In China, a country with 56 nationalities, different nationalities have different snacks in different places. For example, in my hometown of Jiangxi, the famous dishes are: three cups of chicken, fragrant meat, roasted meat with winter bamboo shoots, steamed rice in a cage, scrambled eggs with stone fish ... Among them, my favorite is rice flour meat, also called steamed rice flour meat, and the most commonly used dishes are from Hubei, Jiangxi, Hunan and Sichuan. Why is rice flour meat called rice flour meat? You don't know yet! There is a historical legend about its origin: Emperor Chongzhen traveled incognito at the beginning of Qing Dynasty and the end of Ming Dynasty and arrived in Zhenghan. On an outing, he came to the Ming Tombs (Fenghouling). It's getting late and he's hungry. Because it was dark and the store was far away, he couldn't go back to the store, so he lived in a farmhouse called Ding. The kind Shi Ding couple are very hospitable. They took out the buckle bowl of meat that they were going to eat at home for the New Year, processed it and sent it. Chongzhen was very happy after eating. When Shi Ding and his wife told him that this was their ancestral steamed meat, they even missed the taste just now. It was sweet and salty. Fat but not greasy, with endless aftertaste. The next day, at dawn, Chongzhen said to chef Ding, "It's great to eat flour and meat. It's a pity that you didn't seal Hou Ling when you came to Seoul! " It's a pity not to eat steamed pork with Shi Ding powder! "Later, Chongzhen told them his identity, and appointed Chef Ding as the chef, and followed him into the palace. Since then, steamed pork with rice flour has been passed down to this day. Even now, it's a must-have dish for hometown farmhouses.

Whenever I go back to my hometown, grandma will steam pork with flour for me to eat. In the process of steaming, I am used to remembering methods. The general practice is: "Cut pork belly into fat and thin phases, then add seasoning, marinate and mix well, add steamed meat powder and mix well, and then put the lotus leaf into the steamer. Then, arrange the ribs layer by layer, and you can steam them in the pot. A few minutes later, a delicious and mouth-watering steamed meat came out. Another method is to add Chili powder, pepper powder, pepper powder and seasoning to ribs, mix well, marinate and taste, and add steamed meat powder and mix well. First put a layer of lotus leaves, a layer of potatoes and an old pumpkin, and then ribs, which is Sichuan-style steamed meat.

Steamed pork with rice flour seems simple, but it is not. In different places, the taste is absolutely different In some places, it is not only a kind of cooking, but also a folk custom. Every long summer, every household will use rice noodles to make steamed meat.