Steamed pork with Sichuan flour(si chuan fen zheng rou fu mei wei zheng rou mi fen zuo fa )

Steamed pork with Sichuan flour

Introduction:

"In fact, in Sichuan and Chongqing, we call this dish not steamed pork with flour, but" Z à meat ". The word Z à is a dialect, which should not be found in the dictionary. Let's write Za (sound Z à) meat for the time being. Zarou can be used as the base of sweet noodle vegetables, such as sweet potato (sweet potato), lotus root, pumpkin, yam, taro, kidney bean (small kidney bean, white kidney bean) and so on. It is named as zarou in the name of vegetable. If it is used as the base of pumpkin, it is called pumpkin zarou. If it is used as the base of sweet potato, it is called sweet potato zarou, and so on. If anyone is going to make steamed pork with flour, they will say: let's steam it at noon (at night). Housewives in Sichuan and Chongqing can make this dish, and the formula is similar. The rice noodles used in steaming meat are all made by ourselves. They retain the flavor of raw materials to the greatest extent. In practice, I will share with you. They are absolutely more delicious than those bought outside. "

Production steps:

Materials required:

Pork: 1.5 Jin

Rice: half a catty

Glutinous rice: 3

Sweet potato: two big ones

Potatoes: two big ones

Dry pepper: right amount

Sichuan prickly ash: a handful

Dried orange peel: half a piece

Red oil bean paste: 1 tbsp

Tofu: small half

Cooking wine: 1 teaspoon

Garlic: half head

Sesame oil: 50g

Shallot: a small root

Old style: 5-10g

Delicious: 5-10g

Salt: right amount

MSG: a little

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Si Chuan Fen Zheng Rou Fu Mei Wei Zheng Rou Mi Fen Zuo Fa