Mianyang Sanzi is Xiantao’s home-cooked dish.

When it comes to Mianyang, many friends may not know where it is. When it comes to Xiantao, many friends may not know where it is. But when it comes to Olympic champions Yang Wei, Li Xiaoshuang, and Liao Hui, everyone knows it.

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Mianyang (Xiantao) is the hometown of these three Olympic champions.

As the saying goes, "A place where soil and water nourishes a person". Several Olympic champions are galloping on the field and are invincible. Who says that it has nothing to do with the food in their hometown?

You may have guessed it. The dish I will introduce to you today is the Hubei specialty dish that has nourished many Olympic champions - Mianyang Sanzi.

Ingredients: Three-layer pork belly, grass carp, and tuber wormwood.

Seasoning: appropriate amount of salt, soy sauce, ground ginger, cooking wine, sugar, lard, and rice flour.

Method: 1. Cut the pork belly into slightly thick slices, cut the grass carp into pieces, wash the chrysanthemum, and put the meat, fish, and chrysanthemum into basins respectively; 2. Mix the rice noodles with a small amount of water; 3. Add salt, soy sauce, minced ginger,

Mix cooking wine, rice noodles and lard and marinate for 20 minutes; 4. Mix pork belly with salt, soy sauce, minced ginger, cooking wine and rice noodles and marinate for 20 minutes; 5. Mix chrysanthemum with salt, sugar, lard and rice noodles and mix well;

6. Put the fish, pork belly, and chrysanthemum into the small steamer and steam for 10 minutes, 50 minutes, and 6 minutes respectively.