This issue takes you into the top ten famous dishes in Chongqing-steamed pork with Sichuan style powder.

Steamed pork with Sichuan style powder is one of the famous dishes in Sichuan cuisine. Steamed meat is waxy and fragrant, crisp and refreshing, fat and thin, red and white, tender but not greasy, and rice noodles are rich and oily.

Historical origin

In the catering industry, once we talk about the origin of steamed meat, there are different opinions, and everyone has always been flushed. I mainly say Sichuan-style steamed meat, and I will look at the origin of steamed meat objectively.

There are stories about the origin of steamed meat in several places.

1, Jiangxi: According to Yuan Mei's Suiyuan Food List in Qing Dynasty, steamed pork with rice flour is a famous dish in Jiangxi. In Jiangxi, rice flour meat is eaten every summer, and ancient cooking skills are still preserved, especially in Nanchang Xinjian and Fengcheng.

2. Chongqing: The story of the origin of Chongqing is very humorous. It is said that there was a corrupt official named Zhu in the Song Dynasty, and all the people hated him. There is a restaurant chef outside the yamen. In order to satirize the official, he made a "rope tied to a pig to eat" to satirize the official. Unexpectedly, it was delicious. Officials surnamed Zhu go to eat every day. Later, they realized that they were satirizing him and were so angry in the yamen.

3. Hubei: "Mianyang Three Steams" must be familiar to everyone. It is said that on the eve of Chen Youliang's expedition to collect rocks from his hometown Mianyang, in order to comfort the soldiers and boost morale, he asked the army chef to cook some hometown dishes according to the word "Zheng", which symbolizes the victory of the expedition. The clever chef made steamed fish, steamed meat and steamed dumplings according to the meaning of "signing" and "steaming". Later, people also used "three steaming" as a big dish to entertain guests, and this practice has been spread until 2020. Steamed pork is one of the three major steamed meats.

4. Henan: In the late Ming and early Qing Dynasties, Emperor Chongzhen traveled incognito and arrived in Zhenghan. It was getting late at that time, so I lived in a farmer's shop named Ding. Mr. and Mrs. Shi Ding took out the buckle bowl meat prepared at home for the New Year and gave it to Chongzhen for eating after processing. Chongzhen was very happy after eating. He immediately took Shi Ding and his wife into the palace and handed down the steamed meat from Shi Ding.

5. Hangzhou: In contrast, the origin of steamed meat in Hangzhou is later. At that time, in order to meet the needs of tourists in summer, the chefs of Hangzhou restaurant wrapped the fried rice noodles and seasoned pork with fresh lotus leaves of "Quyuan Fenghe" and steamed them.

See, each has his own reasons, but in any case, he can have so many legendary stories, which just proves that his famous dishes live up to their reputation.

There is no need to consider these problems for steamed pork with flour contained in Sichuan cuisine recipes.

Strictly speaking, Sichuan cuisine is the largest innovative cuisine among the eight major cuisines. Sichuan experienced eight migrations in history, and the last one was the third-line construction in 1950s and 1960s.

The migration of foreigners adds a lot of color to Sichuan cuisine. Sichuan cuisine and Chongqing cuisine have been improved and developed by countless foreign cuisines, which has created the main characteristics of Sichuan cuisine: "One dish is unique and all colors are delicious".

Sichuan chefs generally believe that steamed pork with rice flour was introduced from Huguang when it was made in Sichuan. Through the use of pepper and pepper, a unique Sichuan-style steamed pork with rice flour was created, which was officially included in the Sichuan cuisine menu.

2065438+September 2008, Chinese Cuisine was released to the world for the first time. Sichuan-style steamed meat was selected as one of the "Top Ten Famous Cuisine in Chongqing" and became one of the 340 classic famous dishes in China.

manufacturing method

Taste type: home cooking, rotten and fragrant.

1, 80% of rice and 20% of glutinous rice are fried in a pot, and then pepper and spiced powder are added and fried together; After natural cooling, the cup becomes steamed meat powder;

2, pork belly skin, cut into coin-thick pieces;

3. Chop the red pepper soaked in white wine and shallots into pepper hemp with the ratio of 2: 1 until it feels delicate;

4. Add steamed meat powder according to 20% of the meat, then add cooking wine, yellow wine, bulk active fermented grains, Jiajiang bean curd, Juancheng watercress, Sichuan salt, white sugar and water and mix well; You can add some sugar, mix well and add clear oil;

5. Steaming after serving 1 hour (the steaming time is affected by tableware, etc. , to ensure that the meat is steamed thoroughly and the taste is not greasy), and then potatoes, sweet potatoes or peas are selected as the base material according to the season;

6. Sprinkle a little red oil after the pan and sprinkle with chopped green onion.

Taste: The main taste is homely, the aftertaste is poor, slightly sweet, delicate and soft, with rich taste and strong layering.

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