How to make Sichuan rice steamed pork
In the past 10 days, among the hot topics about food on the Internet, the preparation methods of traditional Sichuan cuisine have attracted much attention, especially the classic dish "Sichuan Steamed Pork". Many netizens shared their cooking experiences on social media, and even sparked discussions about "authentic cooking methods." This article will give you a detailed introduction to the preparation method of Sichuan steamed pork based on hot topics across the Internet, and provide structured data to help you quickly grasp the key points.
1. Ingredients Preparation for Sichuan Steamed Pork
To make Sichuan steamed pork, you first need to prepare the following ingredients:
| Ingredients | Dosage |
|---|---|
| pork belly | 500g |
| Steamed Pork Rice Noodles | 100g |
| Doubanjiang | 1 tablespoon |
| light soy sauce | 1 tablespoon |
| Old soy sauce | 1 teaspoon |
| cooking wine | 1 tablespoon |
| minced ginger | 1 teaspoon |
| minced garlic | 1 teaspoon |
| white sugar | 1 teaspoon |
| pepper powder | 1/2 teaspoon |
| chopped green onion | Appropriate amount |
2. Preparation steps of Sichuan steamed pork with rice flour
1.Processing pork belly: Cut the pork belly into thin slices, about 0.5 cm thick, which makes it easier to eat and taste better.
2.marinated meat slices: Put the cut pork belly into a large bowl, add bean paste, light soy sauce, dark soy sauce, cooking wine, minced ginger, minced garlic, white sugar and pepper powder, stir well and marinate for 30 minutes.
3.coated in rice flour: Pour the steamed pork rice noodles into the marinated meat slices, making sure each piece of meat is evenly coated with rice noodles. If you feel the rice noodles are too dry, you can add a little water.
4.plating: Arrange the meat slices wrapped in rice noodles neatly in the steaming bowl. Do not overlap the meat slices too much to avoid affecting the steaming effect.
5.Steam: Place the steaming bowl into the steamer and steam over high heat for about 1 hour, until the meat slices are soft and fragrant. If using a pressure cooker, this can be shortened to 30 minutes.
6.Decoration after serving: After steaming, sprinkle with chopped green onions and serve.
3. Hot topics of discussion on Sichuan Steamed Pork with Rice Vermicelli on the Internet
In the past 10 days, the discussion about Sichuan steamed pork has mainly focused on the following aspects:
| topic | heat index |
|---|---|
| Authentic Sichuan rice steamed pork recipe | ★★★★★ |
| Simplified steps for home version of steamed pork | ★★★★ |
| Nutritional value of steamed pork with rice flour | ★★★ |
| Regional differences in steamed pork with rice flour | ★★★ |
4. Tips
1.Meat selection skills: It is best to choose fat and lean parts of pork belly, so that the steamed meat will not be too burnt and taste better.
2.rice noodle selection: There are ready-made steamed meat rice noodles on the market, or you can fry them yourself with rice and spices and then grind them into powder, which will give you a more unique flavor.
3.seasoning adjustment: If you like spicy taste, you can increase the amount of pepper powder and chili powder; if you like sweetness, you can add a little more sugar.
4.Steaming time: The steaming time can be adjusted according to the thickness and heat of the meat, just make sure the meat slices are completely cooked.
5. Summary
Sichuan steamed pork with rice flour is a classic home-cooked dish with a simple preparation method, soft and glutinous texture and rich flavor. Through the introduction of this article, I believe everyone has mastered the key points of production. You might as well take advantage of the recent popularity to try cooking for yourself and feel the charm of traditional Sichuan cuisine!
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