Wuhan Steamed Pork with Noodles [Hubei Wuhan Specialty]

What is Wuhan steamed pork with flour? Authentic Hubei Wuhan specialty: Wuhan Steamed Pork

Summary:Do you want to know what Wuhan Steamed Pork is? This article is a detailed introduction to the Wuhan specialty ofHubei - Wuhan Steamed Pork. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Wuhan Steamed Pork. The full text takes about 5 minutes to read, mainly including the basic introduction of Wuhan Steamed Pork and its nutritional value? What are the product characteristics of Wuhan steamed pork with flour? The production method of Wuhan steamed pork with flour, etc

Basic Introduction to Wuhan Steamed Pork

Steamed Pork (also known as Noodle Meat) is one of the traditional Han dishes widely popular in southern China. It is made of pork with skin, Rice noodles and other seasonings

What are the nutritional values of Wuhan steamed pork with flour

Rice: Rice has high nutritional benefits and is a basic food for supplementing nutrients; Rice can provide rich B vitamins; Rice has the effects of nourishing the middle and qi, strengthening the spleen and stomach, nourishing the essence and strengthening the mind, harmonizing the five organs, promoting blood circulation, improving hearing and vision, relieving annoyance, thirst, and diarrhea

The steamed pork from the pot has a strong aroma, fat but not greasy, sticky but fragrant

Method for making Wuhan steamed pork

Ingredients: Five colored pork belly with skin (1 square of pork belly or pork ribs or pork ribs, or use front scapula and half fat and half lean buttocks), bottom vegetables: green soybeans (green peas, sweet potatoes, pumpkin, tender potatoes, taro, green beans, etc.)

To make five spice powder: stir fry fennel, cinnamon, star anise, Sichuan peppercorns, and three naphthalene, then crush to make five spice powder. (I like to make my own, and they are sold in stores)

Prepare Rice noodles: rice and glutinous rice are in a ratio of 3:1. Stir them in a low heat until they are slightly yellow, and then grind the rice slightly. Don't pound them too finely. I added star anise, cinnamon, sand kernels, cloves, Sichuan peppercorns, and dried chili peppers to the rice and roasted it over low heat until the aroma overflowed. The rice grains were burnt and fragrant, and then ground into coarse powder. (I like to make it myself, it's available in the store), then put the rice into a bowl, pour boiling water into it, soak until the rice is soaked with water, soak until it swells and set aside

Production:

1. Cut the pork belly into slices, slightly thicker than the meat slices and thinner than the door panels, and place them in a basin. If using lean meat such as pork belly (between pork belly and leg meat), add a little vegetable oil and mix well. Chop the brown sugar finely and mix with water for later use. Give it a natural sweet aftertaste when eaten<2. Cut the green onion leaves, ginger, and raw Sichuan peppercorns into fine powder for later use. Stir fry and chop Pixian Douban in oil to turn the raw spiciness into a fragrant spiciness, and set it aside for later use

3. Put yellow wine, salt, ginger, scallions, Sichuan peppercorns, five spice powder, monosodium glutamate, a small amount of soy sauce into the meat bowl, and mix well with the meat slices. Add oil fried Pixian Douban, mix with meat and color. Add brown sugar water, sprinkle it on the meat and mix well, add flavor and sweetness

4. Add Rice noodles before steaming in the pot. The amount should not be too much. Do not mix the flour too dry. Add a little water, mix it well and steam it out to moisten it<5. When steaming a bowl, apply a layer of sesame oil first to prevent it from sticking to the bowl when flipping it over later. Put the meat slices with good taste into a steaming bowl, put green soybeans into the bowl with meat slices just now, add a little salt and a little Rice noodles, mix well, and pour them onto the meat slices. The upper basket is steamed rapidly over high heat, and the first batch is completed in one go. Steam for 1 hour. (If using skinless meat with alternating fat and lean, there is no need to set up a bowl. Just mix well and steam the green soybeans together.)