Speaking of mian yang, many friends may not know where it is. Speaking of Xiantao, there may still be many friends who don't know where it is, but when it comes to Olympic champions Yang Wei, Li Xiaoshuang and Liao Hui, everyone knows it. Hmm. . Hmm. . Mian yang (Xiantao) is the hometown of these three Olympic champions. As the saying goes, "one side of the soil and water support one side of the people", several Olympic champions gallop on the field and are invincible. Who said that it has nothing to do with the food in their hometown? As you can guess, the dish I introduced to you today is a special dish in Hubei-mian yang Sanzheng, which has nourished many Olympic champions.

Raw materials:

Three layers of pork belly, grass carp and Artemisia capillaris.

Seasoning:

Salt, soy sauce, Jiang Mo, cooking wine, sugar, lard, and rice flour.

Practice:

1, cut pork belly into thick slices, cut grass carp into pieces, wash chrysanthemum morifolium, and put meat, fish and chrysanthemum morifolium into pots respectively;

2. Mix rice noodles with a small amount of water;

3. Mix the fish with salt, soy sauce, Jiang Mo, cooking wine, rice flour and lard and marinate for 20 minutes;

4. Add salt, soy sauce, Jiang Mo, cooking wine and rice noodles to pork belly, mix well and marinate for 20 minutes;

5. Add salt, sugar, lard and rice flour to Artemisia selengensis and mix well;

6. Steam the fish, pork belly and chrysanthemum in a small steamer 10 minute, 50 minutes and 6 minutes respectively.