Tips for making rice flour meat

1: Preparation materials: pork belly with skin, onion, ginger, cooking wine, pepper, salt, sugar, vegetable oil, sesame oil, soy sauce, chicken essence, sweet noodle sauce and glutinous rice.

Wash the rice first, then take it out to control the moisture. Brush a wok, dry the water, turn on medium heat, and stir-fry the rice with the dry water in the wok. When frying, keep turning it over, don't burn it, fry it until it is golden brown, and take it out. Put the rice on the chopping board while it is hot and crush it for later use.

3: Soak pepper seeds in boiling water for later use.

4: Scallion peeling must be washed and cut into sections, and ginger peeling must be washed and cut into sections. Stand by and watch.

5: After washing the pork belly, cut it into even slices with a knife. The next step is to season and marinate the meat slices.

6: Find a pot, put chopped pork belly into the pot, and add some vegetable oil, salt and soy sauce. Sweet noodle sauce, sesame oil, chicken essence, cooking wine, sugar, onion and ginger slices. Then pour in the soaked pepper water, stir well and marinate for about 3 hours.

7: After the meat is marinated, add the crushed rice flour. Stir well, and see that the rice noodles stick to the meat slices evenly.

8: Find a good steaming bowl, wash the bowl, put the mixed skin face down in the steaming bowl, sprinkle some boiling water to avoid being too dry. Put the white into a full bowl.

9: Steam in the pressure cooker for 50 minutes, and steam in the ground pot for about 2 hours. After steaming, find a plate, put the meat in the bowl on the plate, and the fragrant but not greasy rice flour meat is ready.