Steamed pork with flour(fen zheng rou )

Steamed pork with flour

Introduction:

"I want to eat meat in cold weather, which seems to be more warm! Today's steamed pork with flour, although there is no bamboo drawer, it tastes very good. I tried this once, it was delicious, so I made it again. Especially with Sufu and sweet flour sauce, the taste comes out immediately, and the rice noodles are made by ourselves! Compared with what I bought outside before, I decided to make this kind of rice noodles by myself. It's not only made of real materials, but also very fragrant. This time, the rice noodles are not filmed. Next time, they will be made up again. I made a bowl of rice and used it twice. It's very convenient to make. In fact, if you often eat, you can do more at a time, keep it in a sealed jar, and take it with you! About this steamed pork with flour, when I first ate it many years ago, my husband said that it didn't taste good enough outside. It didn't taste like my hometown! Later, I didn't eat any more, and I didn't want to make it myself. But this time, he spoke highly of what he did. Think of many ways to find out, this summary of the essence of comparison, it is not wasted. It seems that every kind of food that has been handed down to this day has a story, and this steamed pork with flour is no exception. At the beginning of the Qing Dynasty and the end of the Ming Dynasty, the emperor of Chongzhen took a tour to Zheng Han. On an outing, he came to mingling (fenghouling). It was late and he was hungry. It was dark and the shop was far away, so he couldn't go back to the shop. So he stayed in a farmer's shop named Ding. The kind-hearted Ding couple were very hospitable. They took out the bowl of meat prepared for the new year and sent it to Chongzhen for eating after processing. After Chongzhen ate it, he was very happy. When Ding and his wife told him that it was their ancestral steamed pork with flour, they were nostalgic for the taste just now. It was sweet but salty. It was fat but not greasy, and had a long aftertaste. The next day, when he left at daybreak, Chongzhen said to chef Ding, "it's wonderful to eat meat and flour. It's a great pity that he didn't come to zhenghancheng to fenghouling! It's a pity not to eat Ding's steamed pork with flour! " After that, Chongzhen told them his identity and took Ding as the imperial chef. He went to the palace with him. From then on, Ding's steamed pork has been popular today. You can still hear this legend when you go to Xinzheng. "

Production steps:

Step 1: cut pork into slices, about 0.5cm thick. The skin doesn't have to be removed.

Step 2: add 1 piece of sufu, 1 teaspoon of sweet flour sauce, 1 teaspoon of soy sauce, 1 teaspoon of five spice powder, ginger and scallion to the pork.

Step 3: marinate for 30 minutes.

Step 4: peel the sweet potato, cut it into thick slices and lay it on the bottom of the plate.

Step 5: dip rice flour evenly on the surface of the cured meat and place it on top of the sweet potato.

Step 6: put the water into the pot and bring to a boil.

Step 7: turn to medium heat and steam for another 30 minutes.

Materials required:

Pork: 250g

Sweet potato: 1

Rice noodles: right amount

Sufu: 1 piece

Sweet flour sauce: 1 teaspoon

Five spice powder: 1 teaspoon

Ginger: right amount

Scallion: right amount

Soy sauce: right amount

Note: 1. Rice noodles fried with their own, taste more fragrant. 2. Because the seasoning is salty, there is no more salt. 3. Sweet potato can also be replaced with other oil-absorbing dishes, such as potatoes, pumpkins, etc. after steaming, the oil in the meat will seep into the bottom, and the food below is also very delicious, and the meat is not so greasy. Kill two birds with one stone. 4. Sufu and sweet sauce must be added, this is the key! Method of rice noodles: wash the glutinous rice, soak it a little, drain the water, and stir fry it in a pan over low heat until it turns slightly yellow. During this time, you can drop oil several times, not too much. Take it out and let it cool. Use a rolling pin to press it into powder. It doesn't need to be too fine. The particles are just right.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Fen Zheng Rou