steamed pork with rice flour

Tender but not glutinous, rich in five flavors, relieve gluttony and eat again.

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Course: Main Course

Cuisine: Chinese

Keyword: steamed pork with rice flour

Prep Time: 1 10

Cook Time: 1 10

Servings: 2

Calories: 1326kcal

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500g pork belly, 1 packet of Steamed Pork Bee Hoon, appropriate amount of garlic, 2 tablespoons of bean paste, a little green shallot, 1/2 teaspoon of sugar
First, cut the pork belly we prepared into evenly thick slices, about 5 to 8 mm thick. If it is thin, it will not taste good. If it is too thick, it will take a long time to steam;
Add garlic and bean paste, (douban paste is not Pixian bean paste, don’t be confused, I think the flavor of this bean paste is similar to that of soybean paste)
Put the light soy sauce and sugar in the mixture, and marinate in the refrigerator for 1 hour. This step is the key to the flavor of steamed meat. The marinating process can ensure that the meat will not have that greasy feeling after steaming;
Pour the marinated meat into a basin, sprinkle about 2 tablespoons of water on the surface, and stir well;
Pour steamed Pork Bee Hoon, add salt, and mix well so that each piece of meat is covered with Steamed Pork Bee Hoon. Put enough water in the pot, put the meat in the pot and boil on high heat, then turn to medium heat and steam for 1 hour.
Sprinkle with chopped green shallot!