Steamed Pork in Round Cage

Name: Steamed Pork in Round Cage
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Pork belly; 250g Steamed Pork; 1 tbsp Peanut oil; Some salt; 1 tbsp Soy sauce; 1 stage shallot; 1 large piece ginger; 3 tablespoons Pixian Doubanjiang; 1 tbsp Rice wine; 1 tbsp Fermented bean curd juice; 5 capsules garlic; a little Shallots; 2 teaspoons pepper powder; 1 tbsp Rapeseed oil

by Saifi

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Steamed pork with powder has a long history. There are legends that this dish was a wonderful recipe of the Ding family in the late Ming and early Qing dynasties. Emperor Chongzhen felt delicious when he ate it during his southern tour. He invited Chef Ding to the court as the royal chef. It is also rumored that it was made by Hangzhou chefs in the late Qing Dynasty for the season. With its fragrance, soft and waxy, it exudes a special charm.
Rice noodles

Steamed Pork in Round Cage

1. Soak the steamed pork rice noodles in wide warm water for about three hours until they are full of heart

2. Finely chop Pixian watercress, finely chop green onions, finely chop ginger and garlic

3. Scrap the burnt pork belly and cut it into slices

4. Put peanut oil in the pot, add Pixian Douban, garlic and chopped green onion after the oil is warm until the Douban breaks up until the oil is fragrant, and turn off the heat.