Xi'an Hui Min Steamed Pork
by Handsome chef
Favorite
Difficulty
Normal
Time
24h
Serving
4
[Fen Steamed Pork] This dish is spread all over the country. It is served in the halls and is homely. Everyone loves it and makes it at every family. One person has one taste, one place has one characteristic. However, the "difference" is a bit big when it comes to the [Fen Steamed Meat] of the Hui people in Xi'an. The steamed meat in other places is mostly made of rice noodles and pork. However, Xi'an Hui people not only use beef, but also use flour. This is probably the only one in the whole country. Today, the handsome guy will "chat" this special [Fen Steamed Pork] with everyone.
Let’s start with history: According to legend, during the heyday of the Tang Dynasty, a group of Arab businessmen went to Chang’an to do business along the “Silk Road”. One day at noon, I traveled to the vast Gobi under the Qilian Mountains, set up a tent and started cooking, and put the cut pieces of meat, the ready-to-use seasonings and flour on a small table. Unexpectedly, a gust of wind blows down the tent. The cooks rushed to clean up, saying that it was too late, it was soon, and stretched out their arms to surround the meat, seasoning and flour, but the wind blew three things. Blended together. In order to hurry, the cooks put these mixed meat gnocchi on the fire and steamed them in a hurry. As a result, everyone ate it and smiled, boasting that the lunch was a good meal, which was both full of hunger and moisturizing. They took the unfinished meal with them and distilled it again in the afternoon to eat it. The result was even better. When he arrived in Chang'an, the cook did the same thing. He opened a shop specializing in this kind of meat on the streets of Chang'an, and named it "Fen Steamed Beef and Mutton". It was very popular because it was easy to eat and easy to carry, and it became Chang'an over time. A unique and convenient gourmet food.
The steamed meat sold outside is served in a large pot. The cooked steamed meat is covered with a quilt and is booed by a small fire. The customer comes and the boss shovels a dish with a small spatula, topped with garlic and tea. For those who claim to be "Old Shan" For Shaanxi people, don't mention how delicious it is.
In fact, the method of steaming meat with rice flour is very simple and the raw materials are also very simple, but it is not easy to make it well. The key is that steaming beef takes time, and you cannot eat good meat without 24 hours from preparation to eating. Same as Roujiamo, some steamed meats in Huimin Street are surprisingly unpalatable. They are not the same as Roujiamo. They are not made of unorthodox recipes, but are made to save costs, so the quality is uneven. The steamed meat is simple but the ingredients are very particular. You must choose good beef and mutton. If you want loin meat, you can choose beef ribs at home. And the ratio with flour should be controlled well. In order to reduce the cost, some stores can only see the flour but not the beef in the steamed meat. It tasteless and tasteless, and it is difficult to swallow.
Let’s start with history: According to legend, during the heyday of the Tang Dynasty, a group of Arab businessmen went to Chang’an to do business along the “Silk Road”. One day at noon, I traveled to the vast Gobi under the Qilian Mountains, set up a tent and started cooking, and put the cut pieces of meat, the ready-to-use seasonings and flour on a small table. Unexpectedly, a gust of wind blows down the tent. The cooks rushed to clean up, saying that it was too late, it was soon, and stretched out their arms to surround the meat, seasoning and flour, but the wind blew three things. Blended together. In order to hurry, the cooks put these mixed meat gnocchi on the fire and steamed them in a hurry. As a result, everyone ate it and smiled, boasting that the lunch was a good meal, which was both full of hunger and moisturizing. They took the unfinished meal with them and distilled it again in the afternoon to eat it. The result was even better. When he arrived in Chang'an, the cook did the same thing. He opened a shop specializing in this kind of meat on the streets of Chang'an, and named it "Fen Steamed Beef and Mutton". It was very popular because it was easy to eat and easy to carry, and it became Chang'an over time. A unique and convenient gourmet food.
The steamed meat sold outside is served in a large pot. The cooked steamed meat is covered with a quilt and is booed by a small fire. The customer comes and the boss shovels a dish with a small spatula, topped with garlic and tea. For those who claim to be "Old Shan" For Shaanxi people, don't mention how delicious it is.
In fact, the method of steaming meat with rice flour is very simple and the raw materials are also very simple, but it is not easy to make it well. The key is that steaming beef takes time, and you cannot eat good meat without 24 hours from preparation to eating. Same as Roujiamo, some steamed meats in Huimin Street are surprisingly unpalatable. They are not the same as Roujiamo. They are not made of unorthodox recipes, but are made to save costs, so the quality is uneven. The steamed meat is simple but the ingredients are very particular. You must choose good beef and mutton. If you want loin meat, you can choose beef ribs at home. And the ratio with flour should be controlled well. In order to reduce the cost, some stores can only see the flour but not the beef in the steamed meat. It tasteless and tasteless, and it is difficult to swallow.
