Living in the countryside as a child, I was basically able to eat meat in the 1980s and 1990s. My family's living conditions were quite OK at that time, my mother worked at the local supply and marketing cooperative, and there was always no shortage of food at home, but it was limited to some tofu, vegetables and some pickled mustard heads. As for meat, you can eat it in a week or two at most, but it is already good in the local area.
If you want to eat delicious food, you will always look forward to the New Year, or a banquet for someone who marries a daughter-in-law and has children. At that time, in order to eat a little more at noon the next day, resolutely not eating in the morning, hungry and waiting for a morning, there will always be a hard dish on the banquet of our local guests, which is one of the main dishes of the banquet, which is rice noodles and steamed meat. As soon as the soft and salty steamed meat is on the table, it must be a person grabbing a piece, and the state of the disc is instantaneous, in that era of lack of fat, this large piece of pork belly, giving people a really wonderful feeling.
When I was a child, I was so obsessed with rice noodles and steamed meat, often saying on different occasions that rice noodle steamed meat is the most delicious food in the world, and in order to cater to my tastes, my mother also consulted the local village cooks and learned the craft of rice noodle steamed meat. Time is like a white colt, so many years have passed, my mother's steaming skills have become more and more exquisite, I also stole the master to learn this hard dish, dedicated to everyone, welcome to the culinary collection.
Ingredients: 1 piece of pork belly, 1 sweet potato, 1/2 bowl of rice, 1/2 bowl of millet, 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of oyster sauce, 2 spoons of cooking wine, 1/2 spoon of five-spice powder, 1 spoon of sugar.
In the first step, after cleaning the pork belly, drain the water and cut into half-finger-thick slices of meat, not too thin or too thick, so as not to be able to pinch or taste. Pork belly is best to choose the kind of fat and thin, do not choose a layer of fat and a layer of lean meat.
The second step is to marinate the pork belly, put the cut pork belly into the bowl, add three spoons of light soy sauce into the flavor, one spoonful of old soy sauce to improve the color, two spoons of oyster sauce to freshen, two spoons of cooking wine to fishy, half a spoon of five-spice powder to increase the flavor, and sugar to freshen up a little. Cover with plastic wrap and marinate for 10 minutes.
The third step is to fry rice, put half a bowl of rice and half a bowl of millet into an oil-free pan and stir-fry, pay attention to stir-fry slowly over low heat, until the rice flavor comes out and some of the rice grains are browned.
The fourth step is to scoop the rice, put the fried rice into the scoop, scoop dozens of times, do not need to scoop too delicate, a little particle is the best.
The fifth step is to cut the sweet potatoes, peel the sweet potatoes, and cut them into consistent size hob pieces for later.
The sixth step is to roll the marinated pork belly in a bowl of crushed rice piece by piece, glued to the broken rice on both sides.
The seventh step has a small tip, when choosing a steaming bowl, we must pay attention to the use of metal bowls, so that the heat conduction is fast and the heat is even. Spread the sweet potatoes on the bottom of the bowl, and the processed pork belly is neatly arranged in the bowl.
The eighth step is to put the rice noodle meat into the pressure cooker, believe me, the pressure cooker to make rice noodles steamed meat is an artifact, steaming for 30 minutes to get out of the pot. Serve a bowl of rice, grab a piece of rice noodles and steamed meat, and start enjoying this "hard dish."
Ichijing said: Tamales want to do well, we must pay attention to whether the ingredients are of high quality, steaming this method is the most test of ingredients, go to the supermarket to choose pork belly, to choose the best and freshest pork belly; when choosing rice, the choice of rice and millet mixing can bring more mellow rice aroma, steamed rice flour meat when using a metal bowl, so as to ensure that the inside and outside heating evenly, to ensure the consistency of taste.
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