Where is the lotus leaf steamed pork dish from?

The October 1st holiday is coming soon. Many friends are planning to go out and play at this time. They will definitely try some delicious food during the trip, otherwise it would be a wasted trip. In our country, each region has its own delicious food, so foodies are really blessed. A dish that many people like to eat is lotus leaf steamed pork. Which region is it from?

Steamed pork with lotus leaf flour is a famous dish that enjoys a high reputation. In the late Qing Dynasty, it was said that its name was related to "Quyuan Fenghe" among the "Ten Scenic Spots of West Lake". It was made with the fresh lotus leaves from Hangzhou at that time, wrapped with fried rice noodles and seasoned pork and then steamed. It has a fragrant taste, is fresh, fat, soft and glutinous but not greasy, and is very suitable for eating in summer. Characteristics of lotus leaf steamed pork: easy to arrange on a plate, neat and beautiful, lotus leaf can cool blood and detoxify, the meat is crispy and the rice flour is soft and glutinous, the taste is fragrant and fat but not greasy. Use a large bowl or basin, place a fresh lotus leaf on the bottom, put the meat mixed with flour on it, cover with another lotus leaf, steam it in a steamer over high heat for 2 hours until crispy, then wrap the pieces of meat with small fresh lotus leaves, and steam them in a steamer over low heat for 30 minutes before eating. It is made with the fresh lotus leaves from Ningbo at that time, wrapped with fried fragrant rice noodles and seasoned pork, and then steamed. It has a fragrant taste, is fresh, fat, soft and glutinous but not greasy, and is very suitable for eating in summer.

practice

1. Take 500 grams of pork belly with skin and cut it into small pieces the size of which can be determined according to personal preference.

2. Prepare two large lotus leaves.

3. A small bowl of Sichuan chili spice.

4. Sprinkle salt and pepper on the chopped pork belly and stir to marinate.

5. Pour rice wine, soy sauce or light soy sauce and dark soy sauce into the marinated pork belly and stir to fully coat the meat with flavor.

6. Prepare a bowl of fragrant rice and add a little peppercorns.

7. After heating the pan, add the fragrant rice and peppercorns and stir-fry. If you feel that the rice is a little sticky, pour a little oil into it and fry until the rice changes color to golden brown.

8. Mix and grind the fried rice with Sichuan chili spices.

9. Mix the marinated pork belly and golden rice with chili pepper, wrap them in lotus leaves and steam them in a pot. Cook over high heat for 10 minutes, then switch to medium heat and steam for about 30 minutes.

10. The finished product combines the crispy and tender texture of lotus leaf steamed pork with the spicy and refreshing taste of Sichuan cuisine, and it is delicious and fragrant.