Sichuan and Chongqing mixed rice noodle steamed banquet

When you eat steamed pork with rice flour outside, it's either just steamed pork or just steamed pork ribs with rice flour. It's unlike making it at home, where you can add whatever you want! My portion includes steamed pork with rice flour, pork ribs, and pork belly. The pork belly's soft, glutinous skin, coated in rice flour, melts in your mouth. For a savory bite, try the pork ribs, where the spiciness of the bones is infused with the flavor of spices. For a leaner dish, try the pork belly, which is firm, flavorful, and not too dry. It perfectly captures all the flavors. And since it's homemade, the seasoning is generous, and the flavor comes purely from the ingredients and the care put into making it. If you like spicy food, add chili powder for a satisfying flavor. Every bite is satisfying, and it's much more satisfying than the monotonous portions you get out there! Speaking of Sichuan and Chongqing steamed pork with rice flour, it's a favorite dish of the locals. When dining at a restaurant in Sichuan and Chongqing, the first thing you'll hear as you enter is, "Boss, give me some steamed pork with rice flour. I want the delicious kind!" Steamed pork with rice flour is a favorite in Sichuan and Chongqing. Just like Chongqing residents can't live without hot pot and Chengdu residents can't live without teahouses, it's an essential dish on every household's dining table. It's even a must-have during festivals.

Ingredients

Steps

Sear the skin of pork or lamb to remove dirt, remove fishy smells, and impart a charred flavor. Alternatively, ask your butcher to do it for you. After searing, soak the skin in warm water for 20 minutes, scrape it clean with a knife, drain, and set aside. If you prefer, skip this step.
Pork: Cut the pork belly into strips about 6cm long and 2mm thick. Cut the ribs and pork belly, wash them, drain and set aside.
Put the drained meat into a container, add 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of cooking wine, 1 teaspoon of sugar, 1 teaspoon of white pepper, 1 tablespoon of five-spice powder, and shredded ginger, mix well, and marinate for more than 2 hours.
Chop garlic and shred ginger.
Heat oil in a pan, then turn off the heat after it cools down a bit. Add 1 tablespoon of Pixian Douban (pixian Douban is salty, so don’t add too much) while it’s still hot. Add minced garlic and stir-fry until the oil turns red and the garlic is fragrant. Pour into the marinated meat and mix well.
Add the marinated meat to the steamed meat rice flour and mix well. The rice flour should be moist. If the sauce is insufficient, add 2 spoons of boiled water.
For this recipe, we're using taro, which takes a long time to steam, so there's no need to cut it into pieces. Place the meat on the base dish, arranging it in sections for easy serving.
Pressure cooker: Depressurize for 18 minutes. Turn off the heat and allow the pressure to naturally decrease. Regular steamer: Steam for 90 minutes after the water boils. Once the water boils, reduce the heat to medium-low, taking care to prevent the water from drying out. Sprinkle with chopped green onions for flavor.
Since I'm using commercially available steamed meat powder, I've included two online images for reference. When buying steamed meat powder wasn't convenient, I made homemade rice flour using the following recipe, which was quite good: 75g rice, 75g glutinous rice; 10 Sichuan peppercorns, 1 star anise, 5g cinnamon (a small piece), 10 soybeans, 1 bay leaf, 2g salt. Combine all ingredients in a pot and stir-fry over medium-low heat until golden brown. Then, blend in a food processor until the flour is slightly coarse and granular. This can be used as a substitute for commercial steamed meat powder.