Hunan Steamed Pork with Rice Flour

Steamed pork in Hunan Province is a relatively famous dish, mainly popular in the southern regions of my country. In some areas, eating steamed pork with rice flour has become an important custom on the day of the Beginning of Summer. The method of making Hunan steamed pork with rice flour is not particularly difficult. As long as you master some techniques, you can make delicious steamed pork with rice flour. The nutritional value of steamed pork with rice flour is also relatively high. The fragrant and smooth meat slices make people feel delicious and taste fragrant but not greasy.

Hunan Steamed Pork with Rice Flour

raw material

Pork belly with skin, ginger, soy sauce, chili sauce, wine, glutinous rice flour, sticky rice flour, five-spice powder, starch, and potatoes.

practice

1. Marinade the meat: Slice the pork belly with skin, not too thick or too thin, about 1 cm will be enough. Then add ginger, soy sauce, and wine and marinate for at least 1 hour;

2. Steamed meat flour: Mix glutinous rice flour, sticky rice flour, and five-spice powder in a ratio of 1:1:0.5, then add a little bit of starch, potato, mung bean, or sweet potato starch will do. Sauté in a pan over low heat until fragrant;

3. Boil the marinated meat in the pot, coat it with rice noodles, and add appropriate amount of chili sauce. After mixing well, cut a few slices of potatoes to serve as the base;

4. Put the meat in the steamer. When making rice, just put them together in the rice cooker and steam them.

Nutritional Value

Pork belly, also known as "three-layer meat", is located in the pig's abdomen. There is a lot of fat tissue in the pig's abdomen, with muscle tissue sandwiched in between, and fat and lean tissue separated, so it is called "pok belly". It nourishes the kidneys and blood, nourishes yin and moistens dryness.

Dishes

The crystal clear rice noodles and the smooth and fragrant meat slices are really mouth-watering. Although steamed pork with rice flour is considered a Hunan dish, it is actually found in Hubei, Jiangxi and Sichuan cuisines. It is a typical southern dish. It is also very popular among carnivores in the north and is a truly delicious dish. This steamed pork with rice flour is slightly different from the traditional one, as it uses pork butt instead of pork belly. I didn’t use glutinous rice flour, but millet flour. The steamed meat is wrapped in fragrant millet flour, which is tender and delicious.

Cooking Tips

Add seasonings to marinate the meat slices according to personal taste.

When the temperature is high, the marinated meat slices should be placed in the refrigerator.

Whether to add side dishes and the types of side dishes to add depends on personal preference.

The steaming time varies depending on the amount of meat, and is based on when the ingredients are cooked.