Steamed pork with pepper(zha guang jiao zheng rou )

Steamed pork with pepper

Introduction:

"The elder sister who bought pickles at the gate of the community has a new variety, Shao Guang pepper. I've always wanted to do it, but I haven't done it. I'm always worried that it's not authentic. After all, it's not a specialty here. I just heard from an aunt and didn't do it. Now, I'm selling it. Let's buy it! Information from the Internet: panguang pepper, also known as Pang pepper, is processed with Enshi local red pepper and corn flour (corn flour) as the main raw materials. The specific production is: remove the stem of the red pepper, wash it, drain the water, cut it into fine foam with a chopper, add salt and mix well, and then add the corn flour and mix well (some also mix with pepper, orange peel and other spices). Put it in a clean jar, cover it with vegetable leaves, then clamp it tightly with bamboo slices, pour it into a basin, and add water (called ascites pouring). The advantages of the jar are that the mouth of the jar is pressed by gravity, the sealing effect is good, the water absorption is high, which provides a guarantee for anaerobic fermentation and makes the finished product taste more mellow and fragrant. The jar can also be used to make a small amount of pepper, that is, the jar with edge can be used to drain water, and the jar with edge can be used to drain water and cover it. However, the pepper made from this jar can not be stored for too long, because the air pressure in the jar may break the lid into the air, or it may absorb too much water and become thin. After the mixed peppers are put into the jar, let them ferment fully, and take them out for cooking after about 3 weeks. Generally, it is roasted in a pot and then fried with Tujia bacon or steamed as the bottom of a bowl. The finished product is reddish in color and has a very special sour and spicy taste. In addition, the steamed meat is made of congguang pepper, which is not greasy, refreshing and easy to digest. They even use it to make a Baogu paste with Baogu noodles, which is called "Shaoguang pepper paste". In the selection of pepper, it is best to use the pepper after the lunar White Dew, the taste is good, otherwise it will be too sour. It's best to use Enshi's little yellow bract millet as the surface. In addition to using bract grain noodles, there are also a few with glutinous rice flour. After the peppers are put into the jar, make sure there is water in the basin. The ones with good sealing property can be kept for several years without deterioration. Now the production of pepper is not limited to the family, there are special food production enterprises, using modern technology vacuum packaging, convenient transportation, people all over the world can enjoy. First thought of steamed meat. It's surprisingly delicious, really. "

Production steps:

Materials required:

Pork: 300g

Hot pepper: 50g

Corn grits: 50g

Taro: moderate

Jiang: one piece

Onion: one

Lotus leaf: one

Soy sauce: 10 grams

Cooking wine: 10g

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Zha Guang Jiao Zheng Rou