has a good taste but not greasy. 3. Appropriate amount of rice flour. When mixing meat, pay attention to the amount of fresh soup to ensure moderate dryness and thinness.