Steamed pork with taro flour(yu tou fen zheng rou )

Steamed pork with taro flour

Introduction:

"This dish is authentic Hubei food. From a snack to a big delicacy, it's very simple, but it's also a hard dish that can be served for dinner. When I made this dish for my colleagues in Zhejiang for the first time, I got everyone's praise and became one of my signature dishes. ha-ha. The taste is really speechless. "

Production steps:

Step 1: first, prepare the required ingredients, peel the taro (the taro is too big to be cut into pieces), slice the pork (with pig skin), and open the steamed meat powder seasoning bag.

Step 2: there are many flavors of steamed meat powder, but the family likes the flavor of rotten milk very much, so they usually choose it when making it. Generally, the flavor of rotten milk is divided into two seasoning packages, a package of rice flour and a package of rotten milk. Mix them evenly. But when I was a child, I used to make steamed pork with vermicelli in the original flavor. I always thought that the original flavor was the authentic Hubei flavor, which is not shown here. If necessary, please let me know by private letter.

Step 3: when mixing rice sauce, I like to add some water. Usually a small spoon plus 3 spoons. As shown in the picture.

Step 4: because pork, ribs and the like are meat, it is inevitable that they have a fishy smell. Personal production like to add some garlic, ginger into the rice sauce. Can add or not, more or less, according to personal preference.

Step 5: put pork and taro into rice noodle sauce and mix well. First put taro, then pork, because meat is easier to absorb sauce.

Step 6: This is a good mix of ingredients, there is no obvious residue at the bottom of the pot, large pieces of rice sauce is good.

Step 7: first lay the taro well, and then spread the pork on the taro. Make sure every taro has pork. In this way, when steaming, the pork oil will slowly decompose to the bottom of the bowl through taro with the high temperature. Therefore, the vegetables will be better than meat, ha ha, personal point of view. If you have time to let it stand for half an hour to one hour before steaming, the ingredients will taste better.

Step 8: steam in a pressure cooker or pressure cooker or more traditional steamer. I usually press the pressure cooker for 40-50 minutes. Steamers last at least an hour. Sprinkle some scallions before leaving the pot. Someone in the family likes to let me sprinkle vinegar when it's hot. This is as you like.

Step 9: steamed meat.

Step 10: soft and glutinous taro at the bottom.

Materials required:

Streaky pork: moderate amount (ribs)

Taro: appropriate amount (potato, lotus root, sweet potato, cowpea, etc.)

Steamed meat powder: one bag

Garlic: 3

Ginger: 3 slices

Shallot: 2

Note: 1, the best meat is pork, choose pork and ribs, the reason I also explained in the above steps. But if you don't eat pork, you can also choose beef and cut it into thick pieces. 2. There are many choices for the vegetables at the bottom, as long as they are not easy to be boiled. Because Hubei is rich in water and lotus root, many families will choose lotus root for authentic Hubei flavor. But I personally like to eat taro, generally will put taro. Like potatoes put potatoes, like cowpeas put cowpeas, sweet potatoes, bottom eat will be very good. Greedy, you can choose a few mixed together. But don't be greedy, ha ha. 3. I don't like to explain the amount of ingredients. Because it really depends on the number of people in the family, or whether the family likes to eat this dish. Because my family and I like to eat steamed taro, this time it's for two people (but based on our love). Usually this is the amount of a meal for five people in a family. Don't worry about seasoning, try it. First pour the rice noodles, then slowly pour the rotten milk, pour a little, taste the salty.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: other

Chinese PinYin : Yu Tou Fen Zheng Rou