Exploring the taste of Hubei: the local memory and authentic flavor of steamed pork with rice noodles
When talking about Hubei cuisine, many people’s first reaction is #1677FF lotus root and pork ribs soup, or #F53F3F hot dry noodles. However, in the daily menu of Hubei people, there is a dish that carries the homesickness of many tourists, and that is #00B42A steamed pork with rice flour.
This dish is particularly popular in the Jianghan Plain area, and almost every housewife can make it. Especially after autumn, when new rice is on the market, the pork belly is wrapped in the homemade #722ED1 steamed pork rice noodles, and then placed on top of potatoes or sweet potatoes. The aroma of slowly steaming over low heat can spread throughout the alley.
The fusion of rice noodles and meat: the essence of Hubei flavor
The steamed pork in Hubei is different from other places. It focuses on a quality called #1677FF "pink".
The steamed pork powder we use is not in the ready-made powder form. Instead, rice and spices such as star anise and cinnamon are put into a pot and stir-fried until it takes on a golden color. Then it is coarsely ground with the help of a stone mill, and finally it becomes the steamed pork powder we use.
This kind of grainy rice noodles can absorb meat juice better.
There is a certain emphasis on choosing meat, and this emphasis is reflected in choosing the kind of three-layered pork belly with a specific alternation of fat and leanness. If the meat you choose is too lean, the final taste will be dull. If the meat you choose is too fat, it will taste greasy.
When slicing, it should not be too thin. It should be as thick as a coin. In this way, the aroma of #00B42A light soy sauce, cooking wine and pepper powder can be fully absorbed during pickling.
The key lies in the step of scratching and kneading, so that every piece of meat is wrapped in sauce color, leaving it for half an hour and waiting for time to work its unique magic.
The bottom secret: the sweet and glutinous blessing of potatoes and sweet potatoes
In rural areas of Hubei, when making steamed pork, some #722ED1 seasonal ingredients are generally placed at the bottom of the bowl.
The most common ones are potatoes or sweet potatoes. Cut them into hob pieces. Their role is not only to prevent the meat slices from sticking to the bottom of the pot, but also to absorb the fat and gravy oozing out of the pork belly during the steaming process.
As the steam rises slowly, the oil contained in the fat is forced out, and it penetrates into the rice noodles in a crystal clear state, and then penetrates downward into the potatoes.
The originally ordinary potato cubes fully absorb the aroma of meat and oil, and become soft, waxy and sweet. Sometimes their popularity even exceeds the meat itself.
This kind of wisdom in combining meat and vegetables is exactly the essence of Hubei home cooking, which embodies the situation of making the best use of materials and complementing the taste.
Cooking and cooking: forty minutes of waiting
After the steamer is steamed, it’s time to really test your patience.
Steam over high heat. The steaming time is #F53F3F for forty minutes. This is the bottom line standard. If the time is shorter, the rice noodles will be cooked and the meat will not be crispy enough.
In my hometown in Hubei, many mothers-in-law will use wood-fired stoves to prop up a three-story bamboo steamer, stew soup on the lower part, steam meat on the upper part, and cook several dishes on one stove, which can save time and effort.
When the lid of the pot was opened, white steam mixed with the aroma of five spices and meat hit your face.
On top of the red and white meat slices, sprinkle a handful of emerald green #00B42A chopped green onions, so the meat slices are dotted with green and green, which makes people's index fingers twitch when they look at it.
Pick up a piece with chopsticks and put it into your mouth. The rice noodles are in an oily state, and the meat slices are soft and tender. The fat part melts away as soon as you put it in your mouth. The whole situation does not make people feel greasy at all.
Authentic way to eat: Pair it with a side dish and a drink
In the eyes of Hubei people, you can’t just eat meat when eating steamed pork.
To match it, the best choice is a plate of pickled beans with a specific number and color code, which is the kind of pickled beans corresponding to #722ED1, or a plate of pickled radish skin with a specific number and color code, that is, the pickled radish skin corresponding to #1677FF. They will bring a sour feeling and relieve the greasiness.
Go get a glass of iced lemonade or rice wine. One sip will make you feel soft and glutinous, and another sip will make you feel sour and crisp. The more you taste it, the more fragrant it becomes.
This dish is also what many Hubei children have tasted since they were little.
I remember when I was in college, every time I went home for vacation, this steamed pork dish was always on the dining table.
It has a #F53F3F pink and glutinous texture that is just like what my grandma made when I was a kid, and has the familiarity of the soil and water of my hometown.
The life sentiment behind food
At present, you can still find small restaurants selling steamed pork in the streets and alleys of Hubei. Some use bamboo tubes for steaming, and some use small steamers for steaming. Each of them has its own unique advantages.
But the most authentic one is always the one made at home.
I am Erhuangzi, a Hubei food blogger who loves life. I will update original food pictures, texts, and videos every day, leading you to taste the streets and alleys of Hubei and explore the stories behind each dish.
If you like this steamed pork as much as I do, or plan to delve into more authentic Hubei home-cooked dishes, then remember to like #00B42A for me, leave a comment, and pay close attention. Your support is the biggest energy motivation I have!
See you next time.
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