Name: Beautiful Memories of Childhood [hubei Steamed Pork with Rice Flour]
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly; Some potato; Some Steamed meat powder; Some pumpkin; Some Cooking Wine; Some oil; Some ginger; Some Shacha sauce; Some pepper; Some Five spice powder; Some Chili noodles

Beautiful Memories of Childhood [hubei Steamed Pork with Rice Flour]

by September Asuka

5.0 (1)

Favorite

Difficulty

Hard

Time

Serving

Steamed pork (also known as noodle meat) is a traditional Chinese hospitality dish. The steamed pork is waxy and fragrant, crisp and refreshing, soft, tender, sweet, fragrant, salty, rich in taste, and mild in eating habits. It is made with the main ingredient skinned pork meat, rice and other seasonings. "Fen Steamed Pork" is fat and thin, red and white, tender but not minced, with oily rice noodles and rich in five flavors. When the dish is finished, the old lotus root is used as the base. The color is pink, waxy and fragrant, adding more color.

history and culture

1. "Fen Steamed Meat" was popular in Mianyang Prefecture (including Tianmen, Honghu, Qianjiang, and Mianyang) in the old days. It is known as the "Hometown of Steamed Vegetables" and is one of the famous "Mianyang Three Steams". And the story about "Mianyang Three Steaming" is well-known;

2. The "Three Steams in Mianyang" is said to be the story of Chen Youliang, the leader of the peasant uprising in the late 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 comfort the soldiers and boost morale, he ordered the army chef to cook some hometown dishes according to the word "Zheng", which means victory in the expedition. The clever chef made steamed fish, steamed meat, and steamed dumplings according to the meaning of "zheng" and "steamed". Chen Youliang's wife, Roche, used ready-made vegetables-Artemisia esculenta to clean and cut them, mixed with rice noodles of steamed fish meat, mixed with seasonings, steamed, and served to the table. The soldiers liked it very much and were full of praise. Since then, people in this area have followed suit, and in festive days, they have also used "three steamed" dishes to entertain guests, and it has been passed down to this day. "

Beautiful Memories of Childhood [hubei Steamed Pork with Rice Flour]

1. Wash potatoes and pumpkin, peel and cut into pieces.

Beautiful Memories of Childhood [hubei Steamed Pork with Rice Flour] recipe

2. Slice the 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 the ingredients in 2 (I didn't put so much in the end, the amount can be controlled by yourself), cooking wine and a little oil.

4. Steamed pork rice noodles (I think it’s better and more fragrant to fry by myself, this one is too powdery, I don’t like it very much, it’s better to have broken rice particles)

5. Mix the potatoes and pumpkin chunks with a little steamed pork rice noodles (you don't need to mix them, they are quite sweet).

6. Mix the marinated pork belly with steamed pork rice noodles evenly to make sure that every piece is covered.

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 want to buckle upside down after steaming for a good look, just shop the other way, I will save trouble).

8. Steam it in the pot. After steaming, the aroma is tangy (sprinkle a little green onion on the surface, there is no green onion at home, I sprinkled some leftover ginger and chili noodles on the surface).

Tips:
TIPS:

1. The meat should be pork belly, so that it will have a fat and lean taste, and the cut should not be too thick or too thin.

2. The steaming time should be grasped well. When the meat is cooked, you should also check whether the following dishes are cooked.

3. Mat dishes can be used at will. In addition to potatoes and pumpkins, sweet potatoes, green vegetables, etc. can also be used

4. It is best to make rice noodles by yourself, fry them with spices such as rice and Chinese pepper, fry them and grind them into powder (not too fine)