Home-cooked tamales, it's so delicious, the entrance is soft and glutinous, the fragrance is tangy, and it's not greasy at all
The dish shared today is quite simple to make, and it needs to be steamed in a steamer until the meat is rotten. It is characterized by the appearance of bright red color, fresh and slightly spicy taste, if you do not eat spicy, you can save the link of adding chili peppers. After the entrance, the pork quickly dissolves into slag, fat but not greasy, soft and glutinous and fragrant. I like to spread taro on the bottom, but I didn't buy it, so I used potatoes. The ingredients in the ground floor can be replaced with whole grains such as pumpkin or sweet potatoes. I think taro is the most delicious, and it has a powdery texture.
The most important thing is to marinate the pork to taste, and if you stir it hastily, it will ruin the dish. There is also rice noodles for steamed meat, there are many kinds of this in the supermarket, I have also seen myself making steamed meat powder, I have also tried, the kind of rice noodles made is more glutinous, the rice noodles inside are glutinous rice flour, it is conceivable, the appearance is wrapped in flour made of glutinous rice flour, after steaming, it is full of elasticity, and it tastes soft and glutinous and fragrant. If you are interested, you can find the recipe I wrote earlier, as well as a tutorial on tamales. Let's share the steps of making it I believe!
【Required Documents】
A piece of pork belly (fat and thin), a potato, an appropriate amount of minced green onion and ginger, a little sugar, a little rice wine, an appropriate amount of light soy sauce, an appropriate amount of oyster sauce, a little dark soy sauce, a spoonful of bean paste, an appropriate amount of Sichuan pepper powder, a piece of bean curd, an appropriate amount of bean curd, an appropriate amount of fermented bean curd juice, an appropriate amount of steamed pork rice noodles, an appropriate amount of chili powder.
【Steps】
1. Heat in a pot without oil. Blanch the pork skin in the pot to remove the pig hair and odor.
2. Blanch the surface of the pigskin until it is slightly burnt, clean it with water, and scrape off the scorch marks on the surface of the pigskin with a knife.
3. Cut into pieces with a larger width, and then cut into thin slices with a thickness of about 0.5 cm.
4. Finely chop the green onion and ginger and add it to a bowl.
5. Heat the oil, add a spoonful of bean paste, and stir-fry the red oil. Stir-fry and add to the pork bowl. The spoon is a common ceramic spoon for household use.
6. Add a little sugar to the mix, a little rice wine to remove the smell, an appropriate amount of light soy sauce, an appropriate amount of oyster sauce, a little dark soy sauce, an appropriate amount of Sichuan pepper powder, a piece of bean curd, an appropriate amount of bean curd juice, stir well, and marinate for more than 30 minutes.
7. When pickling, process the potatoes, peel them and cut them into small pieces. Wash off the starch on the surface with water and remove it for later use.
8. Add steamed pork rice noodles to the marinated pork in small quantities and stir while pouring. If it's too dry, add some water, and if you love chili peppers, you can add some chili powder.
9. Stir until each piece of pork is coated with steamed pork rice noodles, not too dry, not too wet.
10. Prepare a container, which can be used for household steaming pots, casseroles, etc. Spread the potatoes neatly under the pan.
11. Then spread the pork neatly on top.
12. Boil a pot of boiling water, put the water into the casserole, turn to medium-low heat, cover the lid, and steam for an hour to get out of the pot. If the pork is not "rotten" enough, steam it for a while.
Tips:
1. The water for steaming meat must be sufficient, otherwise it is easy to delay things if you have a bad memory.
2. The marinating time is longer to absorb the flavor; If you like spicy food, you can add some chili powder when adding steamed pork powder