This Sichuan sweet potato steamed meat is delicious. Rice noodles are made by our own processing. They taste better than the steamed meat powder bought outside. Lean meat is not firewood, fat meat is not greasy, and sweet potatoes are soft and waxy. It’s satisfying to take a bite. Let the fear of fat and often very greedy students, get two-sided satisfaction.


500g pork
1 Sweet Potato
1 / 2 bowl of rice
1 tsp sugar
3 spoonfuls of soy sauce
1 teaspoon of soy sauce
2 spoonful Pixian bean paste
1 teaspoon oyster sauce
1 teaspoon cooking wine
4 Zongye
0.5 tbsp salt
Two star anise
1 cinnamon
10 Chinese prickly ash
2 fragrant leaves
Half a bowl of rice


Step 1
Dry pot without oil, add 2 star anise, 1 cinnamon, 10 pepper, 2 fragrant leaves, half a bowl of rice, stir fry over low heat

Step 2
Stir fry until fragrant, brown and dry. Serve in a bowl and let cool

Step 3
Stir the stir fried rice and spices with a cooking machine to make coarse grains

Step 4
Cut pork into thin slices

Step 5
Add 1 tbsp cooking wine, 1 tbsp soy sauce, 3 tbsp soy sauce, 2 tbsp Pixian bean paste, 1 tbsp sugar and 1 tbsp oyster sauce to the cut pork. Mix well and marinate for half an hour

Step 6
Then add the spiced steamed meat powder

Step 7
Mix well with the pickled pork, let each piece of meat evenly wrapped with rice flour

Step 8
Peel the sweet potato and cut it into large pieces

Step 9
Lay rice dumpling leaves on the bottom of the steamer

Step 10
Put in the cut sweet potato as the base

Step 11
Then spread the mixed rice noodle meat, put it into the steamer, cover it, steam for 60 minutes