Steamed pork with potato flour

Steamed pork with potato flour

Introduction:

"This steamed pork with potato flour has strong Sichuan flavor in seasoning, highlighting the" color, aroma and taste "of Sichuan cuisine

Production steps:

Step 1: prepare the necessary raw materials.

Step 2: cut ginger and garlic into rice, and prepare pepper and rice noodles.

Step 3: peel potatoes and cut them into small cubes. Soak them in water to remove starch. Cut tendons into moderate sized slices.

Step 4: put the sliced meat into a bowl, and then add Pixian Douban, chili powder, ginger garlic rice, soy sauce, oyster sauce, chicken essence, monosodium glutamate, wine, a little shiwuxiang, soy sauce, pepper.

Step 5: mix well and let stand for 15 minutes.

Step 6: add rice flour.

Step 7: mix well.

Step 8: add dried diced potatoes and sunflower seed oil and mix slightly.

Step 9: add red oil and mix well.

Step 10: put it into the steaming pan, put it into the steamer, turn on the high heat, steam for 20 minutes.

Materials required:

Pork tendon: 300g

Potatoes: 1 (large)

Sunflower seed oil: right amount

Soy sauce: moderate

Pixian Douban: moderate

Chili powder: a little

Ginger: right amount

Single garlic: half

Wine: right amount

Zanthoxylum bungeanum: right amount

Right amount of steamed meat: rice flour

Sauce: a little

Oyster sauce: 1 teaspoon

Red oil: 1 teaspoon

Chicken essence: a little

MSG: a little

15 incense: a little

Note: I use rice noodles with salt, such as white rice noodles, you can add a little salt in the meat. In addition, the sauce in the sauce is that kind of dark sauce, not yellow sauce or sweet sauce. If you don't have wine, change it to cooking wine, but steamed meat is more fragrant.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: slightly spicy