Xundian Steamed Pork in Rice Flour

Xundian Steamed Pork in Rice Flour

　　Preparation Method:

　　Main ingredient: Pork belly with skin (8 liang)

　　Ingredients: Ginger, scallion shreds (25g), fried rice flour (25g), sweet bean paste (0.8 liang), white sugar (0.5 liang)

　　1. Scrape the skin of the pork belly clean and cut it into 10 cm long, 0.5 cm thick slices

　　2. Mix with fried rice flour, sweet bean paste, white sugar, ginger, and scallion shreds, then steam in a steamer for 5 hours. Invert onto a plate and serve.

　　Characteristics:

　　Rich but not greasy, with a prominent savory aroma, balanced salty-sweet taste, and an unforgettable aftertaste.

　　Main ingredients: Pork ribs (pork belly) (500g), lotus root (250g)

　　Auxiliary ingredients: Rice (75g)

　　Seasonings: Sweet bean paste (20g), white sugar (3g), pepper (1g), cooking wine (10g), cinnamon (3g), star anise (2g), scallions (5g), cloves (2g), ginger (2g), salt (4g), monosodium glutamate (2g), soy sauce (15g), fermented tofu sauce (20g)