【Steamed Pork】

Overview

In cold weather, I want to eat meat. This seems to keep me warmer! Today's rice steamed pork, although it does not have a bamboo tray, it still tastes very good. I tried this method once and it was delicious, so I made it again. Especially with the addition of bean curd and sweet noodle sauce, the flavor comes out immediately, and the rice noodles are made by myself! Compared with the ones I bought outside before, I decided to make this kind of rice noodles myself. Not only are the ingredients genuine, but they are also very fragrant. The rice noodles didn’t take a picture this time, so I’ll make it up again next time. I made a bowl of rice and used it twice. It was very convenient. In fact, if you eat it often, you can make more at one time, store it in a sealed jar, and eat it as you go! Regarding this steamed pork with rice flour, when I ate it for the first time many years ago, my husband said that the ones made outside were not tasty enough and did not have the taste of hometown! I haven’t eaten it since then, and I haven’t thought about making it myself. But this time he made it himself, and he rated it very highly. After thinking about it, I searched for a lot of prescriptions, and I summarized this one to be the best one. It’s not in vain! It seems that every delicacy that has been passed down to this day has a story, and this steamed pork is no exception. At the beginning of the Qing Dynasty and the end of the Ming Dynasty, Emperor Chongzhen visited the south incognito and arrived at Zhenghan. During an outing, he came to Mingling (Fenghou Ridge). It was getting late, and he was hungry and thirsty. It was dark and the store was far away, so he could not return to the store, 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 Chinese New Year at home, processed it and sent it to Chongzhen for consumption. Chongzhen was overjoyed after eating it. When the Dings told him that this was their ancestral steamed pork, they were even more nostalgic for the taste. It was sweet yet salty, fat but not greasy, and left an endless aftertaste. The next day, when leaving at dawn, Chongzhen said to Chef Ding: It's wonderful to eat powdered meat. It would be a great pity not to come to Fenghouling when we came to Zheng Hancheng! Not eating Ding’s Steamed Pork with Vermicelli is another big regret! Later, Chongzhen told them his identity, appointed Chef Ding as the royal chef, and entered the palace with him. From then on, Ding's Steamed Pork with Rice Vermicelli has been passed down to this day. Even now you can still hear this legendary story when you go to Xinzheng.

Tags

• private kitchen
• five spice powder
• onions
• pork belly
• rice noodles
• sweet noodle sauce
• fermented bean curd
• ginger
• soy sauce
• sweet potato

Ingredients

Steps

1. 1 Cut the pork belly into slices, about 0.5cm thick. No need to remove the skin.

   

2. 2 Add 1 piece of fermented bean curd to the pork belly, 1 spoon of sweet noodle sauce, appropriate amount of soy sauce, 1 spoon of five-spice powder, ginger and green onion and mix well.

   

3. 3 Marinate for 30 minutes.

   

4. 4 Peel the sweet potatoes, cut into thick slices, and place on the bottom of the plate.

   

5. 5 Evenly coat the surface of the marinated meat with rice flour and stack it on top of the sweet potatoes.

   

6. 6 Put water into a pot and bring to a boil over high heat.

   

7. 7 Turn to medium heat and steam for another 30 minutes.