How to make broad bean steamed pork

If you want to make delicious food, you must prepare all the necessary ingredients, seasonings, and tableware. Of course, the most important thing is to control the heat. After all this is prepared, let's start making broad bean steamed pork

1. Peel off the outer skin of broad beans, otherwise it will be difficult to taste.

2. Mix rice and glutinous rice in a 1:1 ratio, put the dry rice, glutinous rice and pepper mixture into the pot and fry slowly over low heat

3. Turn off the heat when the food turns brown, let it cool and set aside.

4. Start processing the pork belly: cut into slices about 3mm thick, add sweet noodle sauce, a teaspoon of chopped bean paste, a teaspoon of dark soy sauce, a teaspoon of brown sugar, a teaspoon of minced ginger, and a pinch of white pepper and marinate for half an hour. The saltiness should be enough.

5. When marinating the meat, the fried rice has basically cooled down. Grind it into powder and set aside. The coarser the powder, the better the taste.

6. Sprinkle a little salt on the broad beans, add a small amount of rice flour and mix evenly. If it is too dry, add a little water to moisten it and ensure that the rice flour adheres to the broad beans.

7. Place vegetable leaves on the bottom of the steamer and add the processed broad beans.

It is not complicated to make steamed pork with broad bean flour. I believe that if you read the above carefully, you should be able to gain something from it. Of course, if you want to taste your own craftsmanship, then please give it a try.