How to make steamed pork belly soft and not greasy?

What is the key to making tamales so delicious and enticing? The answer is: five-spice fried rice noodles.

Steamed pork and spiced fried rice noodles can be bought at the supermarket or made at home, and the process is very simple. In China, the recipes for tamales vary slightly from one cuisine to another, but the method of making fried rice noodles is similar.

Fried rice noodles are wrapped in each slice of pork and steamed in a steamer over high heat, making this glutinous and fragrant, rice-moist and rich tamale.

<> when making this dish, I chose the pork belly with the right amount of fat to avoid being too fatty, but I recommend that you choose the meat not too lean, because the right amount of fat can make the taro and rice more flavorful. There's also a healthier option: steamed pork ribs made from pork ribs.

I've tried both of these ingredients and they're delicious. If you don't like taro, you can switch to potatoes, pumpkin or yams, and we encourage you to keep trying new combinations and tell us what you can do.

For me, cooking is an art. Steamed pork, a simple and extraordinary dish, is both independent and inclusive, truly reflecting the breadth and profundity of Chinese culinary culture.

Soon it will be the Lunar New Year, come and learn to make this dish with me, you can make more steamed pork and spiced fried rice noodles, and serve a simple and grand enough dish for the family on the table of Chinese New Year's Eve.

My method, sliced lean pork, minced fatty meat, domestic bean paste, tofu, cooking wine, light soy sauce, oil consumption, sesame oil, cooked oil, Sichuan pepper powder, pepper powder, a small amount of salt, chicken essence, mix well and marinate for 1 hour. Take advantage of the time of marinating the meat to fry the Jiang rice, put a few peppercorns in the pot, an star anise, two small pieces of cinnamon, a few bay leaves, turn on the low heat and keep stirring, you can't fry the rice burnt, fry the rice until it is yellow and colored, turn off the heat and let it cool, then break it with a food processor, mix it into the marinated meat, and then steam it in the pot for 1 hour, and eat it out of the pot.

The steamed pork is not greasy to eat, mainly because the meat can't be too fat, and the fine third-line meat is the best. We make tamales and rice noodles here, and we usually make them freshly made with rice. First of all, clean up the fine three-line meat, cut it into slices, marinate the meat for half an hour with ginger foam, pepper, pepper, sesame oil, bean paste, cooking wine, salt, chicken essence, and at the same time beat the rice into rice noodles, soak them in beer for half an hour, the rice noodles are mainly steamed to make it easier to cook, and finally the marinated meat and rice noodles are stirred together. After steaming, sprinkle with chopped coriander and green onions!

If you are greasy, you can steam pork ribs and fat intestines.

1.Wash the pork belly, cut it into slices and marinate it in ginger, salt, cooking wine bean paste.

2.Add steamed pork rice noodles and mix well.

3.Peel the sweet potatoes and cut them into pieces, mix some steamed pork rice noodles, put them at the bottom of the bowl, and put the mixed pork belly on top of the sweet potatoes.

4.Put it in an electric pressure cooker and steam it for 30 minutes and eat.

You don't have to worry about the greasy at all, as most of the fat is absorbed by the rice noodles. In this way, the elderly and children love to eat.

The pork belly is made of fat and thin pork belly, for example, three parts fat and seven points lean, and the pork belly tastes soft and not greasy. Steamed pork belly can be steamed for a longer time.

First of all, the pork belly should not be too much fat, wrap the processed pork belly in powder, and then steam it in a steamer. Be careful not to steam for too long.

First of all, marinate the pork belly with cooking wine, remove the fishy smell, wrap it in flour to make the meat more tender, and finally you can put it in the pot to steam, so that the tamales are tender and not greasy.

You need to pick a piece of fresh pork first, then cut the pork into chunks, then you need to add some rice noodles, and then prepare what you have in advance.

When making tamales, you should choose pork belly, marinate the meat after buying it, and then fry it in the pot, so that the tamales are particularly delicious.

Wash the pork belly and cut it into slices for later use;

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Peel and wash the ginger and cut into foam for later use;

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Peel and mince the garlic and set aside;

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Take the vector bean paste for later use;

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Pour the cut meat into a larger pot so that it is easier to stir after adding rice noodles and seasonings;

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Add the chopped ginger foam;

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Add the chopped garlic;

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Add an appropriate amount of bean paste;

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Add an appropriate amount of rice noodles;

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Add salt to taste;

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Add an appropriate amount of spicy fresh;

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Add an appropriate amount of monosodium glutamate;

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Add an appropriate amount of water;

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Add an appropriate amount of chili flakes;

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Stir the pork belly with the seasoning by hand;

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Divide the meat into small bowls;

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Add an appropriate amount of water to the steamer, then put the divided bowl of pork belly into the pot;

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Cover the pot, bring the water to a boil and steam for another 10 minutes;

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Remove from the pot and remove the steamer from the bowl containing the tamales and let it cool for a while;

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Place the plate upside down on the bowl and quickly put the steamed tamales upside down on the plate and enjoy.

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The following is made of soft and non-greasy tamales for reference;

Ingredients. 400g pork belly, 400g steamed pork powder, 1 tablespoon light soy sauce, 1 tablespoon cooking wine, 3g barbecue seasoning, a little chopped green onion

Steps: 1. Prepare the ingredients.

2. Rinse the pork belly with warm water and slice it, which can be cut according to the thickness of the meat slices you like.

3. Put the sliced meat into the utensil.

4. Add cooking wine, then light soy sauce.

7. Take out the marinated meat and prepare the steamed pork rice noodles.

8. Clip a slice of marinated meat and evenly wrap it with steamed pork rice noodles, and finish in turn.

9. Add water to the pot, add the steaming drawer, and put on the plate. Cover the lid and bring to a boil over medium heat and steam for about 40 minutes. 10. Sprinkle the steamed pork with chopped green onions.

<> tamales want to be delicious, the most basic requirement is that they must be "steamed thoroughly", and the unsteamed tamales will not be delicious no matter how you season them, and they will be very greasy. In addition to making the steamed pork "crispy", if you make it more fragrant and tasty, it depends on the ratio of seasonings, the key point is on the rice noodles used in steamed meat, if you don't deal with it, you will directly wrap rice noodles and steam it is a big mistake, the steamed meat is not fragrant enough, and the fishy smell is big, sharing an old recipe that I have used at home for more than 30 years, the steamed steamed pork is crispy and soft, fat but not greasy, and especially fragrant.

Ingredients used in tamales: 1 kg of pork belly, half a bowl of japonica rice, 2 sweet potatoes, 1 piece of ginger, appropriate amount of Sichuan pepper, 2 spoons of light soy sauce, 1 spoon of cooking wine, 1 spoon of dark soy sauce, appropriate amount of salt and chicken essence.

Step 1: The best choice of "three-layer meat" for pork belly, not too thin or too fat, cut into thick slices of about centimeters, cut the sweet potato into slices of the same thickness after peeling, half a piece of ginger minced, a spoonful of peppercorns for later use.

Step 2: Marinate the pork belly slices, add 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, half a spoon of dark soy sauce to color and grasp well, add salt and chicken essence to marinate for 10 minutes.

Step 3: Heat the pot without water and oil, pour in about half a bowl of japonica rice, add peppercorns and minced ginger, stir-fry slowly over medium-low heat, fry until the rice grains are slightly yellow, and the fragrance of peppercorns and ginger overflows and turn off the heat.

Step 4: Pour the fried rice into a stone mortar and mash it. Rice grains don't need to be particularly crushed, and a little bit of large rice grains taste good.

Soak the pounded broken rice grains in cool water for five minutes, then pour them into a strainer to filter the excess water. When pounding rice grains, it is necessary to pound them several times, which is relatively easy to mash, and the rice grains are not easy to pop out.

Step 5: Put some sweet potato chips at the bottom of the bowl. Sweet potato chips can absorb the excess oil of the pork belly, making the tamales less greasy, and the taste will also have some sweetness, which is more delicious.

The marinated pork belly slices are evenly coated with broken rice grains on both sides and placed in a bowl with sweet potato chips.

Step 6: Put it in a pressure cooker and steam it over high heat for 20 minutes. The steamed noodles out of the pot are crispy and fragrant, and they break with a light clip with chopsticks, which is really delicious.

Steamed pork is a traditional famous dish popular in Sichuan and Chongqing, with pork belly and special rice noodles, it is steamed, the whole dish is attractive in color, delicious in taste, glutinous and fragrant, fat but not greasy, mellow and rich, so that you can never forget it after eating it once.

Preparation of tamales:

Spare ingredients: 300 grams of pork, appropriate amount of rice, appropriate amount of star anise, appropriate amount of cumin, appropriate amount of cinnamon, appropriate amount of bean curd, appropriate amount of green onion and ginger, appropriate amount of dark soy sauce, appropriate amount of sugar;

Production process: The first step, first prepare all the ingredients in place, the rice is almost two handfuls by hand, after washing, you need to dry the water, scrub the wok, no need to add oil, directly put the drained rice in;

In the second step, add star anise, cumin and cinnamon, start dry frying, slowly fry the rice over low heat until it turns slightly yellow, and the fragrance of the seasoning is fried, pick out the cinnamon and star anise, and put the fried rice into the food processor;

The third step is to start the power supply, beat it into slightly coarser rice noodles, you can put it out, set aside, and deal with the meat below, it is best to choose pork belly, cut it into thin and moderately thick slices, put it in a container, add green onion and ginger, salt, light soy sauce, dark soy sauce;

The fourth step, add cooking wine, sugar, and finally add 2 spoons of fermented bean curd juice, fully stir it evenly, marinate for 2 hours, after the time is about the same, put the rice noodles into the pork, fully stir evenly, you can add some water appropriately;

The fifth step is to ensure that each piece of meat can be evenly coated with rice noodles, and it is better to have some more, in a relatively large steaming bowl, spread the dumpling leaves, put the mixed rice noodles and meat on it, and after the operation, it can be put into the steamer;

Step 6: Cover the pot, continue to steam for an hour after steaming, then turn off the heat, and after the pot is out of the pot, sprinkle a little chopped green onion or coriander on top of the tamale, and you can start to enjoy.

Cooking tips: 1. To make tamales, you can not only choose pork, but also match some vegetarian dishes, sweet potatoes, pumpkin, potatoes, etc. are all good choices, and these vegetarian dishes have a commonality, that is, after cooking, they are soft and glutinous and absorb oil, which can absorb the fat of the pork belly and make the taste richer.

Wash the rice first and remove it to control the moisture. Find an iron pot and brush it clean, wipe the water dry, turn on medium heat, control the rice in the dry water, and fry it in the pot. Keep turning when stir-frying, don't fry it too much, fry it until golden brown and put it out, while the rice is crispy, put the rice on the cutting board, roll it out, and set aside.

Soak the peppercorn seeds in boiling water for later use. Peel the green onions, wash them and cut them into sections, scrape the ginger and cut them into slices. Set aside.

After the pork belly is washed, cut it into thin slices with a knife. Next step is to season the slices of meat and marinate. Find a pot, put the chopped pork belly in the pot, add the appropriate amount of vegetable oil, salt, dark soy sauce.

Sweet noodle sauce, sesame oil, chicken essence, cooking wine, sugar, green onions, ginger slices. Then pour in the soaked pepper water, stir evenly and marinate for about 3 hours. Once the meat is marinated, add the rolled rice noodles.

Stir well and see that the rice flour is evenly adhered to the meat slices. Find a steaming bowl, wash the bowl, put the mixed meat in the steaming bowl with the skin facing down, and sprinkle some boiling water to avoid it being too dry. Arrange it into a bowl full of white.

Steam in a pressure cooker for 50 minutes, and steam in a floor cooker for about 2 hours. After steaming, find a plate, put the meat in the bowl on the plate, and the fragrant but not greasy rice noodle meat is ready.

Ingredients: pork rib meat (pork belly) (500 grams), lotus root (250 grams).

Excipients: rice (75 g).

Seasoning: Sweet noodle sauce (20 g), white sugar (3 g), pepper (1 g), rice wine (10 g), cinnamon (3 g), star anise (2 g), shallots (5 g), cloves (2 g), ginger (2 g), salt (4 g), monosodium glutamate (2 g), soy sauce (15 g), fermented bean curd juice (20 g).

Steps:1Cut the pork into strips 4 cm long, cm wide and 1 cm thick, and dry the pork in a bowl with a cloth. Add refined salt, soy sauce, sweet noodle sauce, fermented bean curd, minced ginger, rice wine, monosodium glutamate, and sugar to the dried pork, mix well, and marinate for 5 minutes.

2.Fry the rice in the iron pot on a slight heat for 5 minutes, until it turns yellow, add cinnamon, cloves, star anise and fry for another 3 minutes. The fried rice is ground into a flour the size of fish roe to make five-spice rice flour.

3.Scrape and wash the old lotus root, remove the lotus root joints, and cut it into strips 3 cm long and 1 cm thickTamales 6Add refined salt and 25 grams of five-spice powder to the lotus root strips, mix well, and put them in a bowl to taste. Mix the marinated pork with five-spice powder.

4.Put the mixed five-spice pork on the bottom of the bowl and stack it neatly in the bowl, with meat strips on both sides. Put the bowl of pork and the bowl of lotus root into the cage drawer and steam it for 1 hour.

5.First, put the steamed lotus root into the bottom of the plate, then turn the steamed pork on the lotus root, sprinkle with pepper and chopped green onions.

Steamed pork is rich in nutrients, the protein and amino acids in it can meet the needs of the human body, and the steamed pork has the effect of nourishing the kidney and blood. Steamed pork is bright in color, salty, fresh and slightly spicy, soft and glutinous, whether it is in major restaurants or in the family, it is an ideal dish for people, when we usually make tamales, we should pay attention to eating and doing, and the shelf life should not exceed 2 days.