Steamed rice noodlesRice noodlesMeat, also commonly referred to asNoodlesSteamed meatThis dish usesPork bellyHowever, the addition of fragrant rice noodles makes it tender and not greasy.Steamed rice noodles and meat are very common in southern China, and are often served at banquets. In some places, they have even become a must-have food for local festivals.

Steamed rice noodles and meat

IngredientsPreparation

Rice50 grams, pork belly 250 grams,Sichuan peppercornsa little,Light soy sauce15 grams, dark soy sauce 8 grams, rice wine 15 grams,White sugar5 grams, salt 3 grams, about 20 grams of water.

Method

1. Fry fragrant with Sichuan peppercorns, then put into a food processor, and make into noodles;

2. Prepare the meat, clean the meat skin, and cut it into thin slices

3. Add various seasonings to the cut meat, add rice noodles and mix evenly, and marinate for 30 minutes;

4. Then place the meat slices down, and arrange them in bowls, adding a little water as needed;

5. Put it in a pot, cover it, and steam for about 90 minutes.

Tips

When making noodles, don't make them too fine, so they have a texture.

Characteristic steamed rice noodles and meat

Ingredient preparation

Pork belly 500 grams,Peas30 grams, rice 200 grams,Sticky rice100 grams,Soy sauce5 grams, Sichuan peppercorns, a little Sichuan peppercorn powder,DoubanjiangPaste5 grams, five-spice powder 3 grams, scallionsGingerJuice 5 grams, fermented tofu 1 piece,Sweet rice wine1 spoonful, a little sugar color.

Method

1. Mix rice and sticky rice evenly, add 10 Sichuan peppercorns, and stir-fry over low heat until it turns yellow, and then put it in a food processor to make granules;

2. Separately, fry Sichuan peppercorns until slightly charred, and then grind it into powder, and use a food processor to make it into powder. Cut the pork belly into thin slices.

3. Then add fermented tofu, sweet rice wine, sugar color, Doubanjiang, five-spice powder, and a little soy sauce, and mix well.

4. Then add steamed meat noodles and peas, mix evenly, and then add scallion and ginger juice to adjust the dryness and wetness, and then take a plate, and put peas at the bottom;

5. Place the meat on the plate, arrange it, and cover it with aluminum foil, steam it with cold water, and then cook over medium heat for about one and a half hours.Home-style steamed rice noodles and meatIngredient preparation

Pork belly 200 grams, dried

Chili

slices, Doubanjiang, steamed meat powder, Sichuan peppercorns, 2 tablespoons of rice wine,Potatoes, half a spoonful of old soy sauce,White pepperappropriate.Method1. Add pork belly and rice wine, old soy sauce, white pepper, and Doubanjiang, and marinate for 2 hours;

2. After the meat is marinated, add steamed meat powder, add a little water, and mix well, then add dried chili and Sichuan peppercorns and mix well;

3. Cut potatoes into thick slices, and put a layer of gauze at the bottom of the steamer, and then put in

potato slices

4. Place the mixed meat on the potatoes, and then sprinkle a layer of powder, and then cover it, and put it in the pot;5. After the water boils, steam for about 1 hour.；

Tips

Replace the pork belly with

ribs

to makenoodles with ribs.Private steamed rice noodles and meatIngredient preparation

Pork belly 200 grams, 250 grams of steamed meat noodles, 3 tablespoons of Doubanjiang, 1 tablespoon of soy sauce, 1 tablespoon of rice wine, 1 large piece of ginger, 5 cloves of garlic, appropriate amount of salt, 1 tablespoon of fermented tofu, 1 tablespoon of sweet rice wine, 1 scallion, a little Sichuan peppercorn powder,

Peanuts

1 tablespoon of vegetable oil, 1 tablespoon of rapeseed oil.Method1. Soak the steamed meat noodles in warm water for about 3 hours, finely chop the Doubanjiang, finely chop the scallions and ginger, and set aside;

2. Clean and cut the pork belly into slices and set aside;

3. Heat the vegetable oil in a pot, and then add the Doubanjiang, garlic, and scallions until the Doubanjiang is fragrant and the oil is released, then turn off the heat;

4. Place the meat in a container, add soy sauce, sweet rice wine, and then add Sichuan peppercorn powder, ginger, and the cooked Doubanjiang;

5. Mix well, and then brush the surface with vegetable oil, and marinate for 1 hour, turning it over twice;

6. Then drain the soaked steamed meat noodles, and mix it with the meat, and add some diced potatoes, and season with a little salt;

7. Place a layer of leafy greens at the bottom of the steamer, put in the potato slices, and then put the mixed meat on top, and steam it in a pot with boiling water for 30 minutes. After it's cooked, sprinkle with scallions.

Then drain the soaked meat powder, mix thoroughly with the meat,

and cut the potatoes into small cubes, season with a little salt.