How to cook steamed pork with tender and fragrant powder?

Steamed meat is a traditional dish in China. Its meat is delicious, crisp, "soft, tender, sweet, fragrant and salty", and its taste is particularly rich. Steamed pork can be made of beef or pork belly with skin and roasted rice and other seasonings. "Steamed pork with rice flour" is fat and thin, red and white, tender but not greasy, rice flour is oily and full of five flavors. Old lotus root, pumpkin and sweet potato are at the bottom of the dish, which are pink and tender in color, glutinous and fragrant, and add more color. Let's share how to make steamed meat.

First, the key steps of making steamed pork. Steamed pork with little ingredients. After the meat is salted, it can be steamed and eaten with rice noodles. If you want to make meat delicious, you have to start with the following details: material selection, processing, pickling, steaming and so on.

1, choose meat

1) When people used to cook steamed pork belly, most of them steamed pork belly, and now they also steamed beef. It is the same as the steaming of pork belly, that is, the beef is thinner and the taste is not as good as that of fat and thin pork belly. If steamed beef is delicious, it must be tender, so beef consumes a lot of water. Just add water to the beef slowly until the beef has enough water, and use stirring technology. But I prefer pork belly steamed meat, which tastes the best. Because the pork belly is separated by a layer of lean meat and a layer of fat meat, this part of the lean meat is tender, and its fat meat is easy to be heated when steamed. The lean meat is not firewood for a long time, and the taste is fat but not greasy, thin and not firewood. 2) When buying pork, you should choose fresh pork belly by looking, smelling and touching it. Look at the fresh pork belly, the lean meat is bright red, the fat is white, and the surface looks shiny; Smell is the most direct method. Fresh meat smells faint and has no peculiar smell. Touching fresh pork belly is very moist and does not stick to your hands. If it sticks to your hands, it's not fresh. You can also press it. Fresh meat is elastic, otherwise it will not be fresh. Step 2 deal with

Meat must be deodorized before making, so that the meat is fragrant and appetizing.

1) Soaking: Wash the bought fresh pork belly with clear water first, then put it in a container and soak it in clear water and cooking wine for 2 hours. First, pouring wine can remove fishy smell, and second, soaking for a long time can soak blood out of meat and reduce the source of fishy smell. 2) Blanching: Blanch the soaked pork, put the pork belly in cold water in the pot, add ginger, onion and cooking wine, and simmer for15min, so that blood, impurities and excess fat in the meat slowly ooze out, thus removing the fishy smell and reducing the greasy feeling of the meat. 3) knife change: blanch the pork belly, clean it with warm water, and then change the knife. Meat is more suitable for slicing, with uniform size and thickness. Change the knife according to the pattern of the steaming container, so that the steamed shape is also the best. Step 3 make rice noodles

1) When cooking rice noodles, you should not only season the meat, but also season the rice noodles. There are many flavors of rice noodles, such as original flavor, spiced flavor and spicy flavor. Their production process is the same, that is, to see how to prepare their favorite tastes. Some people make it with rice, while others like to make it with rice and glutinous rice. When rice and glutinous rice are used together, it is more sticky, and steamed rice noodles and pork have better adsorption and are more delicious. Let's talk about the production of original rice noodles. 2) Soak rice and glutinous rice at a ratio of 5: 1 first, control the moisture, then roll into pieces, put them in a wok and stir-fry with low fire, then add a small amount of star anise, cinnamon, fragrant leaves and pepper and stir-fry until the rice noodles are dry and yellow, then take them out together, and then pick out the heads inside for later use. 4. Pickling and powder spraying

1) Maybe many people marinate pork first when cooking steamed meat, thinking that pork can be eaten like this, but this is actually wrong. The correct way is to put the chopped pork belly on the chopping board first, and pat the pork gently with the back of the knife to make the meat soft, which can also promote the outflow of some blood left when blanching, reduce the fishy smell of the meat, and the steamed taste is soft but not firewood, which will be more delicious. 2) Put minced meat into a container, add salt, soy sauce, oyster sauce, pepper and appropriate amount of water, stir by hand, let the meat eat all the water, and then marinate for 20 minutes. After the pork belly is marinated, add a lot of rice flour, add seasoning salt, soy sauce, thirteen spices, pepper, ginger, chicken essence, sugar and a little water, and mix well by hand so that each piece of pork belly can be glued with rice flour. You must pay attention to the amount of seasoning here. Adding seasoning for the first time will marinate the meat, and adding rice noodles for the second time, so be sure to control the dosage when adding seasoning. 5. Steam in the pot

1) Put the lotus leaf or cabbage leaf into the steamer, then put the pork belly 1 slice 1 slice wrapped with rice flour neatly into the steamer, put it into the steamer in a superimposed way, and finally pour all the rice flour left in the container into the steamer. If you like sweet potatoes, pumpkins and potatoes, you can cut them into pieces and add a little to the edge of the steamer to steam them together. 2) Steamed rice flour meat, heat is also very important. After the fire boils for 30 minutes, turn to low heat and steam slowly for about 2 hours. If there is enough time, it is better to steam for 3 hours. The longer the steaming time, the softer the fat in the pork belly will be, and the lean meat will absorb oil and be easier to eat. Rice flour absorbed the oil and moisture of meat and made soft, glutinous and delicious steamed meat. Second, the actual operation Step 1: Prepare ingredients

1) main ingredient: pork belly 400g2) auxiliary materials: glutinous rice 250g, rice 50g, star anise 2, cinnamon 1 tablet, fragrant leaves 2, pepper 1g, potatoes, onions and ginger, and Chinese cabbage leaves 2. 3) Seasoning: 3 grams of salt, 3 grams of chicken powder, 5 grams of soy sauce, 3 grams of soy sauce, 6 grams of oyster sauce, 2 grams of pepper, 2 grams of sugar, 2 grams of thirteen spices and 30 grams of water. Step 2: Deal with the ingredients.

1) Wash and slice onions and ginger, dice potatoes, peel and cut into large pieces, and wash Chinese cabbage leaves for later use. 2) Clean the fresh pork belly, put it into a container, pour water and cooking wine for pickling for 2 hours to remove blood and impurities from the meat. Soak the soaked pork in cold water for 15 minutes to remove the fishy smell and reduce the greasy feeling of the meat. Blanched pork belly is cleaned with warm water, then cut into uniform sizes and thicknesses with a knife, and the knife is changed according to the steamed container, so that the steamed shape is more beautiful. 3) Soak rice and glutinous rice at a ratio of 5: 1, control the moisture, then roll them on a chopping board into pieces, put them in a frying pan and fry the rice noodles with low fire, add 2 star anise, 1 small piece of cinnamon, 2 fragrant leaves and 10 pepper granules, stir-fry until the rice noodles are dry and yellow, and then take them out together. (Rice flour can't be rolled too small, just the size of sugar grains. Step 3: Start production.

1) Put the chopped pork belly on the chopping board, knock it loose with the back of a knife and put it in a container. Add salt, soy sauce, oyster sauce, pepper and water, and stir by hand. After the meat has eaten all the water, marinate it for 20 minutes. 2) Add a lot of rice flour to the marinated pork belly, add seasoning salt, soy sauce, thirteen spices, pepper, ginger, chicken essence, white sugar and a little water, and mix well with your hands to make each pork belly stick with rice flour. (At this time, the amount of water must be small, just to make the rice noodles slightly moist and easy to attach to the meat. ) 3) Spread Chinese cabbage leaves in the cage and put the pork belly wrapped in rice noodles neatly in the cage. Put the cut potatoes around the meat in the cage, then add water to the pot and boil it. Put the cage in a pot and steam for 30 minutes, then steam for 2 hours on low heat. 4) When the time comes, our delicious steamed meat is finished. Third, steamed meat doubts 1) What kind of meat can steamed meat be made of?

A: Pork, beef and mutton are fine, depending on what kind of meat you like. The process of making steamed pork powder is the same, but the beef is thin, so the water consumption is particularly large. Be sure to let the beef eat enough water and stir hard to make it. Compared with beef, pork and mutton have less water intake. Because the steamed meat takes a long time to steam, there is more water and oil lost in the meat, so it is necessary to add enough water to the meat to make the steamed meat soft and delicious. 2) When steaming meat, whether it is boiled in cold water or boiled in water.

A: Boiling water is steamed in the pot. There are two ways to steam pork in the pot. One is to put the side dishes at the bottom, and then fire them directly in the pot. After the water boils, put the meat in the pot. Second, the side dishes and pork should be put together, and the water in the pot should be boiled before being put into the steamer to avoid the heavy influence of water vapor on the effect of steaming rice noodles. It is also not recommended that you use a pressure cooker or constantly add water to the steamer. Steam with water for about 30 minutes at a time, and then steam with low heat. Fourth, the technical summary of steamed pork 1) When cooking steamed pork, you should look, smell and touch it, and choose fresh meat to cook. The freshness of meat affects the taste of meat to some extent. 2) When cooking steamed meat, the meat ingredients must be deodorized, so that the meat made is fragrant and appetizing. 3) Rice noodles are original, spiced and spicy. If you like five spices, you can grind the spices in fried rice noodles into powder and add them to rice noodles. If you like spicy rice noodles, you can also add hot sauce or Chili powder. 4) When frying rice noodles, you must stir-fry them slowly, otherwise the rice noodles will paste and affect the taste. The particles of rice flour must not be too broken, and the particle size is similar to that of sugar, so that the steamed meat is a little fat and not greasy. 5) When steaming pork, don't just steam the meat. Try to put some side dishes or ingredients at the bottom of the steamer. The advantage of this is that when the pork is steamed by fire, the oil will overflow and sink to the bottom, and there are oil-absorbing ingredients below. Finally, the steamed pork will be soft and rotten.