Dingxiang Steamed Meat [Shanxi Dingxiang Specialty]

What is Dingxiang steamed meat? Authentic Shanxi Dingxiang specialty: Dingxiang steamed meat

Content summary:Do you want to know what Dingxiang steamed meat is? This article is a detailed introduction to the specialty of Shanxi Dingxiang - Dingxiang Steamed Meat. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Dingxiang Steamed Meat. The full text takes about 5 minutes to read, mainly including the basic introduction of Dingxiang Steamed Meat and its nutritional value? What are the characteristics of Dingxiang steamed meat products? How did the history of Dingxiang steamed meat come about? The production method of Dingxiang steamed meat, etc

Basic Introduction to Steamed Meat in Dingxiang

Pork, potatoes, cooked and chopped, then mixed with flour and seasoning ingredients, placed in a bowl and steamed again. When consumed, heat and cut into pieces, with a fragrant and enchanting taste. In ancient times, Dingxiang steamed meat was a tribute to the local court, and it was regarded as a treasure by the imperial courts throughout history. It is also a must-have dish for folk banquets in the local area

Dingxiang steamed meat has a strong aroma and endless aftertaste. Eating it frequently not only supplements necessary nutrients, but also overcomes the drawbacks of high-fat and high cholesterol meat products

It has the characteristics of a strong meat aroma, endless aftertaste, and not greasy when eaten in large quantities. Regular consumption not only supplements necessary nutrients, but also overcomes the drawbacks of high-fat and high cholesterol meat products. It is not only an ideal delicacy for banquets and family dining tables, but also a convenient food for travel picnics. It can also be used as a gift for visiting relatives and friends

How did the history of Dingxiang steamed meat come about

Method for making steamed pork in Dingxiang

Method 1

Boil and chop pork and potatoes, then add flour, seasoning ingredients, stir and mix, put them in a bowl and steam again. When consumed, heat and cut into pieces, with a fragrant and enchanting taste

Method 2

Pork that is suitable for both fat and lean should be cut into inch long and finger thick strips. Add anise powder, Sichuan pepper powder, pepper powder, and minced scallions, ginger, and garlic. Then add a little cooking wine, monosodium glutamate, and salt in moderation (I have made it once and added all the condiments I could think of, which worked well). After adding the seasonings, let it sit for one to two hours, and then add starch (in moderation, less should not be too much, usually this is the best way to make steamed meat. Adding too much more will result in a lower taste, and adding too little will not shape it. Due to the different starch processing techniques in different regions, the ingredients used also vary greatly. So the dosage needs to be adjusted according to different starches, there is no exact indicator), then add a small amount of water, beat it into a thin paste by hand, put it into a container, heat it on high heat, and wait for the internal and external temperatures to balance, Steam over low heat for three to four hours (keep it sealed to prevent air leakage, use a pressure cooker to speed up the process). When the time is up, turn off the heat and let it sit for a while before you can start eating