Fen Dzin Ro, literally translated, is Powder Steamed Meat. I know it doesn’t sounds tasty, and this is not the most beautiful looking dish either, but it is such a crowd favorite. What’s even better is that this is a Chinese dish you can almost cheat. I was surprised when my mom showed me this box of seasoning and powder, and then how easy it was to throw together this dish.
Unfortunately, the box has barely any English on it, so you’ll just have to take this picture and go look for it. If you’re lucky, you’ll see “Jenrofen” in small print on the back. It’s a poor phonetic translation: Steamed Meat Powder.
Inside is a package of “powder”, which is for coating, and then two packets of seasoning.
First, dissolve the contents of the seasoning packets in 1 cup of water. Put about one pound of 1 1/2″ to 2″ pork rib segments in, like a short brining process. Stir, cover, and refrigerate for 1 hour.
When the meat is just about ready, cut the garnet yam into 1/3″ to 1/2″ thick circles. Line the bowl with it (that fits in your steamer). How much yam you use doesn’t really matter. If you like yam, use more. You can put a second layer.
Set up the “powder” in one bowl, the meat in another, and have the bowl of yams close by.
Shake off excess liquid from each piece of meat and coat with “powder”. Place each piece on the yams, trying not to overlap too much.
When you are done with all the pieces, drizzle about 1 to 2 tablespoons of the brining liquid over the meat and yams. Steam the whole dish for 30 minutes or longer, and the meat is very tender.
It was Lon’s first time eating this dish and he loved it. I couldn’t find any other documentation of Fen Dzin Ro on-line (though I’m sure lots of people have had it at restaurants), so I hope this was helpful. Try it! It’s so good!
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Oh, I think I have this in my home…is it also called pork floss? Or is that something different?
Looks good, isnt it a little greasy?
Greets from Cologne…
Sophia, completely different from pork floss, which is dried meat. This is steamed ribs with breading.
Gourmet, it’s not at all greasy since it’s steamed.
We came across the sparerib with powdered rice on our recent trip to Taipei and have wanted to recreate at home. Thanks for this!