This recipe is amazing. Sliced pork is coated with rice flour and then steamed. The rice flour absorbs juice and flavor, forming a very tasty wrap. Meanwhile, steamed pork is juicy and tender. This dish has a strong aroma of Sichuan pepper, a little bit spicy; and pleasant smell of star anise.
The key ingredient is rice flour. Add 1/2 cup of rice, 1/2 cup of sweet rice (sticky rice), 1~2 star anise, 1 tsp Sichuan pepper in the skillet, stir under medium power until rice is slightly yellowish in color. Let cool to room temperature and then grind with coffee grinder to obtain coarse flour powder. This rice flour can be preserved in a tightly capped bottle for quite a long period.
The key ingredient is rice flour. Add 1/2 cup of rice, 1/2 cup of sweet rice (sticky rice), 1~2 star anise, 1 tsp Sichuan pepper in the skillet, stir under medium power until rice is slightly yellowish in color. Let cool to room temperature and then grind with coffee grinder to obtain coarse flour powder. This rice flour can be preserved in a tightly capped bottle for quite a long period.
Marinade source: 2 tbsp dark soy source, 1 tsp sugar, 1 tsp salt and 1 tbsp sesame oil.
Slice 1 lb pork to 2~3 mm thick, rinse to remove blood, dry with paper towel. Marinate sliced pork for at least 2 hours in the fridge.
Evenly coat pork slices with prepared rice flour, place in a container. Then steam for 30 minutes.
If more spicy taste is preferred, drizzle cooked pork with chili oil. For decoration, sprinkle with finely chopped green onion.
Slice 1 lb pork to 2~3 mm thick, rinse to remove blood, dry with paper towel. Marinate sliced pork for at least 2 hours in the fridge.
Evenly coat pork slices with prepared rice flour, place in a container. Then steam for 30 minutes.
If more spicy taste is preferred, drizzle cooked pork with chili oil. For decoration, sprinkle with finely chopped green onion.
