Steamed Pork in Xinzhou

Steamed Pork in Xinzhou

　　Flavor: Salty and savory | Cooking method: Steamed with flour

　　Ingredients for making Steamed Pork in Xinzhou: Main ingredients: 2500g yellow-skinned potatoes, 750g pork (fat and lean)

　　Side ingredients: 300g wheat flour

　　Seasonings: 50g flaxseed oil, 100g green onions, 50g ginger, 20g salt, 30g cooking wine

　　Method

　　1. Steam the potatoes until cooked, peel them, and mash them.

　　2. Cut the pork into thin strips about 3 cm long.

　　3. Wash the fresh ginger and cut it into thin strips about 3 cm long.

　　4. Remove the roots of the green onions, wash them, and cut them into thin strips about 3 cm long.

　　5. Mix the mashed potatoes, pork strips, ginger strips, and green onion strips together, add the cooking wine, and let it sit for about 10 minutes to make it pliable.

　　6. Dissolve a small amount of cold water into the flour to form a paste-like mixture.

　　7. Add the flour paste to the above mixture, gradually add flaxseed oil and salt, stir well until it holds together without dripping.

　　8. Once fully mixed, place it in a porcelain dish that is 17 cm in diameter and 1.7 cm deep, and steam for 45 minutes.

　　9. After steaming, let it cool, then dip your hands in cold water to shape and smooth the steamed pork in the dish, then steam again for 30 minutes.

　　10. After steaming, press the steamed pork with a flat object to make it compact.

　　11. When eating, slice the steamed pork thinly and serve with condiments such as vinegar and sesame oil, or pair it with other cold dishes.