Dongjian Steamed Pork
by Tail's Kitchen
Favorite
Difficulty
Easy
Time
1h
Serving
3
There are many farmhouses around Chengdu, so that office workers who have been busy in the urban jungle for a week have a place to relax and embrace nature on weekends.
Since it is a farmhouse, the food will not be too delicate, but the simple local dishes are more popular with everyone. Local chicken, firewood rice, rice soup and so on, let people who are used to fine food experience another flavor, and they all eat it with relish.
But don’t think that farmer’s cuisine is just plain rice, and that farmer’s cuisine also has a big scene: it is the "nine buckets". "Nine buckets" are called different places in different places, some are called nine big bowls, eight big bowls, some are called dam feasts, flowing water seats...there are different local customs, so these "eight big bowls" and "nine big bowls" The dishes are not all consistent. However, the method is similar, and they are all so-called: "three steams and nine deductions".
Kourou, also called "shaobai" in Sichuan, is divided into sweet and salty. The often said kourou usually refers to salty and grilled white. Pork meat is always a big dish in a banquet. It is delicious. However, the method is a bit complicated and the time required is long enough. Therefore, it is always necessary to do it once in the family on weekdays. However, there are many people who like to eat this dish. I will simplify the method and introduce a lazy version of the meat, which has the taste of meat, and does not take so much trouble and takes so much time.
Since it is a farmhouse, the food will not be too delicate, but the simple local dishes are more popular with everyone. Local chicken, firewood rice, rice soup and so on, let people who are used to fine food experience another flavor, and they all eat it with relish.
But don’t think that farmer’s cuisine is just plain rice, and that farmer’s cuisine also has a big scene: it is the "nine buckets". "Nine buckets" are called different places in different places, some are called nine big bowls, eight big bowls, some are called dam feasts, flowing water seats...there are different local customs, so these "eight big bowls" and "nine big bowls" The dishes are not all consistent. However, the method is similar, and they are all so-called: "three steams and nine deductions".
Kourou, also called "shaobai" in Sichuan, is divided into sweet and salty. The often said kourou usually refers to salty and grilled white. Pork meat is always a big dish in a banquet. It is delicious. However, the method is a bit complicated and the time required is long enough. Therefore, it is always necessary to do it once in the family on weekdays. However, there are many people who like to eat this dish. I will simplify the method and introduce a lazy version of the meat, which has the taste of meat, and does not take so much trouble and takes so much time.
