Dingxiang steamed pork

　　Dingxiang steamed pork was used to work as a tribute to palace, and now it is a cuisine for banquet in public. The food is made by lean ground meat, with starch, oil and various seasonings. The meat is fragrant and not oily. The dish not only contains multi nutrition but overcome the high fat and high cholesterol. It is the ideal cuisine for family table and banquet, but also a convenient food for travelling, and also can work as gift to friends.

　　Dingxiang steamed pork work as the specialty from the north of Great Wall with a history of over thousand years. It is regarded as valuable food by imperial palace. Nowadays, there are a hundred restaurants who cook Dingxiang steamed pork and among which Longxiangzhai is the most famous. It inherits the tradition and takes up modern technology. The new product is both tasty with bright red color inherited from tradition, but overcome the high fate and high cholesterol.

　　In 1934, the couple Chiang Kai Shek once visited Yan, xishan by the riverside of county Dingxiang of Shanxi, Yan, xishan use the local cuisine “Wukuisipan” banquet the couple of Chiang Kai Shek including Dingxiang steamed pork. The couple Chiang Kai Shek appraised the dish a lot. They appraised the dish made by cook of Yan, Xishan really delicious.

　　Picking up the best ratio of fat and lean pork and cut into slices, added with aniseed powder, pepper powder, ginger, ground onion, garlic, cooking wine, SMG and salt. ( I have made once, added anything fitting for cooking, of course with better taste), after seasoning, it will take a rest for over two hours. Then added with starch (the starch, if adding too much, the taste will be not good, however if adding too little, and it will be not intact. According to quality of starch, you need to make proper adjustment.) it will be added with proper water and mix them as syrup and put into container for steaming three to four hours (sealed, and pressure cooker can speed up), finally it is ready for eating.