mian yang Sanzheng is a delicious food. Where does it come from? As the name implies, mian yang Sanzheng is a local dish in mian yang. People in Xiantao (formerly known as mian yang) like to eat steamed vegetables, and guests at home and banquets will be steamed. Mian yang Sanzheng, that is, steamed fish, steamed meat and steamed vegetables (steamed aquatic products, steamed livestock and steamed vegetarian dishes), is also an essential dish for New Year's Eve. Let's take a look at the practice. Mian yang Three Steamed Upgraded Edition

Marinates spareribs for about 1-2 minutes, adds salt, chili syrup and a little light salt soy sauce, and minces ginger and garlic to prepare the bean curd dumpling stuffing seasoning and the final procedure for thickening and pasting. Shredded radish is steamed with powder to adjust the salt for later use, and old tofu is selected for later use. A cup of home-made white rice can also be beaten by a meat beater or a coffee bean machine, and it can be beaten quickly for 2 seconds after 1 seconds. Chefs who like to taste too much can add other ingredients, such as pepper and Chili powder. Personally, I tend to be healthy and simple. After pickling for 2 minutes, add the steamed powder and mix well. Generally, 1 quick ribs and two tablespoons of powder are enough. Add them to the bottom of the steamer for pre-steaming, that is, steam for 2-25 minutes first. Who will the careful chef see if I have reserved a place for? Radish, of course! Remember to steam first and then steam, otherwise you will not be responsible for failure. Hand-squeezed dumplings

Next, the shredded radish is steamed with powder. Personally, I tend to put only salt and powder. It is very important to keep the original flavor of radish and ginseng, which is also the key point of a healthy diet. 2-3 spoonfuls of steamed powder is enough for a medium-sized radish. Just use the meat beater to chop the pork belly, remember to add eggs to taste, and so on. Skills such as the preparation method of lean meat dumplings are not detailed here. Take tofu and crush it.

add chopped garlic leaves and minced green peppers evenly, add eggs and knead them evenly, squeeze the dumplings by hand, steam the ribs for more than 2 minutes, then put the evenly mixed shredded radish into the pot, add the second layer steamer, that is, tofu dumplings, and steam them together for about 15 minutes. The finishing touch step

After steaming three kinds of ingredients, it is the key finishing touch step. The materials are thicken powder, edible water, a little salt, mild soy sauce, a proper amount of vinegar, and the key is minced ginger and garlic and a little bean paste water. Just prepare the materials according to your own preferences. Add a proper amount of oil to the wok when it is hot. Stir the minced ginger and garlic and add the thickened mixed water. If you stir, heat it on medium heat. The key is to cook three dishes in one way. Are Xiantao people smart?