Old Beijing rice noodle meat
By ReinholdRice
This old Beijing rice noodle meat was secretly learned from my mother. Every Spring Festival, my mother makes a lot of food for relatives and friends. She also has to prepare something that is not enough to eat and pack it to take away. It is N times better than what is cooked outside.
Recipe Recommendations
- pork belly appropriate amount
- rice appropriate amount
- glutinous rice appropriate amount
- pepper appropriate amount
- sweet sauce appropriate amount
- aniseed appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- rock sugar appropriate amount
Steps for Old Beijing rice noodle meat
1
Put the rice and glutinous rice in a water-free and oil-free electric pan or wok at a ratio of 1:1 and stir fry until the rice is golden and the aroma of rice is smelled.
2
The following is physical work. Take out the stir-fried rice and use a rolling mill to roll it into rice noodles with shredded grains for later use. In order to absorb oil well, don't roll it too shredded.
3
Take appropriate amount of Zanthoxylum bungeanum in a large bowl, soak in boiling water, and let cool for later use.
4
Cut the pork belly into thin and evenly thick slices of meat, about 6 mm thick and 6 cm wide.
5
Pour the rolled rice noodles onto the sliced meat slices.
6
Pour the green onion and ginger slices, a bag of sweet flour paste, a little cooking wine, white sugar and cooled pepper water into the prepared rice noodles and meat slices, stir well, and refrigerate and marinate for 24 hours.
7
After marinating for 24 hours, put the meat slices into a small bowl. The meat is flush with the mouth of the bowl, and not higher. For the shape of the meat when served, put the small bowl filled with the meat into a large steamer and steam for 1.5 hours over high heat., be sure to have enough time to become fat and not greasy. (I just realized that I had taken too little pictures of the steps to size the bowl, so I had to directly release the photos behind the pot)
8
I'm not used to eating fat meat, but this dish is the only exception. People who don't like fat meat can try it. It's really fat but not greasy.Old Beijing rice noodle meat Make Tips
Make sure you have pork belly, fat and lean. If you don't have any fat, it will taste bad. When sorting the bowl, put a rock sugar at the bottom of the bowl and then sorting the meat to make the meat bright and make the rice flour meat clean.