steamed pork with rice flour

steamed pork with rice flour

Introduction:

"Maybe it's because of the cold weather. Recently, I've been particularly fond of meat. I always try to change my taste. I've always wanted to make steamed pork with flour, but I'm too lazy to make steamed flour. When I saw it in the seasoning rack of the supermarket, I immediately started cooking. It's oily but not greasy. The operation process is a steaming method without oil fumes, which is very suitable for lazy people to operate. "

Production steps:

Step 1: put all the seasonings into the sliced pork

Step 2: pour in proper amount of steaming powder and stir evenly

Step 3: put the potato chips cut by hob into the plate

Step 4: stack the steamed pork slices on the potatoes

Step 5: steam for 30 minutes

Step 6: steamed pork with flour

Step 7: blanch the broccoli and put it on the edge

Materials required:

Pork: half a catty

Spiced steamed meat powder: appropriate amount

Soy sauce: moderate

Salt: a little

White pepper: a little

Laoganma style Douchi: a little

South Sufu: 2 small pieces

Chicken essence: a little

Note: 1, pork should not be too fat, three fat seven thin, or steamed out, a lot of oil at the bottom of the plate. 2. It's best to marinate a piece of good meat overnight, so it tastes delicious. I put in the South sufu. It tastes a little stronger and covers the smell of steamed powder. Not next time. 3. It's better to put some potatoes, pumpkin or taro and other vegetables at the bottom of the plate to absorb oil, and it's not easy to get greasy with meat and vegetables. 4. It's easy to steam with a voltage cooker, and you don't have to worry about the water being dried. I press the soup button, 30 minutes.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: slightly spicy