Hanyang Steamed Pot

Overview

This steamed pot dish is an indispensable traditional local dish for Hanyang people’s New Year’s Eve dinner. The pot is big, the chicken is whole, the pig's trotters are thick, the meat cakes and egg dumplings are mellow, the soup is pure and full of vegetables, the juice is as thick as milk, the mouth is fragrant, and the aftertaste is endless. There are many varieties, complete varieties, rich nutrition, and suitable for all ages.

Tags

• hot dishes
• old man
• dinner with friends
• autumn recipes
• winter recipes
• hubei cuisine
• lunch
• angelica dahurica
• broccoli
• cao guo
• chicken
• cinnamon
• cooking wine
• daylily
• egg
• five spice powder
• fungus
• ginger
• green onions
• lotus root
• mushrooms
• oyster sauce
• pig's trotters
• pork stuffing
• quail eggs
• star anise
• starch
• taro
• white radish
• carrot
• fragrant leaves
• pepper
• salt

Ingredients

Steps

1. 1 Take 100 grams of meat filling, add minced green onion, minced ginger, allspice, pepper, oyster sauce, salt and cooking wine and stir evenly.

   

2. 2 Crack two eggs into an empty bowl and mix well.

   

3. 3 Heat a wok over low heat and brush with oil.

   

4. 4 When the wok is 50% hot, scoop a spoonful of egg liquid and pour it into the center of the bottom of the pot. Turn the pot to spread the egg liquid evenly. Place the stirred meat filling 1/2 of the way.

   

5. 5 Quickly, before the egg skin is solidified, flip the other side to cover the meat filling and use a spoon to press the edges of the egg skin tightly to form a dumpling. Flip and sear for another 10 seconds and it's ready to serve.

   

6. 6 Make all the egg dumplings in sequence.

   

7. 7 Add minced ginger, salt, cooking wine, pepper, and egg white to the remaining meat filling (only use egg white, set aside egg yolk).

   

8. 8 Add starch and mix well.

   

9. 9 Beat the meat filling vigorously.

   

10. 10 Put the beaten meat filling into the box and smooth it out, add water to the steamer and steam over high heat.

    

11. 11 Steam for 5 minutes and brush with a layer of egg yolk liquid. Steam for another 2 minutes and then brush with egg yolk liquid, brushing all the egg yolk liquid on it in turn.

    

12. 12 Finally, steam the meatloaf until it is thoroughly steamed. Cut into thick slices when eating.

    

13. 13 Clean the chicken, dry it, smear the chicken body with salt, stuff some green onion and ginger into the chicken belly, put the rest of the green onion and ginger on the chicken body, add cooking wine, and marinate for 15 minutes.

    

14. 14 Clean the pig's trotters, chop into pieces and blanch.

    

15. 15 Prepare material package.

    

16. 16 Prepare a large pot, put the marinated whole chicken in, and place the blanched pig's trotters around the whole chicken. Place the spice bag, scallions and ginger slices on top, add a small amount of water and salt and steam over high heat for 30 minutes, then turn to low heat and steam for 4 hours.

    

17. 17 Soak daylily, fungus, and shiitake mushrooms in water.

    

18. 18 Boil the quail eggs, peel and set aside.

    

19. 19 Prepare vegetables.

    

20. 20 Cut the lotus root, white radish, carrot and yam into hob pieces respectively.

    

21. 21 Add water, salt and oil to the pot and blanch the broccoli.

    

22. 22 Place all the vegetables into the steaming basin and steam again for 1 hour.

    

23. 23 Put the meatloaf, day lily, fungus, and mushrooms into the steaming pot.

    

24. 24 Arrange the egg dumplings neatly and steam them for 30 minutes. Finally, surround them with quail eggs and broccoli and garnish with wolfberry.