The rice noodles wrapped in meat suck up the deliciousness of the meat, the crisp is very oily, and the meat is soft and tender, a mouthful of crisp and refreshing, tender and not surimi, but also more chewy and fragrant, two pieces of meat is enough for me to devour a bowl of rice.
By creek toddle cool
<h2>Royalties</h2>
Pork belly flakes 350g
Sweet noodle sauce 10g
Caster sugar to taste
Oyster sauce 15g
Light soy sauce 15g
Cooking wine 10g
Curd milk 10g
Onion ginger to taste
Steamed rice noodles to taste
<h2>Practice steps</h2>
1, 1, 350g pork belly flakes on top of the green onion and ginger slices, plus the following marinade, stir well and marinate for half an hour. The focus is on delicious marinades: 15g oyster sauce + 15g soy sauce + 10g cooking wine + 10g curd milk juice + 10g sweet noodle sauce + appropriate amount of caster sugar.
2, 2, the marinated meat slices, slice by piece evenly wrapped in steamed meat rice noodles (major supermarkets are sold).
3, 3, steamer basket cushioned with cold water soaked lotus leaves, lotus leaves on a layer of cut pumpkin slices.
4, 4, then spread the meat slices, steam for 45 minutes after steaming (the steaming time is related to the thickness of the meat cut).
5. Tamales are complete!
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