Home-cooked rice noodle meat

1

Buy a piece of pork belly first.

2

After washing and controlling water, cut into 2 mm.

3

stir-fry half of rice and glutinous rice in the pan until golden brown, and then roll it into pieces with a rolling pin (a reminder here: don't be too crushed. I used to buy it in the supermarket like it was crushed. I found that this kind of food does not eat oil and the meat is oily and greasy).

4

At this time, grasp the meat, rice flour, 5 tablespoons of sweet flour sauce, 3 tablespoons of soy sauce, 1 piece of fermented bean curd, 3 tablespoons of sesame oil, 2 tablespoons of thirteen spices, and 1 tablespoon of oyster sauce by hand. Then place the skin face down in a small stainless steel basin. Cover with plastic wrap and marinate for 2 hours.

5

After 2 hours, remove the plastic wrap and steam on high heat for 2 hours. When eating, buckle the plate on a small basin and quickly turn it over. A plate of delicious steamed pork with rice flour is ready, and a bowl of fragrant rice is delicious! Let's start! (Sorry I didn't take the finished product picture, because the comrades couldn't wait to start)

This dish fat but not greasy, sauce outstanding, salty sweet suitable mouth, aftertaste endless. It is said that Emperor Chongzhen of the late Ming Dynasty and early Qing Dynasty visited the south in disguise. When he arrived at Zheng Han, he came to Mingling (Fenghou Ridge) on an outing. It was late and hungry. It was dark and far away. He could not go back to the shop. Therefore, he stayed in a farmer's shop surnamed Ding. The kind Ding couple were very hospitable. They took out the bowl of meat prepared for the Spring Festival at home and sent it to Chongzhen for food after processing. Chongzhen food after great joy, when the Ding couple told him that this is their ancestral steamed pork, but also nostalgia for the taste just now, sweet with salty; fat but not greasy, aftertaste endless. The next day, Chongzhen said to Ding Chu when he left at dawn,"It's wonderful to eat pink meat; it's a great pity that I didn't come to Fenghou Ridge when I came to Zheng Hancheng." It's a big pity not to eat Ding's steamed pork!" Later, Chongzhen told them his identity, and made Chef Ding the imperial chef, and entered the palace with him. From then on, Ding's steamed pork with vermicelli has been passed down. Even now, you can still hear this legendary story when you go to Xinzheng.