My "lazy quick dish" - tamales, fragrant, soft and glutinous, is delicious and trouble-free

Fragrant, soft and glutinous tamales

Methods and steps of tamales:

Step 1: Prepare the master ingredients:

Ingredients: 500 grams of pork belly

Garnish: 200g potatoes (1 medium large potato)

Ingredients: Rice fried yellow and ground (if you are afraid of trouble, you can go to the supermarket to buy ground steamed pork rice noodles, pay attention to all the seasonings of the steamed meat rice noodles in the supermarket, no need to add additional seasonings.) ）

Seasoning: five-spice powder, salt, cooking wine, Sichuan pepper powder, soy sauce, monosodium glutamate, bean paste, green onion and ginger.

Choose fatty and lean pork belly

Step 2: Cut some minced green onion and ginger, peel the potatoes and cut them into small pieces, put them at the bottom of the bowl, pour some light soy sauce to taste, wash and slice the pork belly.

Cut the potatoes into cubes and place them in the bottom of a bowl and add some light soy sauce to taste

Step 3: Put the rice noodles, cooking wine, minced green onion and ginger and various seasonings into the meat and mix well, so that each piece of meat is evenly coated with rice noodles. Place the potatoes in the bottom of a bowl and top with the mixed pork belly. (I bought ready-made steamed pork rice noodles from the supermarket, so I don't need to put any seasonings, just put in the rice noodles and mix well.) ）

Stir the rice noodles into the pork belly

Once the pork belly is mixed, spread evenly on top of the potatoes

Step 4: Add an appropriate amount of water to the steamer, steam the tamales in the pot for 60-90 minutes, first boil over high heat and then turn to low heat and steam slowly, the longer the steaming time, the more crispy the meat.

Steam for 60-90 minutes

The steamed steamed pork is golden in color, fragrant, soft and glutinous, fat but not greasy, and the potatoes at the bottom absorb the soup of the meat, which is particularly delicious.

Remove from pan and sprinkle with chives and serve