The glutinous rice noodles, encounter the extremely flavorful Sichuan powder steaming practice, eat a bit ~ ah ah ~ really big happiness in winter ???????????? ~
Pork belly cut to the right size, (or other meat to do the dicing treatment) with salt water for half an hour to go to the blood, drain
Add steamed meat powder to the meat, a spoonful of Pixian bean paste
Add one scoop of soy sauce, half a spoonful of fish sauce and mix well
A small spoonful of olive oil, which can make rice noodles better.
After mixing well, let stand for about half an hour.
Wash and cut
藕 add 30 grams of steamed meat, a spoonful of bean paste mixed
Place the clams on the bottom of the bowl, place the meat on the top of the bowl, and place a plate or lid on the sliced ginger bowl. Put it in a pressure cooker or steamer, cover the lid, 10 minutes after high pressure steaming, steamer for 30-50 minutes.
Time is up, more coriander, diced green onion. OK ????????????
Put a piece of 藕 and see ????????
Selection techniques: 1. Eat a small piece of oysters to taste, the taste of starch is ambiguous, this kind of powdery. Starch is less sugary and raw is sweeter. This is crispy. 2, you can cut open to see, there are 11 holes in the whitefly, 9 holes in the crisp. 3, open to see, crispy will be more silk, and vice versa. 4, look at the color: some white skin color, darker brittle; 5, the same root, the tip is more brittle, the middle is more powder. Too complicated! A little more succinct trick: If it's cold, it will be a little bit more ????✌️️