Hubei Steamed Pork with Rice Flour

Steamed pork with rice flour is relatively famous among Hubei dishes. The most famous Hubei steamed pork is Mianyang Sanzheng. The characteristic of Hubei steamed pork with rice flour is that there are not too many seasonings added. The main feature of the steamed pork with rice flour is that it retains its original flavor. The color is not particularly strong, and the combination of meat and vegetables is noted. It tastes fat but not greasy, especially fresh and fragrant, with a particularly soft, glutinous and moist taste, and is particularly smooth in the mouth.

Hubei Steamed Pork with Rice Flour

Ingredients

Ingredients: a piece of pork belly (400 grams), 100 grams of homemade five-spice rice noodles, 3-4 small potatoes, a piece of ginger, and a handful of green onions.

Seasoning: appropriate amount of salt, appropriate amount of black pepper, a teaspoon of cooking oil, and half a bowl of water.

practice

1. Wash the pork belly, cut it into thin slices with the skin on, peel the potatoes and cut them into small pieces;

2. Chop a small piece of ginger into fine pieces and cut the green onions into chopped green onions;

3. Put the meat and potatoes in a bowl, add minced ginger and all the seasonings except water, stir well, and let it stand for 30 minutes to marinate.

4. Pour the rice noodles into a bowl, slowly add water, mix well with the meat slices and potatoes, and let the rice noodles gradually absorb the water;

5. Cover the steamer rack with a steamer cloth or paper, spread the mixed potatoes evenly on the bottom, then place the meat slices on top of the potatoes, and cover them with the remaining rice noodles in the bowl;

6. Put the steamer on the pot, add enough water to the bottom of the pot, turn on the fire, and steam it on high heat for 60 minutes (if you use a pressure cooker, steam it for about 20 minutes after it starts to steam);

7. Sprinkle with chopped green onions and serve.

Operation Tips

1. We use homemade fried and ground steamed meat rice noodles with five-spice flavor. The method is shown here. If you don’t like spicy food, you can fry the rice noodles without adding chili and pepper.

2. If you like steamed meat with the flavor of fermented bean curd, you can dissolve a small piece of red fermented bean curd in water and mix it into the rice noodles. However, do not add salt when seasoning, as the fermented bean curd is already salty enough.

3. Potatoes are more time-consuming to cook, but steamed pork with rice flour also needs to be steamed until the meat is soft and melts in the mouth, so the steaming time should be longer. If you feel that 60 minutes is not enough, you can extend the time as appropriate, but remember not to let the water in the steamer run dry.