Mianyang Steamed Pork

Mianyang Steamed Pork

　　“Mianyang Three Steamed Dishes,” also known as Mianyang Steamed Cuisine, refers to steamed meat, steamed fish, and steamed vegetables (such as greens, amaranth, taro, green beans, pumpkin, radish, chrysanthemum greens, lotus root, and dozens of other varieties), making it a famous local dish of Mianyang. To this day, when hosting guests or during festive banquets in Mianyang, three steamed dishes are always served, hence the name “Mianyang Three Steamed.”

　　Preparation Method:

　　(1) Take 1 kilogram of pork (choose the fat-to-lean ratio to your taste), cut into slices about 3 cm long, 2 cm wide, and 3 mm thick. Place in a container and mix with salt, a small amount of light soy sauce, red fermented tofu juice, minced ginger, a little white wine, pepper, and MSG. Marinate for about 10–15 minutes.

　　(2) Coat each slice evenly with 100 grams of rice flour, then arrange them one by one in a steaming basket. Cover and steam over high heat for about 60–70 minutes. Remove and invert onto a serving plate.

　　(3) In a small bowl, combine sauce, aged vinegar, pepper, MSG, chopped scallions, and sesame oil. Add a small amount of hot water to make a dipping sauce, then drizzle it over the steamed pork before serving.

　　Characteristics: Deliciously tender and rich, yet not greasy.