Congyang Steamed Pork with Rice Flour

Congyang Steamed Pork with Rice Flour

　　Congyang Steamed Pork with Rice Flour

　　People first stir-fry glutinous rice with spices such as star anise and cinnamon, then grind it into powder. Thick slices of pork belly are marinated in chili oil and soy sauce, then mixed with sugar, cooking wine, MSG, and other seasonings. The seasoned pork is then tossed in the rice flour until evenly coated. The pork slices, now covered in rice flour, are stacked layer by layer in a bowl and steamed until tender. To serve, the meat is turned out onto a plate. Some recipes also mix in an appropriate amount of peas, which adds both the fragrance of the rice flour and the fresh aroma of peas to the dish, resulting in a uniquely delicious blend of meaty richness and vegetable freshness.

　　How to Make Steamed Pork with Rice Flour:

　　1. Wash the pork, cut it into slices no more than 1 cm thick, place in a bowl, and mix with salt, cooking wine, soy sauce, sugar, sweet bean paste, minced scallions, shredded ginger, five-spice powder, and sesame oil. Set aside.

　　2. Rinse the glutinous rice, drain off the moisture, and stir-fry it over low heat in a wok until light yellow. Remove from heat, let it cool, then crush it into coarse rice flour.

　　3. Pour the rice flour into the bowl with the pork, add a little water to moisten the flour so that each slice of pork is well-coated with a thick layer. Place the pork slices skin-side down, one by one, in a bowl. Steam until cooked, then turn out onto a plate before serving.

　　Note:

　　Use fresh pork and make sure it is cleaned thoroughly; you may add a small amount of fermented tofu and its juice when mixing the pork. Choose a bowl large enough to fit all the pork slices, which will help present the dish nicely once cooked.

　　, so that the final presentation is appealing.