Hanmian Three Steam (Hubei Steamed Trio)
A classic Hubei dish: pork, fish, and vegetables coated in rice flour and steamed, preserving natural flavors and offering a light, healthy, and comforting meal.
Ingredients
12 items- Pork belly 300 g
- Grass carp chunks 300 g
- Crown daisy (or choi sum) 200 g
- Rice flour 100 g
- Minced ginger 10 g
- Chopped green onions 10 g
- Light soy sauce 2 tbsp
- Shaoxing wine (or dry sherry) 1 tbsp
- Salt to taste
- White pepper to taste
- Sesame oil 1 tbsp
- Cooking oil 1 tbsp
Nutrition
Steps （7 steps）
Slice the pork belly into 0.5 cm thick pieces, add 1 tbsp light soy sauce, 1/2 tbsp Shaoxing wine, minced ginger, a pinch of salt and white pepper, mix well, and marinate for 15 minutes.
Wipe the grass carp chunks dry, add 1 tbsp light soy sauce, 1/2 tbsp Shaoxing wine, minced ginger, a pinch of salt and white pepper, mix well, and marinate for 15 minutes.
Wash and cut the crown daisy into sections, add a pinch of salt and 1 tbsp sesame oil, toss, and let stand for 5 minutes to absorb flavor.
Divide the rice flour into three portions, and coat the marinated pork, fish, and vegetables evenly with the flour, making sure all sides are covered.
Take a large steaming plate, arrange the coated pork slices in a single layer at the bottom, then place the fish chunks, and finally the crown daisy on top, without overlapping.
Bring water to a boil in a steamer, place the plate inside, cover, and steam over high heat for 30 minutes, until the pork is tender, fish is cooked through, and the vegetables are soft.
Remove the plate, sprinkle with chopped green onions and a little white pepper, drizzle with 1 tbsp of hot cooking oil to release the aroma, and serve immediately.
Tips
Homemade rice flour: Toast rice with a few Sichuan peppercorns and star anise over low heat until slightly golden, let cool, then grind into a coarse powder in a food processor. Adjust steaming time according to ingredient thickness; extend the time if you prefer a softer texture.
You May Also Like
More recipes you might enjoy
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.