How to make steamed pork belly

A beautiful and fulfilling childhood will inevitably affect a person's life, which has a promoting effect. Of course, childhood memories include meals cooked by our mothers, which are our most beautiful memories. Now I will make a memorable steamed pork belly with rice flour for you

1. Wash and dry the rice, then dry-fry it in a frying pan over low heat.

2. The rice will turn slightly yellow and smell fragrant.

3. After the fried rice has cooled, grind it into fine powder using a food processor. If you are lazy, you can just buy bagged rice noodles in the supermarket, but the taste is not as authentic as the ones at home.

4. Raw materials.

5. It is best to freeze the pork belly in the refrigerator and then cut it into even slices of half a finger thickness. Also cut ginger and garlic into slices.

6. Mix the pork belly with salt, cooking wine, light soy sauce, dark soy sauce, sugar, pepper, Sichuan pepper powder, chopped bean paste and chicken essence, and marinate for 20 minutes.

7. Add rice flour and water and mix again so that each piece of meat is evenly coated with rice flour.

8. Pick out the ginger and garlic slices and place them neatly on a plate. The pork belly is lean this time, so I didn’t put anything under it. If it were fatter, you could put some pumpkin, sweet potato, or potato underneath it, which would absorb oil and taste good.

9. To save time, a pressure cooker was used, which reduced the time by half. Add more water and cook on medium heat for 30 minutes until it becomes soft and tasty.

10. Sprinkle with chopped green onions when serving. The aroma of rice and meat is perfectly combined and fills your nose!

Whether you are a novice or an old hand at cooking, once you read the specific method of steamed pork belly with rice flour, you will definitely be able to do it on your own. So, put aside your worries and take action now. I believe you will be able to bring "delicious food" out of the pot soon.