Steamed pork with flour

I want to eat meat in cold weather. It seems that it can keep out the cold! Today's steamed meat tastes good, though it doesn't have a bamboo drawer. I tried this method once. It was delicious, so I did it again. In particular, with fermented bean curd and sweet flour sauce, the taste came out at once, and the rice noodles were made by ourselves! Compared with what I bought outside before, I decided to make this kind of rice noodles by myself. It's really delicious. This time the rice noodles were not filmed, and the next time they were made up. I made a bowl of rice and used it twice. It's very convenient to make. In fact, if you often eat it, you can make more at a time, keep it in a sealed jar, and take it with you!As for this steamed pork, when I first ate it many years ago, my husband said that it wasn't delicious enough outside, and it didn't have the flavor of my hometown! I didn't eat any more and didn't want to cook it myself. But this time he did it himself, but he spoke highly of it. I thought that I had found a lot of prescriptions and summarized the essence. It was not in vain!It seems that every kind of food has a story, and this steamed meat is no exception. At the beginning of the Qing Dynasty and the end of the Ming Dynasty, Emperor Chongzhen made a tour to the south. When he came to Zhenghan, he came to mingling (Fenghou ridge) for an outing. It was late. He was hungry and thirsty. It was dark and the store was far away. He could not return to the store. So he stayed in a farmer's shop named Ding. The kind Ding couple were very hospitable. They took out the bowl of meat they were preparing to eat for the new year and sent it to Chongzhen after processing. Chongzhen was happy after eating. When the dings told him that this was their ancestral steamed pork, they missed the taste just now. It was sweet and salty; Fat but not greasy, with endless aftertaste.The next day, when he left at dawn, Chongzhen said to chef Ding, "it's wonderful to eat powdered meat. It's a great pity not to come to fenghouling in zhenghancheng! It's a great pity not to eat steamed meat with Ding's flour!" Later, Chongzhen told them his identity and honored Ding Chu as the imperial chef. He went to the palace with him. From then on, Ding's steamed meat has been popular. You can still hear this legend when you go to Xinzheng.

Main Ingredients

• Rice noodles A moderate amount of
• Sweet potato 1
• streaky pork 250 g

Auxiliary Ingredients

• scallion A moderate amount of
• ginger appropriate amount
• five-spice powder 1 tsp
• a sweet sauce made of fermented flour 1 tsp
• Fermented bean curd 1 piece

1. rice noodles are fried by ourselves, which tastes more delicious.2. because the seasoning added is salty, no more salt is added.3. sweet potato can also be replaced with other oil-absorbing dishes, such as potatoes, pumpkins, etc. after steaming, the oil in the meat will seep into the bottom, the food materials below are also very delicious, and the meat is not so greasy, killing two birds with one stone.4. fermented bean curd and sweet noodle sauce must be added. This is the key!How to make rice noodles: wash the glutinous rice, soak it for a while, drain the water, put it into a pan and fry it over a low heat until it turns slightly yellow. During this period, you can drop oil several times without too much. Take it out and let it cool. Press it into powder with a rolling pin. It doesn't need to be too fine. A little grain is just right.