Steamed vegetables in Hubei cuisine occupies a very important position, a mention of steamed vegetables, in Hubei is the most famous "Shin Yang three steam". Many places have steamed meat, but the characteristic of steamed meat in Hubei is that it does not add a lot of seasonings, especially curd sauce, but mainly eat the original flavor of the steamed meat, the color is not too strong, but it is more able to appreciate the original flavor of the ingredients.
Ingredients
Raw materials: one piece of pork (400 grams), 100 grams of homemade five-spice rice noodles, 3-4 small potatoes, a piece of ginger, a small onion.
Seasoning: salt to taste, black pepper to taste, one tsp cooking oil, small half bowl of water.
How to do
1, wash the pork, cut into thin slices with the skin on, peel the potatoes and cut into small pieces;
2, a small piece of ginger chopped into as fine as possible, small green onion chopped green onion;
3, the meat and potatoes together in a bowl, add the minced ginger, as well as all the seasoning ingredients except water, mix well and let it rest for 30 minutes to wait for the marinade to be flavored;
Seasonings: salt, black pepper powder, cooking oil, salt, pepper powder, pepper powder, cooking oil, salt, pepper powder, cooking oil, cooking oil, salt and pepper powder, cooking oil, salt and pepper powder. p>4, the rice flour into the bowl, slowly add water, and meat and potatoes with the mix, so that the rice flour gradually absorb the water;
5, the steamer lined with steamer cloth or steamer paper, will be mixed with the potatoes on the bottom of the first average, potatoes, potatoes, rows of slices of meat in the potatoes on top of the bowl of the rest of the rice flour are covered with the above;
6, will be on the pan steamer, the bottom of the pot add enough water, open the fire, and then the steamer is ready for 60 minutes. High-fire steam 60 minutes can be (if the pressure cooker steam, probably on the gas and then steam 20 minutes can be);
7, sprinkled with chopped green onions can be eaten.