Xinzhou Steamed Meat
[Main Ingredients and Seasonings]
Potatoes… 2500g
Rapeseed oil… 250g
Flour… 750g
Green onions… 750g
Pork… 750g
Ginger julienne… 150g
Salt… 75g
Cooking wine… 50g
[Cooking Instructions]
- Steam the potatoes until tender, peel them, and mash them thoroughly. Cut the pork, fresh ginger, and green onions into fine julienne strips (about 3 cm long). Mix them together and add cooking wine (with added spices), let it sit for about 10 minutes to tenderize. Gradually mix the flour with a small amount of cold water to form a paste-like batter. Add the mixed ingredients, gradually add rapeseed oil and salt, and mix thoroughly until the mixture can be held without dripping. Once fully combined, place it into a ceramic dish with a diameter of 17 cm and a depth of 1.7 cm. Steam for 45 minutes.
- After steaming, cool the dish, dip your hands in cold water to shape and smooth the steamed meat inside the dish, then return it to steam for another 30 minutes. After removing from the steamer, press the steamed meat firmly with a flat board to compact it. To serve, slice the steamed meat into thin pieces, dip in vinegar, sesame oil, or other seasonings, and can also be served with other cold dishes.
[Key Techniques]
- The consistency of the steamed meat batter should not be too thick or too thin, ensuring it can be held without dripping when mixed.
- This dish requires strong heat and thorough steaming to ensure it is fully cooked and firm after steaming again, resulting in a crispy texture without being crumbly.
[Flavor Characteristics]
Xinzhou Steamed Meat originated in the Sui and Tang dynasties, flourished during the Ming and Qing dynasties, and continues to be a common delicacy on Xinzhou dining tables and banquet menus. The dish is thin on the edges and thicker in the middle, shaped like a disc, with alternating yellow and white colors. It is crispy yet not crumbly, with a refreshing and light taste.
