The method of steaming pork with rice noodles (Guilin edition) and how to make steamed pork with rice noodles (Guilin edition)

Steamed pork with rice flour, also known as pressed (cooked) meat and noodle meat, 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.

The history of steamed pork with rice flour is 1. "Steamed pork with rice noodles" was popular in Mianyang (including Tianmen, Honghu, Qianjiang and Mianyang) in the old society. Known as the "Hometown of Steamed Vegetables", it is one of the famous "Three Steams in Mianyang". The story of "Mianyang Three Steams" is a household name.

The history of steamed pork II. According to legend, "Mianyang Sanxi" began with the story of Chen Youliang, the leader of the peasant uprising in the late Yuan Dynasty. At that time, on the eve of Chen Youliang's expedition to collect rocks from his hometown Mianyang, in order to comfort the soldiers and boost morale, army chefs were asked to cook some hometown dishes according to the word "Zheng", which meant victory in the expedition. The clever chef cooked steamed fish, steamed meat and steamed dumplings according to the meaning of "signing" and "steaming". Chen Youliang's wife, Roche, washed and cut off a ready-made green vegetable, mugwort leaves, steamed rice noodles with steamed fish, mixed with seasoning and served on the table. The soldiers liked it very much and were full of praise. Since then, people in this area have followed suit, and on festive days, they also use "three steamed dishes" as a big dish to entertain guests, which has been passed down to this day.

Steamed pork is a famous specialty in Hangzhou and enjoys a high reputation. Beginning in the late Qing Dynasty, it is said that its name is related to "Quyuan Fenghe", one of the "Ten Scenes of West Lake". "Quyuan Fenghe" is located at the northern end of Su Causeway, where there are many lotus flowers. Every summer, the breeze blows on the face, and the flowers are cool, which makes tourists linger.

Slice the good pork belly together, arrange the pork belly well, put it in the refrigerator when it is big, and take it out when it is a little thicker, so it is easier to cut beautiful pork slices.

2. Sliced pork belly is marinated with cooking wine, soy sauce, soy sauce and a little pepper for 3-4 hours, and the ratio of cooking wine, soy sauce and soy sauce is about 1: 1: 3.

3. Add the steamed pork rice noodles to the marinated meat slices, pour in a tablespoon of stock and stir well again.

4. Peel potatoes, wash them and cut them into thick slices.

5. Spread the steamer paper on the bottom of the steamer, first spread a layer of potatoes, and then put the pork belly processed in the third step.

6. Steam in the pot. After the fire boils, simmer for about 30 minutes on low heat and sprinkle with chopped green onion.

Cooking tips

1. I didn't mix seasoning or rice flour with the potato chips at the bottom. When I eat it, it is very light, with a little taste of rice flour meat. If the taste is heavy, you can add some salt to the potatoes and steam the pork rice noodles first.

2. I used about100g steamed pork rice noodles. This is adjusted according to my personal preference, but at least every piece of meat should be evenly wrapped with rice noodles;

3, steamed pork belly, try to pick a good pork belly with rich layers, fat and thin, and the meat slices are better.

Common sense of diet

Steamed pork is definitely a big dish in Hubei, and its shadow can be seen in banquets in many places. If ordinary people want to do it, they will definitely choose a grand big day like Chinese New Year or having guests at home. At that time, the first choice to make steamed pork with rice flour was to wash the rice, then dry it, then fry it until golden, and then grind it into rice. The meat should be marinated in advance, mixed with rice flour and steamed slowly in a pot. Because it is not common, it is not often eaten. Once, I listed it as one of my "top dishes". Of course, thanks to the rapid development of business, it is actually very simple to make a cage of steamed meat.

Cooking tips

1, steamed meat powder can also use whole rice and adjust it according to your favorite taste;

2. Pepper powder must be fried and ground to be fragrant enough;

3, sufu and bean paste are very salty, no need to add salt, adjust the salinity with a small amount of soy sauce, and soy sauce can be used instead of sugar;

4, onion ginger juice can adjust the dry humidity, so it is best to wet the rice noodles without extra soup;

5. After re-steaming, the taste is better, that is, steaming for the first time 1.5 hours, and steaming again after completely cooling 1 hour, which has the best taste.