How to make the sauce of Chencun powder delicious?

Chencun powder has a history of nearly 80 years. 1927, Huang Dan, a native of Chencun, Shunde, created a kind of rice flour, which was thin, cool, smooth and soft, and became famous. The locals called it "but". After that, they sent this powder to other places, and foreigners named it "Chencun Powder". Due to the fine production, the output of Chencun powder is not high, and only a few hundred kilograms of powder can be produced a day, which is particularly "expensive". It is not easy for foreigners to enjoy this kind of food.

Practice of steaming five-color Chencun powder

1. Preparation materials: Chencun powder, pork, tomato, garlic, onion and Chinese kale.

2. Chop the pork into small pieces, marinate it with proper amount of salt, soy sauce and raw flour, wash the kale, wash and chop the tomatoes, chop the garlic, chop the onion, and cut the Chencun powder into one-inch long sections.

3. Make a fire in the pot and put the right amount of oil.

4. After the oil is hot, put the minced garlic into the pot and stir-fry.

5. stir-fried diced meat

6. Add tomatoes and fry for a while.

7. Add the right amount of water, add the right amount of salt, chicken essence and soy sauce to taste.

8. Put aside the cooked ketchup.

9. Put a proper amount of water in the fire.

10. After the water boils, blanch the Chinese kale for later use.

1 1. Pour the tomato sauce on Chencun powder.

12. Put a proper amount of water in the pot. After the water boils, put Chencun powder into the pot and steam for 8- 10 minutes.

13. Add kale and chopped green onion to the steamed flour.