The practice and efficacy of rice flour meat cooking: private kitchen recipes for people working in low temperature environment, nourishing yin recipes and anemia recipes. Process: Steamed rice flour meat. Ingredients: 500 grams of pork ribs (pork belly).

Accessories: glutinous rice 75g.

Seasoning: 3 grams of star anise, 3 grams of ginger, 25 grams of soy sauce, 5 grams of cooking wine/kloc-0, 4 grams of sweet noodle sauce, 2 grams of salt, 3 grams of rock sugar and 3 grams of sesame oil.

The characteristics of rice flour meat: crisp and rotten meat, sticky rice noodles with meat flavor, golden color, fat but not greasy, suitable for banquet meals. The practice of rice flour meat:

1. Scrape the pork belly skin and cut it into pieces with a thickness of 0.6 cm and a length of 10 cm; Cutting ginger into powder; Put glutinous rice and aniseed together in a wok, stir-fry until light yellow, pick out aniseed, air for a while, and then grind glutinous rice into broken rice residue.

2. Put the sliced meat into a clean basin, add Jiang Mo, soy sauce, cooking wine, noodle sauce, salt, a little sugar, sesame oil and rice residue, and mix well to make the sliced meat evenly dipped in the rice residue.

3. Take a steaming bowl, put the meat slices straight, put them in the bottom of the bowl with the skin down, put the long ones in the middle and the short ones on the edge of the bowl, put the minced meat and the remaining rice residue on the floating surface, and add the broth; Boil the upper drawer with high fire, then steam it with low fire (about 2.5 hours), take it out of the drawer and put it in a flat plate.

The key to making rice flour meat: glutinous rice is glutinous rice.