Sanxiang, with its common name, is a special food in Pengshui.

Sanxiang is a necessary dish in Pengshui, just like boiled rice and steamed bread. In the major supermarkets, farmers' markets and restaurants in the county, there are three fragrant figures. However, due to different practices or differences in raw materials, the tastes are different, and only Yushan Sanxiang has good color, fragrance and taste to become the top grade.

The three flavors of Yushan are meat, egg and sweet potato. This delicious food takes pork, eggs and sweet potato starch as the main materials. After chopping the meat, add starch, eggs, salt, pepper, garlic, ginger and other ingredients, mix well, knead it into strips, and steam it in a cage. Yushan Sanxiang is deeply loved by everyone and spread to every household, becoming a must-have dish for Yushan people on holidays.

The method of Yushan Sanxiang:

For authentic Yushan Sanxiang, you should choose semi-fat fresh pork, earth eggs and good sweet potato starch. Peel the cleaned pork, cut it into 2 cm thin strips, and marinate it in proper amount of cooking wine for 21 minutes. Soak tofu skin in warm water until soft. Knead sweet potato starch into fine powder by hand, and no particles can be seen. Add eggs and stir well into paste.

put the pork belly and other auxiliary materials into the stirred sweet potato starch slurry, and the dry and wet standard is that there is no raw flour and the chopsticks are not dripping. This process is the most important. The amount of eggs and starch directly affects the color and taste of the finished product. If eggs have more starch and less starch, they are not easy to form. If eggs have less starch and more starch, they will be greasy.

add some seasonings such as salt, pepper powder, garlic and ginger when stirring. Cut the soft bean curd skin into pieces with a length of 11 cm and a width of 5 cm, pour the starch slurry evenly on the bean curd skin with a spoon, and then wrap it in the order of front and back wrapping and left and right wrapping. Finally, put the wrapped starch slurry into a steamer after boiling with strong fire and steam it for one hour.