Li Liangui Smoked Meat Pancake (a specialty of Siping, Jilin)

Introduction to Li Liangui Smoked Meat Pancake

Smoked Meat Pancake is one of the famous traditional Han snacks in Siping City, Jilin Province. It was founded in 1908 by Li Guangzhong (nickname Lian Gui), a native of Liuzhuang, Luan County, Hebei Province, in Lishu County. Smoked meat is cooked with more than 10 kinds of traditional Chinese medicine, while large cakes are made by adding flour and seasonings to the soup oil used to cook the meat, making them soft and crispy. They are spread inside the cake to create a layer, making it easy to sandwich the meat and eat. It is also served with shredded scallions, flour paste, rice and mung bean Congee, and jujube water

What are the product features of Li Liangui's smoked meat pancake

Li Liangui's smoked meat has a brownish red color, transparent flesh, fat but not greasy, thin but not greasy, fragrant and refreshing, and emits hiccups at night during solar eclipses; The surface of the pancake is golden brown, round like a full moon, separated layer by layer, crispy on the outside and soft on the inside, with a strong and fragrant taste

How did the history of Li Liangui's smoked meat pancake come aboutAbout 140 years ago, Li Liangui's father opened a hotel in a small town in Lishu County, Jilin Province, which sold cooked goods under the name "Xingsheng Hou". After Li Lianggui inherited his father's business, an old traditional Chinese medicine practitioner who often frequented "Xingshenghou" came up with an idea for him: "To make the cooked meat taste good, it must be done this way to ensure the prosperity of your business for generations." Then, the old traditional Chinese medicine practitioner handed Li Lianggui a paper list, which listed nine traditional Chinese medicines. Li Liangui followed the traditional Chinese medicine prescription and cooked the meat and fruits with a fragrant aroma, which made him famous far and wide. Due to the large business volume, in order to facilitate preservation, smoking and roasting methods were adopted, which made the flavor of cooked meat more unique. Paired with a crispy pancake made with boiled meat soup, the two blend seamlessly, earning praise from customers. The brand name "Prosperous Thick" gradually gave way to "Li Liangui Smoked Meat Pancake", and later changed its name to "Li Liangui Smoked Meat Pancake Shop"

Method of making Li Liangui smoked meat pancake

Smoked meat recipe

Ingredients preparation

300g of diced pork, 400g of osmanthus (with osmanthus oil being the best), 500g of nutmeg, 50g of sand kernels, and 150g of firewood. The above various medicinal ingredients can be made into rental granules and mixed together. Usage: For every 100 pounds of meat, use 60-80 grams of medicinal ingredients, 3-4 pounds of salt granules, 60 grams of Sichuan peppercorns, 250 grams of green onions, 50 grams of large ingredients, and 100 grams of ginger. When using it, it also depends on the amount of soup and can be adjusted appropriately

Preparation steps

1. When buying meat, choose the quality of the meat. Don't eat pork that is too old, as it will turn black when smoked; The tender meat doesn't taste good. It is appropriate to be neither old nor tender. The identification method: lean meat of old pigs is dark red and purple, lean meat of tender pigs is light pink, and lean meat of non old and non tender pigs is pink

2. When buying meat, you need to use tweezers to remove the hair from the meat, then peel off the bones, and cut them into rectangles, each weighing about 1.5 pounds. Then soak in warm water and wash. That is, the so-called acid elimination. Acid removal should be based on the climate and indoor temperature of each season. Soak in warm water at around 15 degrees Celsius for 8 hours during spring and autumn; Soak in water at 30-45 degrees Celsius for 10-12 hours in severe winter; Soak in cold water for 6 hours in hot weather. After soaking, rinse for about 20 minutes. This is the only way to discharge both internal and external pollutants. Use a knife to scrape the skin until white foam appears. In this way, the smoked meat will have both good color and taste

3. Put the old soup for cooking meat into a pot and boil it over fire. Then add 3-4 catties of blood water for soaking the meat, and adjust the amount according to the amount of soup. After the soup boils, remove all the foam from the soup, then put the seasoning into the pot and boil for 10 minutes. Then put the repaired meat into the pot and boil it

5. Conduct smoking. Place the extracted meat on an iron curtain and filter out the fat. Heat up in an oven or a large pot, add 1-2 taels of sucrose to the pot, lift the iron curtain and place it in the pot, cover it, and smoke for three to four minutes until the pot makes a creaking sound. Remove it promptly. At this point, the bacon is ready

6. Characteristics. The skin is golden and transparent, the fat is tender and smooth, and the mouth is plump but not greasy; Lean meat is soft and fragrant, delicious without wood. Despite the harsh winter, drinking beer does not pose a risk of stomach cold diarrhea; In the scorching heat, it can still last for a week without deteriorating

Recipe for making pancakes

1. Noodles: In spring and autumn, use warm water at 30-20 degrees Celsius. Encountering strong surfaces, water can be slightly heated; If you feel powerless, be a little colder. Or add a little salt and adjust the use appropriately. Use cold water in summer and water at 30-45 degrees Celsius in winter. The amount of water used should be adjusted appropriately according to the season and the quality of the noodles. Usually, 50% -60% water is mixed and left for 10-30 minutes before making

2. Mix with butter. Add 90 grams of refined salt and a small amount of Sichuan peppercorns per kilogram of cooking oil, then add flour and stir until a paste is formed. Rub the well made noodles into long strips and divide them into small sections of any size. Then use a rolling pin to scoop out a long thin strip, about 0.5 square centimeters, spread the butter on top, about 0.1 millimeters thick, stretch the dough, and fold it into a square shape. Pinch from one end and roll out the thin bottom; Pinch the other end and combine it into a cake

3. Pancake. The fire must be burned evenly. First, bake the bottom, brush the top with oil, turn it over when there are small bubbles, brush the oil again, and then cover the pot. About a minute, flip it over again, brush a little oil, and bake for about a minute, it's cooked. Attention must be paid to burning the fire. If the fire is too high, sugar will be added; if the fire is too low, it will be hard. Only when it is suitable can it be soft and delicious. It is crispy on the outside and tender on the inside, separated layer by layer, and as thin as paper

Tasting and Eating Methods of Li Liangui Smoked Meat Pancake

Smoked Meat Pancake is one of the famous traditional Han snacks in Siping City, Jilin Province. It was founded in 1908 by Li Guangzhong (nickname Lian Gui), a native of Liuzhuang, Luan County, Hebei Province, in Lishu County. Smoked meat is cooked with more than 10 kinds of traditional Chinese medicine, while large cakes are made by adding flour and seasonings to the soup oil used to cook the meat, making them soft and crispy. They are spread inside the cake to create a layer, making it easy to sandwich the meat and eat. It is also served with shredded scallions, flour paste, rice and mung bean Congee, and jujube water