Steamed pork with rice flour (also known as noodles) is a traditional and famous dish for guests in China. Steamed pork with rice flour is waxy and fragrant, crispy and refreshing, soft, tender, sweet, fragrant and salty, rich in taste and gentle in diet. It is made from the main material, skinned pork, rice and other seasonings. The "steamed pork with rice flour" is fat and lean, with red and white, tender but not delicate. The rice flour is oily and has a rich aroma. When the vegetables are finished, they are topped with old lotus roots. The color is pink, glutinous and fragrant, adding color.
historical and cultural
1. "Steamed pork with rice flour" was popular in Mianyang Prefecture (including Tianmen, Honghu, Qianjiang, and Mianyang) in the old days. It is known as the "Hometown of Steaming Vegetables" and is one of the famous "Three Steaming in Mianyang". The story about the "Three Steams in Mianyang" is even more well-known;
2. According to legend, the "Three Steams in Mianyang" began with the story of Chen Youliang, the leader of the peasant uprising at the end of the Yuan Dynasty. At that time, Chen Youliang led his troops from his hometown of Mianyang on the eve of an expedition to Caishiji. In order to reward the soldiers 'courage and boost morale, he ordered the army's chefs to cook some hometown dishes according to the word "levy", implying victory in the expedition. Smart chefs made steamed fish, steamed meat, and steamed dumplings according to the different meanings of "sign" and "steam". Chen Youliang's wife, Luo Shi, took advantage of the occasion to wash and cut ready-made green vegetables-Shanghao, use rice noodles from steamed fish meat, add seasonings, mix well, steam, and serve them on the table. All the soldiers loved it very much and praised it. From then on, the people in this area followed suit and used "three steamed" as a big dish to entertain guests on festive days, which has been passed down to this day.
Steamed Pork with Hubei Powder
Recipe Recommendations
- pork belly appropriate amount
- potatoes appropriate amount
- Steamed pork powder appropriate amount
- pumpkin appropriate amount
- cooking wine appropriate amount
- oil appropriate amount
- Jiang appropriate amount
- sand tea sauce appropriate amount
- pepper appropriate amount
- spiced powder appropriate amount
- chili noodles appropriate amount
Steps for Steamed Pork with Hubei Powder
1
Wash potatoes and pumpkin, peel and cut into slices.
2
Slice pork belly (not too thick or too thin), dice ginger and soak in ginger water, and prepare other seasonings.
3
Marinate the pork belly with 2 ingredients (I didn't put so much in the end, so I can control the amount myself), cooking wine and a little oil.
4
Steamed pork rice noodles (I think it's better and more fragrant when fried myself. This is too powder. I don't like it very much. The one with broken rice grains is better).
5
Mix well the potatoes and pumpkin pieces with a little steamed pork rice flour (you can also leave them alone, the two ingredients are quite pink and sweet).
6
Mix the marinated pork belly evenly with the steamed pork rice noodles to ensure that every piece is stained.
7
Spread the potatoes and pumpkin pieces on the bottom of the bowl, and spread the pork belly piece by piece on top (if you have to turn it upside down after steaming for the sake of beauty, just spread it upside down, which will save trouble).
8
Put it on the pot and steam it, and after steaming, the aroma is fragrant (sprinkle some chopped green onion on the surface, there are no more onions at home, so I sprinkled some of the leftover ginger and chili noodles on the surface to make up for the number).Steamed Pork with Hubei Powder Make Tips
TIPS: 1. Choose pork belly for the meat to ensure a good mix of fat and lean for a better texture; slice it neither too thick nor too thin. 2. Control the steaming time carefully—once the meat is done, check to make sure the vegetables underneath are cooked as well. 3. Feel free to choose your own base vegetables; in addition to potatoes and pumpkins, you can also use sweet potatoes, leafy greens, etc. 4. It is best to make the rice flour yourself: stir-fry rice with spices like Sichuan peppercorns, then grind into a powder once fragrant (it doesn't need to be too fine).