![Weishan Grilled Meat Bait Silk [Yunnan Weishan Specialty]](https://i.gtylx.com/i.png)
What is Weishan meat bait silk? Authentic Yunnan Weishan Specialty: Weishan Grilled Meat Bait Silk
Content Summary:Do you want to know what Weishan Grilled Meat Bait Silk is? This article is a detailed introduction toYunnan Weishan specialty - Weishan roasted meat bait silk. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Weishan roasted meat bait silk. The full text takes about 4 minutes to read, mainly including the basic introduction of Weishan roasted meat bait silk and its nutritional value? What are the product characteristics of Weishan meat bait silk? How did the history of Weishan meat bait come about? The production method of Weishan meat bait silk, etc
Basic Introduction to Weishan Grilled Meat Bait Silk
Weishan Grilled Meat Bait Silk is one of the characteristic snacks in Dali. Bait Silk is made by steaming, pounding, kneading yellow glutinous rice and finally cutting it into strips. The bait silk is mixed with meat soup and added with grilled meat, scallions, cilantro, etc. It can be eaten. This dish is made of shredded meat and tendons, with delicious meat and thick soup, suitable for various people to eat
What is the nutritional value of Weishan grilled meat baitOnly produced in Weishan, the grilled meat bait is yellow and white, with red and yellow contrasting at a glance. The soup is white and thick, the meat is fat but not greasy, the lean meat is tender and sweet, and the bait is white and delicate. When served on the table, it is steaming hot and fragrant, filling the nose with a fragrant aroma. When eaten, it is moist and fragrant, leaving an endless aftertaste.
What is the history of Weishan grilled meat baitUntil now, the Yi people in Weishan have pounded soft rice to make bait strips during the Chinese New Year, and cooked a bowl of grilled meat bait strips to worship their ancestors on New Year's Eve, in order to express their nostalgia for their ancestors.
The method of making Weishan grilled meat bait strips
1 kilogram of bait strips, 500 grams of pork hind leg meat (elbow or pork belly), 10 grams of monosodium glutamate, 5 grams of pepper powder, 50 grams of refined salt, 3 grams of ginger, 2 grass fruits, 500 grams of cooked lard (50 grams consumed), 15 grams of minced scallions, and 400 grams of meat broth.
1. Burn the pig legs, scrape them to a yellow color, wash them clean, put them in a sand pot with water, bring to a boil over high heat, remove foam, add ginger and grass fruit, boil vigorously over high heat, cook over low heat, remove and let cool, and rub soy sauce on the skin of the meat. Heat the pot over high heat, add cooked lard, and when it's 60% hot, fry the meat until the skin turns brownish red. Remove from the pot, then put it in a soup pot and cook with a rake. Take it out and put it in a bowl, tear it into small pieces
2. Blanch the bait in boiling water, take it out and put it into 10 bowls. Add MSG, pepper, and salt, pour it into the soup, cover it with pork chops, sprinkle chopped green onions, and drizzle with light oil. (The main ingredients can also be rice noodles or noodles)
Only produced in Weishan, the grilled meat bait is yellow and white, with red and yellow contrasting at a glance. The soup is white and thick, the meat is fat but not greasy, the lean meat is tender and sweet, and the bait is white and delicate. When served on the table, it is steaming hot and fragrant, filling the nose with a fragrant aroma. When eaten, it is moist and fragrant, leaving an endless aftertaste.
What is the history of Weishan grilled meat baitUntil now, the Yi people in Weishan have pounded soft rice to make bait strips during the Chinese New Year, and cooked a bowl of grilled meat bait strips to worship their ancestors on New Year's Eve, in order to express their nostalgia for their ancestors.
The method of making Weishan grilled meat bait strips
1 kilogram of bait strips, 500 grams of pork hind leg meat (elbow or pork belly), 10 grams of monosodium glutamate, 5 grams of pepper powder, 50 grams of refined salt, 3 grams of ginger, 2 grass fruits, 500 grams of cooked lard (50 grams consumed), 15 grams of minced scallions, and 400 grams of meat broth.
1. Burn the pig legs, scrape them to a yellow color, wash them clean, put them in a sand pot with water, bring to a boil over high heat, remove foam, add ginger and grass fruit, boil vigorously over high heat, cook over low heat, remove and let cool, and rub soy sauce on the skin of the meat. Heat the pot over high heat, add cooked lard, and when it's 60% hot, fry the meat until the skin turns brownish red. Remove from the pot, then put it in a soup pot and cook with a rake. Take it out and put it in a bowl, tear it into small pieces
2. Blanch the bait in boiling water, take it out and put it into 10 bowls. Add MSG, pepper, and salt, pour it into the soup, cover it with pork chops, sprinkle chopped green onions, and drizzle with light oil. (The main ingredients can also be rice noodles or noodles)
Until now, the Yi people in Weishan have pounded soft rice to make bait strips during the Chinese New Year, and cooked a bowl of grilled meat bait strips to worship their ancestors on New Year's Eve, in order to express their nostalgia for their ancestors.
The method of making Weishan grilled meat bait strips
1 kilogram of bait strips, 500 grams of pork hind leg meat (elbow or pork belly), 10 grams of monosodium glutamate, 5 grams of pepper powder, 50 grams of refined salt, 3 grams of ginger, 2 grass fruits, 500 grams of cooked lard (50 grams consumed), 15 grams of minced scallions, and 400 grams of meat broth.
1. Burn the pig legs, scrape them to a yellow color, wash them clean, put them in a sand pot with water, bring to a boil over high heat, remove foam, add ginger and grass fruit, boil vigorously over high heat, cook over low heat, remove and let cool, and rub soy sauce on the skin of the meat. Heat the pot over high heat, add cooked lard, and when it's 60% hot, fry the meat until the skin turns brownish red. Remove from the pot, then put it in a soup pot and cook with a rake. Take it out and put it in a bowl, tear it into small pieces
2. Blanch the bait in boiling water, take it out and put it into 10 bowls. Add MSG, pepper, and salt, pour it into the soup, cover it with pork chops, sprinkle chopped green onions, and drizzle with light oil. (The main ingredients can also be rice noodles or noodles)