Steamed pork with bream and broad pepper

Overview

The lady who buys pickles at the gate of the community has a new variety, Guangjiao. I have always wanted to do this, but I have never made it. I am always worried that what I make is not authentic. After all, this is not a specialty here. I just listened to an aunt talking about it, but I have never made it. Now it’s okay, the eldest sister has started selling it, so let’s just buy it and eat it! Information from the Internet: Guangguangjiao, also known as Guangjiao, is made from Enshi's local fresh red pepper and cornmeal (cornmeal) as the main raw materials. The specific preparation is: remove the stems of the fresh red peppers, wash them, drain the water, chop them into fine pieces with a guillotine, add salt and mix well, then add the corn noodles and mix well (some also add seasonings such as peppercorns and orange peels). Pour it into a clean jar, cover it with vegetable leaves, then fasten it with bamboo slices, then place it upside down in a basin and add water (called ascites). The advantage of using a jar is that the mouth of the jar is pressed down by gravity, the sealing effect is good, and water absorption is high, which provides guarantee for anaerobic fermentation and makes the finished product taste more mellow and fragrant. To make a small amount of peppercorns, you can also use a water-filled jar with a rim that can be used to drain water. Put it upright, put water in the inner groove along the edge, and close the lid. However, the peppercorns made in this kind of jar cannot be stored for too long, because the air pressure in the jar may push the lid open and let in the air, or it may absorb too much water and become dilute and lose the smell. The mixed bream and peppers are placed in a jar and allowed to ferment fully. They can be taken out and cooked after about 3 weeks. It is usually roasted in a pot and then stir-fried with Tujia bacon or steamed as the base of a bowl. The finished product is reddish in color and has a very special sour and spicy taste. You can also use bream and broad pepper to make steamed meat, braised meat base, and side ingredients. The steamed meat produced in this way is not greasy, refreshing, and easy to digest and absorb. It is even used with corn flour to make corn paste and is called Guangjiao Paste. When choosing chili peppers, it is best to use chili peppers produced after the Lunar White Dew, so that the taste will be good, otherwise it will be too sour. It is best to use Enshi’s Xiaozihuang Baogu noodles for Baogu noodles. In addition to using corn flour, there are also a few that use glutinous rice flour. After putting the Guangjiao pepper into the jar, be sure to ensure that there is water in the basin. If it is well sealed, it can be stored for several years without deterioration. Nowadays, the production of Guangjiao pepper is no longer limited to households. There are specialized food companies producing it. It uses modern technology and vacuum packaging to facilitate transportation. People all over the world can enjoy it. First I thought of steaming the meat. Surprisingly delicious, really.

Tags

• hot dishes
• cooking wine
• corn grits
• guangjiao
• light soy sauce
• onions
• pork belly
• taro
• ginger
• lotus leaf

Ingredients

Steps

1. 1 Material diagram.

   

2. 2 Peel the taro, cut it into hob pieces, and place it on a cage covered with lotus leaves. There are a lot of steamed meats today and my small round cage can't fit it, so I have to use this one.

   

3. 3 Slice the pork belly, add light soy sauce and cooking wine and mix evenly. No need to add oil, the bream and chili pepper are very salty. It is precisely because of this that I added corn grits instead of using all the bream and chili peppers.

   

4. 4 Pour the bream chili and corn grits into the meat slices and mix evenly.

   

5. 5 Spread evenly on the taro in the cage. Steam for 40 minutes.

   

6. 6 Just open the pot and serve it to the table.