Steamed Pork
Steamed Pork with Rice Flour is a representative of traditional Chinese steamed dishes, widely popular in the Shaanxi region. Made by coating pork belly with rice flour and steaming it, the meat becomes meltingly tender while the rice flour absorbs the rich meat juices. Rich but not greasy, it melts in the mouth. Served over a bed of potatoes or sweet potatoes, it is a classic dish for home banquets.
食材清单
- Pork belly 500 g
- Steamed meat rice flour 150 g
- Potato 2 pcs
- Ginger 15 g
- Green onions 1 stalk
- Cooking wine 20 ml
- Light soy sauce 20 ml
- Sweet bean sauce 20 g
- Doubanjiang 15 g
- sugar 10 g
制作步骤
- Cut the pork belly into thin slices, slice the ginger, and cut the green onion into sections.
- Marinate the meat slices with cooking wine, light soy sauce, sweet noodle sauce, bean paste, and sugar for 30 minutes
- Peel and cut the potatoes into cubes and place them on the bottom of the steaming bowl
- Marinated meat slices wrapped in steamed pork rice noodles
- Arrange the meat slices wrapped in rice flour neatly on the potatoes
- Steam over high heat for 1.5 hours until the meat is crispy and tender.
- Take it out and put it on the plate
文化小知识
蒸肉起源于中国南方，后来传遍全国。在陕西，过年时常做粉蒸肉，是团圆饭的重要菜肴。米粉的制作方法因地而异。陕西版偏咸鲜，四川版偏辣。