How to make Bingcheng steamed pork with rice flour

Cooking is not only an essential skill in life, but also a joy to do. In fact, the benefits of cooking are far more than these. Below, the editor will introduce to you the method of Bingcheng Steamed Pork with Rice Flour, so that you can also enjoy the fun of cooking.

1. Select Wuchang rice from Northeast China (this rice is good, everyone in Northeast China knows it), add star anise and cloves.

2. Stir-fry over low heat until it turns slightly yellow, stirring constantly to prevent it from getting burnt.

3. Close-up, look carefully, it won’t work if it’s not fried lightly, it will be inedible if it’s over-fried.

4. Use a grinder to break it up, avoid making it too fine, a bit rougher for a better taste.

5. Close-up. If you take too many, keep them for next time.

6. Select pork belly, 0.5 cm thick.

7. Add seasonings, pepper powder, MSG, salt, cooking oil, oyster sauce, soy sauce, fermented bean curd, pepper powder, and sugar in small amounts according to personal taste. Marinate for 20 minutes.

8. Add ground rice flour, you can add more.

9. Partial close-up. Put it in a steamer and steam for 40-50 minutes, then add some coriander.

10. It’s time to serve. Be careful not to burn your hands and don’t let your saliva flow into the pot.

11. Close-up, do you have an appetite?

12. Artistic photography.

If you want to make the delicious Bingcheng Steamed Pork with Rice Flour, please read the above steps carefully, and then learn to make it several times carefully and patiently. In this way, it won’t be long before you see the “results” of your labor.