Delicate and Juicy, Full of Meat Flavor, and Not at All Greasy

Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine, which promotes iron absorption, effectively treating iron deficiency anemia. It has the effects of replenishing kidney, nourishing blood, and soothing the liver and dehumidifying. However, due to the high cholesterol content in pork, obese people and those with high cholesterol should not eat it frequently.

Powdered pork is also a great solution for cravings; it appears in various cuisines, both north and south, and is a traditional dish for entertaining. To make good powdered pork, the most basic requirement is to 'steam it thoroughly.' Uncooked powdered pork, no matter how much you season it, won't taste good if it's soggy. Besides making powdered pork 'tender and rotten,' enhancing its fragrance and taste depends on the ratio of seasonings. The key is the rice flour used for steaming.

The ingredients needed are: pork ribs (five-spiced pork), lotus root, rice (75g), sweet bean sauce (20g), white sugar (3g), pepper, yellow wine, ginger, cinnamon stick, star anise, cardamom, scallions, cloves, salt, MSG, soy sauce, fermented bean curd juice.

Step 1: Here, the pork is cut into 4cm long, 2.5cm wide, and 1cm thick strips, and patted dry with a cloth.

Step 2: The pork patted dry is added to a bowl with salt, soy sauce, sweet bean sauce, fermented bean curd juice, ginger juice, yellow wine, MSG, white sugar, and mixed thoroughly, marinating for 5 minutes.

Step 3: The rice is placed in a cast-iron pot and fried over low heat for 5 minutes until it turns yellow. Then, ginger, cinnamon stick, star anise, and cardamom are added and fried for 3 minutes before bringing the pot to a boil.

Step 4: The rice is then ground into rice flour grains the size of fish eggs; making five-spice rice flour is very fragrant (if you don't want to go through this complicated process, you can buy ready-made powdered pork, which has five-spice and spicy flavors, and both are very good).

Step 5: Here, the lotus root is cleaned, peeled, and cut into 3cm long and 1cm thick strips. The lotus root strips are mixed with salt and five-spice powder, and then soaked in a bowl. (This is to make the lotus root taste better; it becomes powdery and sticky when steamed).

Step 6: Then, the marinated pork is mixed with five-spice powder. The marinated pork mixed with five-spice powder is placed in a bowl, arranged neatly with the skin facing down and surrounded by meat strips (this is similar to savory pork and cooked pork belly; the meat is placed at the bottom, then vegetables are placed on top, and then it is folded back over).

Step 7: The bowl with pork and the pot with lotus root are placed in a steamer basket and steamed for 1 hour with a roaring fire.

Step 8: First, the steamed lotus root is placed on a plate and used as a base, then the steamed pork is flipped over onto the lotus root, and then sprinkled with pepper and scallions to complete.

The pork must be marinated by first draining the meat surface moisture and adding salt and other seasonings in appropriate amounts to make the flavor penetrate the meat. The rice flour is ground into rice grains, and the lotus root is steamed until rotten and oily.

This delicious powdered pork is ready; it's powdery and sticky, full of meat fragrance. Each piece of five-spiced pork is covered with rice flour, and eating it is very flavorful and delicious, especially when eaten with rice – it's super satisfying! Powdered pork is a traditional specialty dish from the villages of Wuyuan, Jiangxi, and is made by steaming vegetables or meat with rice flour. Powdered pork and powdered pork ribs are the most popular, with a soft, fragrant, and tender texture, and is juicy, with fat and lean meat, and is tender and not mushy; the rice flour is oily and fragrant, and the aroma is rich.

Regardless of whether it's sweet or spicy, the flavor is very strong, and it's very crisp and won't feel greasy. If you like it, you can try it!