Steamed pork with lotus leaf powder(he ye fen zheng rou )

Steamed pork with lotus leaf powder

Introduction:

"Steamed pork with lotus leaf powder" is a famous dish with high reputation in Hangzhou. In the late Qing Dynasty, it was said that its name was related to the "wind lotus in Quyuan" of the "ten sceneries of the West Lake". It is made of fresh lotus leaves from Hangzhou at that time, wrapped with fried rice flour and seasoned pork, steamed. It has a delicate flavor, fresh fat, soft, waxy but not greasy. It is suitable for summer consumption

Production steps:

Step 1: cut pork into small cubes.

Step 2: cut scallion into sections and ginger into shreds.

Step 3: wash glutinous rice several times, drain and dry.

Step 4: put the frying pan on the fire, pour in the glutinous, add star anise and stir fry. If rice is mixed, add a teaspoon of oil.

Step 5: stir fry the glutinous rice until golden and leave the heat. Cool naturally.

Step 6: put the fried glutinous rice on the panel and roll it into pieces. There's no need to grind it. It's too fine and tastes bad.

Step 7: pour the glutinous rice flour into the pickled pork, mix well, and add the hot sauce.

Step 8: add some water to wrap the rice on the meat.

Step 9: lotus leaf hot water pool.

Step 10: divide the lotus leaf into 4 pieces.

Step 11: put pieces of meat on each piece and wrap them into small squares.

Step 12: wrap it in the way you like. I use the method of square rice dumplings, tied with rope or corn husk.

Step 13: steam for about 1 hour until the meat is crisp and fragrant.

Materials required:

Pork: 250g

Glutinous rice: 200g

Ginger: 1 small piece

Scallion: 1 / 2 root

Zanthoxylum powder: 3G

Hot sauce: about 10g

Sweet flour sauce: 20g

Soy sauce: 20g

Sugar: 5g

Huadiao wine: 15g

Fresh lotus leaf: 1

Star anise: 3 capsules

Note: 1. When meat slices are mixed with flavor, it should be slightly strong in winter and light in summer. 2. Choose hard streaky pork, easy slag, fat but not greasy, good taste. 3. The amount of rice flour is appropriate. When mixing meat, pay attention to the amount of fresh soup, and make it dry and thin moderately.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: slightly spicy

Chinese PinYin : He Ye Fen Zheng Rou