The pure and authentic method of making spicy steamed pork with rice noodles - the recipe and practice of Sichuan steamed pork with rice noodles

Steamed pork with rice flour is one of the nine representative dishes of Sichuan cuisine. Traditional steamed pork cannot be regarded as a home-cooked dish in the general sense due to the large number of ingredients and complicated craftsmanship. Although there is a fast-food version of tamales seasoning, the industrial taste can only be described as average in my opinion. The biggest difference between products and works lies in one word - love! Today I am going to make this tamale with love, I hope you all like it.

Main ingredients:

500g Pork belly with skin , 100g fresh peas,

Ingredients:

15g home-made red oil bean curd, 20g fermented glutinous rice, 5g high-strength white wine, 20g Pixian oil-made bean paste, 25g pepper and sesame, 5g ginger, 10g chili noodles, 10g sugar color, 150g spiced steamed pork thick rice noodles, 3g salt, 50g chili oil , a little fresh soup, appropriate amount of chopped green onion

Enjoy the process:

1. Take out the slices of fresh skin-on pork belly bought at Rouxiansheng Mall.

2 Take out the ingredients that have been collected for 82 years, including ginger and chili noodles, and add them to the mix.

3 Add chopped pepper, sesame oil and bean paste

4 Add home-made red oil bean curd, fermented glutinous rice and high-strength white wine

5 Add sugar, rice flour, peas, salt, red oil, put into a bowl,

6. Steam the pot for one to two hours, then take it out and place it on a plate. Sprinkle with chopped green onion and serve.

Finished making, ready to eat.

To buy fresh pork belly, go to the Fresh Meat Mall.

First-hand prices, direct supply from manufacturers, wholesale meat .