Chinese Food
Hunan steamed pork with flour
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My son was thin when he was young. He didn't like meat at all. In the Spring Festival of one year, my mother stewed the braised pork at my parents' reunion. My mother happily told us that the little guy had killed three pieces of braised pork at a time. I was afraid that he would not eat them again for fear of eating a bad stomach. Therefore, the meat for him was thick, soft and waxy. The common way to make steamed pork is steaming. It takes a long time to steam. It's too troublesome and fast. I didn't want to make ribs once and realized this way to eat steamed pork quickly.
Cooking ingredients
Cooking Steps
Step1:Wash one piece of streaky pork 300g and shave off the pig hair.
Step2:Cut 2cm pieces.
Step3:In a small high-pressure electric cooker, add in the soy sauce and mix well.
Step4:Cover the high-pressure pot. Select the pork ribs file. Boil and press the meat.
Step5:Prepare steamed rice noodles when the meat is cooked.
Step6:Steamed rice noodles in a big bowl.
Step7:Add about 300ml of steamed rice noodles.
Step8:It 's like this.
Step9:Pour the steamed rice noodles and water into the pressure cooker.
Step10:Select the cooking gear of the pressure cooker again (any gear except the off gear can be selected
Step11:Heat without cover. Stir with long spoon or chopsticks to avoid sticking.
Step12:Steamed rice noodles become more and more sticky as the temperature rises. Boil them and put the lid on them. Unplug the power supply and simmer for a while. When the air pressure goes down, you can get out of the pot.
Step13:Wash and shred 2 shallots.
Step14:Serve. Sprinkle with scallion.
Cooking tips:I don't know if you pay attention. I don't use salt for this dish. It's enough with raw sauce. It's popular every time. It's also a classic dish of my family. It tastes soft, waxy and delicious. There are skills in making delicious dishes.
