Steamed pork with rice flour
Ingredients: salt,brown rice,soy sauce,sugar,soy sauce,oyster sauce,white pepper,black pepper,pork ribs,pork belly
Recipe Recommendations
- pork ribs 400g
- pork belly 400g
- brown rice 2 cups
- soy sauce 1 spoon
- soy sauce 2 spoons
- oyster sauce 1 spoon
- sugar 1 and 1/2 spoon
- salt 1/2 spoon
- white pepper 1/2 spoon
- black pepper 1/2 spoon
Steps for Steamed pork with rice flour
1
Put the clean brown rice into the pan and turn on low heat.
2
Keep stir-frying.
3
Stir fry to give a fragrance and the color becomes yellower.
4
The edge is slightly yellow-brown and it is stir-fried.
5
Turn the stir-fried brown rice constantly to help dissipate heat.
6
Pour the cooled brown rice into the cooking machine.
7
Please do not pour it into an ordinary juicer. You need to pour it into a cooking machine with dry mixing function. Ordinary juicers cannot beat it dry.
8
Beat the brown rice into coarse rice flour, not into a fine powder.
9
Add 1/2 teaspoon salt and stir well.
10
Add pepper and mix well to use for wrapping (add both white pepper and black pepper).
11
Add the pork ribs and pork with minced garlic.
12
Add oyster sauce, light soy sauce, and dark soy sauce and mix well.
13
Add a little white pepper and black pepper.
14
Add sugar and mix well and pickle for 40 minutes.
15
Put the prepared Lipu taro on a plate (make sure Lipu taro is cut horizontally, and the inside is purple floc. Ordinary taro is light yellow. The taste of the two is completely different. The choice of taro is important for any good preparation. Everything related to "taro flavor is crucial).
16
Wrap the marinated pork belly meat with the rice noodles you have just mixed.
17
Don't take out the wrapped meat first, as the moisture on its own body will seep out and continue to be dipped in powder, so don't take it out quickly.
18
Wrap the pork chop and pork belly meat in powder and cool for three minutes.
19
First place the ribs on top of the paved Lipu taro head.
20
Then place the pork belly meat on top.
21
Leave for about 5 minutes. If you look at the color, you will know why I said I had to leave it for 5 minutes first. By this time, the powder has already adhered to the meat very well. After steaming, it will never stick to each other. Every piece, every piece is separated.
22
At this time, you can put it in a rice cooker, a pressure cooker, or a steamer and steam it. The steaming time varies according to the meat taste you want and the pot you use, so never use the given time as the criterion. I use It is a high-power electric steamer from the hotel, which lasts 30 minutes. If it is a family steamer, the rice cooker must be extended, and if it is a pressure cooker, the time must be shortened.