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Introduction: Rice noodles steamed meat, directly under the pot steaming is wrong! Chef: Add 1 more step, soft and rotten and not greasy
Pork is the most common meat we eat in our daily lives, and the taste of different parts of pork is also different, with bone meat, pure lean meat, pork belly, the most popular of which is naturally pork belly. Many people only eat lean meat and do not eat fat meat when eating meat, but pork belly can make people who do not eat fat meat also eat several pieces, and the more they eat, the more addictive they are. The composition of pork belly is very wonderful, fat and thin, layered, so even if there is fat meat inside, the taste will not be fatty, and the meat of other parts cannot do such a unique taste, so this is also the main reason for the popularity of pork belly.
Pork belly is delicious, there are many methods, such as small stir-fried meat, braised pork, rice noodle steamed meat and the like, generally with pork belly, of course, other meat can also be done, but the taste is naturally not as good as pork belly. Rice noodle steamed meat is a very traditional steamed dish, Xiaobian still remembers when I was a child, when I was eating wine in the countryside, I waited for the rice noodle steamed meat to be served every time. Although the rice noodle steamed meat at that time was basically a large piece of fat with a little lean meat, it was not fatty at all, and even wanted to eat it, I don't know what magic it was. In fact, we can make tamales at home, and the method is very simple. But many people think that after smearing rice noodles, you can directly steam it, then you are very wrong. Before steaming, you have to add this 1 step, and the steamed meat is soft and rotten, and it is not greasy to eat. Let's take a look at the correct way to do rice noodle steamed meat.
Rice noodles steamed meat to be prepared
We first need to choose the right pork belly, do not choose too much fat or too much lean meat, the taste is too delicious. To choose the kind of fat and lean evenly distributed, multi-layered, such pork belly made of rice flour steamed meat taste good, the taste level is very rich, eat not greasy. If there is residual pig hair on the surface of the skin, it needs to be disposed of. Using tweezer clips is the cleanest way, but it takes more time, if you feel more troublesome, you can directly hold the pork belly, the pork skin is facing down next to the bottom of the pot, the pig skin can smell the scorched aroma after it is yellowed, the pig hair is almost burned off, take out the pork, use a clean rag to wipe off the pig hair that remains on the surface of the pig skin, rinse it with water, drain the water and set aside.
1. Prepare the ingredients you need, pork belly, rice noodles, chives, ginger. 2. Wash the chives and ginger, cut the chives into small pieces and slice the ginger. Put the pork belly into a large bowl in a thick and even slice, add the right amount of salt, soy sauce, soy sauce, and then add the green onion and ginger slices down, grasp and mix well with your hands, marinate for at least 20 minutes to wait for the flavor, and the time is enough to recommend marinating for a while, so that it is more flavorful. 3. Add enough cooking oil to the pot, when the oil temperature is 70% hot, put the meat slices into the pot on medium heat and slow fry, fry until the surface is golden brown, and control the dry oil and water for later. This step is an indispensable step before steaming the meat, and the resulting tamales are more crispy and soft.
4. Put the fried meat slices into a large bowl, pour in the rice noodles, and mix the rice noodles and meat slices with your hands, so that each piece of meat is evenly covered with rice noodles. Then spread the slices of meat in a large bowl in order, and place the excess rice noodles directly on top of the slices. 5. Add an appropriate amount of water to the pot, put the bowl into the pot with cold water and start steaming, continue to steam for about 45 minutes after boiling on high heat. When the time comes to open the lid, the rich aroma comes to the face, such a soft rotten taste, fat but not greasy, the tamales that melt in the mouth are ready.
The above is the xiaobian to share with you today about the method of rice noodle steamed meat, like friends quickly try Oh!