Steamed pork with vermicelli, the “finale” of Hubei banquet
In Hubei, when it comes to the "leader" at the banquet, about eight or nine out of ten people will point their fingers to the cage of steaming steamed steamed rice noodles.
The essence of this dish is to take ordinary pork belly and use the magic of time to transform it into a feast for the taste, which is soft, waxy and salty.
It does not need to be fried or fried, and it does not need to be fried. Just a steamer can create the highlight moment on the dinner table.
[Material selection and preparation, Hubei people’s way of hospitality]
For steamed pork with authentic Hubei flavor, the material selection requirements are so meticulous that the pork belly must be cut into half-centimeter-thick slices and have an appearance of "three-quarter fat and seven-cent lean".
People living in Hubei prefer to use locally produced steamed pork rice noodles for cooking. This kind of steamed pork rice noodles is generally divided into two different taste categories: five-spice and slightly spicy. It looks very grainy and full, and can firmly lock in the meat juice.
Among the side dishes at the bottom, the most common ones are red sweet potatoes or pink glutinous potatoes. They are thickly sliced and laid on the bottom, quietly absorbing the meat oil seeping out of them. They are an absolutely indispensable "golden supporting role" in this dish.
[Marinated and delicious, the magic of bean curd and bean curd]
The soul of Hubei flavor lies in the marinade.
The fermented bean curd brings a unique fermented aroma, while the bean curd adds a hint of complex spiciness.
First, grab it with your hands repeatedly to make it even, and then massage it to make every piece of meat covered with this sauce-colored coat. Then put it in the refrigerator for refrigerated marinating, which takes at least an hour, and the longer it lasts, the deeper the flavor will penetrate into the bones.
[Wrap in flour and let stand, perfect state without drying or getting wet]
This is the step that determines success or failure.
The marinated meat slices need to be added with rice noodles in three batches, like putting a thin gauze on the meat slices.
The best state is to stir the rice noodles until they are moist and sticky to the hands, but cannot squeeze out excess water .
After wrapping, be sure to let it rest for ten minutes so that the rice noodles have time to fully absorb the essence of the marinade. This is the key to avoid the phenomenon of mixed cornstarch after steaming in the Hubei old recipe.
[Steamed in a basket, the soft and waxy miracle catalyzed by time]
At the bottom of the steamer, lay sweet potato slices that can absorb oil, and then lay the meat slices evenly on top of them one by one, without overlapping, to ensure that the steam can penetrate evenly.
Hubei people pay attention to "high fire enough steam". After the water is boiled, put it in the pot and steam it vigorously for an hour and a half on medium high heat .
If you are in a hurry, a pressure cooker can achieve the effect in thirty minutes.
After extinguishing the fire, don't rush to open the lid, and then simmer for ten minutes, so that the remaining temperature can force the last ray of aroma into the meat.
[Flavour and technique, the secret to being absorbed in one bite]
The freshly steamed pork with rice noodles is trembling and the rice noodles are shiny and oily.
Pick up a piece and put it in your mouth. It is soft and waxy at that moment. The fat part has melted away, leaving only the mellow aroma that fills the mouth, without any greasy feeling at all.
The sweet potato, which is at the bottom of the list after absorbing the meat oil, presents a sweet and salty mixture, and becomes more popular than the meat, making people want to stop.
The key skill is that if you feel that the rice noodles tend to be dry, you can add a spoonful of water to adjust it during the marinating process; during the entire steaming process, if you are worried that the water will dry out, you must add boiling water halfway to ensure continuous steam.
When it is about to be taken out of the pot, sprinkle a handful of emerald green green onions, then pour a spoonful of scalding hot oil, and then it will make a "sting" sound, and the aroma will be stimulated in an instant, and the originally ordinary family banquet will suddenly become a high-end banquet dish.
If you follow this method, even if you are a novice in the kitchen who has no experience in cooking, you can effortlessly serve this unique dish from Hubei that will amaze the whole family, and enjoy the most authentic and authentic taste of the soft, waxy, salty and delicious dish.
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