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Steamed belly with ground rice


Belly 200 g, ginger 5 g, ground rice 80 g, 1 soup spoon of cooking oil, 1 tea spoon of black soy sauce, 1 soup spoon of rice wine (not necessary), 2.5 soup spoons of light soy sauce, 1 tea spoon of salt, 3 star anises, 2 bay leaves, 5 cloves, 20 pepper balls, 1/2 spring onion

  1. Cut the belly into pieces. Cut the ginger into slices. Cut the spring onion into small bits.
  2. Mix the belly pieces, ginger, salt, rice wine, black soy sauce and light soy sauce. Wait for 1/2 hr.
  3. Put the rice flour in a pan. Stir-fry with moderately quick oven for 10 minutes.
  4. Put the star anises, cloves, pepper balls and bay leaves in the pan. Stir-fry with moderate oven for 5 minutes. 
  5. Move the pan from the oven. Pick out the star anises, bay leaves, pepper balls and cloves out from the rice flour.
  6. Mix the belly mixture, cooking oil and rice flour. Make sure every belly piece is completely covered by the rice flour.
  7. Put the belly mixture of step 6 into a steamer. Steam with quick oven.
  8. When the water in the steam boils, switch to slow oven. Steam for 1.5 hr.
  9. Move the food out from the steamer. Sprinkle with the spring onion bits. 
Chinese food - Steamed belly with ground  rice
Chinese food - Steamed belly with ground rice