Entree: China – Hubei – 绵阳三蒸 ➤ Miányáng Sān Zhēng (Three traditional steamed preparations from Mianyang featuring marinated pork, river fish, and tofu served with a seasoned steamed broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 20 min

Total 55 min

Ingredients

- 1 lb (454 g) pork shoulder, thinly sliced
- 1 tbsp (15 ml) light soy sauce (for pork)
- 1 tbsp (15 ml) Shaoxing wine (for pork)
- 1 tsp (5 ml) sesame oil (for pork)
- 1 tsp (5 g) cornstarch (for pork)
- 1 lb (454 g) freshwater fish fillets (such as carp or catfish), cut into serving pieces
- 2 tbsp (30 ml) light soy sauce (for fish)
- 1 tbsp (15 ml) Shaoxing wine (for fish)
- 2 tbsp (30 g) fresh ginger, julienned
- 3 scallions, cut into 2-inch pieces and split (approx. 45 g)
- 8 oz (225 g) firm tofu, cut into 8 slabs
- 6 oz (170 g) ground pork (for tofu topping)
- 2 tbsp (30 ml) vegetable oil
- 2 cloves garlic, minced (6 g)
- 1/2 cup (120 g) pickled mustard greens or preserved vegetables, chopped (optional; traditional)
- 1 cup (240 ml) light chicken or vegetable stock
- 2 tbsp (30 ml) light soy sauce (for broth)
- 1 tsp (5 ml) sugar (for broth)
- 1 tbsp (15 ml) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 1 tbsp (15 ml) toasted sesame oil (finish)
- Salt and white pepper to taste

Instructions

1. Marinate the thinly sliced pork in 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, and 1 tsp cornstarch for 15–20 minutes.
2. Season the fish pieces with 2 tbsp soy sauce, 1 tbsp Shaoxing wine, a pinch of salt, and a few of the julienned ginger strips; let rest 10 minutes while preparing other components.
3. For the tofu portion, arrange tofu slabs on a shallow heatproof plate. In a small skillet, heat 1 tbsp vegetable oil over medium heat, add minced garlic and ground pork, and cook until pork is just done. Stir in chopped pickled mustard greens if using. Spoon the pork mixture over the tofu slabs.
4. On separate shallow plates, arrange the marinated pork slices in a single layer, placing some scallion pieces and remaining ginger on top. Arrange the seasoned fish pieces on another plate.
5. Prepare a steamer: bring water to a boil in a wok or large pot fitted with a steamer rack. Place all three plates in the steamer, cover, and steam over high heat: pork 8–10 minutes (until cooked through), fish 6–8 minutes (until opaque and flaky), tofu with pork topping 8–10 minutes.
6. While steaming, make the warm broth: combine stock, 2 tbsp soy sauce, 1 tsp sugar, and remaining ginger in a small saucepan and bring to a gentle simmer. Thicken slightly with the cornstarch slurry, then remove from heat and stir in toasted sesame oil. Adjust seasoning with salt or white pepper.
7. When steaming is complete, carefully remove plates. Spoon a small amount of the warm soy-ginger broth over each plate to moisten and heat; garnish with remaining scallions.
8. Serve the three steamed dishes immediately family-style with steamed rice, allowing diners to sample each steamed preparation.