Why does the steamed pork with rice flour have a certain fishy smell? How to remove the fishy smell of steamed pork with rice flour?

We all know that there are many ways to eat pork, and steamed pork with rice flour is one of the more common ways. It tastes tender and delicious, and it tastes very fragrant. Many people make steamed pork with rice flour at home. Some people make steamed pork with rice flour that has a fishy smell. What's going on? Let's take a closer look!

Why does the steamed pork with rice flour have a certain fishy smell?

The reason is very simple. It must be that I missed a step to remove the fishy smell from the pork belly. Although white vinegar has been added to the pork belly, it can achieve a certain effect of removing the fishy smell, but it cannot completely remove the fishy smell in the meat, so I added a step to remove the fishy smell. The pork belly covered with flour can completely absorb the remaining moisture in the meat by using the strong adsorption of flour, and then the flour on the surface of the pork belly can be washed off, so that the effect of completely removing the fishy smell can be achieved. In this way, the steamed pork with rice flour will not have a fishy smell.

How to remove the fishy smell of steamed pork with rice flour

The pork belly should be soaked in water with white vinegar, and then marinated with cooking wine and other seasonings.

Soaking the pork belly in white vinegar water is mainly to remove the fishy smell in the pork belly and impurities on its surface. At the same time, it can soften the pork belly, which is conducive to forcing out the blood in the meat and preparing for the process of removing the fishy smell from the pork belly.

This is mainly related to the properties of white vinegar itself. White vinegar is acidic, and the acidity of white vinegar can be used to soften the meat, so that the blood in the pork belly can be forced out. At the same time, white vinegar has a certain bactericidal effect, which can kill the bacteria on the surface of the meat and remove impurities on the surface, making it healthier to eat.

How to make steamed pork with rice flour

Prepare the ingredients:

Ingredients: 500g fresh pork belly

Ingredients: 100g rice flour, shallot, ginger, flour

Seasoning: soy sauce, cooking wine, oyster sauce, white vinegar, salt, chicken essence

Start making:

1. To process the pork belly, take a clean large bowl, add an appropriate amount of warm water into the bowl, then add a little white vinegar, then wash the fresh pork belly, cut it into thin slices with a kitchen knife, and soak it in the large bowl for 20 minutes.

2. To remove the fishy smell from the pork belly, drain the water from the soaked pork belly, pour out the water in the large bowl, then put the pork belly into the large bowl, first add a little cooking wine into the bowl, then add an appropriate amount of flour into the bowl, then mix it with your hands until the surface of the pork belly is evenly coated with flour, and leave it for 10 minutes.

3. To marinate the pork belly, first cut the ginger into shreds and the shallot into chopped green onions, and place them in a clean plate for later use. Wash the pork belly covered with flour in clean water continuously until the flour on the surface is completely washed off. Then drain the pork belly and place it in a large bowl. Add shredded ginger, soy sauce, oyster sauce, chicken essence and appropriate amount of salt to the bowl, mix them with your hands again, add appropriate amount of clean water during the mixing process, and finally marinate for 10 minutes.

4. Coat the pork belly with flour. After the pork belly is marinated, take out the rice noodles and sprinkle them evenly in the bowl containing the pork belly. Then use chopsticks to evenly mix the pork belly and rice noodles together. The flour coating on the pork belly is ready.

5. Steam the pork belly. Take a clean plate, pick up the pork belly with chopsticks and put it on the plate. Then pour a proper amount of water into the pot, boil it over high heat, put in the steamer, put the plate with the pork belly into the steamer, and steam it slowly over low heat until the pork belly can be pierced lightly with chopsticks. Finally, sprinkle with chopped green onions.

Production and techniques of steamed pork with rice flour

1. When soaking pork belly in white vinegar water, be sure to cut the pork belly into thin slices before putting it into the water. Remember not to put in the whole piece of pork belly, as this will not be conducive to the removal of blood from the pork belly.

2. When steaming the pork belly, be sure to use a low heat to steam it slowly to prevent high heat from drying up the water in the pot, which would make it difficult for the pork belly to be cooked through. In addition, if you steam it slowly, the water vapor in the pot will slowly penetrate into the meat, and the steamed pork will taste better.

3. When making steamed pork with rice flour, adding water is very important. Many people will add water when coating the pork belly with rice flour. This is not allowed because rice flour is relatively dry. If water is added at this stage, the water will be quickly absorbed by the rice flour, which will make the meat less tender. Moreover, the rice flour that absorbs a lot of water will separate from the pork belly, and the steamed pork with rice flour will end in "failure".