Xi'an Special Snacks-【hui Min Steamed Pork】

Name: Xi'an Special Snacks-【hui Min Steamed Pork】
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Beef Ribs; Some Flour; Some garlic; Some Green onion ginger; 10g Five spice powder; 30g pepper; 5g Angelica dahurica; 30g Soy sauce; 50g Cooking Wine

by Handsome chef

4.6 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

【Fen Steamed Pork】This dish can be found all over the country. Go to the hall and go home.

Everyone loves it, and every family does it. 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 pork in other places is mostly made of rice noodles and pork. However, Xi'an Hui people not only use beef, but also 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, in the heyday of 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 and opened a shop specializing in this kind of meat on the streets of Chang'an, and named it "Fen Steamed Beef and Mutton." It is very popular because it can be eaten anytime, and it is easy to carry. Over time, it has become a unique and convenient delicacy in Chang'an.

The steamed pork sold outside is in a big pot.

The cooked steamed pork was covered with a quilt and booed over a small fire. The customer came and the boss shoveled a dish with a small shovel, and served it with garlic and tea. To the Shaanxiese who claim to be "Old Shaan", it is not to mention how fragrant it is.

What a way! Our old Shaan is like (that's) a good bite.

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. In my opinion, I only recommend "Ma Jian Shankou Steamed Pork with Flavored Pork" which is good for Xi'an Huimin Street, whose meat is fat but not greasy, and dry but not firewood. (For details, you can search on the Xi'an station of Dianping.com. If you are interested, you can also check out the favorite snacks of Xi'an people) Every time I eat two large servings until I can afford it. And his house is open until the afternoon and evening.

There is also a particular way of eating [Fen Steamed Pork]. It must be served hot, with garlic and steamed buns, and a cup of hot tea. Of course, many foreign friends are not accustomed to the taste of [Fen Steamed Pork]. I will only introduce the method and the culture here for your reference and communication. You can try it at home. It doesn't matter if you are not used to it. Still the same sentence: Food is also a culture, which needs us to inherit and carry forward. I hope you like it, and I hope you can come to Xi’an to taste food and culture. "

Ingredients

Xi'an Special Snacks-【hui Min Steamed Pork】

1. Beef must choose beef ribs, fatter

Xi'an Special Snacks-【hui Min Steamed Pork】 recipe

2. Cut into large pieces, half the size of Mahjong

3. 30g Chinese pepper, 5g Angelica dahurica, saute over low heat until fragrant

4. Stir fry

5. Pick out the hard grains from the peppercorns

6. Roll into Chinese prickly ash and Baizhi noodles for later use

7. Add appropriate amount of green onion and ginger slices to the meat, add two tablespoons of light soy sauce, 50g cooking wine, about 25g salt, and a teaspoon of chicken essence.

8. Pour in 10g of fried Chinese prickly ash and Angelica root powder and five-spice powder

9. Grab it with your hands and marinate overnight (24 hours is better)

10. Pick out the green onion and ginger the next day

11. Stir in flour

12. Until each piece of meat is evenly coated with flour and there is no excess flour in the pot.

13. Wrap the flour-coated meat with dragon cloth, steam for 30 minutes on high heat, then turn to low heat and steam for 2 hours

14. Use chopsticks to break the steamed meat and let it cool naturally (so it is usually steamed on the first day and eaten the next day)

15. It is steamed twice to make it easy to taste, and only needs to be heated when eating. You can heat up small cakes and eat with them

Tips:
Tips: 1. When choosing meat, you can choose fat and thin ones, which are too thin and steamed without taste.

2. Do not soak the meat with water, or it will lose its flavor.

3. When marinating the meat, put enough salt at one time, and then mix it with flour. The taste should be heavier. This is also related to his way of eating.

4. When marinating the meat, put the onion at the end so that it will never rot.

5. The meat must be marinated for more than 12 hours before mixing in the flour. When mixing the flour, it must be hard to make the noodles completely adhere to the meat, not too little, and more flour does not matter.

6. When steaming, the meat is covered with cage cloth to prevent water vapor and also lock the flavor of the meat.

7. The steaming must be thoroughly steamed. I have steamed 2 catties of meat for about two hours.

8. After the first steaming, let the meat cool, and steam it again when you eat it.

What’s sold outside is a big pot of steaming a big pot of meat, a customer and the boss will give it a portion, and the rest of the meat is kept in the pot with a small fire, topped with steamed buns and covered with quilts, just sell it for one day , That's quite delicious. This is why I recommend that you steam it twice at home.

Friendly Eating Tips: When eating with garlic and small cakes, it can be lotus leaf cakes or electric scones like mine, and then make a pot of tea, it is called moisturizing. Some old foodies with heavy flavors will also ask the boss to add a piece of fat butter. It's more delicious when you eat it (you can try if you like it, even if you don't like it), the cake can be eaten with or with meat.