Chinese Food
Hubei flavor of steamed pork with flour
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Mianyang steamed pork with flour is one of the three steamed dishes in Mianyang. Mianyang (now Xiantao and Honghu) is a traditional famous dish of Han nationality in Hubei Province. It belongs to Hubei cuisine and is a wonderful flower in Hubei cuisine. It plays an important role in Chinese cuisine. Mianyang people like to eat steamed vegetables. There is a custom of no vegetables, no steaming. It is called the hometown of steamed vegetables. Mianyang steamed pork with rice flour is made of pork streaky pork. The product is pink in color, tender in meat, delicious in taste, fat but not greasy
Cooking ingredients
Cooking Steps
Step1:Prepare streaky pork, steamed pork flour and sweet potato forget to shoot (streaky pork is better to have three layers of lean meat. I'm a bit fat today
Step2:Sliced streaky pork. 0.81cm thick. Sliced sweet potato. A little thicker than sliced streaky pork
Step3:Put the cut streaky pork into the basin. Pour in the steamed rice noodles. Mix with a little water. Dip each piece of pork evenly with rice noodles. Marinate the mixed meat for 2030 minutes and taste it (this steamed rice noodles can steam 1 Jin and 2 meat in a package, and do not need to add other seasonings
Step4:Put the cut sweet potatoes on the bottom of the steamer. Add some potatoes (potatoes, lotus root, pumpkin, Yu head, radish, dough. You can use them as the base, as you like)
Step5:Put the marinated streaky pork on the sweet potat
Step6:Boil the rice cooker with water (you can boil the water first when marinating the meat). Put on the steamer, cover the lid and steam for one hour. Don't open the lid halfway. When the meat is steamed, the house is full of fragrance
Step7:Dangdang See if you have a good appetite. (my daughter usually doesn't eat much meat. I ate all the meat in this bowl today. I also added a piece of sweet potato.
Cooking tips:In 2010, Mianyang three steaming and its cooking skills has been listed as a provincial intangible cultural heritage by Hubei provincial government. Mianyang three steams is said to have originated from the story of Chen Youlang, the leader of the peasant uprising at the end of the Yuan Dynasty. At that time, on the eve of his expedition to Caishiji from Mianyang, Chen Youlang, in order to reward the soldiers and encourage their morale, asked the army chef to cook some local dishes according to the word March, which implied the victory of the expedition. The wise Cook made steamed fish, steamed meat and steamed round according to the homonym meaning of Zheng and Zheng. Zhang Fengdao, Chen Youliang's wife, once again took advantage of the fact that she washed and cut off the ready-made Qingcai Shanghao. She added the seasoning to the rice flour steamed with fish meat and mixed it with the seasoning and steamed it. Then she served it to the dining table. The general was very pleased with the food and spoke highly of it. Since then, people in this area have followed suit. In the festive days, they also use three steams as a big dish to entertain guests. It has been handed down to this day. There are skills in making delicious dishes.
