Steamed flour pork is a specialty snack in the Huimin Street of Xi'an. Unlike the more common Sichuan-style steamed flour pork, Xi'an steamed flour pork does not have a spicy flavor but emphasizes a numbing sensation. So, do you know how to make this five-spice snack? Let me tell you.
Ingredients for Steamed Flour Pork:
Pork ribs
Ingredients:
Oil, Sichuan pepper powder, salt, flour
Steps for Making Steamed Flour Pork:
1. Prepare the pork ribs, wash them and cut them into small pieces the size of mahjong tiles. Add Sichuan pepper powder and salt to the beef, mix well, and marinate in the refrigerator for 12 hours.
2. Add a small amount of flour to the marinated beef pieces several times.
3. Sprinkle some cooking oil on the beef and rub each piece with your hands, so that the flour is evenly and firmly coated on the surface of the beef.
4. Bring water to a boil in a steamer, line the steamer with a steaming cloth, and place the well-mixed beef on top (be sure to line the steamer with a steaming cloth, not a plate).
5. Cover the steaming cloth and steam over high heat for 50 minutes, then stir and flip the beef, and steam over medium heat for another 50 minutes. Place the steamed meat in a bowl and let it cool slightly, then use chopsticks to separate the pieces.
Tips:
Do you understand the recipe for the delicious steamed flour pork? A reminder from the editor: after steaming the meat, store it in the refrigerator. When you want to eat it, take out the desired amount and steam it over high heat for 10 minutes. It is recommended to serve with garlic and brick tea for a better taste.
