Introduction and characteristics of Xinzhou Steamed Pork

Crispy but not crispy, cool and bland.

Category tag: Shanxi cuisine

Dish taste: salty and umami Main process: steamed rice flour

Ingredients details: Potatoes (yellow skin) 2500 grams pork (fat and lean) ) 750 grams of wheat flour 300 grams of sesame oil 50 grams of green onions 100 grams of ginger 50 grams of salt 20 grams of cooking wine 30 grams

Detailed steps for making Xinzhou steamed pork

1. Steam and peel the potatoes. Rub;

2. Cut the pork into thin strips of about 3 cm;

3. Wash the fresh ginger and cut into thin strips of about 3 cm;

4. Remove the roots from the green onions, wash them and cut them into thin strips of about 3 cm;

5. Mix the mashed potatoes, shredded pork, shredded ginger and green onions, add cooking wine and let it sit for about 10 minutes Make it flexible;

6. Use a small amount of cold water to turn the flour into a paste;

7. Add the flour paste to the above mixture, gradually add sesame oil and salt, and stir well , as long as it can be held without diarrhea;

8. After it is completely reconciled, put it into a porcelain dish with a diameter of 17 cm and a depth of 1.7 cm, and steam for 45 minutes;

9 . After taking it out of the pot and cooling, dip your hands in cold water to shape and pat the steamed meat in the dish, then return it to the steamer and steam it for another 30 minutes;

10. After taking it out of the pot, press the steamed meat with a flat plate to make it tight;

11. When eating, cut the steamed meat into thin slices and dip it in vinegar, sesame oil and other seasonings. It can also be served with other cold dishes.

Tips for making Xinzhou steamed pork

Making tips:

1. The steamed pork should not be too dry or too thin, so that it cannot be held with your hands. The result will be diarrhea;

2. This is a fire-power dish. It is steamed over a large fire and steamed thoroughly. Then steam it again and press it tightly. The finished dish will be crisp but not crispy.