Old Beijing rice noodle meat

Submitted by Jessie on Sat, 12/01/2018 - 15:32
150 grams of sugar, 1 sauce of tofu, 3 tablespoons of soy sauce, a small amount of bean curd soup, 3 spoons of sesame oil, 2 spoons of 13 fragrant, 5 spoons of sweet noodle sauce
Pork belly 300g, rice 250g, glutinous rice 250g


Mix rice and glutinous rice 1:1 evenly.


Put in an air fryer at 200 degrees for 30 minutes. (This is a lazy way) Put it in the pan without an air fryer.


Stir-fry until the rice turns golden yellow. Then smash it with a rolling pin.


Wash the pork belly and cut into 2 mm thick pieces of meat. (I use beef, if you use beef, choose beef ribs)


Marinated meat: add 5 tablespoons of sweet noodles, 3 tablespoons of soy sauce, a piece of tofu, a small amount of tofu soup, 3 tablespoons of sesame oil, 2 tablespoons of 13 powder, and 150 grams of sugar.


Add rice noodles. Grab and marinate for 2 hours.


After 2 hours, the raw rice noodles are layered into the bowl and the skin is placed down.


Put it in a steamer, put in an absolute amount of water, and steam for 1 and a half hours.

Old Beijing rice noodles finished product map


Cooking skills

1. Rice flour must use 1:1 of rice and glutinous rice. You can do more at one time and put it in the refrigerator. 2. Don’t smash the rice flour too much. 3. When pickling meat, if you feel a bit dry, you can put it properly. Into a small amount of water; 4, must use a large fire to steam the meat.