Steamed pork tenderloin slices with potatoes

[ordo]

Clean all connective tissues of the tenderloin.



Slice thin against the fibers



Put in a bowl. Add:

1 Tb spoon Dou Pan Jian.



1 Tb spoon light soy sauce.
Milled black pepper to taste.
Minced garlic and ginger.
1/2 Tb spoon of sugar (or Aji No Moto if you consume it; I do).
1Tb spoon of vegetal oil.
Drops of sesame oil.

Hand mix well with the tenderloin slices and let it marinate in the fridge for a couple of hours.



Mix the marinated tenderloin slices with Panko or bread crumbs until each slice is covered.



Place salted potato 1" cubes on the bottom of the steamer. I added some cayenne pepper.



Tenderloin slices up. Make some funnels. Steam.



Cook until potatoes are soft. You can use any type of meat.

[VHo]

never seen anything like it, thanks for sharing.

[ordo]

You're welcome. The dish is called Fen Zheng Ruo. Fen: for crushed rice, which is used instead of wheat bread crumbs (see recipe at the bottom). Zheng: vapor. Ruo: meat. Probably from Szechuan. It’s an easy recipe and works well even if you mistake the cooking times or lack some of the condiments. Texture is tender and wet. Taste is spicy and surprising. Can use beef, pork, chicken (breasts), etc.

http://frugalcuisine.blogspot.com.ar...zheng-rou.html

[ordo]

Toasted mix of rice, anis, Szechuan pepper (a wife's advice) and salt, all ground waiting for tomorrow's lunch with friends. Amazing aroma I must say. Will do it with beef tenderloin slices (already marinating in the fridge), potatoes and sweet potatoes. I did my own spicy oil with burning peanut oil and hot chilies as a final touch. If my friends are unable to appreciate this dish I will kill them all and make an estofado.

[ordo]

BTW, here's a good blog for Chinese recipies, specially from Szechuan.

http://sunflower-recipes.blogspot.com.ar/