Where is steamed meat made?

Steamed pork with rice flour [1], also known as cooked pork, is one of the traditional famous dishes widely popular in Jiangxi, Chongqing, Sichuan, southern Shaanxi, western Henan, Anhui, Hubei, Hunan, Zhejiang, Fujian and Guangdong. It is made of pork belly with skin, rice flour and other seasonings.

Steamed pork powder, the main ingredient of steamed pork powder, famous in Jiangxi, traditional stone mill and steamed pork powder, traditional technology, fragrant and delicious.

Steamed meat is waxy and fragrant, crisp and refreshing, fat and thin, red and white, tender but not greasy, and rice flour is oily and full of five flavors. According to different cooking methods, it can be spicy or sweet, and the ingredients can be supplemented with side dishes such as mushrooms, old lotus roots, pumpkins and sweet potatoes.

Nowadays, steamed pork with rice flour is not only pork belly, but also new cuisines such as steamed beef powder, steamed mutton powder, steamed fish powder, steamed eel powder and steamed Chili powder have been derived. Moreover, it is developing in the direction of nutrition and health. Steamed meat with mushroom powder and steamed pepper powder with yam are all innovations.

Steamed meat powder must be the best to adhere to the tradition, which is the real steamed meat. Rice noodles must be soaked, washed and fried in three steps, which are indispensable. What is lacking is the flavor made with spices, not the original fried taste of ingredients. Only after three steps of frying can it be called real steamed meat. Stir-fried steamed meat powder in Xianhong is completely in accordance with the traditional craft, soaking in one bath, washing in two baths and frying in three times, removing sand, dust and raw materials, and restoring the original appearance of steamed meat powder!