Steamed meat is a common dish, hehe, there are countless steamed noodles, potatoes and pumpkins. However, steamed meat in Xinzhou, Shanxi Province is unique. It is said that this dish was created in Sui and Tang Dynasties and prevailed in Ming and Qing Dynasties, and it is still a common delicacy in Xinzhou people's banquets and tables. Its dishes are thin and medium-thick, dish-shaped, yellow and white, crisp but not crisp, cool and plain. Then let's see what's different about this steamed meat.

Ingredients: potatoes, pork belly

Accessories: sesame oil, flour, green onion, shredded ginger, salt, cooking wine, thirteen spices, pepper and other seasonings.

Production process:

1. Wash potatoes, steam them in a steamer, peel them with chopsticks while they are hot, and mash them into mashed potatoes.

2. Pork, fresh ginger and green onion are all cut into filaments about 3 cm, mixed and stirred, added with cooking wine and spices such as thirteen spices and pepper, and left for about 10 minute to make them flexible.

3. Flour noodles are made into paste with a little cold water, and mashed potatoes and shredded pork are added.

4, gradually add Hu oil, salt, stir fry and mix well, in order to fill without diarrhea.

5. After completely blending, put it into a porcelain dish with a diameter of 17 cm and a depth of 2 cm and steam it for 35 minutes.

6. After the pan is cooled, immerse your hands in cold water, pat the steamed meat clean, then return to medium heat and steam for another 20 minutes.

7. After coming out of the cage, press the steamed meat with a flat plate to make it firm. When eating, cut the steamed meat into thin slices, dip it in vinegar, sesame oil and other seasonings, or add other cold dishes.

Small:

1. Steamed meat blanks should not be too thick or too thin, subject to no diarrhea when held by hand.

2, this is a fire dish, full of fire, steamed thoroughly, steamed again, pressed, the dish is crisp but not crisp.