As for the steaming time of fleshy steamed meat, it is generally boiled on high fire, with medium fire 15 minutes (adjusted according to the quantity), and then steamed on low fire 1.5 hours (flexibly adjusted according to the quantity).

Generally speaking, it takes a little longer to steam beef than pork and mutton. Steamed meat should be marinated with white wine, vinegar (white vinegar is also acceptable), white sugar, pepper powder, pepper noodles, a little cooking oil, salt, a little soy sauce and steamed meat powder. (Add ingredients as you like) 1-2 hours, then steam in the pot.

If the steamed meat is steamed in a pot with cold water, and the onion is only steamed for 40 minutes from the end, then the steaming time is not enough, the steamed meat is still fatty, and the rice noodles on the surface are dry and not waxy. In this case, it is recommended to continue steaming for more than half an hour.

Matters needing attention in production:

Generally, the ingredients of steamed pork powder are pork belly with moderate fat and thin, which is steamed by steaming. Pork must use three layers of pork, that is, pork belly, fat and thin, tender but not firewood.

To cook steamed meat well, the key is to choose fresh multi-layered pork belly, which should be thin and even; In the seasoning, you can add some sauces, such as sweet noodle sauce, ribs sauce, fermented bean curd and other seasonings to make the taste richer; Use packaged rice noodles, or fry rice noodles yourself; Rice noodles are spicy, so you can add a little more red oil when mixing meat.